Go Back
–+ servings
Golden-brown chicken breasts smothered in a glossy white cheese sauce with coarse black pepper. (Cacio e Pepe Chicken)
FL Recipes

Cacio e Pepe Chicken: The Ultimate Skillet Comfort Food

Master the art of this Cacio e Pepe Chicken, featuring thick, golden-brown pan-seared breasts smothered in a glossy, heavily peppered Pecorino Romano cheese sauce. This one-pan cast iron wonder is the ultimate comfort food.
Print Recipe Pin Recipe WhatsApp
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2 people
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 750
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 lb Boneless skinless chicken breasts About 450g total, patted dry.
  • 1 tbsp Olive oil 15ml, for searing.
  • 2 tbsp Unsalted butter 30g, divided.
  • 1 tbsp Coarse black peppercorns 6g, freshly and coarsely cracked.
  • 0.5 cups Chicken broth 120ml, for deglazing.
  • 1 cup Heavy cream 240ml.
  • 1.5 cups Pecorino Romano cheese 150g, finely grated, plus extra rustic shavings for garnish.
  • 1 sprig Fresh green parsley Tiny sprig for garnish.

Equipment

  • 1 Cast Iron Skillet A rustic black cast iron skillet is ideal for searing and retaining heat.
  • 1 Cheese Grater Essential for freshly grating the Pecorino Romano to avoid a grainy sauce.

Method
 

Step-by-Step Cooking Instructions
  1. Pat the chicken breasts dry and season lightly with salt. Heat the olive oil and 1 tbsp (15g) of butter in a cast iron skillet over medium-high heat. Sear the chicken undisturbed for 5-7 minutes until a deep golden-brown crust forms. Flip and cook for another 5 minutes until the internal temperature reaches 165°F (74°C). Remove and set aside.
  2. Reduce the heat to medium-low. Add the remaining 1 tbsp (15g) of butter and the coarsely cracked black pepper. Toast for 60 seconds until highly fragrant.
  3. Pour in the chicken broth to deglaze the pan, scraping up any browned bits. Stir in the heavy cream and let simmer gently for 2-3 minutes until slightly thickened.
  4. Turn off the heat completely. Gradually whisk in the finely grated Pecorino Romano until the sauce is glossy and thick. Return the chicken to the skillet, spooning the sauce over top. Garnish with rustic cheese shavings and a tiny sprig of fresh green parsley.

Nutrition

Calories: 750kcalProtein: 58gFat: 55gFiber: 1g

Notes

Never boil the cheese sauce once the Pecorino is added, or it will separate.
Always freshly grate block cheese to ensure a smooth, creamy finish.
Keyword Cacio e Pepe Chicken,creamy chicken recipe,skillet chicken

Tried this recipe?

Let us know how it was!
Pin Recipe