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Lemon Pecorino Crusted Chicken

Lemon Pecorino crusted chicken with a bright golden Pecorino Romano and lemon zest crust that crackles as it bakes. The cheese caramelizes into a crunchy, deeply fragrant crust while the chicken stays juicy—an easy Italian-American dinner.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts and seasoning
  • 4 boneless skinless chicken breasts Pounded to even thickness for uniform bake.
  • 1 tsp salt To taste.
  • 0.5 tsp black pepper To taste, plus 1/2 tsp for the crust.
  • 1 tsp garlic powder To taste, plus 1 tsp for the crust.
Mustard and binding
  • 2 tbsp Dijon mustard Helps the crust adhere.
  • 1 tbsp olive oil Mixed with Dijon to brush over chicken.
Pecorino lemon crust
  • 1 cup Pecorino Romano cheese Finely grated for best melt and crisping.
  • 0.5 cup panko breadcrumbs Adds crunch to the cheese crust.
  • 2 tbsp lemon zest Brightens the crust.
  • 1 tbsp fresh parsley Finely chopped.
  • 1 tsp garlic powder For the crust.
  • 0.5 tsp black pepper For the crust.
Serving
  • 1 fresh basil For garnish.
  • 1 lemon wedges For serving.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Prep and preheat
  1. Preheat the oven to 425°F and line a baking sheet with a wire rack so air circulates under the chicken.
Season and brush
  1. Season the chicken breasts with salt, pepper, and garlic powder to taste.
  2. Mix Dijon mustard with olive oil, then brush the mixture over both sides of each chicken breast.
Build the pecorino crust
  1. Combine Pecorino Romano, panko, lemon zest, parsley, garlic powder, and black pepper.
  2. Press the crust mixture firmly onto the mustard-coated chicken so it adheres in an even layer.
Bake and finish
  1. Place the chicken on the prepared rack and bake for 20-22 minutes at 425°F until the crust is golden and the internal temperature reaches 165°F.
  2. Rest the chicken for 3 minutes so the juices settle and the crust stays crisp.
  3. Garnish with fresh basil and serve with lemon wedges.

Notes

For the most crackly cheese crust, press the Pecorino mixture firmly and keep the chicken breasts the same thickness before baking. Refrigerate leftovers in a sealed container for up to 3 days; reheat on a rack in a 400°F oven until warmed through to re-crisp. Freezing is not recommended for best texture. Dietary swap: use gluten-free panko for a gluten-free version.