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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 are coated in Dijon-olive oil, then pressed with an herb-and-cheese crumb for a crisp, deeply fragrant Italian-style dinner.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts Pounded to even thickness so the crust doesn’t over-brown while the center cooks.
Seasoning
  • 0.5 tsp Salt Use to taste; helps the crust adhere and seasons the meat.
  • 0.5 tsp pepper Use to taste; adds warmth to the cheese crumb.
  • 0.5 tsp garlic powder Use to taste; seasons both the chicken and the crust.
Dijon coating
  • 2 tbsp Dijon mustard Brings tang and acts as the glue for the crust.
  • 1 tbsp olive oil Loosens the mustard for even brushing.
Cheese-lemon crust
  • 1 cup Pecorino Romano cheese Finely grated for easy melting and crunch.
  • 0.5 cup panko breadcrumbs Adds crispness and structure to the crust.
  • 2 tbsp lemon zest Zest is key for bright citrus aroma without extra liquid.
  • 1 tbsp fresh parsley Finely chopped; adds green flecks and herbal flavor.
  • 1 tsp garlic powder Added to the crumb for extra savory depth.
  • 0.25 tsp black pepper Adds more peppery bite to the crust.
Serving
  • 0.25 Fresh basil For garnish; use as much as you like.
  • 0.25 lemon wedges For squeezing over the finished chicken.

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.
  2. Pound the boneless skinless chicken breasts to an even thickness so they cook uniformly.
Coat with Dijon
  1. Season the chicken with salt, pepper, and garlic powder to taste.
  2. Mix Dijon mustard with olive oil, then brush over both sides of each chicken breast.
Build the crust
  1. Combine Pecorino Romano cheese, 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 in an even layer.
Bake and finish
  1. Place the chicken on the prepared rack and bake for 20-22 minutes, until the crust is golden and the internal temperature reaches 165°F.
  2. Rest the chicken for 3 minutes to set the cheese crust before serving.
  3. Garnish with fresh basil and serve with lemon wedges.

Notes

For the crispiest, crackly crust, use finely grated Pecorino Romano and press the crumb firmly so it makes contact with the mustard. Store leftovers in the refrigerator up to 3 days; reheat on a sheet pan at 400°F until warmed through. Freezing isn’t recommended because the crust can soften. For a dairy-reduced option, substitute a hard, aged cheese you can grate (like a dry Parmesan-style cheese) to keep the crust crisp.