When life feels like a juggling act—work deadlines, soccer practice, laundry piles taller than your teenager—it’s a gift to have recipes that taste like restaurant magic but don’t keep you tied to the stove all night. That’s exactly why Lemon Pecorino Crusted Chicken has earned a permanent spot in my weeknight lineup.
This dish takes humble chicken breasts and turns them into golden, cheesy-crusted beauties, complete with a luscious creamy lemon sauce that practically begs to be spooned over everything on your plate. The sharpness of Pecorino Romano chicken pairs perfectly with the bright tang of lemon, and the oven does most of the heavy lifting once you’ve given the chicken a quick pan-sear.
It’s elegant enough for date night, but simple enough for a Tuesday dinner when you just need something warm, comforting, and maybe a little impressive. So, tie on your apron (and if you’re like me, maybe pour yourself a glass of white wine while you’re at it). Let’s turn dinner into something memorable.
Why You’ll Love This Lemon Pecorino Crusted Chicken
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Crispy, golden crust without deep-frying.
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A velvety lemon cream sauce that feels indulgent but comes together in minutes.
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Works as both a cozy baked chicken recipe and a show-stopping dinner for guests.
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Picky-eater approved—my family happily requests seconds every time.
Ingredients You’ll Need
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4 boneless, skinless chicken breasts (about 900 g)
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1 cup (100 g) Pecorino Romano cheese, grated
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¼ cup (30 g) all-purpose flour
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2 tbsp (30 ml) olive oil
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¼ cup (60 ml) fresh lemon juice
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½ cup (120 ml) chicken broth
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½ cup (120 ml) heavy cream
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2 cloves garlic, minced
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Salt and pepper, to taste
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Fresh parsley, chopped, for garnish
Step-by-Step Instructions
1. Prep the oven. Preheat to 375°F (190°C) and lightly grease a baking dish.
2. Season the chicken. Pat the chicken dry and season generously with salt and pepper.
3. Coat the crust. In a shallow dish, mix Pecorino Romano with flour. Dredge each chicken breast, pressing firmly so the crust sticks.
4. Sear for golden color. Heat olive oil in a skillet over medium-high. Sear chicken 3–4 minutes per side until golden. Transfer to baking dish.
5. Bake to perfection. Bake 20–25 minutes until the chicken reaches 165°F (74°C).
6. Make the sauce. In the same skillet, sauté garlic for 1 minute. Deglaze with lemon juice, scraping up those delicious browned bits. Stir in chicken broth, then heavy cream. Simmer 5 minutes until slightly thickened.
7. Serve. Plate the chicken and spoon that silky creamy lemon sauce on top. Sprinkle with parsley, and voilà—dinner is served.
Tips for the Best Crispy Chicken Dinner
Here’s the thing about crusted chicken: it wants to stick to the pan. Don’t fight it—just give it time to develop that golden sear before flipping. If you flip too early, the crust will stay behind, and nobody wants naked chicken.
Also, grate your Pecorino Romano fresh. Pre-shredded cheese often has added starches that prevent crispiness, and we’re aiming for “crispy, cheesy dream,” not “meh.”
If your sauce looks thin, just let it bubble another minute—it thickens as it cools slightly. And don’t skip scraping up the browned bits from the pan; they’re flavor gold.
A Little Kitchen Story
The first time I made this dish, I was in a rush. Company was on the way, and I had about 45 minutes to whip up something that looked like I’d planned it all week. I grabbed some chicken, lemon, and a wedge of Pecorino Romano that had been sitting in my fridge.
Well, let’s just say that dinner went from “Oh no, what do I cook?” to “Can you write down this recipe for me?” faster than I expected. It’s been my secret weapon ever since. My kids request it often, my husband calls it his “birthday dinner,” and I’ve served it at more dinner parties than I can count. It’s one of those recipes that feels fancy but never lets me down.
What to Serve with Lemon Pecorino Crusted Chicken
This dish loves company, especially sides that balance its richness. A crisp green salad with a lemon vinaigrette is a fresh, bright companion. For starch, I adore serving it with garlic mashed potatoes (because extra sauce deserves something to soak into).
If you’re leaning lighter, roasted asparagus or green beans keep things fresh without extra fuss. Pasta works beautifully too—imagine spooning that creamy lemon sauce over buttery noodles. Heavenly.
And don’t forget the wine. A chilled Sauvignon Blanc or Pinot Grigio makes every bite even better.
How to Store Leftovers
If you somehow manage to have leftovers (unlikely in my house), store the chicken in an airtight container in the fridge for up to 3 days. The crust softens a bit but reheats nicely in the oven at 350°F until warmed through.
The sauce should be stored separately in a jar or container. It may thicken in the fridge, but a splash of broth or cream when reheating brings it right back to life.
For freezing, I don’t recommend it—the creamy sauce can separate, and the crust loses its magic. But fresh from the oven? That’s where this recipe truly shines.
FAQs About Lemon Pecorino Crusted Chicken
Can I use Parmesan instead of Pecorino Romano?
Yes! Parmesan works well, though it has a milder flavor. Pecorino Romano gives a sharper, saltier bite that makes this dish extra special.
Can I make this a lighter baked chicken recipe?
You can skip the cream and add a splash of milk or half-and-half, though the sauce won’t be as silky.
How do I keep the crust crispy when baking?
Make sure to sear the chicken well before baking and avoid overcrowding the pan. Air circulation is key to crispiness.
What if I don’t have chicken breasts?
Chicken thighs also work beautifully, but you may need to adjust baking time slightly.
A Final Bite of Inspiration
At the end of the day, cooking isn’t just about feeding ourselves—it’s about creating little moments of joy around the table. This Lemon Pecorino Crusted Chicken checks every box: comforting, flavorful, and impressive without being fussy.
So the next time you’re staring at plain chicken breasts, wondering what on earth to do with them, remember this recipe. With just a handful of pantry staples and one skillet, you can create a dish that tastes like it came straight from a trattoria.
And trust me, once that creamy lemon sauce hits your plate, you’ll be wondering why you didn’t make this sooner.
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Lemon Pecorino Crusted Chicken
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
Lemon Pecorino Crusted Chicken is a golden, cheesy-crusted chicken dinner elevated by a luscious creamy lemon sauce. Sharp Pecorino Romano pairs beautifully with bright lemon for a crispy, flavorful dish that feels restaurant-worthy yet is simple enough for a busy weeknight. Perfect for impressing guests or delighting your family, this recipe turns humble chicken breasts into a memorable meal.
Ingredients
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4 boneless, skinless chicken breasts (about 900 g)
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1 cup (100 g) Pecorino Romano cheese, grated
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¼ cup (30 g) all-purpose flour
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2 tbsp (30 ml) olive oil
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¼ cup (60 ml) fresh lemon juice
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½ cup (120 ml) chicken broth
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½ cup (120 ml) heavy cream
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2 cloves garlic, minced
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Salt and pepper, to taste
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Fresh parsley, chopped, for garnish
Instructions
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Preheat oven to 375°F (190°C) and lightly grease a baking dish.
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Pat chicken dry and season generously with salt and pepper.
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In a shallow dish, combine Pecorino Romano and flour. Dredge chicken, pressing firmly to help the crust stick.
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Heat olive oil in a skillet over medium-high. Sear chicken for 3–4 minutes per side until golden. Transfer to baking dish.
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Bake for 20–25 minutes, or until the chicken reaches 165°F (74°C).
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In the same skillet, sauté garlic for 1 minute. Deglaze with lemon juice, scraping up browned bits. Stir in chicken broth and heavy cream. Simmer 5 minutes until slightly thickened.
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Plate chicken, spoon creamy lemon sauce over the top, and garnish with parsley. Serve warm.
Notes
Freshly grated Pecorino Romano ensures crispiness—avoid pre-shredded cheese.
Don’t flip chicken too soon while searing—the crust needs time to form.
Add a splash of broth or cream if the sauce is too thick when reheating.
Chicken thighs can be substituted but may require slightly longer baking time.
Best enjoyed fresh; freezing is not recommended for this creamy sauce.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Stovetop + Oven-Baked
- Cuisine: Italian-American