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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 on a rack for a deeply fragrant, crispy cheese crust with a juicy 165°F center.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 4 boneless skinless chicken breasts Pounded to an even thickness so the center reaches 165°F at the same time the crust turns golden.
  • Salt, pepper, and 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
  • 0.25 tsp black pepper
Serving
  • 1 Fresh basil and 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. Set up the rack so air circulates under the chicken for a crisper crust.
Coat the chicken
  1. Season the chicken breasts with salt, pepper, and garlic powder to taste. Spread seasoning evenly so every bite is balanced.
  2. Mix the Dijon mustard with the olive oil. Brush the mustard mixture over both sides of each chicken breast so the crust sticks.
Build the pecorino crust
  1. Combine the Pecorino Romano, panko, lemon zest, parsley, garlic powder, and black pepper. Mix until evenly distributed and fragrant.
  2. Press the crust mixture firmly onto the mustard-coated chicken. Press with steady pressure so the cheese and crumbs adhere tightly.
Bake
  1. Place the chicken on the prepared rack and bake at 425°F for 20-22 minutes. Bake until the crust is golden and the internal temperature reaches 165°F.
Rest and serve
  1. Rest the chicken for 3 minutes. This helps the juices redistribute while the crust stays crackly.
  2. Garnish with fresh basil and serve with lemon wedges. Slice and serve immediately so the cheese crust shatters as you cut.

Notes

For the crispiest Pecorino Romano chicken bake, make sure the crust is pressed firmly and the chicken sits directly on the wire rack (not a solid pan). Refrigerate leftovers in an airtight container for up to 3 days; reheat on a rack in a 400°F oven until hot. Freezing is not recommended because the cheese crust can soften after thawing. For a gluten-free option, use gluten-free panko in the crust and follow the same bake time.