Go Back

Lemon Pecorino Crusted Chicken

Lemon Pecorino crusted chicken with a bright golden, crackly Pecorino Romano and lemon zest crust baked to juicy perfection. Pounded chicken breasts are coated in Dijon-olive oil, pressed in a crisp cheese-panko-herb crust, and baked at high heat for a deeply fragrant Italian crusted chicken dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Pounded to even thickness for consistent baking.
  • salt, pepper, and garlic powder Season to taste.
  • 2 tbsp Dijon mustard Used as the adhesive for the crust.
  • 1 tbsp olive oil Mixed with Dijon for even coating.
Lemon Pecorino crust
  • 1 cup Pecorino Romano cheese, finely grated Finely grated for a tighter, crispier crust.
  • 0.5 cup panko breadcrumbs Adds crunch and helps the crust set.
  • 2 tbsp lemon zest Bright citrus flavor throughout the crust.
  • 1 tbsp fresh parsley, finely chopped For fresh, herby aroma.
  • 1 tsp garlic powder Boosts savory flavor in the crust.
  • 0.5 tsp black pepper Balances the citrus.
Serving
  • fresh basil and lemon wedges Garnish for serving.

Equipment

  • 1 sheet pan

Method
 

Prepare and season
  1. Preheat oven to 425°F and line a baking sheet with a wire rack. Set up the rack so airflow helps the cheese crust crackle.
  2. Season chicken breasts with salt, pepper, and garlic powder to taste. Pound them to even thickness first so they bake uniformly.
  3. Mix Dijon mustard with olive oil. Brush the mixture over both sides of each chicken breast so the crust adheres.
Make the crust and coat
  1. Combine Pecorino Romano cheese, panko breadcrumbs, lemon zest, parsley, garlic powder, and black pepper. Mix until evenly distributed for a consistent golden crust.
  2. Press the Pecorino crust mixture firmly onto the mustard-coated chicken. Press with your hands to help the cheese caramelize and set.
Bake, rest, and serve
  1. Place chicken on the prepared rack and bake for 20-22 minutes at 425°F. Bake until the crust is golden and the internal temperature reaches 165°F.
  2. Rest chicken for 3 minutes before serving. This helps juices reabsorb and keeps the crust from sliding.
  3. Garnish with fresh basil and serve with lemon wedges. Finish with citrus at the table for extra brightness.

Notes

For the most crackly crust, use finely grated Pecorino Romano and press the mixture firmly so it fully contacts the mustard coating. Store leftovers in an airtight container in the refrigerator for up to 3 days and reheat in a 400°F oven until warmed and re-crisped. Freezing is not recommended because the crust loses crunch after thawing. For a gluten-free swap, use gluten-free panko-style breadcrumbs in the same amount.