Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

Golden-crusted chicken with a silky lemon cream sauce — indulgent yet quick enough for any weeknight.

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Ingredients

• •4 boneless, skinless chicken breasts
• •Salt and pepper to taste
• •1/2 cup all-purpose flour
• •2 eggs, beaten
• •1 cup panko breadcrumbs
• •1/2 cup grated Pecorino Romano
• •1 tablespoon lemon zest
• •2 tablespoons olive oil
• •4 tablespoons butter, divided
• •3 cloves garlic, minced
• •1 cup heavy cream
• •1/4 cup chicken broth
• •1/4 cup lemon juice
• •1 teaspoon lemon zest (for sauce)
• •1/4 cup grated Pecorino Romano (for sauce)
• •Fresh parsley, optional

Instructions

1. 1Flatten chicken breasts to even thickness using a meat mallet between parchment paper.
2. 2Season both sides with salt and pepper.
3. 3Set up breading stations: one plate with flour, one with beaten eggs, one with a mix of panko, Pecorino, and lemon zest.
4. 4Coat each chicken breast in flour, then egg, then press into the breadcrumb mixture until fully coated.
5. 5Heat olive oil and 2 tablespoons butter in a skillet over medium heat.
6. 6Cook chicken for 4–5 minutes per side until golden brown and fully cooked through.
7. 7Transfer to a paper towel-lined plate.
8. 8In the same pan, melt the remaining butter and sauté garlic for 1 minute until fragrant.
9. 9Add heavy cream, chicken broth, lemon juice, lemon zest, and Pecorino.
10. 10Simmer 4–5 minutes until the sauce thickens.
11. 11Season sauce with salt and pepper to taste.
12. 12Serve chicken topped with the creamy lemon sauce and garnish with fresh parsley.

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