Lemon Pecorino Crusted Chicken

This Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce transforms ordinary weeknight dinner into restaurant-quality indulgence. The golden, crispy Pecorino Romano crust delivers bold, salty satisfaction while the velvety lemon sauce adds rich, tangy perfection that makes every bite irresistible.

Last Tuesday, my teenager actually put down his phone mid-bite and said, “Mom, this is actually fire.” That’s when I knew this recipe was a keeper. What makes this lemon Pecorino crusted chicken so special is how the sharp, nutty cheese creates an incredibly crispy exterior that locks in moisture, while the creamy sauce balances everything with bright citrus notes. At 38 grams of protein per serving, it’s nutritious enough to fuel your fitness goals but tasty enough that nobody feels like they’re eating “health food.” This one’s going straight into your weekly rotation!

Ingredients for Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

I always recommend grating fresh Pecorino Romano for this recipe because pre-grated cheese just doesn’t create the same golden, crispy crust that makes this dish shine.

• 4 boneless, skinless chicken breasts (6-8 oz each, pounded to 3/4-inch thickness)
• 1 cup Pecorino Romano cheese, freshly grated – I recommend using a microplane for the finest texture
• 1/4 cup all-purpose flour (helps create extra crispiness)
• 2 tablespoons olive oil (extra virgin preferred)
• 1/4 cup fresh lemon juice – My go-to is always fresh lemons, never bottled for this recipe
• 1/2 cup low-sodium chicken broth
• 1/2 cup heavy cream (don’t substitute here for best results)
• 2 cloves garlic, minced – I usually prepare this fresh for maximum flavor
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish and color)

Step-by-Step Instructions

In my experience, the key to perfect crispy coating is pressing it firmly onto each chicken breast and letting the chicken come to room temperature for about 15 minutes before cooking.

Step 1: Preheat your oven to 375°F (190°C). Remove chicken from refrigerator and let come to room temperature for 15 minutes. Season chicken breasts generously with salt and pepper on both sides, then pound to an even 3/4-inch thickness for consistent cooking.

Step 2: Combine freshly grated Pecorino Romano and flour in a shallow dish, mixing well. Dredge each seasoned chicken breast in the mixture, pressing firmly with your palms to ensure the coating adheres completely to all surfaces. This step is crucial for achieving that golden, restaurant-quality crust.

Step 3: Heat olive oil in an oven-safe skillet over medium-high heat. Once the oil shimmers, carefully place chicken breasts in the pan without overcrowding. Sear for 3-4 minutes per side until deep golden brown and the coating is set. Don’t move them too soon – patience creates the perfect crust.

Step 4: Transfer the skillet directly to the preheated oven and bake for 15-20 minutes, or until the internal temperature reaches 165°F when checked with a meat thermometer. Remove chicken to a clean plate and tent with foil to rest while preparing the sauce.

Step 5: Return the same skillet to the stovetop over medium heat (don’t clean it – those browned bits add incredible flavor). Sauté minced garlic for about 1 minute until fragrant but not browned. Add lemon juice and chicken broth, scraping up any browned bits. Stir in heavy cream and simmer for 4-5 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon.

Step 6: Slice chicken if desired and serve immediately topped with the warm creamy lemon sauce and a generous sprinkle of fresh chopped parsley.

What to Serve with Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

The bright, rich flavors of this chicken pair beautifully with sides that complement rather than compete with the creamy lemon sauce.

Creamy Chicken and Gnocchi: This one-pan wonder makes an excellent pairing, sharing similar creamy comfort food vibes while adding hearty pillowy gnocchi to round out the meal.

High Protein Breakfast Bowls Components: Use the roasted vegetable techniques from this recipe to create perfectly seasoned asparagus or broccoli that echo the lemon notes while adding fresh, green balance to your plate.

Steakhouse Potato Salad: The creamy, rich potato salad provides the perfect hearty base that soaks up the lemon sauce beautifully while adding extra protein to make this a complete, satisfying meal.

Simple Arugula Salad: The peppery greens and light vinaigrette cut through the richness beautifully, providing a fresh, palate-cleansing contrast that keeps every bite interesting.

Buttered Angel Hair Pasta: The delicate pasta threads capture every drop of that luxurious sauce, creating the ultimate comfort food combination that my family requests constantly.

Storage & Serving Tips

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. I recommend storing the chicken and sauce separately when possible to maintain the best texture and prevent the coating from getting soggy.

For reheating, gently warm the chicken in a 350°F oven for about 8-10 minutes to restore crispiness, then heat the sauce separately in a small saucepan over low heat. Pro tip: if the sauce seems too thick after refrigeration, thin it with a tablespoon or two of chicken broth while reheating until it reaches the perfect consistency.

This recipe also works beautifully for meal prep – just portion everything into containers and reheat individual servings as needed. The flavors actually develop and improve after a day in the fridge, making it perfect for busy weeknight planning.

Conclusion

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

Crispy Pecorino Romano crusted chicken with rich, tangy creamy lemon sauce – restaurant-quality dinner with 38g protein per serving

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American, Italian

Calories: 470

Ingredients Equipment Method Notes

Ingredients

  

• 4 pieces boneless, skinless chicken breasts 6-8 oz each, pounded to 3/4-inch thickness
• 1 cup Pecorino Romano cheese freshly grated
• 1/4 cup all-purpose flour
• 2 tablespoons olive oil extra virgin preferred
• 1/4 cup fresh lemon juice
• 1/2 cup chicken broth low sodium preferred
• 1/2 cup heavy cream
• 2 cloves garlic minced
• Salt and freshly ground black pepper to taste
• 2 tablespoons Fresh parsley chopped, for garnish

Equipment

• Oven-safe skillet
• Shallow dish for dredging
• Meat thermometer

Method

 

1. Preheat oven to 375°F (190°C). Remove chicken from refrigerator and let come to room temperature for 15 minutes. Season chicken breasts generously with salt and pepper, then pound to 3/4-inch thickness for consistent cooking.
2. Combine freshly grated Pecorino Romano and flour in shallow dish. Dredge each seasoned chicken breast in mixture, pressing firmly to ensure coating adheres completely to all surfaces.
3. Heat olive oil in oven-safe skillet over medium-high heat. Once oil shimmers, place chicken breasts in pan without overcrowding. Sear 3-4 minutes per side until deep golden brown. Don’t move too soon for perfect crust.
4. Transfer skillet directly to preheated oven and bake 15-20 minutes, until internal temperature reaches 165°F. Remove chicken to clean plate and tent with foil to rest.
5. Return skillet to stovetop over medium heat. Sauté garlic 1 minute until fragrant. Add lemon juice and broth, scraping browned bits. Stir in cream, simmer 4-5 minutes until sauce coats back of spoon.
6. Slice chicken if desired and serve immediately topped with warm creamy lemon sauce and fresh chopped parsley.

Notes

Let chicken come to room temperature before cooking. Press coating firmly for best adhesion. Use oven-safe skillet throughout process. Check internal temperature reaches 165°F. Store leftovers up to 3 days in refrigerator.