Lemon Pecorino Crusted Chicken

Lemon Pecorino Crusted Chicken

Lemon Pecorino crusted chicken with a bright golden Pecorino Romano and lemon zest crust that crackles as it bakes. Baked chicken breasts stay juicy while the cheese caramelizes into a deeply fragrant, crispy coating.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 22

resting 3

Total Time 40

Servings: 4 servings

Course: Main Dish

Cuisine: Italian-American

Calories: 650

Ingredients Equipment Method Notes

Ingredients

Chicken

4 boneless skinless chicken breasts Pounded to even thickness for even baking.
0.5 tsp salt To taste.
0.5 tsp black pepper To taste.
0.5 tsp garlic powder To taste for seasoning and added again for the crust.
2 tbsp Dijon mustard Helps the crust adhere and adds tang.
1 tbsp olive oil Mixed with Dijon for a brush-on coating.

Pecorino lemon crust

1 cup Pecorino Romano cheese Finely grated for faster melting and crisping.
0.5 cup panko breadcrumbs For crunch.
2 tbsp lemon zest Bright citrus flavor in the crust.
1 tbsp fresh parsley Finely chopped.
1 tsp garlic powder For crust flavor.
0.25 tsp black pepper For crust flavor.
0.25 fresh basil and lemon wedges for serving Fresh basil to garnish; lemon wedges for serving.

Equipment

1 sheet pan
1 cast iron skillet

Method

Prep and bake

Preheat the oven to 425°F and line a baking sheet with a wire rack.
Season the chicken breasts with salt, pepper, and garlic powder.
Mix the Dijon mustard with the olive oil and brush over both sides of each chicken breast.
Combine the Pecorino Romano cheese, panko breadcrumbs, lemon zest, fresh parsley, garlic powder, and black pepper.
Press the Pecorino mixture firmly onto the mustard-coated chicken so it fully adheres.
Place the chicken on the prepared rack.
Bake for 20-22 minutes at 425°F until the crust is golden and the internal temperature reaches 165°F.
Rest the chicken for 3 minutes before garnishing with fresh basil and serving with lemon wedges.

Notes

For the crispiest, most crackly crust, pound the chicken to an even thickness so the coating browns without overcooking the center. Refrigerate leftovers in an airtight container for up to 3 days; reheat at 425°F until warmed through (about 8-12 minutes) to re-crisp. Freezing is not recommended because the crust can soften. For a lower-carb option, swap panko with finely grated Parmesan plus crushed pork rinds for crunch (increase Pecorino slightly to keep the crust cohesive).