Pecorino Crusted Chicken
Pecorino Crusted Chicken is a simple but super tasty dish that combines juicy chicken breasts with a crispy, cheesy crust made from pecorino cheese and breadcrumbs. The crust bakes up…
Tip: save now, cook later.Pecorino Crusted Chicken is a simple but super tasty dish that combines juicy chicken breasts with a crispy, cheesy crust made from pecorino cheese and breadcrumbs. The crust bakes up golden and crunchy, giving each bite a lovely mix of creamy, salty flavors and a little bit of that satisfying crunch. It’s one of those dishes where the cheese really shines, adding a rich touch without being too heavy.
I love making this chicken when I want something quick but impressive-looking. I usually add a little garlic and herbs to the crust mix because it makes the flavor pop even more, but even plain pecorino and breadcrumbs do the trick wonderfully. It’s such an easy way to turn regular chicken breasts into something special that everyone asks for again.
One of my favorite ways to serve it is alongside a fresh salad or some roasted veggies. The crust holds up well, so the contrast between the crisp coating and the tender chicken inside is always perfect. It’s a great weeknight dinner or even a casual weekend meal when you want to impress without too much fuss.
Key Ingredients & Substitutions
Chicken breasts: Flattening chicken evenly helps it cook fast and stay juicy. If you prefer dark meat, thighs can be used but adjust cooking time.
Pecorino Romano cheese: This cheese adds a salty, sharp flavor and crust crunch. Parmesan works in a pinch but has a milder taste.
Panko breadcrumbs: They give a light, crispy coating. You can use regular breadcrumbs, but the texture will be less crunchy.
White wine: It adds nice depth to the sauce. Skip or replace with extra chicken broth or a splash of lemon juice if avoiding alcohol.
Lemon juice and fresh herbs: Fresh lemon brightens the sauce, and herbs like parsley and rosemary add freshness. You can swap parsley for basil or thyme to change flavors.
How Do You Get a Crispy, Golden Pecorino Crust Without Burning?
Balancing heat is key for a crisp crust without burnt cheese. Here’s how I handle it:
- Use medium heat to melt butter and warm oil—too hot, and cheese burns quickly.
- Press the cheese and breadcrumb mix firmly on the chicken for even coating.
- Cook chicken for 4-5 minutes per side—don’t rush, but watch carefully.
- If crust browns too fast, lower the heat and cook a bit longer to finish inside.
- Let chicken rest briefly after cooking to keep it juicy inside.
This approach helps get that perfect golden crust while the chicken stays tender and flavorful.
Equipment You’ll Need
- Large skillet – perfect for frying the chicken evenly and making the sauce in the same pan.
- Meat mallet or rolling pin – helps flatten chicken breasts for even cooking.
- Shallow dishes – make breading easier by setting up separate plates for flour, eggs, and crumb mix.
- Grater – to finely grate Pecorino cheese for a smooth, crispy crust.
- Tongs – great for flipping chicken without damaging the crust.
Flavor Variations & Add-Ins
- Swap chicken breasts for boneless thighs for a juicier, richer option with the same crispy crust.
- Add fresh thyme or oregano to the breadcrumb mix for an herbal twist.
- Mix in some crushed red pepper flakes for a mild heat kick in the crust.
- Top with a spoonful of sun-dried tomatoes or roasted red peppers for extra color and flavor.
How to Make Pecorino Crusted Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 1 cup grated Pecorino Romano cheese
- ½ cup panko breadcrumbs
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 2 large eggs
- ¼ cup all-purpose flour
- 3 tablespoons olive oil
- 3 tablespoons unsalted butter
- ½ cup dry white wine (optional)
- ½ cup chicken broth
- Juice of 1 lemon
- Lemon slices and fresh rosemary sprigs, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and 15 minutes to cook, so in just 25 minutes you’ll have a delicious, crispy, pecorino-coated chicken dinner ready to enjoy.
Step-by-Step Instructions:
1. Prepare the Chicken:
Place each chicken breast between two sheets of plastic wrap or parchment paper. Use a meat mallet or rolling pin to gently pound them until they’re about ½ inch thick. This helps them cook evenly and stay juicy.
2. Make the Pecorino Coating:
In a shallow bowl, mix the grated Pecorino Romano cheese, panko breadcrumbs, chopped parsley, garlic powder, salt, and pepper.
3. Set Up Breading Stations:
Put the flour into one shallow dish, beat the eggs in a second, and place the pecorino breadcrumb mixture in a third. This will make coating the chicken quick and easy.
4. Coat the Chicken:
Dredge each piece of chicken in the flour, shaking off extra. Then dip into the beaten eggs, and press both sides firmly into the pecorino mixture to coat completely.
5. Cook the Chicken:
Heat olive oil and butter in a large skillet over medium heat until the butter melts and sizzles. Add the chicken breasts and cook for 4-5 minutes on each side, or until the crust is golden and the chicken is cooked through. Lower the heat if the crust browns too fast.
6. Make the Sauce:
Remove chicken and keep warm. Pour the white wine (if using) and chicken broth into the skillet, scraping up any tasty browned bits from the bottom. Let it simmer for 2-3 minutes until it reduces slightly. Stir in lemon juice and 1 tablespoon butter, and season with salt and pepper.
7. Serve:
Return the chicken to the pan for a minute to warm in the sauce. Plate the chicken, spoon the sauce on top, and garnish with a lemon slice and rosemary sprig. Serve immediately with your favorite sides like roasted veggies or salad.
Can I Use Frozen Chicken for This Recipe?
Yes, but be sure to fully thaw the chicken breasts in the refrigerator overnight before cooking. Pat them dry to help the coating stick and to ensure even cooking.
What Can I Substitute for Pecorino Romano Cheese?
If you don’t have Pecorino Romano, Parmesan cheese is a great substitute. It’s milder but will still give that cheesy, crispy crust.
How Should I Store Leftovers?
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave to keep the crust from getting soggy.
Can I Make This Dish Gluten-Free?
Absolutely! Just swap out the all-purpose flour and panko breadcrumbs for gluten-free versions, and your dish will stay crispy and safe for gluten-sensitive diets.