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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. Baked until the cheese is caramelized and deeply fragrant with citrus, then finished with a quick rest for juicy slices.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and crust
  • 4 boneless skinless chicken breasts Pounded to even thickness for consistent cooking.
  • 0.5 tsp salt Season to taste.
  • 0.5 tsp black pepper Season to taste.
  • 1 tsp garlic powder For seasoning and mixed into the crust.
  • 2 tbsp Dijon mustard Helps the crust adhere and adds tang.
  • 1 tbsp olive oil Mixed with Dijon for a smooth coating.
  • 1 cup Pecorino Romano cheese Finely grated for a crisp, caramelized crust.
  • 0.5 cup panko breadcrumbs Adds crunch to the cheese crust.
  • 2 tbsp lemon zest Brightens the crust with citrus aroma.
  • 1 tbsp fresh parsley Finely chopped.
  • 1 tsp garlic powder Mixed into the crust.
  • 0.25 tsp black pepper Mixed into the crust.
  • 1 fresh basil For garnish and serving.
  • 1 lemon wedges For serving.

Equipment

  • 1 sheet pan
  • 1 cast iron skillet
  • 1 Dutch oven

Method
 

Prep and bake
  1. Preheat oven to 425°F and line a baking sheet with a wire rack.
  2. Season chicken breasts with salt, pepper, and garlic powder on both sides.
  3. Mix Dijon mustard with olive oil and brush over both sides of each chicken breast.
  4. Combine Pecorino Romano, panko, lemon zest, parsley, garlic powder, and pepper.
  5. Press the cheese-panko mixture firmly onto the mustard-coated chicken so it fully adheres.
  6. Place chicken on the prepared rack and bake for 20-22 minutes until the crust is golden and internal temperature reaches 165°F.
  7. Rest chicken for 3 minutes so the juices settle and the crust stays crackly.
  8. Garnish with fresh basil and serve with lemon wedges.

Notes

For the crispiest, most crackly crust, press the Pecorino mixture firmly so it bonds to the Dijon coating, and avoid moving the chicken while it bakes. Store leftovers in the refrigerator up to 3 days; reheat in a 400°F oven or air fryer until warmed through to help re-crisp the crust. Freezing is not recommended because the breadcrumb/cheese crust loses texture. For a gluten-free option, use gluten-free panko (or finely ground gluten-free breadcrumbs) in the same amount.