One-Pan Crispy Cacio e Pepe Chicken Thighs Recipe Is Beyond Delicious by Donna John

Cacio e pepe ("cheese and pepper") is a pasta dish from the Lazio region of Italy that is extraordinary. The Italian recipe is made with pasta, pasta water, Pecorino Romano cheese and black pepper. While that sounds like a simple dish (and it is), the flavor and texture is beyond reproach.

What if you took the flavors of cacio e pepe and combined them with crispy, juicy chicken thighs? What you would get is pure wow. This crispy cacio e pepe chicken recipe is one that you'll want to make again and again.

Here is your shopping list for this one-pan skillet chicken recipe: bone-in and skin-on chicken thighs, olive oil, a shallot, fresh garlic, dry white wine, heavy cream, low-sodium chicken broth, black pepper (ground or whole peppercorns that you've crushed), a lemon for zesting and Pecorino Romano or Parmesan cheese. The entire dish is cooked in one skillet and on the table in about 40 minutes.

Black pepper is the star of this dish, and you can use either ground black pepper or crush your own whole black peppercorns. (A cast iron skillet or meat mallet work well for this.) I didn't include an amount of black pepper to add, because everyone is different. But don't be shy with the pepper unless you're just not a fan. Either way, you'll end up with a delicious, high-protein chicken dinner. Plus, check out the health benefits of black pepper.

The low-carb crispy chicken and cheesy sauce is delicious served over pasta. I served mine over angel hair pasta and added a fresh garden salad as my side dish. A fresh vegetable would be a nice side as well.

Cuisine: Italian / American
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 6

Ingredients

• 6 chicken thighs, bone-in, skin-on
• 1 tablespoon olive oil
• 1 shallot, minced
• 4 cloves garlic, minced
• 1/4 cup dry white wine
• 3/4 cup heavy cream
• 1/2 cup low-sodium chicken broth
• ground black pepper or crushed whole black peppercorns, to taste
• 1 tablespoon lemon zest
• 1/4 cup Pecorino Romano or Parmesan cheese, plus more for serving
• fresh chopped parsley or parsley flakes, for serving (optional)

Here's how to make it: 

1. Use a paper towel to blot the chicken thighs dry. Season on both sides with salt and black pepper.
   
2. Heat the olive oil in a skillet over medium heat. (I used a cast iron skillet.) Put the chicken thighs in, skin side down, and cook until crispy and golden brown, about 15 minutes. Do not disturb the chicken while it cooks.
   
3. Flip the chicken over and continue to cook another 10 minutes. The chicken will not be cooked through at this point. Remove the chicken to a plate.
   
4. Add the shallot and garlic to the skillet. Cook, stirring, about 1 minute.
   
5. Add the white wine and cook, stirring up the brown bits from the bottom of the pan, for about 1 minute. (If you don't want to use wine, you can add more chicken broth.)
   
6. Add the heavy cream, chicken broth and black pepper, to taste. (Don't be shy with the pepper! That's what this dish is all about.) Bring to a simmer.
   
7. Nestle the chicken back in the pan, skin side up. Pour in any juices from the chicken. Cook over medium-low heat until the chicken is cooked through, about 5 to 8 minutes. (Chicken is done at 165 degrees F internal temperature on a food thermometer.) Remove the chicken to a plate or serving platter.
   
8. Add the lemon zest and cheese to the sauce. Stir until cheese has melted. Taste and add salt and more black pepper, if needed.
   
9. Either put the chicken back in the pan or pour the sauce around the chicken on the plate or serving platter. Sprinkle with a little more cheese and parsley flakes, if desired, for color.
   
10. Serve.
    

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