This pecorino-crusted chicken with mixed baby green salad is the perfect Sunday night dinner. It’s easy and super delicious every time.
Chicken is a versatile and fantastic ingredient that can be prepared in many ways. An open free canva to the chef. Your imagination can go wild and create a masterpiece each time. If you are searching for more chicken recipes, check out Chicken Francese or Chicken and Artichokes.
Recipe Overview: Pecorino Crusted Chicken with Mixed Green Salad
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 people
- Cook Method: Oven-baked
- Flavor & Texture: Tender, juicy chicken topped with a crisp, savory Pecorino and Gruyère crust, balanced by fresh baby greens and juicy tomatoes.
- Difficulty: Easy. The chicken requires minimal preparation, and the salad comes together while it bakes.
- Why this Recipe? A complete 30-minute dinner that combines cheesy, golden chicken with a fresh salad for an easy and satisfying weeknight meal.
This pecorino-crusted chicken is one of those recipes where there is no limit to what you can cook.
Easy to assemble, with a handful of ingredients, most of which are in your pantry, you can have dinner on the table in less than 30 minutes. Who does not like that on a busy school night?
In this Article
- Recipe Overview: Pecorino Crusted Chicken with Mixed Green Salad
- Yes! Skinless chicken
- A Note From Giangi
- Key Ingredients
- How to make this delicious cheese-crusted chicken
- Giangi’s Pro Tips
- Storing and Reheating
- What dishes can you enjoy with these skinless chicken thighs?
- Pecorino Crusted Chicken FAQs
- More Chicken Recipes You Will Love
- Pecorino Crusted Chicken with Mixed Baby Greens Salad
Yes! Skinless chicken
If you have been following me for a while, you may have noticed that most of my chicken recipes are cooked with the skin on. I am taking enough grief every time I post one, but the response is simple: the skin is a protective barrier between the soft flesh and burning it.
With this recipe, rejoice—the skin is gone. Yes, it is. That is because you will have to create a crust of pecorino and Gruyère cheese to protect your skin’s soft flesh.
When using boneless chicken, ask your butcher to remove the bones from the thighs for you. This will shorten your cooking or baking time, as the piece of thigh is super thin and cooks faster.
Boneless chicken also cooks beautifully in this boneless, skinless chicken recipe with a crisp Parmesan and panko coating.
A Note From Giangi
Key Ingredients
Dijon mustard – to spread over your skinless chicken. If you love the flavor Dijon brings to chicken, you will also enjoy my creamy Dijon mustard chicken, a French-inspired family dinner.
Olive oil – to use in conjunction with the mustard to soften the flavor and add moisture to your chicken flesh
Fresh thyme leaves – the best herb to use with chicken, not overpowering and so savory. Fresh herbs work beautifully with poultry, as you will also see in my easy herb chicken dinner with tarragon.
Chicken thighs, skinless and boneless – the best for this recipe as the cheese is the barrier to your chicken and the boneless part helps in the cooking process.
Pecorino cheese – tangy and salty, adds lots of flavor to this dish
Gruyere cheese – melting and rich in flavor, another great addition to your chicken
Water helps dilute the pungency of your mustard dressing.
Mixed baby greens – salad mix that has so many beautiful types of salad to enjoy
Cherry tomatoes – perfect to cut in half and remain intact.
Olive oil – for your salad dressing
How to make this delicious cheese-crusted chicken
This recipe is quite simple to prepare. For all my recipes, please assemble all the ingredients before starting to cook or bake.
Start with the boneless chicken.
Step 1: Whisk together the mustard, olive oil, and thyme.
Step 2: Season the chicken with salt and pepper, then brush with mustard.
Step 3: Mix the pecorino and Gruyère cheese and pat two tablespoons over each chicken thigh.
Step 4: Transfer the chicken to a rimmed ovenproof dish you will have covered with aluminum foil.
Step 5: Bake in the hot oven for 15 to 18 minutes, or according to your oven settings and altitude, until cooked through and nicely browned.
Meanwhile, prepare your mixed green salad.
Step 6: Combine the remaining olive oil with the mustard and mix until well combined and a creamy sauce forms.
Step 7: Add your salad and halved tomatoes, then toss well.
Assemble your dish by
Spoon your salad onto your plate, top with the chicken, and serve immediately.
If you enjoy the combination of chicken, greens, and cheese, you may also love my chicken with Gorgonzola and spinach
Giangi’s Pro Tips
Use chicken thighs of similar size so they cook evenly and finish at the same time.
Pat the chicken dry before adding the cheese mixture. This helps the Pecorino crust adhere better and become beautifully golden.
Use freshly grated cheese. Pecorino Romano and Gruyère melt and brown much better when freshly grated.
Do not overcook the chicken. Cook just until the chicken reaches an internal temperature of 165°F to keep it tender and juicy.
Dress the salad at the last minute. Baby greens are delicate and can wilt quickly once dressed.
Serve immediately. The contrast between the warm, crispy cheese-crusted chicken and the cool, fresh salad is what makes this dish so delicious.
Storing and Reheating
Store: If you have any leftover chicken, you can store it in an airtight glass container in your refrigerator for up to 3 days.
Reheat: Bring back to room temperature. Add your chicken to an ovenproof dish. Add a tablespoon of water and a small knob of butter to the dish. Add more cheese over your chicken, cover loosely with aluminum foil, and warm in a hot oven at 350°F for 10 to 15 minutes, or until heated through.
What dishes can you enjoy with these skinless chicken thighs?
Since this is already a meal in itself, I would recommend starting with an appetizer such as Prosciutto and Melon
End your meal with a fantastic dessert such as this, which is extremely easy and has only three ingredients: Blueberry Delight.
Pecorino Crusted Chicken FAQs
Can I use chicken breasts instead of chicken thighs?
Yes. Boneless, skinless chicken breasts work well, but depending on their thickness, you may need to adjust the cooking time. Pound them to an even thickness so they cook evenly.
What can I substitute for Pecorino Romano?
Parmesan is the easiest substitute. It is slightly milder than Pecorino Romano but still gives the chicken a deliciously savory, golden crust.
Can I prepare the chicken ahead of time?
You can prepare the cheese mixture and season the chicken a few hours ahead. Keep everything refrigerated, then assemble and bake when you are ready to serve.
How do I know when the chicken is fully cooked?
The chicken is ready when the center reaches an internal temperature of 165°F. Avoid overcooking it so the meat stays tender and juicy.
More Chicken Recipes You Will Love
If you tried this Pecorino Crusted Chicken with Mixed Baby Greens Salad or any other recipe on my blog, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below.
Pecorino Crusted Chicken with Mixed Baby Greens Salad
Ingredients
FOR THE PECORINO CRUSTED CHICKEN
- 3 teaspoons Dijon mustard
- 3 teaspoons olive oil
- ½ teaspoon thyme leaves, finely chopped
- 8 chicken thighs, skinless, boneless
- ½ cup pecorino cheese, grated
- ¼ cup Gruyere cheese, grated
- Salt and pepper, to seasoning
FOR THE MIXED BABAY GREEN SALAD
- ½ teaspoon water
- 4 cups mixed baby greens
- 1½ cup cherry tomatoes, halved cherry
- 1 tablespoon olive oil
Instructions
- Preheat oven to 475°. In a small bowl, whisk 2 teaspoons of the mustard with 2 teaspoons Of the olive oil and they thyme. Season the chicken with salt and pepper then brush with the mustard mixture all over.
- Pat 2 tablespoons of the pecorino and Gruyère cheese mixture all over the chicken thighs.
- Transfer the chicken to a rimmed lined with aluminum foil baking sheet.
- Bake the chicken on the top shelf of the oven for about 15 to 18 minutes, or until cooked thru and nicely browned.
- In a bowl combine the remaining olive oil and mustard and stir in the water.
- Add the mixed baby green and the tomatoes. Season with salt and pepper and toss well.
- Spoon the salad onto plates, top with chicken and serve
Notes
Nutrition
Giangi’s Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
- Course: Salads, Dinners, Poultry
- Cuisine: American
- Type: Affordable Gourmet, Under 45 minutes
Did you make this?
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Giangi Townsend
I just love this combination: crispy on the outside, tender on the inside. The cheese’s tanginess and the softness of the chicken are one of my favorite combinations.