Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

By Tyla | Last modified on Dec 19, 2025

Featured in: Dinner

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce transforms a simple chicken dinner into an elegant and flavorful meal. The bold crispy crust, made from Pecorino Romano cheese, delivers a delectable salty crunch that perfectly contrasts with the tender, juicy chicken inside. Paired with a luscious, tangy lemon sauce, every bite bursts with bright citrus and savory richness.

Whether you’re preparing a satisfying weeknight dinner or impressing guests at a dinner party, this dish is both straightforward to make and irresistibly delicious. The balance of textures and flavors makes it a standout entrée that everyone will love.

Why You’ll Love This Recipe

The Pecorino crust crisps beautifully, adding a savory crunch to tender chicken breasts.
The creamy lemon sauce provides a bright, tangy contrast that elevates the dish.
Simple ingredients and quick cooking make it perfect for busy weeknights or entertaining.

Ingredients

Boneless, skinless chicken breasts: Four plump pieces, perfect for quick cooking and even coating with crust.
Pecorino Romano cheese: One cup freshly grated, bringing a salty, sharp flavor that crisps into a delicious crust.
All-purpose flour: A quarter cup to combine with cheese for the perfect dredging mixture to adhere to chicken evenly.
Olive oil: Two tablespoons to serve as a rich, flavorful fat for searing the crust to golden perfection.
Fresh lemon juice: A quarter cup, providing bright acidity that balances and lifts all the flavors in the sauce.
Chicken broth: Half a cup, adding savory depth and moisture to the creamy lemon sauce base.
Heavy cream: Half a cup, bringing luscious richness and smooth texture to the sauce.
Garlic cloves: Two, minced finely to infuse aromatic depth into the sauce without overpowering the lemon.
Salt and black pepper: To taste, essential for seasoning the chicken and enhancing all flavors.
Fresh parsley: Chopped for garnish, adding a fresh pop of color and herbal brightness to finish.

Instructions

Preheat the oven: Set your oven to 375°F (190°C) to ensure it’s hot enough to gently finish cooking the chicken while maintaining juiciness after searing.
Season the chicken: Generously season each chicken breast on both sides with salt and pepper. This simple step builds foundational flavor within the meat that complements the crust.
Prepare the Pecorino crust mixture: In a shallow dish, blend the grated Pecorino Romano cheese with the all-purpose flour. This combination creates a salty, crispy crust that adheres tightly to the chicken when pressed.
Dredge the chicken: Coat each chicken breast thoroughly in the cheese and flour mixture, pressing gently to ensure the crust sticks well. This coating will crisp beautifully when seared.
Sear the chicken: Heat olive oil over medium-high heat in a skillet, then add chicken breasts. Sear for about 3–4 minutes per side until the crust turns golden brown. This quick sear locks in juices and creates a flavorful crust.
Bake to finish cooking: Transfer the seared chicken to a baking dish and place it in the preheated oven. Bake for 20–25 minutes, or until an internal temperature of 165°F (74°C) is reached, ensuring the chicken is cooked through but still tender.
Make the creamy lemon sauce: Using the same skillet, reduce heat to medium and sauté minced garlic for about 1 minute until fragrant. Add lemon juice, chicken broth, and heavy cream, stirring to combine. Simmer gently for 5 minutes until the sauce thickens slightly and flavors meld.
Serve with sauce and garnish: Plate each chicken breast and spoon the creamy lemon sauce generously over the top. Sprinkle with fresh chopped parsley to add a vibrant, herbal finish and a pop of color.

You Must Know

Use freshly grated Pecorino Romano for the crispiest, most flavorful crust—pre-grated cheese often contains anti-caking agents that can affect texture.
Ensure the skillet oil is hot before adding chicken to achieve a perfect golden crust, avoiding sogginess.
Let the sauce simmer gently to develop flavor without curdling the cream.

Storage Tips

Store leftover chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently over low heat to preserve the crust and creamy texture.

Serving Suggestions

This chicken pairs beautifully with steamed asparagus, garlic mashed potatoes, or a light arugula salad with lemon vinaigrette. A crisp white wine, like Sauvignon Blanc, complements the bright lemon flavors perfectly.

Professional Tips

For even cooking, pound the chicken breasts to an even thickness before seasoning and crusting.
Reserve any leftover crust mixture to sprinkle on vegetables for extra flavor and crunch.
If the sauce thickens too much, thin it slightly with a splash of chicken broth or cream when reheating.

FAQs

Can I use Parmesan instead of Pecorino Romano?: Yes, Parmesan is milder but will still provide a nice cheesy crust. Expect a less sharp, salty flavor.
Is this recipe gluten-free?: No, because it uses all-purpose flour in the crust. Substitute with gluten-free flour to make it gluten-free.
Can I prepare this dish ahead of time?: You can crust and sear the chicken in advance, then store and bake just before serving for freshness.
How do I know when the chicken is cooked?: Use a meat thermometer; the internal temperature should reach 165°F (74°C) for safe consumption.
Can I use something other than heavy cream?: Yes, half-and-half or a coconut cream alternative can be used; however, the sauce may be less rich and creamy.
What sides complement this dish best?: Light roasted vegetables, creamy potatoes, or a fresh salad are excellent choices that balance the rich sauce.