Cacio e Pepe Skillet Chicken Thighs Recipe
If you love classic Italian pasta dishes, you'll fall in love with this twist: one-skillet Cacio e Pepe chicken thighs. Think tender, golden-browned chicken bathed in a creamy Pecorino Romano and black pepper sauce. Quick, comforting, and totally irresistible.
Servings: 6 People
Calories: 653kcal
Equipment
Ingredients
- 3 lbs chicken thighs 6 skin-on chicken thighs (2 ½ to 3 pounds total)
- ¾ teaspoon kosher salt
- 1 tablespoon olive oil
- ¼ cup medium shallot 1 finely chopped (about ¼ cup)
- 3 cloves garlic minced
- ¼ cup dry white wine
- ¾ cup heavy cream
- ½ cup low-sodium chicken broth
- 1 tablespoon whole black peppercorns coarsely crushed
- 1 tablespoon finely grated lemon zest from 1 medium lemon
- 3 tablespoons finely grated Pecorino Romano cheese divided, plus more for serving
- Finely chopped fresh parsley leaves for garnish (optional)
- Lemon wedges for serving (optional)
Instructions
- Pat 6 bone-in, skin-on chicken thighs dry with paper towels and season all over with ¾ teaspoon kosher salt.
- Heat 1 tablespoon of olive oil in a large 12-inch skillet over medium heat until it shimmers. Add the chicken, skin-side down, and sear until golden brown, 13 to 15 minutes. Flip and cook until the second side is golden-brown, 10 to 12 minutes more.
- Turn off the heat. Transfer the chicken to a large plate skin-side up (it will not be cooked through). Remove all but 1 tablespoon of fat in the pan.
- Add 1 finely chopped medium shallot and 3 minced garlic cloves to the pan. Cook over medium heat until translucent, about 1 minute. Add ¼ cup dry white wine and simmer, scraping up any browned bits stuck to the bottom of the pan, about 30 seconds. Add ¾ cup heavy cream, ½ cup low-sodium chicken broth, and 1 tablespoon coarsely crushed whole peppercorns. Bring to a rapid simmer, stirring regularly.
- Reduce the heat to medium-low. Return the chicken skin-side up to the pan and pour in any accumulated juices from the plate. Simmer until the sauce is thick enough to coat the back of a spoon and the chicken is cooked through, 8-10 minutes. Transfer the chicken to a serving platter.
- Stir 1 tablespoon finely grated lemon zest and 2 tablespoons of the finely grated Pecorino Romano cheese into the sauce. Spoon the sauce around the chicken. Garnish with the remaining 1 tablespoon finely grated Pecorino Romano cheese and chopped fresh parsley leaves if desired. Serve with lemon wedges and more grated Pecorino Romano cheese if desired.
Notes
👩🏻🍳 Tips
- Bone-in skin-on chicken thighs ensure ultra juicy pieces of chicken and allow for a golden seared crust for extra flavor and texture.
- Leave enough space in between each chicken thigh to encourage a good sear rather than steaming the pieces. A large 12-inch skillet fits 6 thighs well.
- It's important to pat the chicken thighs dry before seasoning. This helps create a golden, crispy crust when searing in the hot pan.
- Don't cook the chicken thighs all the way through when searing. They will continue to cook once added to the sauce, which will then simmer.
- You can tell that the chicken thighs are cooked properly when they reach an internal temperature of 165 degrees F.
Nutrition
Calories: 653kcal | Carbohydrates: 5g | Protein: 39g | Fat: 52g | Saturated Fat: 18g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 20g | Trans Fat: 0.2g | Cholesterol: 258mg | Sodium: 512mg | Potassium: 582mg | Fiber: 1g | Sugar: 2g | Vitamin A: 635IU | Vitamin C: 3mg | Calcium: 81mg | Iron: 2mg