Lemon Pecorino Crusted Chicken (Printable Version)
Panko-pecorino crusted chicken finished with a velvety lemon cream sauce for bright, savory weeknight dining.
# Ingredient List:
→ Chicken
01 - 4 boneless, skinless chicken breasts
02 - Salt, to taste
03 - Freshly ground black pepper, to taste
→ Lemon Pecorino Crust
04 - 1 cup freshly grated Pecorino Romano cheese
05 - 1 cup panko breadcrumbs
06 - Zest of 2 lemons
07 - 1 tablespoon chopped fresh parsley
08 - 2 large eggs
09 - 2 tablespoons milk
10 - 1/3 cup all-purpose flour
→ Creamy Lemon Sauce
11 - 2 tablespoons unsalted butter
12 - 2 cloves garlic, minced
13 - 1 cup heavy cream
14 - 1/2 cup chicken broth
15 - Juice of 1 lemon
16 - Salt, to taste
17 - Freshly ground black pepper, to taste
18 - 2 tablespoons freshly grated Pecorino Romano cheese
19 - 1 teaspoon lemon zest
20 - 1 tablespoon chopped fresh parsley, for garnish
# Directions:
01 - Set oven to 400°F and line a baking sheet with parchment paper.
02 - Pat chicken breasts with paper towels until dry; season both sides with salt and pepper.
03 - Prepare three shallow bowls: one with flour, one with eggs and milk beaten together, and one with a mixture of panko, Pecorino, lemon zest, and parsley.
04 - Dredge each chicken breast in flour, shake off excess, dip in the egg mixture, then fully coat with the pecorino-panko mixture.
05 - Transfer coated chicken to prepared sheet and drizzle or lightly spray with olive oil; bake for 20 to 25 minutes, until golden brown and internal temperature reaches 165°F.
06 - While chicken is baking, melt butter in a saucepan over medium heat. Add garlic and saute 1 minute until fragrant.
07 - Add heavy cream and chicken broth, bring to a gentle simmer.
08 - Add lemon juice, salt, pepper, Pecorino, and lemon zest. Simmer for 3 to 4 minutes, stirring often, until slightly thickened. Remove from heat and adjust seasoning as needed.
09 - Place crisp chicken breasts on serving plates, spoon lemon sauce over each and finish with parsley.
# Expert Tips:
01 -
- The secret is how the cheese crisps up perfectly in the oven, wrapping the chicken in buttery crunch.
- That creamy lemon sauce—I promise you’ll want to drizzle it over everything on your plate.
02 -
- Baking instead of frying keeps the crust crisp but can dry out the chicken if you go over 25 minutes—watch closely near the end.
- Swapping cheese or skipping the lemon zest makes a surprising difference, so stick to the combo for the dish’s signature flavor.
03 -
- A digital thermometer saves any worry about overcooking, ensuring perfect juiciness every time.
- Chilling the breaded chicken for 15 minutes before baking can help set the crust so it crisps even more.