This Cacio e Pepe Chicken and Rice needs to be added to your regular dinner rotation!
It’s checking all the boxes. It’s simple to make but big on flavor. It’s a great year-round meal and even a wonderful meal for guests.
It’s made with the Cacio e Pepe staple ingredients: Pecorino Romano cheese and black pepper. But instead of pasta, we’re using nutrient-rich U.S.-grown basmati rice ! It’s a delicious chicken dinner that will be sure to impress.
If you love this chicken and rice dinner you’ll also love my Mediterranean Chicken and Rice , Teriyaki Chicken and Rice , and my Creamy Tuscan Chicken and Rice .
What is Cacio e Pepe?
Cacio e Pepe is a classic Italian pasta dish that translates to “cheese and pepper” in English. It originates from Rome and people have been getting creative with making fun variations such as Cacio e Pepe pizzas, cacio e pepe risotto, cacio e pepe frittatas, etc.
Reasons to Love This Meal:
- Great for meal prep.
- It’s made in one skillet. (woo!)
- Made with everyday ingredients
- It’s crazy flavorful
- The aromatic rice cooks perfectly with all the other ingredients
Ingredients
For the ingredient measurements and the entire recipe, scroll down to the bottom of the blog post where the recipe card is located.
- U.S.-grown basmati rice : U.S. basmati is an aromatic long-grain rice with a distinctive aroma and flavor. Its flavor works perfectly in this simple-to-make one-pan chicken dinner.
- Chicken thighs: I love using boneless, skinless chicken thighs. They are juicy and cook quickly. I haven’t tested this recipe with boneless skinless chicken breasts but if you do, I recommend cutting any thick chicken breasts in half.
- Seasonings : I’m using just some black pepper and salt to season the chicken!
- Pecorino romano cheese and heavy cream: help to make this chicken dinner nice and creamy
- Lemon juice: the acidity adds a delicious brightness. I like adding some to the meal and squeezing more on top when serving.
- Other ingredients needed are garlic, olive oil, butter, chicken broth, shallot, and parsley for garnish.
Step by Step Directions
Step 1
Season and brown the chicken.
Step 2
Saute the shallots & garlic.
Step 3
Add the rice and stir.
Step 4
Add the broth. Simmer. Then add in the cream, cheese, and lemon juice.
Step 5
Add the chicken back in, cover with foil & bake!
Expert Tips & Variations
- Use a large cast iron skillet (at least 10-12 inches) or a heavy or thick-bottomed saute pan. A Dutch oven would also work well!
- You can use boneless, skinless chicken breasts if you’d like; make sure to slice large chicken breasts in half so they cook quickly.
- Add Italian seasoning to the chicken thighs if you want more seasoning than salt and pepper.
- Spice it Up: Add a pinch of red pepper flakes or a splash of hot sauce for a spicy kick.
- Fresh Herbs: Stir in chopped fresh herbs like basil, thyme, or oregano to add brightness and freshness to the dish
Storage
- Up to 4 days in an airtight container in the refrigerator.
- To reheat, heat on the stove in a pan or in the microwave both are perfectly fine methods!
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Cacio e Pepe Chicken and Rice
Ingredients
- 5-6 boneless, skinless chicken thighs
- black pepper, freshly cracked, to taste
- kosher salt, to taste
- 1-2 Tbsp. olive oil
- 2 Tbsp. unsalted butter
- 1 shallot, finely chopped
- 4 cloves garlic, minced or pressed through a garlic press
- 1 cup U.S.-grown basmati rice
- 1 1/2 cups chicken broth
- 1 cup Pecorino Romano cheese, finely grated, plus more for garnish
- 1/2 cup heavy cream
- 1/2 lemon juiced (~2 Tbsp.)
- fresh parsley (optional for garnish)
Instructions
- Preheat the oven to 350°F.
- Pat the chicken thighs dry with paper towels. Generously season with salt and pepper all over the chicken. 5-6 boneless, skinless chicken thighs, black pepper, freshly cracked, to taste, kosher salt, to taste
- Heat the olive oil in a large cast iron skillet over medium heat. Brown the chicken on each side for ~3-4 minutes, then set aside on a clean plate. 1-2 Tbsp. olive oil
- Add the butter to the pan and melt. Add the shallots with a pinch of salt and saute for a few minutes. 2 Tbsp. unsalted butter, 1 shallot, finely chopped
- Add the garlic, and stir for ~30 seconds until fragrant. Add in the U.S.-grown basmati rice. 4 cloves garlic, minced or pressed through a garlic press, 1 cup U.S.-grown basmati rice
- Stir for ~1 minute. Add the broth and bring to a simmer. 1 1/2 cups chicken broth
- Add the Pecorino, cream, and lemon juice. Stir. 1 cup Pecorino Romano cheese, finely grated, plus more for garnish, 1/2 cup heavy cream, 1/2 lemon juiced (~2 Tbsp.)
- Turn the heat off. Nestle the chicken into the pan, cover with foil, and place in the oven for 30-35 minutes or until the rice is cooked and the chicken reaches an internal temperature of 165°F. (There might be a little cream or broth that hasn’t been absorbed yet when you remove it from the oven, but just allow the chicken and rice to sit for a few minutes and the rice will absorb all the liquid).
- Season to taste with more salt and pepper. Serve with more Pecorino cheese on top and garnish with parsley, if desired. fresh parsley (optional for garnish)
Notes
Store up to 4 days in an airtight container in the refrigerator.
To reheat, heat on the stove in a pan or the microwave; both are perfectly fine methods!
