Pecorino Crusted Chicken

The Pecorino Crusted Chicken is one of those dishes that brings the family together around the dinner table with smiles and satisfied appetites. I remember the first time I made this dish; it was a chilly evening, and the aroma of the chicken baking filled my kitchen, instantly warming the space. With its golden, crispy cheese crust and the vibrant freshness of mixed baby greens, it quickly became a staple in my home. Each bite of the tender chicken, accented by the nutty flavor of pecorino cheese, brings a feeling of comfort and joy. Paired with a simple salad, it makes for a delightful meal that’s not only satisfying but also visually stunning.

This recipe is perfect for any occasion, whether it’s a cozy family dinner or an impressive dish for guests. It’s simple enough for a weeknight meal but elegant enough to allow you to wow your friends. Plus, the leftovers (if there are any!) are just as delicious the next day, making it a win-win in my book. So, let’s dive into this delightful journey and create some magic in the kitchen with Pecorino Crusted Chicken.

Pecorino Crusted Chicken Ingredients

When it comes to the ingredients for Pecorino Crusted Chicken, we’re focusing on freshness and flavor. Each component plays a vital role in creating a balanced dish. Dijon mustard provides a tangy kick that complements the cheeses, while the thyme leaves add a touch of earthiness. The combination of pecorino cheese and Gruyère creates a rich, decadent crust that perfectly envelopes the juicy chicken thighs. And let’s not forget the fresh greens and tomatoes that round out the meal with their crisp textures and bright flavors.

• Dijon mustard: 3 teaspoons – Adds a tangy flavor that enhances the chicken.
• Olive oil: 4 teaspoons plus 1 tablespoon – A healthy fat that helps to crisp the chicken and dress the salad.
• Thyme leaves: ½ teaspoon, finely chopped – Infuses a fragrant layer of taste.
• Chicken thighs: 8, skinless and boneless – Tender and juicy, these provide the base of the dish.
• Pecorino cheese: ½ cup, grated – The star of the crust, offering a salty and robust flavor.
• Gruyère cheese: ¼ cup, grated – Adds creaminess and depth to the flavor profile.
• Salt and pepper: to season – Essential for enhancing the overall taste.
• Water: ½ teaspoon – Helps to loosen the dressing for the salad.
• Mixed baby greens: 4 cups – Provides freshness and a crunchy texture.
• Cherry tomatoes: 1½ cups, halved – Brightens the dish with a pop of color and sweetness.

How to Make Pecorino Crusted Chicken

Making Pecorino Crusted Chicken is a delightful experience that fills your kitchen with tantalizing aromas. The process is straightforward, and I’ll guide you through each step to ensure you get the perfect crust and tender chicken. Let’s get started!

1. Preheat your oven to 475°. This high temperature is crucial for achieving that gorgeous golden crust.
2. In a small bowl, whisk together 2 teaspoons of the Dijon mustard with 2 teaspoons of the olive oil and the thyme leaves. This mixture will become a flavorful base for the chicken.
3. Season the chicken thighs with salt and pepper. Be generous but not overwhelming; you want to enhance the natural flavors of the chicken.
4. Brush the mustard mixture all over the seasoned chicken. Ensure every inch is coated to lock in moisture and flavor.
5. In a separate bowl, combine ½ cup of pecorino cheese with ¼ cup of Gruyère cheese. Pat this cheese mixture evenly over the mustard-coated chicken thighs. This will form the crust as it bakes.
6. Transfer the chicken to a rimmed baking sheet lined with aluminum foil. This makes cleanup easier and prevents sticking.
7. Bake the chicken on the top shelf of the oven for about 15 to 18 minutes. Look for the cheese to be bubbling and golden brown, while the chicken should be cooked through and its juices run clear.
8. While the chicken is baking, prepare the salad. In a bowl, combine the remaining 1 tablespoon of olive oil, the last teaspoon of Dijon mustard, and stir in ½ teaspoon of water to loosen the dressing.
9. Next, add the mixed baby greens and the halved cherry tomatoes to the bowl. Season with salt and pepper, then toss well to coat.
10. Once the chicken is done, remove it from the oven and let it rest for a few minutes. This helps to retain its juices.
11. Spoon the salad onto plates, top with the crispy chicken, and serve immediately. Enjoy the harmony of flavors!

How to Switch It Up

There’s always room for creativity, and the Pecorino Crusted Chicken is no exception! Here are some tasty ideas to switch things up:

• Storage: Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven to retain the crispiness.
• Freezing: You can freeze the uncooked, coated chicken for up to two months. Just let it thaw in the fridge before baking.
• Pairing: Serve with a side of roasted vegetables or a hearty grain like quinoa for a balanced meal.
• Herb Variations: Experiment with different herbs such as oregano or rosemary in place of thyme for a unique twist.
• Extra Crunch: Add some panko breadcrumbs to the cheese mixture for an even crunchier topping.
• Make it Spicy: Add some red pepper flakes to the mustard mixture for a spicy kick!

Serving Options for Pecorino Crusted Chicken

Serving Pecorino Crusted Chicken is all about making a memorable meal. Here are some suggestions:

• Accompanying Salads: Pair it with a light arugula salad dressed with lemon vinaigrette for a refreshing contrast.
• Side Dishes: Roasted sweet potatoes or garlic mashed potatoes complement the flavors beautifully.
• Occasions: This dish is great for family dinners, casual gatherings, or even special occasions when you want to impress.
• Storage Tips: Keep any leftovers in the fridge and enjoy them within three days for best quality.
• Seasonal Pairings: In summer, serve with grilled vegetables. In the winter, a hearty vegetable stew works beautifully.
• Serving Temperature: This dish can be served warm or at room temperature, making it versatile for any setting.

FAQ

Conclusion

The Pecorino Crusted Chicken is a delightful dish that combines rich flavors and textures, perfect for any family table. Its crispy, cheesy topping makes it truly special, and it’s sure to impress anyone who tries it. I encourage you to whip up this dish and enjoy the smiles around your dining table. It’s not just a meal; it’s an experience worth savoring!

Pecorino Crusted Chicken

The ultimate comfort food, Pecorino Crusted Chicken is a flavorful, easy weeknight dinner that combines tender chicken thighs with a crispy cheese crust. Perfectly paired with a fresh salad, this dish is sure to become a family favorite. Try it tonight!

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Servings: 4 servings

Course: Dinner

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 3 teaspoons Dijon mustard
• 4 teaspoons olive oil
• ½ teaspoon thyme leaves finely chopped
• 8 pieces chicken thighs skinless, boneless
• ½ cup pecorino cheese grated
• ¼ cup Gruyère cheese grated
• to taste Salt and pepper for seasoning
• ½ teaspoon water
• 4 cups mixed baby greens
• 1½ cups cherry tomatoes halved
• 1 tablespoon olive oil

Equipment

• Chef's Knife
• Whisk
• Grater
• Wooden Spoon
• Mixing Bowl
• Baking Sheet
• Oven

Method

 

1. Preheat your oven to 475°. This high temperature is crucial for achieving that gorgeous golden crust.
2. In a small bowl, whisk together 2 teaspoons of the Dijon mustard with 2 teaspoons of the olive oil and the thyme leaves. This mixture will become a flavorful base for the chicken.
3. Season the chicken thighs with salt and pepper. Be generous but not overwhelming; you want to enhance the natural flavors of the chicken.
4. Brush the mustard mixture all over the seasoned chicken. Ensure every inch is coated to lock in moisture and flavor.
5. In a separate bowl, combine ½ cup of pecorino cheese with ¼ cup of Gruyère cheese. Pat this cheese mixture evenly over the mustard-coated chicken thighs. This will form the crust as it bakes.
6. Transfer the chicken to a rimmed baking sheet lined with aluminum foil. This makes cleanup easier and prevents sticking.
7. Bake the chicken on the top shelf of the oven for about 15 to 18 minutes. Look for the cheese to be bubbling and golden brown, while the chicken should be cooked through and its juices run clear.
8. While the chicken is baking, prepare the salad. In a bowl, combine the remaining 1 tablespoon of olive oil, the last teaspoon of Dijon mustard, and stir in ½ teaspoon of water to loosen the dressing.
9. Next, add the mixed baby greens and the halved cherry tomatoes to the bowl. Season with salt and pepper, then toss well to coat.
10. Once the chicken is done, remove it from the oven and let it rest for a few minutes. This helps to retain its juices.
11. Spoon the salad onto plates, top with the crispy chicken, and serve immediately. Enjoy the harmony of flavors!

Notes

Store leftovers in an airtight container in the fridge for up to three days. Reheat in the oven to retain the crispiness. You can freeze uncooked, coated chicken for up to two months. Let it thaw in the fridge before baking.

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Meet Jade Summer

Reliability is just as important as flavor. I am the one double checking measurements and testing temperatures. I cooked this recipe repeatedly, troubleshooting any tricky parts, so you can trust that it will turn out perfectly the very first time you try it.