Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

This savory lemon pecorino crusted chicken is my go-to for those nights when I want a meal that feels special without a lot of fuss. The crispy cheese crust locks in juiciness and the vibrant creamy lemon sauce brightens every bite. Trust me when I say this is the kind of dinner you will want to return to again and again

I made this on a whim for my in-laws and it instantly became a family favorite. Now my daughter cheerfully asks if it is lemon chicken night whenever she smells garlic and cheese

Ingredients

• Chicken breasts: opt for boneless and skinless so the crust sticks well and cooks evenly
• Pecorino Romano cheese: grated for bold salty flavor and crunch Buy a wedge and grate it fresh for the best texture
• Fresh lemon juice: brightens the sauce with tangy citrus notes Always use freshly squeezed juice for the most flavor
• All-purpose flour: helps the cheese adhere and creates a crunchy coating
• Olive oil: for searing the crust Do not skimp use good quality extra virgin for best taste
• Chicken broth: adds depth without weighing down the sauce Choose low sodium if watching salt intake
• Heavy cream: brings luscious richness to the sauce
• Garlic: minced for savory warmth Fresh cloves rather than jarred are worth it here
• Salt and pepper: for seasoning Layer into both chicken and sauce as you cook
• Fresh parsley: for garnish Choose flat leaf for a fresher finish

Step-by-Step Instructions

Preheat Oven:

Set your oven to 375 degrees Fahrenheit so it reaches full temperature while you prep the chicken

Season Chicken:

Lay chicken breasts out on a board and lightly sprinkle both sides with salt and pepper pressing seasoning into the meat for maximum flavor

Prepare Crust:

Combine grated Pecorino Romano and flour in a shallow dish Press each chicken breast into this mixture until every side is coated thoroughly and the cheese mixture clings all over

Sear Chicken:

Heat olive oil in a large skillet over medium high Add the coated chicken breasts Cook about three to four minutes each side turning once until deeply golden and a visible crust forms Try not to move the chicken too much at first so the crust can set

Bake:

Transfer the seared chicken to a baking dish Arrange in an even layer Place in preheated oven and bake for twenty to twenty five minutes until an instant read thermometer registers one hundred sixty five degrees in the thickest part

Make Sauce:

While the chicken is baking use the same pan from searing Add minced garlic Saute for about a minute until fragrant and golden Pour in lemon juice scraping up any bits then add chicken broth and heavy cream Simmer five minutes over medium stirring often until creamy and slightly thickened

Serve:

Plate baked chicken breasts Drizzle warm creamy lemon sauce over the top and shower with fresh chopped parsley for a burst of color and freshness

Pin it

You Must Know

• High protein meal
• Packed with zesty citrus flavor
• Pecorino Romano gives this crust unforgettable crunch and umami punch
• Sauce thickens beautifully as it cools

When I made this for my nephew’s birthday dinner he declared it the best chicken he ever ate and decided that lemon sauce should go on everything

Storage Tips

Let any leftover chicken cool to room temperature before storing Never put hot food directly in a sealed container as it can get soggy Instead arrange leftovers in a shallow dish and cover Place in the fridge for up to three days Reheat gently in a low oven or sliced cold for salads

Ingredient Substitutions

If you cannot find Pecorino Romano you can swap for Parmesan though the taste will be milder For lactose free needs use your favorite plant based cream and cheese Gluten free flour can be swapped one for one for the breading

Pin it

Serving Suggestions

This chicken pairs beautifully with roasted potatoes sautéed green beans or a simple baby arugula salad I often add extra lemon wedges for squeezing and sometimes serve it with a side of angel hair pasta tossed in olive oil and parsley

Cultural Context

Pecorino Romano is a hard sheep’s milk cheese from central Italy long loved for its bold punch and saltiness It makes an addictive crust in Italian inspired dishes like this one Lemon and chicken are a classic combination in many Mediterranean kitchens for a reason

Frequently Asked Questions

→ How do I ensure the chicken stays juicy?

Don't overcook the chicken—searing locks in moisture, and finishing in the oven ensures it's cooked through but remains tender. Use a meat thermometer to check for 165°F (74°C) at the thickest part.

→ Can I substitute another cheese for Pecorino Romano?

If needed, Parmesan is a good alternative. It offers a similar nutty, salty flavor that works well for the crust.

→ What's the best way to achieve a crisp crust?

Press the cheese-flour mixture firmly onto the chicken before searing. Ensure the skillet is hot and don't move the chicken until it's golden underneath.

→ Can I make the sauce ahead of time?

Yes, prepare the sauce up to a day in advance and reheat gently over low heat, stirring to maintain the creamy texture before serving.

→ What side dishes complement this dish?

Roasted vegetables, steamed asparagus, or a light arugula salad pair beautifully, balancing the rich flavors on the plate.