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Cacio E Pepe Chicken
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Cacio E Pepe Chicken

Crispy-skinned chicken thighs simmered in a creamy white wine and pecorino romano sauce, finished with lemon and parsley for a bold twist on the classic Italian pasta.
Prep Time20 minutes
Cook Time1 hour 20 minutes
Course: Main Course
Cuisine: American
Keyword: chicken, creamy, one-pan, cacio e pepe, pecorino
Calories: 620kcal

Ingredients

  • Ingredients
  • 8 bone-in skin-on chicken thighs (about 4 1/2 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
  • Chopped fresh parsley for serving

Instructions

  • Preheat oven to 425°F. Season chicken all over with salt and pepper. Arrange chicken skin-side down in a large cold ovenproof skillet.
  • Cook over medium heat, undisturbed, until skin is crispy and golden brown, about 15–20 minutes. Transfer chicken to a plate.
  • In the same skillet over medium-high heat, cook onions with 1/4 tsp salt, scraping up browned bits, until softened, about 7 minutes.
  • Add garlic; cook 1 minute until fragrant. Add wine and simmer until reduced by half, about 3 minutes. Stir in broth and bring to a simmer.
  • Return chicken skin-side up to the skillet. Transfer to oven and bake uncovered for 30 minutes, until chicken is cooked through.
  • Transfer chicken to a plate again. With a towel or mitt on the handle, return skillet to stovetop over medium-high heat.
  • Add cream; bring to a boil. Reduce heat and simmer until slightly thickened, about 3 minutes.
  • Stir in lemon zest, 1 Tbsp pecorino, and 1 tsp pepper. Season with salt if needed.
  • Return chicken to skillet with any juices. Top with parsley, remaining pecorino, and extra black pepper. Serve with lemon wedges and more cheese if desired.

Notes

  • Chicken Options: You can substitute bone-in chicken breasts or boneless thighs, but cooking time will vary. For boneless, reduce bake time by about 10 minutes.
  • Wine Substitute: If you prefer not to cook with wine, use extra chicken broth with a splash of white wine vinegar or lemon juice to brighten the sauce.
  • Cheese Tip: Use freshly grated pecorino romano for the best melt and sharp flavor. Avoid pre-shredded cheese, which doesn’t melt as smoothly.