Cacio e Pepe Chicken and Rice

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This Cacio e Pepe Chicken and Rice is a weeknight family favorite and only takes 30 minutes in the oven.

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Made with juicy chicken thighs, fluffy, aromatic U.S.-grown basmati rice, bold peppery flavors, and the creamy goodness from the Pecorino Romano cheese.

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To make, pat the chicken thighs dry with paper towels. Generously season with salt and pepper all over the chicken.

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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.

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Add the butter to the pan and melt. Add the shallots with a pinch of salt and saute for a few minutes.

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Add the garlic, and stir for ~30 seconds until fragrant. Add in the U.S.-grown basmati rice.

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Stir for ~1 minute. Add the broth and bring to a simmer.

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Add the Pecorino, cream, and lemon juice. Stir.

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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.

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Season to taste with more salt and pepper. Serve with more Pecorino cheese on top and garnish with parsley, if desired.

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For full recipe, instructions, helpful tips, and more swipe up or visit blog!

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