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Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

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Juicy chicken breasts coated in a crispy pecorino and panko crust, then drizzled with a tangy creamy lemon sauce. An easy weeknight dinner with Italian flair.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts
  • 1 cup finely grated Pecorino Romano cheese
  • 1 cup panko breadcrumbs
  • Zest of 1 lemon
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp freshly ground black pepper
  • For the Creamy Lemon Sauce:
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 1 cup chicken broth
  • 1/2 cup heavy cream
  • Juice of 1 lemon
  • 2 tbsp capers (optional)
  • Fresh parsley for garnish

Instructions

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a shallow bowl, combine grated Pecorino Romano, panko breadcrumbs, lemon zest, garlic powder, salt, and black pepper.
  3. Pat chicken breasts dry with paper towels. Coat each breast in the pecorino mixture, pressing firmly to adhere.
  4. Place chicken on the prepared baking sheet. Bake for 20-25 minutes or until internal temperature reaches 165°F (74°C) and crust is golden.
  5. While chicken bakes, make the sauce: In a small saucepan, melt butter over medium heat. Whisk in flour and cook for 1 minute.
  6. Slowly whisk in chicken broth and heavy cream. Bring to a simmer, stirring constantly, until thickened (about 3–4 minutes).
  7. Remove from heat. Stir in lemon juice and capers (if using). Season with salt and pepper to taste.
  8. Serve chicken with creamy lemon sauce drizzled on top. Garnish with fresh parsley.

Notes

For extra crispy chicken, pound chicken breasts to even thickness before coating. Pecorino Romano adds a salty kick—adjust salt in sauce accordingly.

Nutrition

Find it online: https://cheerychop.com/lemon-pecorino-crusted-chicken/