Description
This easy and gluten-free Cacio e Pepe chicken recipe features tender boneless skinless chicken breasts cooked in a rich, creamy Pecorino Romano and black pepper sauce. Perfect for quick Italian dinners or weeknight meals.
Ingredients
4 boneless, skinless chicken breasts
1 cup grated Pecorino Romano cheese
2 tablespoons freshly cracked black pepper, plus more for serving
1 cup heavy cream
1 tablespoon olive oil
2 tablespoons unsalted butter
Salt, to taste
Fresh parsley, chopped (for garnish)
Instructions
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Season chicken breasts with salt.
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Heat olive oil in skillet over medium-high heat; cook chicken 6-7 minutes per side until golden and cooked through.
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Remove chicken; keep warm.
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Lower heat; add butter and melt.
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Stir in heavy cream, Pecorino Romano, and cracked black pepper until smooth.
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Return chicken to skillet; coat with sauce and simmer 2-3 minutes.
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Adjust salt if needed and garnish with parsley and extra pepper before serving.
Notes
- Use freshly grated Pecorino Romano and cracked black pepper for authentic flavor.
- Serve immediately for best texture.
- Store leftovers in an airtight container refrigerated up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-seared and simmered
- Cuisine: Italian
