Lemon Pecorino Chicken

$- 4 boneless chicken breasts - 1 cup pecorino cheese, grated - 2 lemons (zest and juice) - 3 cloves garlic, minced - 1/4 cup olive oil - 1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme) - Salt and pepper to taste - 1 cup cherry tomatoes, halved (for garnish) - Fresh parsley, chopped (for garnish) 1. Preheat the oven to 400°F (200°C). This ensures even cooking. 2. In a bowl, mix the grated pecorino cheese, lemon zest, minced garlic, olive oil, thyme, salt, and pepper. This creates a flavorful paste. 1. Pat the chicken breasts dry with paper towels. This helps the coating stick. 2. Place the chicken in a baking dish. This will keep them neat while cooking. 3. Squeeze the juice from one lemon over the chicken. Ensure they are well coated. 4. Spread the pecorino mixture evenly over each chicken breast. Press gently to make it stick. 5. Slice the other lemon into thin rounds. Place these on top of the chicken for added flavor. 6. Scatter the halved cherry tomatoes around the chicken. Drizzle a little olive oil over them and season with salt and pepper. 1. Bake in the preheated oven for 25-30 minutes. The chicken should reach an internal temperature of 165°F (75°C) when done. 2. If you want a golden crust, broil on high for an extra 2-3 minutes. Watch closely to avoid burning. 3. Once finished, let the chicken rest for 5 minutes before serving. This helps keep it juicy. Serve the chicken on a large platter. Top with roasted tomatoes and lemon slices. Sprinkle fresh parsley for a beautiful touch. Enjoy! {{ingredient_image_1}} To enhance the taste of Lemon Pecorino Chicken, adjust the seasoning. If you like more zest, add extra lemon juice or zest. If you prefer it saltier, sprinkle more salt over the chicken. For unused pecorino cheese, store it in an airtight container in the fridge. This helps it stay fresh for longer. Try to use it within a week for the best flavor. To keep your chicken juicy, pat it dry before cooking. This helps the seasoning stick and gives a nice crust. Another tip is to avoid overcooking. Check the internal temperature; it should reach 165°F (75°C). When broiling, keep a close eye on the chicken. Broil for only 2-3 minutes at the end of baking. This gives a golden crust without burning the cheese or chicken. To store leftovers, let the chicken cool first. Place it in an airtight container. This keeps moisture inside and prevents odors from mixing. You can store Lemon Pecorino Chicken in the fridge for up to three days. If you want to keep it longer, consider freezing it. To reheat the chicken, use the oven or a skillet for best results. Preheat your oven to 350°F (175°C). Cover the chicken with foil to keep it moist. Heat for about 15-20 minutes. If using a skillet, add a splash of water or broth. Heat over medium-low until warm. Avoid using a microwave, as it can dry out the chicken. For a great look, serve the chicken on a large platter. Arrange the roasted tomatoes around the chicken. Add lemon slices on top for bright color. A sprinkle of fresh parsley gives a nice touch. This makes your dish pop and invites everyone to dig in. Use fresh herbs like thyme or parsley to garnish. Chop them finely and sprinkle over the top. This adds freshness and flavor. To add color, consider slicing colorful bell peppers or zucchini. Place them around the chicken for a vibrant, inviting meal. Pro Tips Use Fresh Ingredients: Always opt for fresh lemons and high-quality pecorino cheese to enhance the flavor of the dish significantly. Perfectly Cooked Chicken: Use a meat thermometer to ensure your chicken reaches an internal temperature of 165°F (75°C) for safe and juicy results. Customize the Herbs: Feel free to experiment with different herbs like rosemary or oregano to personalize the flavor profile of your chicken. Rest Before Serving: Allow the chicken to rest for at least 5 minutes after baking to help retain its juices, resulting in a more tender bite. {{image_2}} Can I make Lemon Pecorino Chicken ahead of time? Yes, you can prepare it in advance. Marinate the chicken and store it in the fridge. Bake it the next day for fresh flavors. What side dishes pair well with this recipe? Great sides include roasted vegetables, garlic bread, or a light salad. These options balance the rich flavors of the chicken. Can I use chicken thighs instead of breasts? Absolutely! Chicken thighs have more fat, which keeps them juicy. Just adjust the cooking time to ensure they reach 165°F. How do I know when the chicken is fully cooked? Use a meat thermometer. The chicken should reach 165°F in the thickest part. This ensures it's safe to eat. Can I use pre-grated pecorino cheese? Yes, pre-grated pecorino works well. However, fresh grated cheese often has better flavor and melts nicely. What if I don’t have fresh thyme? You can use dried thyme instead. Just use one teaspoon of dried thyme for each tablespoon of fresh thyme. How can I make the dish more tangy? Add extra lemon juice or zest. You can also serve it with a lemon wedge for a fresh burst. Are there alternatives if I can't find pecorino cheese? Parmesan cheese is a great substitute. It has a similar flavor and will work well in this dish. This blog explores a simple yet flavorful Lemon Pecorino Chicken recipe. You learned about key ingredients such as chicken, pecorino cheese, and fresh herbs. The step-by-step instructions guide you from prep to baking, including tips for juicy chicken and creative variations. Storing leftovers and presentation tips ensure your meal looks and tastes great. Remember, cooking can be fun, and experimenting will lead to unique flavors. Use what you learn here to create your own version and impress your friends and family!$

A flavorful chicken dish topped with pecorino cheese, lemon, and garlic, baked to perfection.

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Prep Time 10

Cook Time 30

Total Time 40

Course Main Course

Cuisine Italian

Servings 4

Calories 350 kcal

Ingredients

4 pieces boneless chicken breasts
1 cup pecorino cheese, grated
2 pieces lemons (zest and juice)
3 cloves garlic, minced
1 quarter cup olive oil
1 tablespoon fresh thyme, chopped (or 1 teaspoon dried thyme)
to taste salt and pepper
1 cup cherry tomatoes, halved (for garnish)
to taste fresh parsley, chopped (for garnish)

Instructions

Preheat the oven to 400°F (200°C).
In a mixing bowl, combine the grated pecorino cheese, lemon zest, minced garlic, olive oil, thyme, salt, and pepper. Mix until well combined to create a flavorful paste.
Pat the chicken breasts dry with paper towels. Place them in a baking dish.
Squeeze the juice from one lemon over the chicken breasts, ensuring they are evenly coated.
Spread the pecorino mixture evenly over each chicken breast, pressing gently to adhere it onto the chicken.
Slice the remaining lemon into thin rounds and place them on top of the chicken for added flavor and presentation.
Scatter the halved cherry tomatoes around the chicken in the baking dish. Drizzle a little olive oil over the tomatoes and season with salt and pepper.
Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
Optional: For a golden crust, broil on high for an additional 2-3 minutes at the end of baking, watching closely to prevent burning.
Remove from the oven and let the chicken rest for 5 minutes before serving. Garnish with fresh parsley before serving.

Notes

Serve on a large platter, topped with roasted tomatoes and decorated with lemon slices and parsley.

Keyword baked, chicken, lemon, pecorino