Description
Crispy, golden chicken thighs seasoned with black pepper and tossed in a creamy cacio e pepe-inspired sauce with Parmesan cheese.
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 3/4 cup grated Parmesan cheese
- 1 teaspoon freshly cracked black pepper (extra)
- 1/2 cup chicken broth
- 2 cloves garlic (minced)
- 1 tablespoon lemon juice
- Chopped parsley (for garnish)
Instructions
- Pat the chicken thighs dry and season with salt and black pepper.
- Heat olive oil in a large skillet over medium-high heat. Place chicken thighs skin-side down and cook until the skin is crispy and golden, about 8–10 minutes. Flip and cook another 6–8 minutes until cooked through. Remove and set aside.
- In the same skillet, reduce heat to medium and add butter and garlic. Cook until fragrant.
- Add chicken broth and bring to a simmer, scraping up browned bits from the pan.
- Stir in Parmesan cheese and extra black pepper, whisking until the sauce is smooth and slightly thickened.
- Return chicken to the skillet and spoon sauce over the top. Simmer for 2–3 minutes.
- Finish with a squeeze of lemon juice and garnish with parsley before serving.
Notes
- Use freshly grated Parmesan for best melting and flavor.
- Adjust black pepper to taste for a more intense cacio e pepe flavor.
- Serve with pasta, rice, or crusty bread to soak up the sauce.
- Boneless chicken thighs can be used but will cook faster.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Pan Fry
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 410 kcal
- Sugar: 1 g
- Sodium: 520 mg
- Fat: 28 g
- Saturated Fat: 11 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0 g
- Protein: 35 g
- Cholesterol: 155 mg
