When you want a dinner that feels elegant but comes together easily, this Lemon Pecorino Crusted Chicken hits every mark. It’s crispy on the outside, juicy on the inside, and smothered in a creamy, tangy lemon-garlic sauce that elevates it to restaurant-quality—without the restaurant fuss.

This is the kind of dish that looks impressive on the plate but is simple enough to make on a weeknight. The Pecorino Romano cheese gives the chicken a salty, nutty crust that crisps up beautifully in the pan, and then the bright lemon cream sauce adds richness and depth. It’s a meal that’s just as perfect for date night as it is for feeding a hungry family.

Lemon Pecorino Crusted Chicken

Why You’ll Love This Recipe

Bold flavor: Pecorino cheese and lemon make a flavor-packed combo.
Crispy & creamy: That golden crust + velvety sauce = perfection.
Weeknight-friendly: Comes together in under an hour.
Minimal ingredients: Mostly pantry and fridge staples.
Versatile: Serve it with pasta, rice, mashed potatoes, or veggies.

Ingredients

Tip: You can find a full list of ingredients and measurements in the recipe card below.

4 boneless, skinless chicken breasts
1 cup Pecorino Romano cheese, grated
¼ cup all-purpose flour
2 tablespoons olive oil
¼ cup fresh lemon juice
½ cup chicken broth
½ cup heavy cream
2 cloves garlic, minced
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Instructions

Step 1: Prep and Preheat
Preheat your oven to 375°F (190°C). Season the chicken breasts on both sides with salt and pepper.

Step 2: Dredge in Cheese Mixture
In a shallow dish or plate, combine the grated Pecorino Romano with the flour. Dredge each chicken breast in the mixture, pressing lightly so it adheres well.

Step 3: Sear the Chicken
Heat the olive oil in a skillet over medium-high heat. Add the chicken and sear for 3–4 minutes per side, until golden brown. Don’t worry about cooking it through—just get that crust crisped up.

Step 4: Bake to Finish
Transfer the seared chicken breasts to a baking dish and place in the oven. Bake for 20–25 minutes, or until fully cooked and the internal temperature reaches 165°F (74°C).

Step 5: Make the Sauce
While the chicken is baking, return the skillet to the stove. Add minced garlic and sauté for about 1 minute. Stir in the lemon juice, chicken broth, and heavy cream. Simmer for 5 minutes, allowing the sauce to reduce and thicken slightly.

Step 6: Serve
Once the chicken is done, spoon the lemon cream sauce over each piece and garnish with chopped parsley. Serve warm and enjoy!

Variations

Cheese swap: Parmesan or Asiago work well if you don’t have Pecorino.
Add herbs: Toss some thyme or rosemary into the sauce for extra depth.
Make it spicy: Add a pinch of red pepper flakes to the sauce.
Low-carb version: Use almond flour instead of all-purpose.
Add vegetables: Serve over sautéed spinach, steamed broccoli, or roasted asparagus.

Heating & Storage

To Store:
Cool leftovers completely, then store in an airtight container in the fridge for up to 3 days.

To Reheat:
Warm in the oven at 325°F until heated through, or microwave in 1-minute bursts, spooning sauce over to keep the chicken moist.

To Freeze:
Freeze chicken and sauce separately for up to 2 months. Thaw overnight in the fridge and reheat gently.

FAQs

What is Pecorino Romano cheese?

It’s a hard, salty Italian cheese made from sheep’s milk. It has a sharper flavor than Parmesan and melts beautifully.

Can I use chicken thighs instead?

Yes! Boneless, skinless chicken thighs work well and stay juicy. Just adjust the baking time as needed.

Can I skip the baking step?

If your chicken breasts are thin and cooked through during searing, you can skip the oven. Just make sure they reach 165°F.

Is this dish gluten-free?

Not as written, but you can use a gluten-free flour blend to make it GF-friendly.

What can I use instead of heavy cream?

Half-and-half or a mix of milk and a bit of butter can work, though the sauce will be lighter.

Can I make it ahead?

Yes, sear and bake the chicken, then refrigerate. Make the sauce fresh when ready to serve.

What side dishes go best with this?

Try mashed potatoes, buttered noodles, roasted vegetables, or even risotto.

Can I double the sauce?

Absolutely! If you like extra sauce for pouring over pasta or rice, just double the ingredients.

Is this kid-friendly?

Yes, especially if your kids enjoy cheesy, creamy flavors. You can skip the lemon if they’re not fans.

Can I make this dairy-free?

It’s a challenge with cheese being a key ingredient, but you can try dairy-free cheese and coconut cream in the sauce.

Conclusion

This Lemon Pecorino Crusted Chicken is a dinner that feels fancy but requires minimal effort. With a crisp cheesy crust and a rich, citrusy cream sauce, it delivers comfort and brightness in every bite. Whether you’re cooking for family, guests, or just yourself, this is the kind of recipe that leaves a lasting impression—and empty plates.