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Lemon Pecorino Crusted Chicken

A zesty and savory dish featuring chicken breasts coated in a crispy pecorino cheese and breadcrumb mixture, perfect for a quick weeknight dinner or an impressive weekend meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces boneless, skinless chicken breasts
  • 1 cup pecorino cheese, grated
  • 1/2 cup breadcrumbs (Panko recommended) For extra crunch
  • 1 each lemon, juice and zest
  • 2 cloves garlic, minced
  • 1 teaspoon dried Italian herbs Oregano, basil, and thyme mix works well
  • to taste salt and pepper
  • for drizzling tablespoons olive oil
For the Garnish
  • to taste lemon wedges
  • for garnish tablespoons fresh parsley, chopped

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Pat the chicken breasts dry with a paper towel to help the seasoning stick and ensure a crispy coating.
  3. In a bowl, combine the grated pecorino cheese, breadcrumbs, lemon juice, lemon zest, minced garlic, dried herbs, and a pinch of salt and pepper. Stir until well mixed; the mixture should have a crumbly texture.
  4. Take each chicken breast and gently press it into the cheese mixture, ensuring it is fully covered.
  5. Place the coated chicken breasts on a lined baking sheet and lightly drizzle olive oil over each.
Cooking
  1. Bake the chicken in the oven for about 25-30 minutes, or until cooked through (165°F internal temperature) and the crust is golden and bubbly.
Serving
  1. Let the chicken rest for a couple of minutes. Serve with a sprinkle of fresh parsley and lemon wedges.

Notes

Substitutions: Parmesan can be used in place of pecorino cheese. For kids, skip garlic and herbs for a simpler version served with ketchup. You can marinate the chicken in lemon juice and herbs prior to cooking for extra flavor.