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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. Oven-baked chicken breasts with an even, deeply fragrant cheese crust and a tender 165°F finish.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts and seasoning
  • 4 boneless skinless chicken breasts Pounded to even thickness for consistent baking.
  • 0.5 tsp salt To taste.
  • 0.5 tsp black pepper To taste (plus 1/2 tsp listed in total pepper).
  • 1 tsp garlic powder To taste, plus 1 tsp in the crust.
Mustard coating
  • 2 tbsp Dijon mustard
  • 1 tbsp olive oil
Pecorino 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
  • 1 cast iron skillet

Method
 

Prep and coat
  1. Preheat oven to 425°F and line a baking sheet with a wire rack so air circulates under the chicken for a crisp bottom.
  2. Season the chicken breasts with salt, pepper, and garlic powder, then mix Dijon mustard with olive oil and brush over both sides of each breast.
Build the Pecorino crust
  1. Combine Pecorino Romano, panko breadcrumbs, lemon zest, fresh parsley, garlic powder, and black pepper, then press firmly onto the mustard-coated chicken to help the crust adhere and crackle as it bakes.
Bake and finish
  1. Place 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 to set the crust, then garnish with fresh basil and serve with lemon wedges.

Notes

For the crispiest, most shatter-able crust, pound the chicken breasts to an even thickness so everything finishes baking at the same time. Refrigerate leftovers in an airtight container up to 3 days; reheat at 400°F until warmed through to re-crisp the topping. Freezing is not recommended because the cheese crust texture softens. If you want a lighter option, use Pecorino Romano plus panko and reduce olive oil coating to 2 teaspoons, keeping the crust pressure the same.