Cacio e Pepe Chicken and Rice

This Cacio e Pepe Chicken and Rice is a weeknight family favorite and only takes 30 minutes in the oven. Made with juicy chicken thighs, fluffy, aromatic U.S.-grown basmati rice, bold peppery flavors, and the creamy goodness from the Pecorino Romano cheese. It’s easy to make since it’s made in one skillet and is really great for meal prep too!

Course Main Course

Prep Time 20

Cook Time 45

Total Time 1 5

Servings servings

Calories 559kcal

Author Tawnie Graham of Kroll's Korner

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!

Nutrition