Zesty Lemon Pecorino Crusted Chicken

Zesty Lemon Pecorino Crusted Chicken is a crispy, golden chicken recipe bursting with citrusy brightness and nutty cheese flavor. The lemon zest adds a fresh punch that balances perfectly with savory Pecorino Romano, all packed into a crunchy crust that seals in the juicy chicken. I love how this dish feels both elegant and simple, perfect for dinner parties or quick weeknight meals.

Why You’ll Love This Recipe

I love this recipe because it delivers bold flavor with just a few ingredients and minimal prep. The crust crisps up beautifully in the oven or skillet, and the combo of lemon and Pecorino brings a fresh, gourmet twist to classic breaded chicken. It pairs well with just about anything—from pasta and salad to roasted veggies or rice.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Boneless, skinless chicken breasts or thighs

• Lemon zest (freshly grated)

• Pecorino Romano cheese, finely grated

• Panko breadcrumbs or regular breadcrumbs

• Garlic powder

• Salt and black pepper

• Eggs (for dredging)

• All-purpose flour (for dredging)

• Olive oil or melted butter (for brushing or frying)

• Optional: fresh parsley or lemon wedges for serving

Directions

1. I preheat the oven to 400°F (200°C) or heat oil in a skillet over medium heat if I’m pan-frying.

2. I set up a dredging station: flour in one bowl, beaten eggs in another, and a mix of breadcrumbs, Pecorino, lemon zest, garlic powder, salt, and pepper in the third.

3. I pat the chicken dry and coat each piece first in flour, then egg, then press into the breadcrumb mixture until fully coated.

4. For baking: I place the coated chicken on a parchment-lined baking sheet, lightly brush with olive oil or melted butter, and bake for 20–25 minutes until golden and cooked through.

5. For pan-frying: I cook the chicken in a lightly oiled skillet for 4–5 minutes per side until crisp and cooked through, then rest on paper towels.

6. I serve warm, garnished with parsley or lemon wedges for extra brightness.

Servings and timing

This recipe serves 4 and takes about 35 minutes total—15 minutes to prep and 20 minutes to cook.

Variations

Sometimes I swap Pecorino for Parmesan if I want a slightly milder flavor. I’ve also added chopped herbs like thyme or basil to the crust for more depth. If I want to make it spicy, I mix a pinch of red pepper flakes into the breadcrumb mixture. For a gluten-free version, I use almond flour and gluten-free breadcrumbs.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I bake the chicken in the oven at 350°F until warmed through and re-crisped. I avoid microwaving if I want to keep the crust crispy. It can also be reheated in an air fryer.

FAQs

Can I use chicken thighs instead of breasts?

Yes. I often use boneless, skinless thighs—they stay juicy and taste great with the crust.

What’s the best cheese for this recipe?

Pecorino Romano gives the best bold, salty flavor, but Parmesan works well too if I want something a little milder.

Can I make this in the air fryer?

Yes. I air fry at 375°F for 15–18 minutes, flipping halfway, until the crust is golden and the chicken is cooked through.

How do I keep the crust from falling off?

I press the breadcrumbs firmly onto the chicken and let the coated pieces rest for a few minutes before cooking. That helps everything stick better.

What sides go well with this?

I like serving it with a simple arugula salad, roasted potatoes, lemony pasta, or sautéed green beans.

Conclusion

Zesty Lemon Pecorino Crusted Chicken is a bright and savory dish that’s both easy and impressive. With its crispy texture, bold flavor, and fresh lemon twist, this chicken recipe has quickly become one of my favorites. Whether I’m serving it on a busy weeknight or dressing it up for guests, it always delivers on flavor and simplicity.

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