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Lemon Pecorino Crusted Chicken

Lemon Pecorino crusted chicken with a crackly golden Pecorino Romano and lemon zest crust baked until deeply fragrant. Dijon-brushed chicken breasts get a crisp cheese-panko coating that shatters on the first bite.
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Prep Time 15 minutes
Cook Time 22 minutes
rest 3 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts pounded to even thickness
  • 1 tsp Salt to taste
  • 1 tsp pepper to taste
  • 1 tsp garlic powder to taste
  • 2 tbsp Dijon mustard
  • 1 tbsp olive oil
Pecorino crust
  • 1 cup Pecorino Romano cheese finely grated
  • 0.5 cup panko breadcrumbs
  • 2 tbsp lemon zest
  • 1 tbsp fresh parsley finely chopped
  • 1 tsp garlic powder
  • 0.5 tsp black pepper
To serve
  • 1 Fresh basil for serving
  • 1 lemon wedges for serving

Equipment

  • 1 sheet pan
  • 1 Cast iron skillet

Method
 

Preheat and prep the pan
  1. Preheat the oven to 425°F and line a baking sheet with a wire rack so air can circulate for a crisp crust.
Season and coat the chicken
  1. Season the chicken breasts with salt, pepper, and garlic powder to taste.
  2. Mix the Dijon mustard with the olive oil, then brush the mixture over both sides of each chicken breast.
Build the pecorino-lemon crust
  1. Combine the Pecorino Romano, panko breadcrumbs, lemon zest, fresh parsley, garlic powder, and black pepper.
  2. Press the crust mixture firmly onto the mustard-coated chicken so it adheres evenly.
Bake
  1. Place the chicken on the prepared rack and bake at 425°F for 20-22 minutes, until the crust is golden and the internal temperature reaches 165°F.
Rest and serve
  1. Rest the chicken for 3 minutes to set the crackly cheese crust before slicing or serving.
  2. Garnish with fresh basil and serve with lemon wedges for bright citrus flavor.

Notes

For the crispiest, crackling crust, press the Pecorino-panko mixture firmly so it forms an even layer, and use the wire rack so the bottoms don’t steam. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a sheet pan in a 400°F oven until warmed through. Freezing is not recommended because the crust can soften. For a lower-carb option, replace panko with finely grated parmesan or a low-carb breadcrumb substitute and expect a slightly less crackly texture.