Cacio e Pepe Chicken Thighs
You'll want the cheesy, peppery cream sauce on everything.
Serves4 to 6
Prep10 minutes
Cook45 minutes to 50 minutes
Cacio e pepe is one of those recipes that proves simple is best. Made with Pecorino Romano cheese, black pepper, and pasta, it’s rich, peppery, and full of flavor. This version applies that same idea to chicken thighs to give you all the flavors of cacio e pepe in a hearty main dish.
Juicy, golden-brown chicken thighs are nestled into a silky sauce made with coarsely crushed peppercorns, dry white wine, Pecorino Romano cheese, and a splash of heavy cream. It’s a dish that feels comforting and special, but is easy enough to make on a weeknight. Serve it with simple sides like sautéed greens or a crisp salad, and you’ve got a dinner that’s both cozy and elegant.
Why You’ll Love It
- It’s the ultimate comfort food. These tender chicken thighs in a creamy peppercorn sauce are begging to be served over mashed potatoes.
- The sauce is packed with flavor. Coarsely crushed peppercorns, Pecorino Romano, and heavy cream make it rich and delicious.
Key Ingredients in Cacio e Pepe Chicken Thighs
- Chicken thighs: Bone-in, skin-on chicken thighs stay juicy and flavorful, and the skin crisps beautifully when seared.
- Aromatics: Shallot and garlic build a savory base for the dish.
- Heavy cream: Adds richness to the sauce.
- Chicken broth: Low-sodium chicken broth keeps the sauce balanced and lets you control the salt.
- Black peppercorns: Coarsely crushed peppercorns are the star seasoning; they give the sauce bold, peppery heat. You can crush them with a meat mallet or in a mortar and pestle.
- Pecorino Romano cheese: Freshly grated cheese melts into the sauce and brings sharp, salty cacio e pepe flavor.
How to Make Cacio e Pepe Chicken Thighs
- Sear the chicken. Cook the chicken over medium heat until browned, then transfer the chicken to a plate. Sear them well on both sides for maximum flavor.
- Make the sauce. Cook the shallots and garlic until soft. Deglaze with dry white wine, scraping up any browned bits. Add the heavy cream, chicken broth, and crushed peppercorns. Bring to a rapid simmer, stirring regularly.
- Finish the dish. Return the chicken to the pan and cook until the sauce is thick enough to coat the back of a spoon and the chicken is cooked through. Transfer the chicken to a serving platter. Stir grated lemon zest and grated Pecorino Romano cheese into the sauce. Spoon the sauce around the chicken, sprinkle with more cheese, and serve.
What to Serve with Cacio e Pepe Chicken Thighs
Tips from Our Recipe Tester
I loved this! It’s peppery, cheesy, savory, and really flavorful. This chicken dinner feels fancy, but is so easy to make. —Patty, August 2025
Cacio e Pepe Chicken Thighs Recipe
You'll want the cheesy, peppery cream sauce on everything.
Prep time 10 minutes
Cook time 45 minutes to 50 minutes
Serves 4 to 6
Nutritional Info
Ingredients
- 6
bone-in, skin-on chicken thighs (2 1/2 to 3 pounds total)
- 3/4 teaspoon
kosher salt
- 1 tablespoon
olive oil
- 1
medium shallot, finely chopped (about 1/4 cup)
- 3 cloves
garlic, minced
- 1/4 cup
dry white wine
- 3/4 cup
heavy cream
- 1/2 cup
low-sodium chicken broth
- 1 tablespoon
whole black peppercorns, coarsely crushed
- 1 tablespoon
finely grated lemon zest (from 1 medium lemon)
- 3 tablespoons
finely grated Pecorino Romano cheese, divided, plus more for serving
Finely chopped fresh parsley leaves, for garnish (optional)
Lemon wedges, for serving (optional)
Instructions
Pat 6 bone-in, skin-on chicken thighs dry with paper towels and season all over with 3/4 teaspoon kosher salt.
Heat 1 tablespoon olive oil in a large 12-inch skillet over medium heat until shimmering. Add the chicken skin-side down and sear until golden-brown, 13 to 15 minutes. Flip and cook until the second side is golden-brown, 13 to 15 minutes more.
Turn off the heat. Transfer the chicken to a large plate skin-side up (it will not be cooked through). Remove all but 1 tablespoon of fat in the pan.
Add 1 finely chopped medium shallot and 3 minced garlic cloves to the pan. Cook over medium heat until translucent, about 1 minute. Add 1/4 cup dry white wine and simmer, scraping up any browned bits stuck to the bottom of the pan, about 30 seconds. Add 3/4 cup heavy cream, 1/2 cup low-sodium chicken broth, and 1 tablespoon coarsely crushed whole peppercorns. Bring to a rapid simmer, stirring regularly.
Reduce the heat to medium-low. Return the chicken skin-side up to the pan and pour in any accumulated juices from the plate. Simmer until the sauce is thick enough to coat the back of a spoon and the chicken is cooked through, 10 to 12 minutes. Transfer the chicken to a serving platter.
Stir 1 tablespoon finely grated lemon zest and 2 tablespoons of the finely grated Pecorino Romano cheese into the sauce. Spoon the sauce around the chicken. Garnish with the remaining 1 tablespoon finely grated Pecorino Romano cheese and chopped fresh parsley leaves if desired. Serve with lemon wedges and more grated Pecorino Romano cheese if desired.
Recipe Notes
Storage: Refrigerate leftovers in an airtight container for up to 4 days.