Name: Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe
Ingredients: 4 boneless, skinless chicken breasts; 1 cup grated Pecorino Romano cheese; 1/2 cup grated Parmesan cheese; 1 cup breadcrumbs or panko breadcrumbs; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon Italian seasoning; 1/2 teaspoon paprika; Salt and black pepper to taste; 2 large eggs; 2 tablespoons milk; 3 tablespoons olive oil; 2 tablespoons butter; Zest of 1 lemon; 2 tablespoons butter; 3 cloves garlic, minced; 1 cup heavy cream; 1/2 cup chicken broth; Juice of 1 large lemon; 1/4 cup grated Pecorino Romano cheese; 1 tablespoon fresh parsley, chopped; Salt and pepper to taste

Ingredients

Scale

For the Chicken

4 boneless, skinless chicken breasts
1 cup grated Pecorino Romano cheese
1/2 cup grated Parmesan cheese
1 cup breadcrumbs or panko breadcrumbs
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
1/2 teaspoon paprika
Salt and black pepper to taste
2 large eggs
2 tablespoons milk
3 tablespoons olive oil
2 tablespoons butter
Zest of 1 lemon

For the Creamy Lemon Sauce

2 tablespoons butter
3 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
Juice of 1 large lemon
1/4 cup grated Pecorino Romano cheese
1 tablespoon fresh parsley, chopped
Salt and pepper to taste

Instructions

Step 1

Begin by preparing the chicken breasts. If they are thick, slice them horizontally or pound them gently with a meat mallet until they are even in thickness. This helps the chicken cook evenly and stay tender.

Step 2:

In a shallow bowl, whisk together the eggs and milk. In another bowl, combine the Pecorino Romano cheese, Parmesan cheese, breadcrumbs, garlic powder, onion powder, Italian seasoning, paprika, lemon zest, salt, and black pepper.

Step 3:

Dip each chicken breast into the egg mixture, allowing any excess to drip off. Then coat the chicken thoroughly in the cheese and breadcrumb mixture, pressing lightly so the coating sticks well.

Step 4:

Heat olive oil and butter in a large skillet over medium heat. Carefully place the coated chicken breasts into the skillet and cook for about 4–5 minutes per side until golden brown and crispy. Transfer the chicken to a baking dish and finish cooking in a preheated oven at 190°C (375°F) for about 10 minutes or until the internal temperature reaches 74°C (165°F).

Step 5:

While the chicken finishes baking, prepare the creamy lemon sauce. Melt butter in the same skillet and sauté the garlic for about 30 seconds until fragrant. Add the chicken broth and lemon juice, stirring well. Pour in the heavy cream and allow the sauce to simmer gently for 3–4 minutes. Stir in the Pecorino cheese until melted and smooth. Season with salt and pepper to taste.

Step 6:

Remove the chicken from the oven and spoon the creamy lemon sauce generously over the top. Garnish with fresh parsley and extra lemon zest before serving.

Notes

For the crispiest crust, avoid moving the chicken too much while cooking in the skillet. Let it develop a golden crust before flipping. Also, freshly grated Pecorino Romano cheese melts better and provides superior flavor compared to pre-shredded cheese.

The lemon sauce should simmer gently and never boil aggressively, as high heat may cause the cream to separate. Stir continuously for a smooth and silky consistency.