Lemon Pecorino Crusted Chicken (Print Version)
Tender chicken with crisp lemon-pecorino crust and a burst of herby, savory flavor.
# Ingredients:
→ Main
01 -
4 boneless, skinless chicken breasts or thighs
→ Marinade and Seasoning
02 -
Zest of 1 medium lemon
03 -
Juice of 1 medium lemon
04 -
2 cloves garlic, minced
05 -
2 tablespoons olive oil
06 -
1 teaspoon Italian seasoning
07 -
1/2 teaspoon kosher salt
08 -
1/4 teaspoon freshly ground black pepper
→ Finishing
09 -
1/2 cup Pecorino Romano cheese, finely grated
→ Garnish (optional)
10 -
Thin lemon slices
11 -
Fresh herbs such as parsley or basil
# Steps:
01 -
Pat the chicken dry with paper towels. In a small bowl, combine olive oil, lemon zest, lemon juice, minced garlic, Italian seasoning, salt, and pepper. Coat the chicken evenly with the marinade, ensuring full coverage.
02 -
Preheat a large skillet over medium-high heat. Add the marinated chicken and cook for 5 to 7 minutes per side, until a golden crust forms and the internal temperature reaches 165°F (74°C).
03 -
Transfer cooked chicken to a plate. Immediately sprinkle with grated Pecorino Romano, allowing residual heat to slightly melt the cheese. Let the chicken rest for 3 minutes before garnishing.
04 -
Garnish the chicken with fresh lemon slices and herbs as desired. Serve promptly.
# Notes:
01 -
Bringing the chicken to room temperature before cooking ensures even browning and juicer results.