Easy One Pan Cacio e Pepe Chicken
We love this delicious Cacio e Pepe chicken recipe. It’s a one-pan wonder that takes less than 20 minutes and that sauce? *chef’s kiss*
Table of Contents
Ingredients
Full recipe and amounts can be found in the recipe card below.
- Chicken. I used boneless, skinless chicken breasts but you can use any cut of chicken for this. Keep in mind that cooking times will have to be adjusted if bone-in pieces are used.
- Shallot. Red onion can be substituted.
- Garlic.
- Cream.
- Salt.
- Black pepper.
- Parmesan cheese. Pecorino or Grana Padano can be substituted.
- Lemon juice.
- Parsley, for serving.
How to make Cacio e Pepe Chicken
- Prepare the chicken: Place chicken breasts on a cutting board and cover with a piece of parchment paper/plastic wrap. Flatten with a meat mallet or rolling pin until approximately 1cm thick. Drizzle each chicken breast with a little olive oil then season with salt and pepper on both sides.
- Cook the chicken: Cook the chicken in a large pan set over medium-high heat until golden brown on both sides then remove from the pan and set aside.
- Make the sauce: In the same pan, add a splash of olive oil then add the shallots and garlic. Cook until soft and translucent then pour in the cream. Add the lemon juice and bring to a simmer. Cook for 5 minutes then stir in the Parmesan and season with salt and pepper. Add the chicken back to the sauce (with any resting juices) and allow to simmer for 3-5 minutes then scatter with parsley and serve.
Serving suggestions
- Parmesan garlic mashed potatoes
- 10-minute lemon garlic sautéed broccolini
- Steamed rice.
- Pasta.
Easy chicken recipes
Easy One Pan Cacio e Pepe chicken
We love this delicious Cacio e Pepe chicken recipe. It's a one-pan wonder that takes less than 20 minutes and that sauce? *chef's kiss*
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Calories: 291kcal
Servings: 4
Ingredients
- 4 chicken breasts
- 1 tsp black pepper
- 2 shallots finely chopped
- 4 garlic crushed
- 1 tsp salt
- 2 tsp freshly ground black pepper
- 1 cup cream
- 1 tsp lemon juice
- ½ cup grated Parmesan cheese
- salt and pepper to taste
Instructions
- Place chicken breasts on a cutting board and cover with a piece of parchment paper/plastic wrap.
- Flatten with a meat mallet or rolling pin until approximately 1cm thick. Drizzle each chicken breast with a little olive oil then season with salt and pepper on both sides.
- Cook the chicken in a large pan set over medium-high heat until golden brown on both sides then remove from the pan and set aside.
- In the same pan, add a splash of olive oil then add the shallots and garlic. Cook until soft and translucent then pour in the cream.
- Add the lemon juice and bring to a simmer. Cook for 5 minutes then stir in the Parmesan and season with salt and pepper.
- Add the chicken back to the sauce (with any resting juices) and allow to simmer for 3-5 minutes then scatter with parsley and serve.
Nutrition
Calories: 291kcal | Carbohydrates: 9g | Protein: 33g | Fat: 13g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 116mg | Sodium: 882mg | Potassium: 628mg | Fiber: 1g | Sugar: 1g | Vitamin A: 364IU | Vitamin C: 4mg | Calcium: 140mg | Iron: 1mg