Okay, friends, full disclosure: I’m a sucker for anything crispy, cheesy, and bright with a punch of citrus. This Zesty Lemon Pecorino Crispy Chicken checks all those boxes and then some! Imagine that golden, crunchy crust speckled with sharp, salty pecorino cheese, kissed by fresh lemon zest that wakes up every bite. It’s like your favorite comfort food decided to throw a spontaneous summer party in the kitchen. Plus, the smell while it’s cooking? Absolutely addictive. Trust me, once you try this combo, you’ll find yourself sneaking extra bites before dinner even lands on the table!
Quick Facts
Yield: Serves 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Ingredients
For the Main Dish:
1 ½ lbs boneless, skinless chicken breasts (about 3 medium-sized)
1 cup panko breadcrumbs
½ cup grated Pecorino Romano cheese
Zest of 1 large lemon
1 tsp garlic powder
1 tsp paprika
½ tsp salt (adjust to taste)
½ tsp black pepper
2 large eggs
2 tbsp olive oil (for frying)
Fresh parsley, chopped (optional, for garnish)
How I Make It
Step 1:
Start by pounding your chicken breasts to an even thickness—about ½ inch thick. This helps them cook evenly and stay juicy. Set them aside while you prep the coating.
Step 2:
In a shallow bowl, whisk together the eggs. In another bowl, mix the panko breadcrumbs, grated Pecorino cheese, lemon zest, garlic powder, paprika, salt, and pepper. That lemon zest is the real MVP here—don’t skimp on it!
Step 3:
Dip each chicken breast into the eggs, letting the excess drip off, then press it firmly into the breadcrumb mix. Make sure the coating sticks well—pat it on if you need to. A good crust is what you’re aiming for!
Step 4:
Heat olive oil in a large skillet over medium heat. When shimmering, add the chicken. Cook about 4-5 minutes per side or until the crust is golden brown and the chicken is cooked through (internal temp of 165°F).
Step 5:
If you’re worried about the chicken cooking unevenly, lower the heat slightly and cover the pan for a minute or two—steam helps finish cooking without burning the crust.
Step 6:
Once done, transfer the chicken to a plate lined with paper towels to absorb any excess oil. Garnish with freshly chopped parsley and a little extra lemon zest if you’re feeling fancy!
Variations & Tips
Swap Pecorino with Parmesan if that’s what you have on hand—both bring great salty flavor.
For extra lemon punch, squeeze fresh lemon juice over the chicken right before serving.
Use bone-in chicken thighs for juicier meat—just increase cooking time by a few minutes.
Try adding a teaspoon of chili flakes to the breadcrumb mix for a subtle spicy kick.
For a lighter version, bake the chicken at 425°F for 18-20 minutes, flipping halfway through.
How I Like to Serve It
This chicken is perfect alongside a crisp green salad or roasted veggies. On sunnier days, it’s a winner with a cold pasta salad or grilled corn! And honestly, it pairs beautifully with a chilled glass of white wine—cheers to that sun-kissed tang in every bite.
Notes
Store leftover chicken in an airtight container in the fridge for up to 3 days. Reheat in a 375°F oven to keep it crispy.
If you don’t have fresh lemon zest, grated lemon peel from the store works, but fresh always wins in flavor.
Closing: This Zesty Lemon Pecorino Crispy Chicken is one of those recipes that hits all the right notes every single time—crispy, tangy, cheesy, and downright delicious!
