Description
Cacio E Pepe Chicken Thighs Recipe combines juicy bone-in chicken thighs with a creamy Pecorino Romano and black pepper sauce, finished with garlic and olive oil for a rich, comforting Italian-inspired dish.
Ingredients
6 bone-in, skin-on chicken thighs
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup heavy cream
1 cup freshly grated Pecorino Romano cheese
2 cloves garlic, minced
1/2 teaspoon crushed black pepper
Fresh parsley, chopped (optional)
Instructions
Preheat the oven to 200°C.
Season the chicken thighs with salt and black pepper on all sides.
Heat olive oil in a large oven-safe skillet over medium-high heat.
Sear the chicken thighs skin-side down until golden and crispy.
Flip the chicken and add garlic, cooking briefly until fragrant.
Pour in the heavy cream and add crushed black pepper.
Reduce heat and stir gently, then sprinkle in the Pecorino Romano.
Transfer the skillet to the oven.
Bake for 20–25 minutes until the chicken is fully cooked.
Spoon sauce over the chicken before serving.
Garnish with parsley if desired.
- Prep Time: 10 min
- Cook Time: 35 min
- Method: Skillet
- Cuisine: American