Description
Lemon Pecorino chicken combines zesty lemon and sharp Pecorino Romano with tender, juicy chicken for a flavor-packed, easy-to-make dish. With its crispy coating and bold, savory taste, it’s perfect for weeknight dinners, family meals, or entertaining guests. Customizable and comforting, this recipe offers a restaurant-quality experience at home.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- ¼ cup fresh lemon juice
- 1 tablespoon lemon zest
- ½ cup grated Pecorino Romano cheese
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- ½ cup breadcrumbs
- Salt, to taste
- Black pepper, to taste
- Fresh parsley, for garnish
Optional Add-Ins / Variations:
- Crushed red pepper flakes
- Capers
- Splash of white wine
- Gluten-free breadcrumbs
- Almond flour or crushed nuts (low-carb coating)
- Parmesan or Asiago (cheese blend)
- Fresh herbs: thyme, rosemary, or basil
Instructions
- Preheat oven to 400°F (200°C). Lightly grease a baking dish.
- Season chicken breasts with salt, black pepper, and lemon zest on both sides.
- In a shallow bowl, mix breadcrumbs, grated Pecorino Romano, and minced garlic.
- Dredge each chicken breast in olive oil, then coat with the breadcrumb mixture.
- Place coated chicken in the prepared dish and drizzle with lemon juice.
- Bake for 25–30 minutes, or until golden and cooked through (internal temp: 165°F / 74°C).
- Garnish with chopped parsley and serve.
Notes
- Use freshly grated Pecorino for best flavor.
- Flatten chicken breasts for even cooking.
- Add white wine or broth during baking for extra depth.
- Let chicken rest for 5 minutes after baking to retain juices.
- To crisp up the coating, broil for 2–3 minutes at the end.
- Store leftovers in an airtight container for 3–4 days or freeze up to 2 months.
- Reheat in the oven at 350°F (175°C) for 10–15 minutes.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner, Main Course
- Method: Baked
- Cuisine: American, Italian-inspired
Nutrition
- Serving Size: 1 chicken breast
- Calories: 340
- Sugar: 1g
- Sodium: 430mg
- Fat: 16g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 39g
- Cholesterol: 95mg