Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce | New Dinner Ideas

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 Golden, crispy, and unapologetically indulgent—this chicken dish knows how to make an entrance. One bite of this Lemon Pecorino Crusted Chicken With Creamy Lemon Sauce, and suddenly your regular dinner routine feels very… underdressed. Crunchy cheese crust, juicy chicken, and a silky lemon sauce? Yeah, we’re doing comfort food with a glow-up.

This recipe walks the fine line between weeknight easy and guest-worthy fancy. IMO, that’s the sweet spot. The pecorino crust bakes into a salty, golden shell that locks in moisture, while the lemon cream sauce brings brightness without going full sour. Balance matters, right? Bold flavor, zero drama.

Looking for New Dinner Ideas that don’t require a culinary degree? This one fits the bill. It’s polished enough for Dinner Recipes For Company Main Dishes, yet simple enough to land on your regular rotation of Chicken Dishes Easy. Bonus: it also works beautifully as part of a Fancy Lunch Menu when you want to impress without stressing.

The best part? This dish feels like something straight out of Top Chef Recipes, but you’re making it at home, in comfy clothes, probably listening to music a little too loud. That’s a win. Whether you’re baking it as one of your go-to Chicken Breast Recipes Baked or serving it up with bold confidence à la Pollo Loco, it delivers every single time.

Crispy crust? Check. Creamy sauce? Obviously. Crowd-pleasing vibes? 100%. Lemon Pecorino Crusted Chicken proves that elegant food doesn’t have to be complicated—it just needs the right combo of flavor and attitude. Ready to cook like you mean it? 🍋🍗

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce | New Dinner Ideas

Ingredients

  • 4 boneless, skinless chicken breasts (pounded to even thickness)
  • Salt and pepper (to taste)
  • 0.5 cup all-purpose flour
  • 2 eggs, beaten
  • 1 cup panko breadcrumbs
  • 0.5 cup grated Pecorino Romano cheese
  • 1 tbsp lemon zest
  • 2 tbsp olive oil
  • 2 tbsp butter (for frying)
  • 2 tbsp butter (for sauce)
  • 3 cloves garlic, minced
  • 1 cup heavy cream
  • 0.25 cup chicken broth
  • 0.25 cup lemon juice
  • 1 tsp lemon zest (for sauce)
  • 0.25 cup grated Pecorino Romano cheese (for sauce)
  • Salt and pepper, to taste (for sauce)
  • Fresh parsley, chopped (optional garnish)

Equipment

  • Skillet
  • Mixing bowls
  • Tongs or spatula
  • Meat mallet or rolling pin
  • Paper towels

Instructions

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

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