Cacio E Pepe Chicken
A velvety skillet masterpiece that combines classic Italian flavors with tender chicken for an easy yet elegant dish.
Ingredients
Main Ingredients
- 2 large boneless skinless chicken breasts, halved horizontally About 1 lb / 450g total
- 1 tbsp olive oil Fragrant and golden
- 2 tbsp unsalted butter Divided, creamy and indulgent
- 1 tbsp coarse freshly cracked black pepper Plus more for garnish
- 1/4 cup low-sodium chicken broth Enhances the dish’s profile
- 1 cup heavy cream, room temperature Smooth and luscious
- 3/4 cup freshly grated Pecorino Romano cheese Pungent and salty
- 1/4 cup freshly grated Parmesan cheese Rich with umami
- 2 tbsp fresh green chopped parsley Plus more for garnish
Instructions
Cooking Instructions
- Heat a large skillet over medium heat. Drizzle in olive oil and add 1 tablespoon of unsalted butter until melted.
- Arrange the chicken cutlets in a single layer and cook for about 5-6 minutes on each side until golden brown and fully cooked.
- Once done, transfer the chicken to a plate and cover with foil.
- In the same skillet, toast the black pepper for about 30 seconds, then pour in the chicken broth and deglaze the pan.
- Reduce heat to low, pour in the heavy cream and stir until thickened.
- Gradually mix in the Pecorino Romano and Parmesan cheese, whisking until creamy.
- Return the chicken cutlets to the skillet, flipping to coat in sauce. Cook for another 2-3 minutes.
- Garnish with fresh parsley and adjust seasoning with black pepper if desired.
Notes
Serve with an arugula salad and crusty bread. For healthier alternatives, use low-fat cream or vegetable noodles.