Cacio E Pepe Chicken
If you’re a fan of classic Italian flavors, this Cacio E Pepe Chicken is going to become your new favorite comfort meal. Inspired by the beloved pasta dish, this recipe takes the creamy, cheesy, and peppery goodness of cacio e pepe and pairs it with juicy, golden-brown chicken thighs. It’s hearty, elegant enough for guests, and surprisingly simple to make at home.
Let’s dive into this flavorful skillet-to-oven recipe that brings Italy right to your dinner table!
Ingredients You’ll Need
- 8 bone-in, skin-on chicken thighs (about 4 ½ lb.)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 medium yellow onion, chopped
- 3 cloves garlic, finely chopped
- 1 cup dry white wine
- 1 ½ cups reduced-sodium chicken broth
- ½ cup heavy cream
- 1 lemon, zested, cut into wedges
- 4 Tbsp. finely grated Pecorino Romano, divided (plus extra for serving)
- Chopped fresh parsley, for garnish
Step-by-Step Instructions
Step 1: Crisp Up the Chicken
Preheat your oven to 425°F. Season the chicken thighs generously with salt and black pepper. Place them skin-side down in a large, cold, ovenproof skillet. Cook over medium heat, undisturbed, until the skin turns crispy and golden brown about 15 to 20 minutes. Transfer the chicken to a plate and set aside.
Step 2: Build the Flavor Base
In the same skillet, add the chopped onion and season with a pinch of salt. Cook for about 7 minutes, scraping up the browned bits from the pan until the onion softens. Stir in the garlic and cook for another minute until fragrant. Pour in the white wine, letting it simmer until reduced by half (around 3 minutes). Add chicken broth and bring it to a gentle simmer.
Step 3: Bake the Chicken
Return the chicken thighs (skin side up) and any juices back into the skillet. Place the skillet into the oven and bake, uncovered, for about 30 minutes until the chicken is tender, fully cooked, and the sauce has reduced slightly.
Step 4: Make the Creamy Sauce
Remove the chicken and transfer to a plate. Back on the stovetop, bring the skillet sauce to medium-high heat. Stir in the heavy cream and let it simmer until slightly thickened about 3 minutes.
Step 5: Finish with Cacio E Pepe Magic
Stir in the lemon zest, 1 tablespoon of Pecorino Romano, and a teaspoon of freshly ground black pepper. Taste and adjust seasoning if needed. Return the chicken (with juices) to the skillet and spoon the creamy sauce over top. Finish with parsley, the remaining Pecorino Romano, and a little extra cracked black pepper. Serve hot with lemon wedges on the side.
Tips & Variations
- Cheese swap: While Pecorino Romano is traditional, Parmesan can be used in a pinch.
- Wine-free option: Replace the wine with more chicken broth and a splash of lemon juice.
- Serving ideas: This dish pairs beautifully with creamy mashed potatoes, roasted vegetables, or buttered noodles.
- Spice boost: Add a pinch of red pepper flakes for a little heat.
Why You’ll Love This Recipe
This Cacio E Pepe Chicken combines the timeless elegance of Italian cuisine with the satisfying comfort of crispy, juicy chicken. The creamy, peppery sauce is irresistible, and the balance of lemon and cheese makes it feel both fresh and indulgent.
Give this recipe a try for your next dinner, and don’t forget to share it with friends or family it’s sure to impress at any table!
