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Zesty Italian Lemon Pecorino Chicken

Zesty Italian Lemon Pecorino Chicken for a Comforting Dinner

A quick and flavorful dish featuring crispy chicken tenderloins and a creamy lemon sauce, perfect for a comforting dinner.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Chicken
Cuisine: Italian
Calories: 450

Ingredients
  

For the Chicken
  • 1 pound Chicken Tenderloins Chicken breasts can also be used if needed.
  • 1 cup All-Purpose Flour Substitute with gluten-free flour if desired.
  • 2 Large Eggs No substitutions recommended.
  • 1 cup Panko Breadcrumbs Regular breadcrumbs can be used, but the crunch may vary.
For the Sauce
  • 3 cloves Minced Garlic Fresh garlic is the best choice.
  • 2 tablespoons Extra Virgin Olive Oil Regular olive oil can work too.
  • 1 tablespoon Butter Swap for plant-based butter for a dairy-free option.
  • 1 cup Heavy Cream Coconut cream is a great dairy-free alternative.
  • 1/2 cup Milk Almond milk can be used for a dairy-free option.
  • 1/2 cup Grated Pecorino Romano Cheese Parmesan can be used if preferred.
  • 1 cup Chicken Broth Vegetable broth works for a vegetarian alternative.
  • 1 Lemon Zest Go for fresh lemon zest for the best flavor.
  • 2 tablespoons Lemon Juice Freshly squeezed is ideal.

Equipment

  • nonstick skillet

Method
 

Step-by-Step Instructions for Zesty Italian Lemon Pecorino Chicken
  1. Start by flattening the chicken tenderloins to an even thickness for even cooking. Set up three shallow bowls: one with all-purpose flour, another with beaten eggs, and the last with panko breadcrumbs mixed with lemon zest and grated Pecorino Romano cheese.
  2. Coat each chicken tenderloin lightly in the flour, shaking off any excess. Dip the floured chicken into the beaten eggs, ensuring it's completely covered. Press the chicken into the breadcrumb mixture, coating it thoroughly.
  3. Heat a generous amount of extra virgin olive oil and a tablespoon of butter in a nonstick skillet over medium heat. Add the coated chicken tenderloins and cook for 3–5 minutes on each side, until golden brown.
  4. In the same skillet, reduce heat to medium-low and add more olive oil if needed. Sauté minced garlic until fragrant, about 30 seconds. Whisk in a tablespoon of flour, then gradually add in milk, heavy cream, and chicken broth. Cook until thickened, about 3-5 minutes.
  5. Remove the sauce from heat, stir in fresh lemon juice and a tablespoon of butter. Drizzle this sauce over the cooked chicken before serving.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 600mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 700IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Enjoy right after cooking for the best experience—crispy chicken and creamy sauce together is unbeatable! Leftovers can be stored in an airtight container for up to 3 days.

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