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Lemon Pecorino Crusted Chicken

Lemon Pecorino crusted chicken with a bright golden Pecorino Romano and lemon zest crust that crackles and shatters as it bakes. Baked chicken breasts stay juicy while the cheese caramelizes into a fragrant, deeply savory citrus coating.
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Prep Time 15 minutes
Cook Time 22 minutes
resting 3 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: Italian-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 4 boneless skinless chicken breasts Pounded to an even thickness.
  • 0.25 tsp salt To taste.
  • 0.25 tsp black pepper To taste; includes in crust.
  • 0.5 tsp garlic powder To taste; includes in crust.
Mustard coating
  • 2 tbsp Dijon mustard
  • 1 tbsp olive oil
Pecorino lemon crust
  • 1 cup Pecorino Romano cheese Finely grated.
  • 0.5 cup panko breadcrumbs
  • 2 tbsp lemon zest
  • 1 tbsp fresh parsley Finely chopped.
  • 0.5 tsp black pepper For the crust.
  • 1 tsp garlic powder For the crust.
To serve
  • 1 fresh basil
  • 1 lemon wedges

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat oven to 425°F and line a baking sheet with a wire rack.
  2. Pound the chicken breasts to an even thickness so they cook uniformly.
Season and coat
  1. Season chicken on both sides with salt, pepper, and garlic powder to taste.
  2. Mix Dijon mustard with olive oil, then brush over both sides of each chicken breast.
Make and apply the crust
  1. Combine Pecorino Romano cheese, panko breadcrumbs, lemon zest, fresh parsley, garlic powder, and pepper.
  2. Press the crust mixture firmly onto the mustard-coated chicken so it adheres all over.
Bake
  1. Place chicken on the prepared rack and bake for 20-22 minutes until the crust is golden and crackles, and the internal temperature reaches 165°F.
Rest and serve
  1. Rest the chicken for 3 minutes to set the crust.
  2. Garnish with fresh basil and serve with lemon wedges.

Notes

For the crispiest, crackly crust, press the Pecorino mixture firmly so it fully bonds to the Dijon. Refrigerate leftovers in an airtight container for up to 3 days; reheat on a rack or sheet pan at 400°F until warmed through (crust may soften slightly). Freezing is not recommended because the cheese crust can lose its crunch. For a gluten-free option, swap panko for an equal amount of certified gluten-free breadcrumbs.