Last month, I was flipping through an old cookbook I inherited from my mother-in-law when I found a note she’d scribbled in the margin about adding cheese to chicken coating. It got me thinking about how to make our usual weeknight chicken dinner feel more special.
I started experimenting with different cheeses and landed on Pecorino Romano because of how beautifully it crisps up. The first time I made this, my teenage daughter actually put down her phone at dinner and asked for the recipe to take to college.
Now this has become our go-to recipe when we want something impressive but manageable on a busy weeknight.
What Makes This Chicken Different?
The Pecorino Romano creates an incredible crispy, golden crust that’s packed with salty, nutty flavor. Unlike regular breadcrumb coatings that can fall off or get soggy, this cheese coating actually gets better as it bakes.
The creamy lemon sauce isn’t just poured over the top – it’s made in the same skillet where you seared the chicken, capturing all those delicious browned bits that add serious depth to the flavor.
The combination of the sharp cheese crust with the bright, creamy sauce creates this perfect balance where each bite tastes complex and restaurant-quality.
Why You’ll Love This Recipe
This transforms plain chicken breasts in about 45 minutes using ingredients you can find at any grocery store. No specialty items or complicated techniques required.
The method is straightforward – just sear and bake – but the results look and taste like you spent hours in the kitchen. Perfect for impressing family or guests without the stress.
It’s also very forgiving. If you overcook the chicken slightly, the creamy sauce helps keep everything moist. If the sauce gets too thick, just add a splash more broth.
What You’ll Need
For the chicken:
4 boneless, skinless chicken breasts
Salt and black pepper, to taste
1 cup Pecorino Romano cheese, finely grated
1/4 cup all-purpose flour
2 tablespoons olive oil
For the creamy lemon sauce:
2 cloves garlic, minced
1/4 cup fresh lemon juice (about 2 lemons)
1/2 cup chicken broth (low sodium preferred)
1/2 cup heavy cream
Salt and pepper, to taste
For garnish:
Fresh parsley, chopped
Buy Pecorino Romano that’s already finely grated, or grate it yourself using the smallest holes on your box grater. The fine texture creates the best crust.
How to Make Lemon Pecorino Crusted Chicken – Step by Step
1. Preheat and prep.
Set your oven to 375°F. Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper.
In a shallow bowl, mix the grated Pecorino Romano and flour together until well combined.
2. Coat the chicken.
Dredge each chicken breast in the cheese mixture, pressing lightly to help the coating stick. Make sure to coat both sides evenly.
This coating is what creates that beautiful golden crust, so don’t be shy about pressing it on.
3. Sear for color.
Heat olive oil in a large oven-safe skillet over medium-high heat. Once the oil is shimmering, add the chicken breasts and sear for 3-4 minutes per side until golden and crisp.
Don’t move the chicken while it’s searing – let it develop that gorgeous color. Don’t worry that it’s not fully cooked yet.
4. Finish in the oven.
Transfer the seared chicken to a baking dish if your skillet isn’t oven-safe. Bake for 20-25 minutes, or until the internal temperature reaches 165°F.
Keep your skillet handy – you’ll need those browned bits for the sauce.
5. Build the sauce.
While the chicken bakes, reduce heat under your skillet to medium. Add minced garlic and sauté for 1 minute until fragrant.
Pour in the lemon juice and chicken broth, scraping the bottom to release all those flavorful bits. Add heavy cream, bring to a simmer, and cook for 5 minutes until slightly thickened. Season with salt and pepper.
6. Serve.
Plate each chicken breast and spoon the creamy sauce over the top. Sprinkle with chopped parsley for a fresh finish.
Variations to Try
Once you master this technique, you can easily customize it:
Try aged Parmesan or Asiago instead of Pecorino Romano for different flavors
Add fresh thyme or rosemary to the cheese coating
Use white wine instead of some chicken broth in the sauce
Add capers or sun-dried tomatoes to the sauce for Mediterranean flair
Make it with bone-in chicken thighs for extra juiciness
Finish the sauce with a pat of butter for restaurant-level richness
Serving Suggestions
This chicken pairs beautifully with simple sides that won’t compete with the flavors. Roasted vegetables, garlic mashed potatoes, or a crisp green salad all work perfectly.
For a complete Italian-inspired meal, serve alongside pasta tossed with olive oil and herbs, or creamy risotto that can soak up the delicious sauce.
The leftovers are fantastic sliced and used in salads, sandwiches, or pasta dishes. The flavors actually develop even more overnight.
Storage and Make-Ahead Tips
You can coat the chicken up to 4 hours ahead and keep it covered in the refrigerator. Just sear and bake when ready to serve.
Store leftover chicken and sauce separately in the refrigerator for up to 3 days. The coating stays crispier when stored in an airtight container.
To reheat, place chicken on a baking sheet in a 350°F oven for about 10 minutes to re-crisp the coating. Warm the sauce gently on the stovetop, adding a splash of cream if needed.
The sauce can be made a day ahead and reheated gently. Just whisk it smooth if it separates slightly.
Frequently Asked Questions
What if my chicken breasts are really thick?
Pound them to an even thickness of about 3/4 inch before coating. This helps them cook evenly and prevents the outside from getting too brown while the inside finishes.
Can I use regular Parmesan instead?
You can, but Pecorino Romano has a sharper, saltier flavor that really makes this dish special. If using Parmesan, add a pinch more salt to the coating.
How do I know when the sauce is the right consistency?
It should coat the back of a spoon but still pour easily. If it gets too thick, whisk in a little more chicken broth or cream.
Can I use bottled lemon juice?
Fresh lemon juice really makes a difference in the brightness of the sauce. Bottled juice will work in a pinch, but the flavor won’t be quite as vibrant.
What if I don’t have an oven-safe skillet?
No problem! Just transfer the seared chicken to any baking dish and proceed with the recipe. You can still make the sauce in your regular skillet.
Can I double this recipe?
Absolutely! You might need to use two skillets for searing if your pan isn’t large enough, but everything else scales up perfectly.
Where do the bread crumbs come in? I don’t see it in the recipe.