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Lemon Pecorino Crusted Chicken

Lemon Pecorino crusted chicken with a bright golden Pecorino Romano and lemon zest crust baked until it crackles and shatters. Each chicken breast is coated in Dijon-olive oil, then pressed with a fragrant cheese-herb crumb for crispy, caramelized edges.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 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 an even thickness.
  • 0.5 tsp Salt To taste.
  • 0.25 tsp pepper To taste.
  • 1 tsp garlic powder To taste.
Mustard coating
  • 2 tbsp Dijon mustard
  • 1 tbsp olive oil
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
Serving
  • 1 Fresh basil For garnish.
  • 1 lemon wedges For serving.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 425°F and line a baking sheet with a wire rack.
  2. Season the chicken breasts with salt, pepper, and garlic powder, then pound to an even thickness so they bake uniformly.
Coat with Dijon
  1. Stir the Dijon mustard with the olive oil, then brush the mixture over both sides of each chicken breast.
Press on the Pecorino crust
  1. Combine the Pecorino Romano, panko breadcrumbs, lemon zest, fresh parsley, garlic powder, and black pepper.
  2. Press the crumb mixture firmly onto the mustard-coated chicken so it adheres in an even layer.
Bake and serve
  1. Place the chicken on the prepared rack and bake for 20-22 minutes at 425°F until the crust is golden.
  2. Bake until the internal temperature reaches 165°F, using the crust’s deep golden color as a visual cue for doneness.
  3. Rest the chicken for 3 minutes to set the crust, then garnish with fresh basil.
  4. Serve immediately with lemon wedges for bright citrus finishing.

Notes

For the most crackly crust, press the Pecorino-panko mixture firmly so it fully bonds to the Dijon surface; if the crumbs fall off, re-press before baking. Store leftovers in an airtight container in the fridge for up to 3 days and reheat on a rack at 425°F until hot and re-crisped. Freezing is not recommended because the crust softens noticeably after thawing. If you want a gluten-free swap, use gluten-free panko (or another gluten-free breadcrumb) in the same amount.