Lemon Pecorino Crusted Chicken (Printable Version)
Panko-pecorino crusted chicken with a silky lemon cream sauce—zesty, rich, elegant.
# What You Need:
→ Chicken
01 - 4 boneless skinless chicken breasts
02 - Salt and freshly ground black pepper, to taste
→ Lemon Pecorino Crust
03 - 1 cup freshly grated Pecorino Romano cheese
04 - 1 cup panko breadcrumbs
05 - Zest from 2 lemons
06 - 1 tablespoon chopped fresh parsley
07 - 2 large eggs
08 - 2 tablespoons milk
09 - 1/3 cup all-purpose flour
→ Creamy Lemon Sauce
10 - 2 tablespoons unsalted butter
11 - 2 cloves garlic, minced
12 - 1 cup heavy cream
13 - 1/2 cup chicken broth
14 - Juice of 1 lemon
15 - Salt and freshly ground black pepper, to taste
16 - 2 tablespoons freshly grated Pecorino Romano cheese
17 - 1 teaspoon lemon zest
18 - 1 tablespoon chopped fresh parsley, for garnish
# Method:
01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Pat chicken breasts dry and season both sides with salt and black pepper.
03 - Set up three shallow bowls: one with all-purpose flour, one with beaten eggs and milk, and one with panko breadcrumbs, pecorino, lemon zest, and parsley combined.
04 - Dredge each chicken breast in flour, shaking off excess, then dip in the egg mixture, and finally coat thoroughly in the pecorino-panko mixture.
05 - Transfer coated chicken breasts to the prepared baking sheet. Drizzle or spray lightly with olive oil. Bake for 20 to 25 minutes or until golden and cooked through; internal temperature should reach 165°F.
06 - While chicken bakes, melt butter in a saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
07 - Add the heavy cream and chicken broth to the pan. Bring to a gentle simmer.
08 - Stir in lemon juice, salt, pepper, pecorino, and lemon zest. Cook 3 to 4 minutes, stirring frequently, until slightly thickened. Remove from heat and adjust seasoning as needed.
09 - Arrange crispy chicken breasts on serving plates, drizzle generously with lemon sauce, and garnish with chopped fresh parsley.
# Expert Tricks:
01 -
- The crunchy, cheesy crust and bright lemon flavor are a welcome surprise for chicken night.
- This sauce is comfort food with a twist—I guarantee you’ll find yourself scraping every last drop from the plate.
02 -
- If you skip drying the chicken, the coating will slide off and lose its crunch.
- Let the sauce simmer just enough to thicken—boiling will split it and ruin the silkiness.
03 -
- Stale panko toasts up crunchier than fresh—spread it out for 10 minutes in the oven if needed.
- Adding a bit of extra pecorino on top right before baking gives an irresistible golden crust.