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
Units
Scale
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.
