Name: Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Italian-Inspired
Ingredients: 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; 1 tablespoon extra virgin olive oil (for sauce); 1 tablespoon minced garlic; 1 tablespoon all-purpose flour (for sauce); ¼ cup milk; ¾ cup heavy cream; ¼ cup chicken broth; 2 tablespoons lemon juice; 1 tablespoon butter (for sauce)

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This lemon Pecorino crusted chicken with creamy lemon sauce is one of my favorite meals when I want something both comforting and elegant. The chicken comes out perfectly golden and crispy, with a bright lemon zest and savory Pecorino Romano in the crust. Paired with a velvety lemon-infused cream sauce, every bite is full of flavor. It’s the kind of dish I make when I want to impress—without spending hours in the kitchen.

Why You’ll Love This Recipe

I love this recipe because it offers the best of both worlds: crisp and creamy, tangy and rich. The crust has just the right crunch, while the sauce adds a silky, citrusy finish that makes this meal unforgettable. It’s surprisingly quick to prepare and perfect for a cozy dinner or when I want something special that doesn’t require a ton of effort. Lemon Pecorino Crusted Chicken with Creamy Lemon Sauce

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

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 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

Directions

I flatten the chicken tenderloins with a meat mallet to ensure even cooking.
I set up three dredging stations: one with flour, one with beaten eggs, and one with panko breadcrumbs mixed with lemon zest and Pecorino Romano.
I dredge each tenderloin in flour, then egg, then the breadcrumb mixture.
In a large nonstick skillet, I heat the olive oil and butter over medium heat. I cook the chicken for 3–5 minutes per side until golden brown and cooked through. I drain them on paper towels.
For the sauce, I heat olive oil in a saucepan and sauté the garlic until fragrant. I whisk in the flour and cook for a minute.
I slowly add the milk, cream, and broth while whisking until the sauce thickens, about 3–5 minutes. I stir in lemon juice and butter to finish.
I plate the chicken and drizzle it with the warm, creamy lemon sauce before serving.

Servings and timing

This recipe serves 4.
Preparation time: 15 minutes
Cooking time: 25 minutes
Total time: 40 minutes

Variations

When I want to mix things up, I swap Pecorino with Parmesan or Asiago for a different cheesy note. I sometimes add fresh herbs like parsley or thyme to the breadcrumb coating. If I’m in the mood for a little kick, I stir red pepper flakes into the sauce.

Storage/Reheating

I store leftover chicken and sauce separately in airtight containers in the fridge for up to 3 days. To reheat, I warm the chicken in a skillet or oven to keep it crispy. I reheat the sauce gently on the stovetop with a splash of milk or broth to loosen it if needed.

FAQs

Can I use chicken breasts instead of tenderloins?

Yes, I pound them to even thickness so they cook evenly.

Can I bake the chicken instead of frying it?

Yes, I bake at 400°F for 20–25 minutes until golden and cooked through.

Can I make the sauce ahead of time?

Absolutely. I reheat it gently and whisk in a little broth or cream if it thickens too much.

Is this recipe gluten-free?

Not by default, but I can use gluten-free flour and breadcrumbs to make it so.

What’s a good side for this dish?

I like serving it with roasted vegetables, pasta, or a green salad with lemon vinaigrette.

Conclusion

I love how this lemon Pecorino crusted chicken is both simple and indulgent. The crispy coating paired with the bright, creamy lemon sauce creates a dinner that always feels a little extra—even when I make it on a weeknight. It’s one of those recipes I know I’ll come back to again and again.