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Lemon Pecorino Crusted Chicken

Crispy baked chicken coated with Pecorino Romano, panko breadcrumbs, and fresh lemon for an easy family dinner.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian-Inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts
  • 1 cup grated Pecorino Romano cheese
  • 1 cup panko breadcrumbs
  • 1 tablespoon lemon zest
  • 1 teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 large eggs
  • 2 tablespoons olive oil
  • lemon wedges for serving
  • fresh parsley chopped for garnish

Equipment

  • baking sheet
  • Shallow bowls
  • whisk

Method
 

  1. Preheat oven to 400°F (200°C). Lightly grease a baking sheet or line with parchment paper.
  2. Pat the chicken breasts dry with paper towels.
  3. In a shallow bowl, combine Pecorino Romano cheese, panko breadcrumbs, lemon zest, garlic powder, Italian seasoning, salt, and black pepper.
  4. In another shallow bowl, whisk the eggs until smooth.
  5. Dip each chicken breast into the eggs, coating fully.
  6. Press the chicken into the breadcrumb mixture, coating all sides evenly.
  7. Place coated chicken breasts onto the prepared baking sheet.
  8. Drizzle olive oil lightly over the chicken to help crisp the coating.
  9. Bake for 22 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the crust is golden brown.
  10. Remove from the oven and let rest for 5 minutes.
  11. Garnish with chopped parsley and serve with lemon wedges.

Notes

Serve with roasted vegetables, pasta, or green salad. For extra crispiness, broil for 1 to 2 minutes at the end of cooking. Store leftovers in the refrigerator for up to 3 days and reheat in the oven or air fryer for best texture. Chicken thighs may be substituted for chicken breasts.