Description
Cacio E Pepe Chicken: Juicy chicken coated in cheesy peppery sauce. Quick, comforting, crowd-pleasing recipe for cheese and pepper lovers.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 2 pounds/900g)
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter, divided
- 1½ tablespoons freshly cracked black pepper (not pre-ground)
- 1 cup (100g) pecorino Romano cheese, freshly grated
- ½ cup (120ml) chicken broth, low sodium
- ¼ cup (60ml) heavy cream
- 2 garlic cloves, minced (optional but recommended)
- 1 teaspoon kosher salt, or to taste
Instructions
- Step 1: Prepare the Chicken Pat the chicken breasts dry with paper towels to ensure proper browning. If they’re uneven in thickness, place them between two sheets of plastic wrap and gently pound to an even ¾-inch thickness. Season both sides generously with kosher salt and a light sprinkling of black pepper (you’ll add more pepper to the sauce later).
- Step 2: Sear the Chicken Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat until the butter is melted and foaming subsides. Add the chicken breasts and cook for 5-6 minutes on the first side until deeply golden. Flip and continue cooking for another 4-5 minutes or until the internal temperature reaches 165°F (74°C). Transfer to a plate and tent loosely with foil to rest.
- Step 3: Bloom the Pepper In the same skillet, reduce heat to medium and add the remaining 2 tablespoons of butter. Once melted, add the freshly cracked black pepper and minced garlic (if using). Cook, stirring constantly, for 1-2 minutes until intensely fragrant. This critical step releases the pepper’s aromatic oils and slightly toasts the spice for maximum flavor.
- Step 4: Create the Sauce Pour in the chicken broth, scraping the bottom of the pan to release any browned bits (these contain concentrated flavor). Bring to a gentle simmer and reduce the liquid by half, about 3-4 minutes. Stir in the heavy cream and simmer for another minute to combine.
- Step 5: Add the Cheese Here’s where magic happens! Remove the pan from heat and let it cool for about 30 seconds. Gradually sprinkle in the grated pecorino Romano while whisking constantly to create a smooth, emulsified sauce. If the sauce seems too thick, add a splash of chicken broth; if too thin, you can return it to low heat briefly, but be careful not to overheat.
- Step 6: Finish the Dish Return the chicken (and any accumulated juices) to the skillet, spooning the sauce over each piece. Allow the chicken to warm through in the sauce for about 2 minutes. Taste and adjust seasoning if necessary, though the pecorino is quite salty on its own.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450
- Sugar: 1g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 140mg