Description
Juicy chicken thighs coated in a rich, peppery cacio e pepe–inspired sauce, finished with plenty of Pecorino Romano for a bold and comforting meal.
Ingredients
Scale
- 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.
Notes
Use freshly ground black pepper and high-quality Pecorino Romano for the best cacio e pepe flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2g
- Sodium: 680mg
- Fat: 38g
- Saturated Fat: 17g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 150mg
Keywords: cacio e pepe chicken thighs, chicken thighs, italian chicken, creamy chicken