Go Back

Lemon Pecorino Crusted Chicken

Lemon Pecorino crusted chicken with a baked, crackly golden cheese crust and bright lemon zest. Juicy chicken breasts topped with Dijon-mustard, Pecorino Romano, and panko for an easy Italian-American dinner.
Print Recipe Pin Recipe
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 for even baking.
  • Salt To taste.
  • pepper To taste.
  • garlic powder For seasoning and in the crust.
  • 2 tbsp Dijon mustard Used to adhere the crust.
  • 1 tbsp olive oil Mixed with Dijon for brushing.
Pecorino crust
  • 1 cup Pecorino Romano cheese Finely grated for best melt and caramelization.
  • 0.5 cup panko breadcrumbs Adds crunch to the crust.
  • 2 tbsp lemon zest Zest for bright citrus flavor in the crust.
  • 1 tbsp fresh parsley Finely chopped.
  • 1 tsp garlic powder In the crust.
  • 0.5 tsp black pepper For the crust.
  • fresh basil For garnish.
  • 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 to help the crust stay crisp.
Season and coat with Dijon
  1. Season the chicken breasts with salt, pepper, and garlic powder to taste.
  2. Mix the Dijon mustard with the olive oil and brush over both sides of each chicken breast.
Build the lemon pecorino crust
  1. Combine Pecorino Romano, 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 evenly and forms a thick layer.
Bake
  1. Place the chicken on the prepared rack and bake at 425°F for 20-22 minutes, until the crust is golden and the internal temperature reaches 165°F.
Rest and serve
  1. Rest the chicken for 3 minutes to set the crust before slicing and serving.
  2. Garnish with fresh basil and serve with lemon wedges for extra brightness.

Notes

For the crispiest, most crackly crust, press the cheese mixture firmly into the Dijon so it’s tightly packed, and bake on a rack so air circulates under the chicken. Refrigerate leftovers in a sealed container for up to 3 days; reheat on a rack or air-fryer to re-crisp. Freezing is not recommended because the crust can soften after thawing. For a lower-carb option, replace panko with an equal amount of finely grated Parmesan or crushed pork rinds for a similar crunch (watch browning time).