If you love cozy comfort food with a little flair, this Cacio e Pepe Chicken Thighs Recipe is going to be your new go-to. I absolutely love how the crispy, golden chicken pairs with that rich, peppery cream sauce loaded with pecorino cheese – it’s like the best of a classic Italian pasta but in a juicy, hearty chicken dish. Whenever I make this, it feels special enough for guests but easy enough for a weeknight dinner.
What makes this recipe stand out is the balance of bold flavors and texture—crispy skin, tender meat, with that slightly nutty, zesty sauce bringing everything together. If you’ve ever struggled with dry chicken thighs or bland sauces, you’re going to appreciate how these simple seasoning tricks take it from average to unforgettable in under an hour and a half.
Why You’ll Love This Recipe
- Crispy skin perfection: The chicken skin gets beautifully golden and crunchy, sealing in juicy meat every time.
- Rich & flavorful sauce: That cacio e pepe cream sauce is peppery, cheesy, and has a hint of fresh lemon for brightness.
- Simple ingredients: You probably have most of the spices in your pantry, making it an easy yet impressive meal.
- Versatile for any occasion: It’s perfect for family dinners, date nights, or even meal prep for the week.
Ingredients You’ll Need
This recipe is a lovely mix of pantry staples and simple fresh ingredients that work together to make a wonderfully balanced dish. The key is to hand-shred your pecorino cheese for the best texture and to use freshly ground black pepper to really bring out the “pepe” in the dish.
- Chicken thighs: Skin-on, bone-in thighs work best for juicy, flavorful meat and crisp skin.
- Olive oil: Use good-quality olive oil for coating the chicken and roasting—it helps with browning.
- Flaky kosher salt: Provides a perfect crust without overpowering the seasoning.
- Black pepper: Freshly cracked black pepper delivers essential heat and aroma to the dish.
- Dried marjoram: Offers a subtle earthy note that compliments the pepper and cheese beautifully. (If you don’t have it, oregano or Italian seasoning are great substitutes.)
- Granulated garlic: Adds savory depth and warmth.
- Granulated onion: Balances the garlic with a hint of sweetness.
- Pecorino Romano cheese: Finely shredded and preferably shredded by hand for better melting and flavor release.
- Heavy cream: The base of the creamy cacio e pepe sauce, giving richness and body.
- Freshly grated nutmeg: Just a pinch adds warmth and complexity to the sauce.
- Dried parsley: A mild herbaceous note that brightens the sauce.
- Fresh lemon juice: The secret pop of acidity that prevents the sauce from feeling too heavy.
Variations
I love making this Cacio e Pepe Chicken Thighs Recipe my own depending on what herbs I have on hand or the mood of the day. Don’t hesitate to experiment a bit — it’s such a forgiving recipe!
- Herb swaps: When I’m out of marjoram, I’ve used oregano or Italian seasoning with delicious results; it gives a slightly different but equally tasty twist.
- Spicy kick: Adding a dash of crushed red pepper flakes into the cream sauce gives it a warm heat that my family adores.
- Dairy-free alternative: I once made this with coconut cream and vegan cheese for a friend, and it was surprisingly creamy and comforting.
- Green twist: Toss in sautéed spinach or kale into the sauce at the end for extra color and nutrition.
How to Make Cacio e Pepe Chicken Thighs Recipe
Step 1: Prep and Season the Chicken
Start by trimming any excess fat off your chicken thighs because you want that perfect crispy skin without too much grease. Season the meat-side generously with flaky kosher salt, freshly cracked black pepper, dried marjoram, granulated garlic, and onion—don’t be shy here, those spices really mingle with the chicken’s flavor. Drizzle with olive oil and massage everything in; this step is key to infusing every bite. Let it rest for about 20-30 minutes, which I’ve found really helps the seasoning soak in.
Step 2: Roast the Chicken Skin-Side Up
Flip your thighs skin-side up and make sure to pat the skin dry with a paper towel — this is one of the secrets to getting that irresistible crunch in the oven. Then brush olive oil over the skin, season again with salt and plenty of pepper, and roast at 415°F for 45 minutes. Keep an eye on the skin—it should be deep golden brown and crispy without burning. Once that happens, sprinkle the shredded pecorino cheese on top and pop the chicken back in for another 10-12 minutes to melt the cheese and finish cooking the thighs.
Step 3: Make the Creamy Cacio e Pepe Sauce
While the chicken rests (always let it rest – it locks in juices), pour some rendered chicken juices into a skillet if you saved any — it adds incredible flavor to the sauce. Add heavy cream, black pepper, grated nutmeg, granulated garlic, dried parsley, and marjoram and bring to a gentle simmer over medium-high heat. Stir frequently – it thickens super fast in 3-5 minutes. Then turn off the heat, stir in fresh lemon juice and hand-shredded pecorino cheese. Taste the sauce and season with more salt or pepper if needed. Trust me, that hint of lemon really lifts the whole dish.
Step 4: Serve and Enjoy
Place your rested chicken thighs right on top of the creamy sauce, spoon some of that luscious sauce over, and get ready to enjoy. I promise the crispy skin alongside the cheesy, peppery cream is incredibly satisfying. It’s the kind of meal that makes everyone at the table smile – no matter the day.
Pro Tips for Making Cacio e Pepe Chicken Thighs Recipe
- Dry the skin perfectly: Patting the chicken skin dry before roasting ensures maximum crispiness—don’t skip this!
- Hand-shred the pecorino: Pre-shredded cheese won’t melt as evenly; hand-shredding creates a silkier sauce texture.
- Simmer sauce patiently: Let the cream thicken slowly on medium heat, stirring frequently to avoid scorching.
- Rest your chicken: Allowing the thighs to rest after roasting helps juices redistribute for tender results.
How to Serve Cacio e Pepe Chicken Thighs Recipe
Garnishes
I love topping this dish with fresh basil just before serving—it adds a burst of color and herbaceous brightness that contrasts beautifully with the rich sauce. A little extra pecorino cheese scattered on top never hurts either, especially if you’re serving cheese lovers.
Side Dishes
This chicken pairs wonderfully with a simple green salad tossed in lemon vinaigrette or roasted vegetables like asparagus or Brussels sprouts. For carb lovers, creamy polenta or garlic mashed potatoes soak up every bit of that luscious sauce.
Creative Ways to Present
For special occasions, I like to serve the chicken thighs on a big platter surrounded by roasted cherry tomatoes and sprinkled with microgreens to add a fresh, elegant touch. It’s those little details that really impress guests without extra work.
Make Ahead and Storage
Storing Leftovers
I keep leftover chicken thighs and sauce stored together in an airtight container in the fridge for up to 3 days. Keeping them together helps the sauce absorb into the meat even more, making the next-day meal just as delicious—or even better!
Freezing
If I’m freezing leftovers, I separate the chicken and sauce into separate freezer-safe containers to preserve texture. Defrost overnight in the fridge before reheating, and add a splash of cream when warming up the sauce to refresh its creaminess.
Reheating
I gently reheat the chicken in a low oven to keep the skin crispy, and warm the sauce in a small saucepan over low heat, stirring often. If the sauce thickens too much, a little milk or cream does the trick to loosen it back up.
FAQs
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Can I use chicken breasts instead of thighs in this recipe?
You can, but chicken breasts tend to dry out faster than thighs. If using breasts, reduce the cooking time and consider brining them first to maintain juiciness. Thighs are more forgiving and yield the best texture with this recipe.
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What can I substitute for pecorino Romano cheese?
If pecorino Romano isn’t available, aged Parmesan is the closest substitute and will still provide that salty, sharp flavor. Just try to use a high-quality cheese for the best sauce texture and taste.
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Is it necessary to use dried marjoram?
Marjoram adds a lovely subtle earthiness, but if you don’t have it, dried oregano or Italian seasoning work wonderfully too. The key is to have some herbaceous note that complements the pepper and garlic flavors.
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How do I know when the cacio e pepe sauce is done?
The sauce is ready when it thickens enough to coat the back of a spoon, usually in 3 to 5 minutes of simmering. It should be creamy and rich but not too thick or clumpy – if it gets too thick, thin it with a splash of cream or milk.
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Can this recipe be made gluten-free?
Absolutely! All ingredients in this Cacio e Pepe Chicken Thighs Recipe are naturally gluten-free. Just double-check any seasoning blends to ensure no hidden gluten.
Final Thoughts
This Cacio e Pepe Chicken Thighs Recipe has become one of my favorite dishes to pull out when I want to impress without stress. The crispy skin, savory cheese, and pepper-forward sauce make each bite something special. Whenever I make it, friends and family rave about it and ask for seconds — and honestly, I’m right there with them. Give it a try during your next dinner and see how comforting and delicious Italian-inspired home cooking can be. You’ll love it as much as I do!
Print
Cacio e Pepe Chicken Thighs Recipe
- Prep Time: 35 minutes
- Cook Time: 57 minutes
- Total Time: 1 hour 32 minutes
- Yield: 8 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
This Cacio e Pepe Chicken Thighs recipe features tender, juicy roasted chicken thighs seasoned with traditional Italian flavors of pecorino-romano cheese, black pepper, and herbs. The chicken is roasted to a golden brown and then served with a luscious, creamy cacio e pepe sauce made from heavy cream, rendered chicken juices, cheese, and fragrant spices. Finished with fresh basil and extra cheese, this comforting dish is perfect for a flavorful and satisfying dinner.
Ingredients
Cacio e Pepe Chicken
- 8 chicken thighs
- Olive oil, for drizzling
- Flaky kosher salt, as needed
- Black pepper, as needed
- 2 teaspoons dried marjoram
- 2 teaspoons granulated garlic
- 1 teaspoon granulated onion
- 1 cup finely shredded pecorino-romano cheese (shredded by hand)
Cacio e Pepe Sauce
- 1 tablespoon rendered chicken juices (optional)
- 1 cup heavy cream
- 2 teaspoons black pepper
- 1/4 teaspoon freshly grated nutmeg
- 1/2 teaspoon granulated garlic
- 1 teaspoon dried parsley
- 1/2 teaspoon dried marjoram
- 2 teaspoons fresh lemon juice
- 1/2 cup finely shredded pecorino-romano cheese (shredded by hand)
- Flaky kosher salt, to taste
Garnish
- Fresh basil leaves
- Extra pecorino cheese
Instructions
- Prepare Chicken Thighs: Line a baking sheet with heavy-duty foil. Trim excess fat from the chicken thighs. Season the meat side with flaky kosher salt, black pepper, dried marjoram, granulated garlic, and granulated onion. Drizzle with olive oil and massage the spices into the meat. Let the chicken sit for 20-30 minutes to absorb the flavors. Meanwhile, preheat the oven to 415°F.
- Season and Roast Skin Side: Flip the chicken thighs skin-side up. Pat the skin dry with a paper towel to ensure crispiness. Drizzle olive oil over the skin and massage to coat evenly. Season generously with flaky kosher salt and black pepper. Roast in the preheated oven for 45 minutes or until the skin is golden brown and crispy.
- Add Cheese and Continue Roasting: Remove the chicken from the oven. Sprinkle the tops of each thigh with the shredded pecorino-romano cheese. Return the chicken to the oven and roast for an additional 10-12 minutes until the cheese melts and the chicken is cooked through. Once finished, remove from oven and let the chicken rest.
- Make the Cacio e Pepe Sauce: In a large skillet, combine the rendered chicken juices (if using), heavy cream, black pepper, freshly grated nutmeg, granulated garlic, dried parsley, and dried marjoram. Bring the mixture to a simmer over medium-high heat, stirring constantly. The cream will thicken within 3 to 5 minutes. Once thickened, remove from heat and stir in fresh lemon juice and shredded pecorino-romano cheese until smoothly incorporated. Season with flaky kosher salt and additional black pepper to taste.
- Serve: Place the rested chicken thighs atop the creamy cacio e pepe sauce in the skillet or on serving plates. Garnish with fresh basil leaves and extra pecorino cheese for a flavorful finish. Serve immediately and enjoy.
Notes
- You can substitute dried marjoram with dried oregano, herbs de Provence, or Italian seasoning for a different herbal flavor.
