Cacio e Pepe Chicken Thighs
Jan 17, 2026 03:21 PM
Cacio e pepe is one of those recipes that proves simple is best. Made with Pecorino Romano cheese, black pepper, and pasta, it’s rich, peppery, and full of flavor. This version applies that same idea to chicken thighs to give you all the flavors of cacio e pepe in a hearty main dish.
Juicy, golden-brown chicken thighs are nestled into a silky sauce made with coarsely crushed peppercorns, dry white wine, Pecorino Romano cheese, and a splash of heavy cream. It’s a dish that feels comforting and special, but is easy enough to make on a weeknight. Serve it with simple sides like sautéed greens or a crisp salad, and you’ve got a dinner that’s both cozy and elegant.
Ingredients:
- 6 bone-in, skin-on chicken thighs (2 1/2 to 3 pounds total)
- 3/4 teaspoon kosher salt
- 1 tablespoon olive oil
- 1 medium shallot, finely chopped (about 1/4 cup)
- 3 cloves garlic, minced
- 1/4 cup dry white wine
- 3/4 cup heavy cream
- 1/2 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
- Finely chopped fresh parsley leaves, for garnish (optional)
- Lemon wedges, for serving (optional)
Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
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