Lemon Pecorino Crusted Chicken

Lemon Pecorino crusted chicken with a bright golden Pecorino Romano and lemon zest crust that crackles and shatters. Baked on a wire rack so the cheese caramelizes while the chicken stays juicy and tender.

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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: 620

Ingredients Equipment Method Notes

Ingredients

Chicken and crust

4 boneless skinless chicken breasts Pounded to even thickness so the crust browns without drying out.
0.5 tsp Salt Use to taste.
0.5 tsp pepper Use to taste; black pepper for the crust too.
1 tsp garlic powder Use to taste; divided between seasoning and crust.
2 tbsp Dijon mustard Helps the crust adhere and adds tang.
1 tbsp olive oil Mixed with Dijon for brushing.
1 cup Pecorino Romano cheese Finely grated for best melt and crunch.
0.5 cup panko breadcrumbs Adds crisp texture to the cheese crust.
2 tbsp lemon zest Bright citrus flavor in the crust.
1 tbsp fresh parsley Finely chopped.
1 tsp garlic powder For the crust (in addition to chicken seasoning).
0.5 tsp black pepper For the crust.
1 Fresh basil and lemon wedges for serving Serve on the side for garnish and squeeze-over brightness.

Equipment

1 sheet pan
1 cast iron skillet

Method

Prep and preheat

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 Dijon mustard with olive oil, then brush over both sides of each chicken breast.

Build the Pecorino crust

Combine Pecorino Romano cheese, panko breadcrumbs, lemon zest, fresh parsley, garlic powder, and black pepper.
Press the crust mixture firmly onto the mustard-coated chicken so it adheres evenly.

Bake

Place the chicken on the prepared rack and bake for 20-22 minutes, until the crust is golden and the internal temperature reaches 165°F.

Finish

Rest the chicken for 3 minutes to set the crust, then garnish with fresh basil and serve with lemon wedges.

Notes

For the most crackly cheese crust, press the pecorino-panko mixture firmly so it makes full contact with the Dijon layer, then avoid flipping during baking. Refrigerate leftovers in a sealed container for up to 3 days; reheat on a rack or in an oven at 350°F until warmed through (crust will crisp again). Freezing is not recommended because the crust can soften. Dietary swap: use a gluten-free panko blend to keep the same baked crust texture.