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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. Baked chicken breasts stay juicy while the cheese caramelizes into a deeply fragrant, citrusy crust.
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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: 520
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 and crust
  • 2 tbsp Dijon mustard
  • 1 tbsp olive oil
  • 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
 

Prep and preheat
  1. Preheat the oven to 425°F and line a baking sheet with a wire rack. This helps air circulate so the crust crackles as it bakes.
  2. Pound the chicken breasts to an even thickness. Aim for uniform thickness so they cook at the same rate.
Season and coat
  1. Season the chicken with salt, pepper, and garlic powder. Rub evenly over both sides for balanced flavor.
  2. Mix Dijon mustard with olive oil, then brush over both sides of each chicken breast. Keep the coating thin but complete so the crust adheres.
Build the cheese crust
  1. Combine Pecorino Romano cheese, panko breadcrumbs, lemon zest, parsley, garlic powder, and black pepper. Stir until the mixture looks evenly speckled.
  2. Press the crust mixture firmly onto the mustard-coated chicken. Press with steady pressure so it sticks in an even layer.
Bake
  1. Place the chicken on the prepared rack. Arrange in a single layer so the tops brown without steaming.
  2. Bake at 425°F for 20-22 minutes until the crust is golden and the internal temperature reaches 165°F. Look for a crisp, deeply golden surface with visible cheese caramelization.
Finish and serve
  1. Rest the chicken for 3 minutes. This sets the crust so it stays crackly when you slice or bite.
  2. Garnish with fresh basil and serve with lemon wedges. Add wedges at the table for bright citrus contrast.

Notes

Pro tip: press the Pecorino mixture firmly so it forms a dense, golden layer that crackles as it bakes. Store leftovers in the refrigerator up to 3 days; reheat at 425°F on the wire rack until hot and re-crisped. Freezing is not recommended because the crunchy cheese crust can soften after thawing. For a lower-carb swap, use finely grated Parmesan plus a smaller amount of panko (or omit panko and increase cheese) to keep the crust cohesive.