Lemon Pecorino Crusted Chicken

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is a bright, crispy chicken topped with a smooth lemon cream sauce.

Introduction to Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

This Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is easy and full of flavor.
It pairs a crispy pecorino crust with a silky lemony sauce for a simple weeknight or special meal.
For another creamy chicken idea, try creamy chicken with mushrooms and Dijon sauce.

Why make Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

Make this Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce when you want a quick dish that feels fancy.
The crust gives a good crunch and the sauce keeps the chicken moist and bright with lemon.

How to make Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

Prepare the Chicken:

• Flatten tenderloins to even thickness with a meat mallet.
• Set three stations: flour, beaten eggs, and a mix of panko, lemon zest, and Pecorino.

Cook the Chicken:

• Heat 1/4 cup olive oil and 2 tbsp butter in a large nonstick sauté pan over medium heat.
• Fry chicken until golden and cooked through, about 3–5 minutes per side.
• Drain on paper towels.

Make the Sauce:

• Heat 1 tbsp olive oil and 1 tbsp minced garlic in a medium saucepan until fragrant.
• Whisk in 1 tbsp flour, then add 1/4 cup milk, 3/4 cup heavy cream, and 1/4 cup chicken broth slowly.
• Bring to a boil, simmer until thickened about 3–5 minutes.
• Remove from heat and stir in 2 tbsp lemon juice and 1 tbsp butter.

Serve:

• Drizzle the creamy lemon sauce over the crispy chicken and serve right away.
  For a bolder side, also consider a spicy option like buffalo chicken wings with peri peri sauce.

Ingredients for Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

Ingredients for the Chicken:

• 8 (2-ounce) chicken tenderloins
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• Zest from 1 lemon
• 1/4 cup grated Pecorino Romano cheese
• 1/4 cup extra virgin olive oil
• 2 tablespoons butter

Ingredients for the Sauce:

• 1 tablespoon extra virgin olive oil
• 1 tablespoon minced garlic
• 1 tablespoon all-purpose flour
• 1/4 cup milk
• 3/4 cup heavy cream
• 1/4 cup chicken broth
• 2 tablespoons lemon juice
• 1 tablespoon butter

How to serve Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

Serve Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce over:

• Simple green salad or steamed veggies
• Lemon rice or buttered pasta
• Roasted potatoes or mashed potatoes

You can also pair it with other rich dishes like caramelized onion and garlic burger with creamy herb sauce for a hearty spread.

How to store Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

Cool chicken and sauce to room temperature before storing.
Store chicken and sauce separately in airtight containers in the fridge up to 3 days.
Reheat gently on low heat or in a 325°F oven until warmed through.

Tips to make Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

• Pound the tenderloins evenly so they cook fast and stay juicy.
• Press the breadcrumb mix firmly on the chicken to help the crust stick.
• Use fresh lemon zest for the best bright flavor.
• Warm the pan first and do not crowd it; fry in batches if needed.

Variation for Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

• Swap Pecorino with Parmesan for a milder flavor.
• Add chopped fresh herbs like parsley or basil to the sauce for color.
• Use chicken breasts cut into cutlets if you prefer larger pieces.

FAQs about Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

Q: Can I use chicken breasts instead of tenderloins?
A: Yes. Slice breasts thin or pound them to even thickness so they cook quickly.

Q: How can I make the crust extra crispy?
A: Dry the chicken with paper towels before dredging and use a hot pan with enough oil. Do not move pieces too soon.

Q: What tool helps flatten the chicken best?
A: A good meat mallet works well. Buy it here if you need one.

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

This Lemon Pecorino Crusted Chicken topped with a creamy lemon sauce offers a delightful crunch and a burst of flavor, perfect for weeknight dinners or special occasions.

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Prep Time 20 minutes mins

Cook Time 15 minutes mins

Total Time 35 minutes mins

Course Dinner, Main Course

Cuisine Italian

Servings 4 servings

Calories 450 kcal

Ingredients

  

For the Chicken

• 8 ounces 8 (2-ounce) chicken tenderloins Flattened to even thickness
• 1/2 cup all-purpose flour For dredging
• 2 large eggs, beaten For binding
• 1 cup panko breadcrumbs For the crust
• Zest from 1 lemon Added to breadcrumb mixture
• 1/4 cup grated Pecorino Romano cheese For flavor
• 1/4 cup extra virgin olive oil For frying
• 2 tablespoons butter For frying

For the Sauce

• 1 tablespoon extra virgin olive oil To sauté garlic
• 1 tablespoon minced garlic Add for flavor
• 1 tablespoon all-purpose flour For thickening the sauce
• 1/4 cup milk For creaminess
• 3/4 cup heavy cream For sauce richness
• 1/4 cup chicken broth For depth of flavor
• 2 tablespoons lemon juice For brightness
• 1 tablespoon butter To enrich the sauce

Instructions

 

Preparation

• Flatten the chicken tenderloins to even thickness using a meat mallet.
• Set up three stations: one with flour, one with beaten eggs, and one with a mix of panko, lemon zest, and grated Pecorino.

Cooking the Chicken

• Heat the olive oil and butter in a large nonstick sauté pan over medium heat.
• Fry the chicken pieces until golden and cooked through, about 3–5 minutes per side.
• Drain the fried chicken on paper towels.

Making the Sauce

• In a medium saucepan, heat the olive oil and minced garlic until fragrant.
• Whisk in the flour, then gradually add the milk, heavy cream, and chicken broth.
• Bring the mixture to a boil, then simmer until it thickens, about 3–5 minutes.
• Remove from heat and stir in the lemon juice and butter.

Serving

• Drizzle the creamy lemon sauce over the crispy chicken and serve immediately.

Notes

For storage, cool chicken and sauce to room temperature, store separately in airtight containers for up to 3 days, and reheat gently.

Keyword chicken, Creamy Sauce, Lemon Pecorino