Name: Zesty Lemon Pecorino Crispy Chicken
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Italian-inspired
Ingredients: 4 boneless, skinless chicken breasts; 1 cup Pecorino Romano cheese, finely grated; 1/2 cup panko breadcrumbs; 1 tablespoon lemon zest; 1 teaspoon lemon juice; 2 eggs, beaten; 1/4 cup flour; 1 teaspoon garlic powder; 1/2 teaspoon dried thyme; Salt and pepper, to taste; Olive oil, for frying

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A crispy and savory chicken dish featuring the tang of lemon and the rich, sharp flavor of Pecorino cheese, this Zesty Lemon Pecorino Crispy Chicken is my go-to when I want something comforting yet packed with bold flavor. The crunchy golden crust, bright lemon zest, and nutty cheese come together to make each bite irresistible. Perfect for a weeknight meal or a casual dinner with friends.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

4 boneless, skinless chicken breasts

1 cup Pecorino Romano cheese, finely grated

1/2 cup panko breadcrumbs

1 tablespoon lemon zest

1 teaspoon lemon juice

2 eggs, beaten

1/4 cup flour

1 teaspoon garlic powder

1/2 teaspoon dried thyme

Salt and pepper to taste

Olive oil for frying

Directions

I start by mixing the Pecorino cheese, panko breadcrumbs, lemon zest, garlic powder, thyme, salt, and pepper in a shallow dish and setting it aside.

Then, I dredge each chicken breast in flour, dip them into the beaten eggs, and coat them in the breadcrumb mixture—pressing gently so it sticks.

I heat a large skillet over medium heat, adding just enough olive oil to coat the bottom.

Once the oil is hot, I add the chicken and cook for about 4–5 minutes on each side, until golden and crispy and cooked through (165°F or 75°C inside).

After cooking, I let the chicken rest for a few minutes before drizzling with lemon juice and serving.

Servings and timing

Servings: 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Calories per serving: Approximately 350 kcal

Variations

I sometimes swap Pecorino for Parmesan if that’s what I have on hand.

For a spicier kick, I add a pinch of red pepper flakes to the breadcrumb mix.

If I’m cutting carbs, I use almond flour and crushed pork rinds instead of panko.

To make it gluten-free, I go with gluten-free panko and flour substitutes.

I’ve also tried this recipe using chicken thighs, which stay extra juicy.

storage/reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I like to use the oven or air fryer at 350°F (175°C) for about 10 minutes to keep the chicken crispy. I avoid the microwave since it can make the coating soggy.

FAQs

How do I know when the chicken is fully cooked?

I check with a meat thermometer—when the internal temperature hits 165°F (75°C), it’s done. The juices should run clear as well.

Can I bake this instead of frying?

Yes, I bake it at 400°F (200°C) for about 20-25 minutes, flipping halfway through. It won’t be quite as crispy, but still delicious.

What can I serve with this chicken?

I usually pair it with a simple arugula salad, roasted potatoes, or even pasta tossed with olive oil and garlic.

Can I prep this ahead of time?

Absolutely. I bread the chicken and keep it in the fridge (uncooked) for a few hours or overnight. I just let it sit at room temp for a few minutes before frying.

Is Pecorino cheese very salty?

It is saltier than Parmesan, so I go easy on the added salt in the breading. Tasting the mix before coating the chicken helps me balance it.

Conclusion

This Zesty Lemon Pecorino Crispy Chicken is everything I want in a quick, flavor-packed meal—tangy, cheesy, crispy, and comforting. It’s one of those recipes I keep coming back to, and I love how easy it is to tweak based on what’s in my pantry. Whether I’m cooking for myself or a crowd, this dish always delivers.

Recipe:

Zesty Lemon Pecorino Crispy Chicken

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Print Recipe

This Zesty Lemon Pecorino Crispy Chicken recipe features juicy chicken breasts coated in a golden, crunchy crust made with Pecorino Romano cheese, panko breadcrumbs, and fresh lemon zest. It’s the perfect quick and flavorful weeknight dinner, bringing together the bold tang of lemon and the sharp, nutty bite of cheese in under 30 minutes. Serve with salad, potatoes, or pasta for a comforting, elevated meal.

Total Time: 25 minutes
Yield: 4 servings

Instructions

In a shallow dish, mix together Pecorino cheese, panko breadcrumbs, lemon zest, garlic powder, thyme, salt, and pepper.
Dredge each chicken breast in flour, then dip into the beaten eggs.
Coat with the breadcrumb-cheese mixture, pressing gently to help it stick.
Heat a large skillet over medium heat with enough olive oil to coat the bottom.
Cook chicken breasts for 4–5 minutes per side, until golden, crispy, and internal temp reaches 165°F (75°C).
Let rest for a few minutes, drizzle with lemon juice, and serve.