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Lemon Pecorino Crusted Chicken

Lemon Pecorino crusted chicken with a bright golden cheese-and-lemon zest crust that crackles and shatters. Bake boneless chicken breasts on a rack for a crispy pecorino panko crust that reaches 165°F and stays juicy.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts pounded to even thickness
  • 0.25 tsp Salt to taste
  • 0.25 tsp pepper to taste
  • 0.5 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
  • 0.25 Fresh basil for serving
  • 0.25 lemon wedges for serving

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 425°F and line a baking sheet with a wire rack so the chicken bakes evenly and stays crisp.
Season and coat
  1. Season the chicken breasts with salt, pepper, and garlic powder.
  2. Mix Dijon mustard with olive oil, then brush the mustard mixture over both sides of each chicken breast.
Build the pecorino crust
  1. Combine Pecorino Romano, panko breadcrumbs, lemon zest, fresh parsley, garlic powder, and black pepper.
  2. Press the pecorino mixture firmly onto the mustard-coated chicken so it adheres in a thick, crackly layer.
Bake
  1. Place the coated chicken on the prepared rack and bake for 20-22 minutes until the crust is golden.
  2. Continue baking until the internal temperature reaches 165°F for safe, juicy chicken.
Rest and serve
  1. Rest the chicken for 3 minutes to set the crust before plating.
  2. Garnish with fresh basil and serve with lemon wedges for a bright citrus finish.

Notes

For the crispiest, best-adhesion crust, pound the chicken to an even thickness and press the pecorino-panko firmly into the mustard. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 400°F oven until hot to help re-crisp the cheese crust. Freeze is not recommended because the baked crust can soften. For a lower-carb swap, replace panko with finely crushed Parmesan crisps or additional Pecorino-panko-style grated cheese mixture (keep the binding and press firmly).