Lemon Pecorino Crusted Chicken

Lemon Pecorino Crusted Chicken

Lemon Pecorino crusted chicken with a bright golden Pecorino Romano and lemon zest crust that crackles and shatters. Baked chicken breasts are coated in Dijon-olive oil and pressed with a fragrant cheese-panko herb layer for an easy Italian dinner.

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Prep Time 15

Cook Time 22

resting 3

Total Time 40

Servings: 4 servings

Course: Main Dish

Cuisine: Italian-American

Calories: 640

Ingredients Equipment Method Notes

Ingredients

Lemon Pecorino Crust

4 boneless skinless chicken breasts Pounded to even thickness for consistent baking.
0.25 tsp salt To taste.
0.25 tsp pepper To taste.
0.5 tsp garlic powder To taste.
2 tbsp Dijon mustard Used to bind the crust.
1 tbsp olive oil Helps the mustard spread and browns the crust.
1 cup Pecorino Romano cheese Finely grated.
0.5 cup panko breadcrumbs For extra crunch.
2 tbsp lemon zest Adds citrus aroma and flavor.
1 tbsp fresh parsley Finely chopped.
1 tsp garlic powder Added to the crust mixture.
0.5 tsp black pepper Added to the crust mixture.
fresh basil For serving.
lemon wedges For serving.

Equipment

1 sheet pan
1 wire rack

Method

Bake prep and coating

Preheat the oven to 425°F and line a baking sheet with a wire rack so air can circulate under the chicken.
Season the chicken breasts with salt, pepper, and garlic powder, then mix the Dijon mustard with the olive oil and brush it over both sides of each breast.
In a bowl, combine the Pecorino Romano, panko, lemon zest, parsley, garlic powder, and black pepper, then press the mixture firmly onto the mustard-coated chicken so it adheres.

Bake and finish

Place the crusted chicken on the prepared rack and bake for 20-22 minutes at 425°F until the crust is golden and the chicken reaches 165°F in the thickest part.
Rest the baked chicken for 3 minutes to help the juices set, then garnish with fresh basil and serve with lemon wedges.

Notes

For the most crackly crust, press the Pecorino mixture firmly so it bonds to the Dijon layer before baking. Store leftovers in the fridge up to 3 days; reheat on a sheet pan at 375°F until warmed through to re-crisp the edges. Freezing is not recommended for best texture. For a lighter option, swap panko for whole-wheat panko or use part-skim Pecorino Romano if available.