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Easy Lemon Pecorino Chicken Recipe for Spring Meals

A bright, citrus-infused Italian crispy chicken dish featuring zesty lemon, sharp Pecorino Romano, and a luscious creamy sauce—easy enough for weeknights yet impressive enough for entertaining.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 8 chicken tenderloins or 2 chicken breasts sliced horizontally
  • 1/2 cup all-purpose flour
  • 2 large eggs beaten
  • 1 cup panko breadcrumbs
  • Zest of 1 lemon
  • 1/4 cup grated Pecorino Romano
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons butter
  • 1 tablespoon extra virgin olive oil for sauce
  • 1 tablespoon all-purpose flour for sauce
  • 1 tablespoon minced garlic
  • 1/4 cup milk
  • 3/4 cup heavy cream
  • 1/4 cup chicken broth
  • 2 tablespoons lemon juice
  • 1 tablespoon butter to finish sauce
  • Optional: 1 teaspoon capers

Method
 

  1. Flatten chicken to 1/4-inch thickness and prepare three bowls for dredging: flour, beaten eggs, and a mixture of panko, lemon zest, and Pecorino.
  2. Coat chicken and let rest 5 minutes for better crispiness.
  3. Heat olive oil and butter in a skillet over medium heat and fry chicken 3–5 minutes per side until golden and cooked through.
  4. Drain on paper towels.
  5. In a saucepan, heat olive oil and sauté garlic until fragrant.
  6. Whisk in flour to make a roux.
  7. Slowly add milk, heavy cream, and chicken broth while whisking.
  8. Simmer 3–5 minutes until thickened.
  9. Remove from heat and stir in lemon juice and butter.
  10. Serve chicken with the lemon-cream sauce.

Notes

Avoid burning the garlic, don’t overcrowd the pan, and always add lemon juice off-heat to prevent curdling.