If you’re looking for an impressive yet approachable meal to brighten up your dinner plans, Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is truly a showstopper. This dish delivers juicy, golden chicken sealed under a crisp, tangy Pecorino crust, all finished with a luscious sauce that bursts with citrus and savory notes. Whether you’re gathering with friends or treating yourself to something special, every bite captures both elegance and comfort in a single forkful. Trust me—it’s one of those recipes you’ll want to share (and make) again and again!

Ingredients You’ll Need

Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce Recipe - Recipe Image

Ingredients You’ll Need

You only need a handful of everyday ingredients to make Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce, but each one plays a starring role in flavor or texture. Let’s celebrate how every component brings something delicious and essential to the table.

Chicken Breasts: Use boneless, skinless chicken breasts for easy preparation and a tender, juicy result.
Pecorino Romano Cheese: This cheese gets crispy when baked and brings a tangy punch to the crust that really shines above milder options.
All-Purpose Flour: Helps the cheesy coating stick, giving structure and just the right crunch.
Olive Oil: Adds richness and helps achieve that beautiful golden sear on the chicken.
Lemon Juice: Freshly squeezed lemon juice amplifies the sauce’s bright, zesty flavor.
Chicken Broth: Deepens the creamy sauce with savory undertones and brings everything together.
Heavy Cream: Essential for silky, decadent texture in the sauce (don’t skimp on this part!).
Garlic: Provides a warm, aromatic base for the sauce that’s impossible to resist.
Salt and Pepper: Balances all the bold flavors—taste as you go so each layer sings.
Fresh Parsley: A sprinkle of chopped parsley at the end adds freshness and color that finish the dish beautifully.

How to Make Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

Step 1: Prep and Season the Chicken

Begin by preheating your oven to 375°F (190°C) so it’s nice and hot when you’re ready for the chicken to finish cooking. Lay out your chicken breasts on a plate, pat them dry with paper towels, and season generously with salt and pepper on both sides—this step ensures every bite starts out flavorful.

Step 2: Create the Pecorino Crust

In a shallow bowl or dish, mix together the grated Pecorino Romano cheese and flour. This simple mixture forms the base of your crunchy, tangy crust. Dredge each piece of chicken in the mixture, pressing down lightly so it clings to the surface. It may seem rustic, but that’s what gives Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce its signature crunch!

Step 3: Sear the Chicken

Heat the olive oil in a large skillet over medium-high heat until it shimmers. Add the coated chicken breasts (work in batches if necessary) and sear for 3 to 4 minutes per side, or until the crust turns golden and crisp. The Pecorino will sizzle, turning deliciously nutty—don’t be tempted to move the chicken too soon!

Step 4: Bake to Juicy Perfection

Once beautifully browned, transfer your chicken to a baking dish. Slide it into the oven and bake for 20 to 25 minutes, just until the chicken is cooked through and gloriously tender. This baking step ensures the center stays juicy while the coating stays golden.

Step 5: Whip Up the Creamy Lemon Sauce

No need to clean your skillet—the flavorful bits are gold! Over medium heat, sauté the minced garlic until fragrant, about one minute. Add lemon juice, chicken broth, and heavy cream, stirring to release any tasty browned bits from the pan. Simmer for 5 minutes until the sauce thickens and turns luxuriously creamy. Taste and adjust with salt and pepper as needed.

Step 6: Serve with a Finishing Touch

Nestle each piece of chicken onto a plate, spoon over that dreamy creamy lemon sauce, and sprinkle with plenty of fresh parsley. The result? A restaurant-worthy Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce you’ll want to photograph before digging in!

How to Serve Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

Garnishes

Don’t skip the chopped parsley—it adds a pop of color and herbal freshness that contrasts beautifully with the creamy sauce. If you’re feeling extra, a few thin lemon slices or a bit of finely grated Pecorino look stunning scattered over the top, really capturing the essence of Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce.

Side Dishes

This dish pairs marvelously with almost anything, but my personal favorites are fluffy mashed potatoes, buttered orzo, or garlicky sautéed green beans. Roasted asparagus or a simple salad tossed with vinaigrette help balance the richness of the creamy lemon sauce.

Creative Ways to Present

Try slicing the chicken and layering it artfully over a bed of risotto or lemony pasta, then drizzle with sauce for dramatic effect. If you’re aiming for finger food, cut the cooked chicken into strips, serve on a platter with sauce for dipping, and call them gourmet chicken tenders! No matter how you serve it, Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce is sure to steal the spotlight.

Make Ahead and Storage

Storing Leftovers

Cool leftover chicken completely, then store it in an airtight container in the fridge for up to 3 days. If possible, keep the sauce separate so the crust doesn’t soften too much—just spoon it over each portion when reheating.

Freezing

You can freeze Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce, but for best results, freeze the cooked chicken separately from the sauce. Wrap the chicken tightly in foil and freeze for up to 2 months. Pour the cooled sauce into a freezer-safe container or zip-top bag and freeze alongside.

Reheating

To reheat, let everything thaw overnight in the fridge. Warm the chicken, uncovered, on a baking sheet in a 350°F oven for about 10 minutes, and gently reheat the sauce on the stovetop, stirring often. If the sauce thickens too much, whisk in a splash of broth or cream to bring it back to life.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work well and offer extra juiciness. Just adjust the baking time as needed—thighs may take a few minutes longer to cook through.

What if I don’t have Pecorino Romano?

Parmesan will do in a pinch, but Pecorino has a distinctively sharp, salty edge that really defines Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce. The difference is subtle but worthwhile if you can get your hands on Pecorino.

Can I make the sauce dairy-free?

You can substitute the heavy cream with full-fat coconut milk or an unsweetened oat-based cream alternative, though the flavor will be slightly different. The sauce will still turn out silky and delightful!

Is there a gluten-free way to prepare this recipe?

Yes! Swap the all-purpose flour for a gluten-free blend or even almond flour. Be sure your broth and any other pantry ingredients are certified gluten-free, and you’re all set.

Does this recipe double easily for a crowd?

Definitely. Just brown the chicken in batches, then line up all the pieces in a large baking dish or sheet pan before baking. Double the sauce ingredients as well—everyone will want extra!

Final Thoughts

If you’re seeking a meal that’s both comfortingly familiar and joyfully bold, you can’t go wrong with Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce. Give it a try—you’ll be hooked on that perfect blend of citrus, cheese, and irresistible creaminess!