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Golden brown crispy chicken breasts topped with a creamy lemon sauce and fresh parsley.

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 650
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breasts, pounded to 1/2 inch thickness
  • 1/2 cup all -purpose flour
  • 2 large eggs , beaten
  • 1 cup Panko breadcrumbs
  • 3/4 cup Pecorino Romano cheese, finely grated
  • 2 tablespoons lemon zest, divided
  • 1 teaspoon sal t
  • 1/2 teaspoon black pepper
  • 4 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • 2 cloves garlic , minced
  • 1/2 cup chicken stock
  • 1/2 cup heavy cream
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons fresh parsley, chopped

Method
 

  1. In three separate shallow bowls, place the flour, the beaten eggs, and a mixture of Panko, Pecorino Romano, 1 tablespoon of lemon zest, salt, and pepper.
  2. Dredge each chicken breast in flour, dip into the egg wash, and then coat thoroughly with the Pecorino breadcrumb mixture, pressing firmly to adhere.
  3. Heat olive oil in a large skillet over medium-high heat. Fry chicken for 4-5 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Remove chicken and keep warm.
  4. In the same skillet, wipe out excess oil and melt 2 tablespoons of butter over medium heat.
  5. Add minced garlic and sauté for 1 minute until fragrant.
  6. Whisk in chicken stock, lemon juice, and the remaining 1 tablespoon of lemon zest. Simmer for 3 minutes to reduce slightly.
  7. Reduce heat to low and stir in heavy cream. Simmer for 2-3 minutes until the sauce thickens and coats the back of a spoon.
  8. Season sauce with salt and pepper to taste. Return chicken to the pan or pour sauce over chicken breasts.
  9. Garnish with fresh parsley and serve immediately.