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Crispy Cacio E Pepe Chicken thighs with spaghetti in a creamy sauce, topped with Parmesan and fresh basil in a cast iron skillet.
Daniel

Pan-Seared Cacio E Pepe Chicken

This elegant and flavorful dish features tender pan-seared chicken cutlets coated in a creamy, intensely peppery, and cheesy Cacio e Pepe sauce. It's a quick weeknight meal that brings classic Italian flavors to your dinner table.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Italian
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 2 lbs boneless, skinless chicken breasts cut into 4 cutlets or pounded thin
  • 1/2 cup all-purpose flour for dredging
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper freshly ground
  • 2 tbsp olive oil for searing
For the Cacio e Pepe Sauce
  • 4 tbsp unsalted butter
  • 2 tsp black pepper freshly ground, plus more for garnish
  • 1/2 cup chicken broth low sodium
  • 1/2 cup Pecorino Romano cheese finely grated, plus more for garnish
  • 1/4 cup Parmesan cheese finely grated (optional, for creaminess)
  • Salt to taste (Pecorino Romano is salty, add cautiously)

Equipment

  • Large skillet
  • Cutting board
  • Meat Mallet or Rolling Pin
  • Shallow Dish or Plate
  • Whisk
  • Grater
  • Tongs

Method
 

Prepare the Chicken
  1. Carefully slice each chicken breast horizontally to create thinner cutlets, or place each breast between two pieces of plastic wrap and pound evenly to about 1/2-inch thickness. Pat the chicken completely dry with paper towels.
  2. In a shallow dish, combine the flour, garlic powder, salt, and 1/4 tsp black pepper. Dredge each chicken cutlet in the seasoned flour, shaking off any excess. Set aside on a plate.
  3. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the floured chicken cutlets, ensuring not to overcrowd the pan (cook in batches if necessary).
  4. Sear the chicken for 3-4 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove the chicken from the skillet and set aside on a clean plate, tented with foil to keep warm. Do not clean the skillet; keep the pan drippings.
Make the Cacio e Pepe Sauce
  1. Reduce the heat to medium-low. Add the butter to the same skillet with the pan drippings. Let it melt, scraping up any browned bits from the bottom of the pan.
  2. Add the 2 teaspoons of freshly ground black pepper to the melted butter and toast for 30-60 seconds, stirring constantly, until fragrant. Be careful not to burn the pepper.
  3. Pour in the chicken broth and bring to a gentle simmer, whisking to combine with the butter and pepper. Let it simmer for 1-2 minutes to slightly reduce.
  4. Remove the skillet from the heat. Gradually add the grated Pecorino Romano (and Parmesan, if using) to the sauce, whisking vigorously until the cheese is completely melted and the sauce is smooth and creamy. If the sauce is too thick, add a tablespoon or two of hot water or more chicken broth until desired consistency is reached.
  5. Taste and adjust seasoning with salt, if needed (remember Pecorino Romano is quite salty).
Combine and Serve
  1. Return the cooked chicken cutlets to the skillet with the sauce. Spoon the Cacio e Pepe sauce generously over each piece of chicken, ensuring they are well coated.
  2. Serve immediately, garnished with extra freshly ground black pepper and a sprinkle of finely grated Pecorino Romano cheese. This dish pairs wonderfully with a simple green salad or roasted vegetables.

Notes

For the best Cacio e Pepe flavor, use freshly ground black pepper and grate the Pecorino Romano yourself from a block – pre-grated cheese often contains anti-caking agents that can make the sauce clumpy. If the sauce breaks or becomes too thick, whisk in a tablespoon of hot water or broth off the heat until it emulsifies again.