Description
This one-pan Cacio e Pepe Chicken transforms the classic pasta dish into juicy chicken smothered in that irresistible peppery, cheesy sauce we all crave.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6–8 oz each)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1½ tablespoons freshly cracked black pepper (plus more for serving)
- 2 cups chicken stock or broth
- 1½ cups finely grated Pecorino Romano cheese (about 3 oz)
- ½ cup finely grated Parmigiano Reggiano (about 1 oz)
- 1 teaspoon kosher salt (plus more for seasoning chicken)
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Pat chicken breasts dry and season with salt on both sides.
- Heat olive oil in a large skillet over medium-high heat. Cook chicken for 4-5 minutes per side until golden and internal temperature reaches 160°F. Remove to a plate and tent with foil.
- Reduce heat to medium and add butter to the skillet. Add black pepper and garlic, stirring constantly for 30-45 seconds until fragrant.
- Pour in chicken stock and scrape up browned bits. Simmer until reduced by about one-third, 5-7 minutes.
- Remove pan from heat and cool slightly. Gradually whisk in both cheeses, adding in small handfuls and whisking continuously to create a smooth sauce.
- Stir in lemon juice, then return chicken to the pan with any accumulated juices. Spoon sauce over chicken and warm through for 1-2 minutes.
- Serve garnished with fresh parsley and additional cracked pepper if desired.