Overhead view of Cacio E Pepe Risotto

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 rice, bold peppery flavors, and the creamy goodness from the pecorino romano cheese. It’s an easy to make one-pot recipe and is really great for meal prep too!

This recipe stars U.S.-grown basmati rice and comes to us from our friend @krolls_korner in partnership with USA Rice.

  • Servings
    4
  • Prep Time
    20 min
  • Cook Time
    45 min
  • Total Time
    1 hr 5 min

Ingredients

  • 1 cup basmati rice
  • 5-6 boneless, skinless chicken thighs
  • black pepper, freshly cracked, to taste
  • kosher salt, to taste 
  • 1-2 tbsp. olive oil
  • 2 tbsp. butter, unsalted
  • 1 shallot, finely chopped
  • 4 cloves garlic, minced or pressed through a garlic press
  • 1½ cups chicken broth
  • ½ cup heavy cream
  • ½ lemon, juiced (~ 2 tbsp.)
  • 1 cup pecorino romano, finely grated, plus more for garnish 
  • fresh parsley (optional for garnish)
 

Directions

  • Preheat the oven to 350°F.
  • Pat the chicken thighs dry with paper towels. Generously season with salt and pepper all over the chicken.
  • 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.
  • Add the butter to the pan and melt.
  • Add the shallots with a pinch of salt and saute for a few minutes.
  • Add the garlic, and stir for ~30 seconds until fragrant.
  • Add in the U.S.-grown basmati rice.
  • Stir for ~1 minute. Add the broth and bring to a simmer.
  • Add the cream, Pecorino, and lemon juice. Stir.
  • 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). 
  • Serve with more Pecorino on top and garnish with parsley, if desired.

Recipe Notes

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.