Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

🍋 Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

🧾 Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts (or thighs, if preferred)

• Salt and freshly ground black pepper

• Zest of 1 lemon

• 1/2 cup grated Pecorino Romano cheese (finely grated)

• 1/2 cup panko breadcrumbs

• 1/4 cup all-purpose flour

• 2 large eggs

• 1 tbsp Dijon mustard

• 1 tsp garlic powder

• 1/2 tsp dried thyme (or Italian herbs)

• 2–3 tbsp olive oil (for pan-frying)

• Optional: chopped parsley or basil for garnish

For the Creamy Lemon Sauce:

• 2 tbsp unsalted butter

• 2 cloves garlic, minced

• 1 cup heavy cream (or half-and-half)

• 1/2 cup chicken broth (low-sodium)

• Zest of 1 lemon

• 2–3 tbsp freshly squeezed lemon juice (adjust to taste)

• 1/4 cup grated Pecorino Romano cheese

• Salt and pepper to taste

🔪 Instructions

1. Prepare the Chicken:

1. Pound the chicken breasts to even thickness (about 1/2 inch) for even cooking.

2. Season both sides of the chicken with salt, pepper, lemon zest, and garlic powder.

3. Prepare 3 shallow bowls:

   • Bowl 1: Flour

   • Bowl 2: Beaten eggs + Dijon mustard (mix well)

   • Bowl 3: Panko + Pecorino + dried thyme

4. Dredge each chicken piece in the flour (shake off excess), dip into the egg mixture, then coat thoroughly in the Pecorino-panko mixture. Press firmly to ensure a good crust.

2. Cook the Chicken:

1. Heat olive oil in a large skillet over medium heat.

2. Cook the chicken for 4–5 minutes per side, or until golden brown and cooked through (internal temp: 165°F / 74°C).

3. Remove and set aside on a wire rack or paper towel-lined plate.

3. Make the Creamy Lemon Sauce:

1. In the same skillet, lower the heat and add butter. Sauté minced garlic for about 30 seconds until fragrant.

2. Add chicken broth and simmer for 1–2 minutes, scraping up any browned bits.

3. Stir in heavy cream, lemon zest, and lemon juice. Simmer for 3–4 minutes until slightly thickened.

4. Stir in Pecorino Romano and mix until melted and smooth. Taste and adjust with salt, pepper, and more lemon juice if desired.

4. Serve:

• Return the chicken to the pan to coat lightly with the sauce or plate it separately and spoon the sauce on top.

• Garnish with fresh parsley, basil, or extra lemon zest.

• Optional: Serve with roasted potatoes, rice, or pasta to soak up the sauce.

📝 Tips:

• Pecorino is saltier than Parmesan, so go easy on added salt at first.

• For a lighter sauce, use half-and-half or a mix of milk and cream.

• Add a pinch of red pepper flakes for a gentle kick.

Would you like a printable version or a version tailored for meal prep or a specific diet (e.g., gluten-free or low-carb)?