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Cacio e Pepe Chicken Thighs Recipe

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4.4 from 9 reviews

A flavorful, keto-friendly recipe featuring juicy chicken thighs roasted to golden perfection with a peppery and cheesy crust, served over a luscious creamy cacio e pepe sauce infused with lemon, garlic, and aromatic herbs.

  • Author: Chef
  • Prep Time: 35 minutes
  • Cook Time: 55 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings
  • Category: Main Course
  • Method: Roasting
  • Cuisine: Italian
  • Diet: Low Carb

Ingredients

Cacio e Pepe Chicken

  • 8 chicken thighs
  • Olive oil
  • Flaky kosher salt
  • Black pepper
  • 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
  • Extra pecorino cheese

Instructions

  1. Prepare the chicken: Line a baking sheet with heavy-duty foil. Trim excess fat from the chicken thighs. Season the meat side with flaky kosher salt and black pepper generously. Sprinkle dried marjoram, granulated garlic, and granulated onion evenly over the meat. Drizzle olive oil and massage it into the chicken. Let the seasoned thighs sit for 20-30 minutes to absorb the flavors. Meanwhile, preheat the oven to 415°F.
  2. Roast the chicken: Flip the chicken thighs skin-side up. Pat the skin dry thoroughly with a paper towel. Drizzle olive oil on the skin and massage to coat evenly. Season the skin with flaky kosher salt and ample black pepper. Place the chicken on the baking sheet and roast in the preheated oven for 45 minutes until skin is golden brown and crispy.
  3. Add cheese and continue roasting: Remove the chicken from the oven and sprinkle each thigh with the desired amount of finely shredded pecorino-romano cheese. Return the chicken to the oven and roast for an additional 10 to 12 minutes to melt the cheese and finish cooking through. Remove from the oven and let the chicken rest while preparing the sauce.
  4. Make the sauce: In a large skillet over medium-high heat, pour in 1 tablespoon of rendered chicken juices if available, followed by heavy cream, black pepper, freshly grated nutmeg, granulated garlic, dried parsley, and dried marjoram. Bring to a gentle simmer, stirring often. Allow the cream to thicken, about 3 to 5 minutes. Remove from heat, then stir in fresh lemon juice and 1/2 cup of pecorino-romano cheese. Taste and adjust seasoning with flaky kosher salt and additional black pepper if desired.
  5. Serve: Place the rested chicken thighs on top of the creamy cacio e pepe sauce in the skillet or serving dish. Garnish with fresh basil leaves and extra pecorino cheese for enhanced presentation and flavor. Serve immediately and enjoy.

Notes

  • You can substitute dried marjoram with dried oregano, herbs de provence, or Italian seasoning to vary the flavor profile.

Find it online: https://cheftinaskitchen.com/cacio-e-pepe-chicken-thighs-recipe/