Craving something cozy and elegant? This Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is about to be your new dinnertime obsession. It’s crispy, creamy, and has just the right amount of zesty brightness to make your taste buds do a happy dance.
If you’re a busy mama trying to shake up the chicken routine—or just someone who wants to feel like they’re dining in a cute little Italian bistro without leaving the house—this dish is for you. It’s quick enough for a weeknight but special enough for a weekend dinner party (with or without kids hanging off your leg).
Table of Contents
Why You’ll Love This Lemon Pecorino Crusted Chicken
Let’s be real: chicken can sometimes feel… meh. But this lemon pecorino crusted chicken with creamy lemon sauce? Oh honey, it’s anything but boring.
You get the crispy crunch from the panko and Pecorino crust, that lemony zing that keeps it fresh, and then—hello creamy sauce!—a silky lemon-kissed blanket of flavor that pulls everything together.
It’s like comfort food went on a little Italian vacation.
Ingredients You’ll Need
Here’s your shopping list (you probably already have most of this in your kitchen—high five!):
For the Chicken:
- 8 (2-ounce) chicken tenderloins
- ½ cup all-purpose flour
- 2 large eggs, beaten
- 1 cup panko breadcrumbs
- Zest from 1 lemon
- ¼ cup grated Pecorino Romano cheese
- ¼ cup extra virgin olive oil
- 2 tablespoons butter
For the Creamy Lemon Sauce:
- 1 tablespoon extra virgin olive oil
- 1 tablespoon minced garlic
- 1 tablespoon all-purpose flour
- ¼ cup milk
- ¾ cup heavy cream
- ¼ cup chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon butter
How to Make Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce
1. Prep the Chicken Like a Pro
First, give those chicken tenderloins a gentle flattening using a meat mallet or even the bottom of a heavy skillet. You want them nice and even so they cook at the same pace (no dry chicken here!).
Set up your dredging station—three bowls:
- One with flour
- One with beaten eggs
- One with panko breadcrumbs mixed with lemon zest and that dreamy Pecorino Romano
2. Get That Golden Crust Going
Heat your olive oil and butter in a large nonstick sauté pan over medium heat. Once it sizzles a bit, add your breaded chicken.
Cook 3–5 minutes on each side until golden, crispy, and fully cooked. Set them on paper towels to drain while you whip up the sauce.
3. Make the Creamy Lemon Sauce
In a saucepan, heat olive oil and sauté your garlic until fragrant (hello kitchen aromatherapy!). Whisk in the flour to make a quick roux, then slowly stir in milk, cream, and chicken broth.
Bring it to a gentle boil and let it simmer for 3–5 minutes until thickened. Remove from heat and stir in lemon juice and butter. Now you’ve got a tangy, creamy dream ready to pour over that golden chicken.
4. Serve It Up
Plate your crispy lemon pecorino chicken and drizzle that sauce generously. I like to pair this with sautéed green beans, roasted asparagus, or some buttery pasta on the side.
And don’t forget a slice of crusty bread to mop up every last drop of sauce. Trust me—you’ll want to.
Tips for the Best Italian Lemon Pecorino Chicken
- Don’t skip the lemon zest in the breadcrumb mix—it’s the little pop of brightness that takes this dish from good to great.
- Pecorino Romano is salty and nutty—perfect for crusting—but if you’re in a pinch, Parmesan works too.
- When making the sauce, whisk constantly as you add the liquids. Nobody wants a lumpy sauce, right?
- This recipe scales easily—great for meal prepping or feeding a crowd.
A Little Backstory…
This dish became a family favorite after a Saturday night “make-your-own-fancy-dinner” tradition at our house. My kids helped with the dredging (yes, it got messy), and my husband declared it “restaurant-worthy” between bites. It’s now on rotation anytime we want something indulgent yet simple.
The best part? It feels fancy without requiring a culinary degree or hours in the kitchen.
FAQs About Lemon Pecorino Crusted Chicken
Can I substitute chicken breasts instead of tenderloins?
Absolutely! Just slice them into thinner strips or pound them flat so they cook evenly.
How do I store leftovers?
Store the chicken and sauce separately in airtight containers. Reheat in a pan or oven to keep the chicken crispy. The sauce may thicken in the fridge—just add a splash of milk when reheating.
Can I make the sauce ahead of time?
Yes! Just reheat gently on the stove and stir in a bit of broth or cream to revive the texture.
What does lemon do to chicken?
Lemon works like a flavor magician! Its acidity helps tenderize the chicken slightly and brightens the overall flavor, balancing out the richness from the cheese and cream. Plus, it adds that fresh zing we all love.
How to cook crusted chicken breast?
To cook crusted chicken breast, pound it to even thickness first. Dredge in flour, then egg, then your breadcrumb mixture. Sauté in a hot pan with olive oil and butter until both sides are golden brown and the inside is fully cooked—about 4–6 minutes per side depending on thickness.
What to serve with Lemon Pecorino Crusted Chicken?
This dish pairs beautifully with roasted asparagus, garlic green beans, lemony pasta, or a light arugula salad. Don’t forget a slice of crusty bread to soak up that dreamy sauce!
Conclusion
This lemon pecorino crusted chicken with creamy lemon sauce is the perfect weeknight escape to Italy—without the passport, the jet lag, or the suitcase full of laundry.
It’s easy, impressive, and oh-so-delicious. So next time you need to shake up your chicken routine, give this recipe a try. Your family (and your taste buds) will thank you.
Mangia, friend! 💛
More Recipes You’ll Love
If this Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce left you craving more bold, zesty, and comforting chicken dishes, you’re in for a treat. Whether you’re a fan of creamy pastas, crave crispy wraps, or love globally inspired flavors, we’ve got something to keep your dinner lineup fresh and fabulous. Check out these reader favorites to keep that flavor train rolling:
- Craving something creamy with a kick? You’ll love this Cowboy Butter Chicken Linguine—it’s rich, bold, and buttery in all the best ways.
- For a hand-held delight that’s both crispy and comforting, try the Crispy Garlic Parmesan Chicken Alfredo Wraps—perfect for busy weeknights or lunch prep.
- Add a fresh tropical twist to your plate with the Jerk Chicken and Mango Slaw Bowls with Honey Lime Cream—a flavor-packed bowl that balances heat and sweetness like a pro.
- Keep the lemony vibes going with the cozy Creamy Lemon Orzo Chicken Soup—a warm hug in a bowl for those chillier nights.
Your chicken dinner game just got a serious glow-up. 🐔✨ Bookmark your faves and don’t forget to share your creations with the Chicken Magic community!
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Lemon Pecorino Crusted Chicken
- Total Time: 35 mins
- Yield: 4 servings 1x
Description
This Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is everything you want in a cozy, quick weeknight dinner. Crispy, golden chicken tenderloins are coated with zesty lemon and nutty Pecorino Romano, then topped with a luscious, velvety lemon cream sauce. It’s simple, elegant, and packed with flavor—perfect for family dinners or a fancy night in.
Ingredients
For the Chicken:
8 (2-ounce) chicken tenderloins
½ cup all-purpose flour
2 large eggs, beaten
1 cup panko breadcrumbs
Zest from 1 lemon
¼ cup grated Pecorino Romano cheese
¼ cup extra virgin olive oil
2 tablespoons butter
For the Creamy Lemon Sauce:
1 tablespoon extra virgin olive oil
1 tablespoon minced garlic
1 tablespoon all-purpose flour
¼ cup milk
¾ cup heavy cream
¼ cup chicken broth
2 tablespoons lemon juice
1 tablespoon butter
Instructions
Prepare the Chicken: Flatten chicken tenderloins to an even thickness using a meat mallet.
Set up three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with lemon zest and Pecorino.
Dredge the Chicken: Coat each piece in flour, then egg, then breadcrumb mixture.
Cook the Chicken: In a large sauté pan, heat olive oil and butter over medium heat. Fry each tenderloin 3–5 minutes per side until golden brown and cooked through. Drain on paper towels.
Make the Sauce: In a saucepan, heat olive oil and sauté garlic until fragrant. Whisk in flour, then gradually stir in milk, cream, and chicken broth. Bring to a gentle boil and simmer 3–5 minutes until thickened.
Remove from heat, then stir in lemon juice and butter.
Serve: Plate the chicken and drizzle with the creamy lemon sauce. Garnish with parsley or lemon wedges if desired.
Notes
You can substitute chicken breasts—just slice or pound to an even thickness.
For extra crispiness, let the breaded chicken rest for 5 minutes before frying.
The sauce thickens as it cools—add a splash of broth or cream when reheating leftovers.
Great with pasta, roasted veggies, or a light salad on the side.
- Prep Time: 15 mins
- Cook Time: 20 mins
- Category: Dinner
- Method: Pan-fried
- Cuisine: Italian-American
Nutrition
- Serving Size: 2 chicken tenderloins with sauce
- Calories: 475 kcal
- Sugar: 1 g
- Sodium: 620 mg
- Fat: 31 g
- Saturated Fat: 14 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 155 mg