This Cacio e Pepe Chicken and Rice is a must-add to your dinner lineup.
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Simple to prepare and full of bold flavor, this dish works well any time of year. It’s elegant enough for guests yet easy enough for a weekday meal.
It uses the classic Cacio e Pepe combination—Pecorino Romano and black pepper—but swaps pasta for fragrant U.S.-grown basmati rice. The result is a creamy, pepper-forward chicken and rice skillet that’s both comforting and impressive.
If you enjoy this recipe, you might also like Mediterranean Chicken and Rice, Teriyaki Chicken and Rice, and Creamy Tuscan Chicken and Rice.
What is Cacio e Pepe?
Cacio e Pepe is a simple, classic Roman sauce whose name literally means “cheese and pepper.” Traditionally paired with pasta, the approach has inspired many variations—pizzas, risottos, frittatas—and in this case, a creamy chicken and rice dish that highlights Pecorino Romano and freshly cracked black pepper.
Reasons to Love This Meal:
- Perfect for meal prep and leftovers.
- Made in one skillet for easy cleanup.
- Uses everyday, easy-to-find ingredients.
- Delicious, peppery, and creamy—very satisfying.
- The basmati rice absorbs the flavors while staying light and aromatic.
Ingredients
For exact measurements and the complete recipe card, scroll to the recipe section below.
- U.S.-grown basmati rice: This aromatic long-grain rice adds a fragrant base that pairs beautifully with Pecorino and black pepper.
- Chicken thighs: Boneless, skinless thighs stay juicy and are forgiving if slightly overcooked. If you prefer breasts, slice thicker pieces so they cook evenly.
- Seasonings: Kosher salt and a generous amount of freshly cracked black pepper are essential for the Cacio e Pepe flavor.
- Pecorino Romano and heavy cream: These create the creamy, savory sauce that coats the rice and chicken.
- Lemon juice: A splash of lemon brightens the dish—add a little in the sauce and squeeze more on top before serving.
- Other basics: Olive oil, butter, shallot, garlic, chicken broth, and parsley for garnish.
Step by Step Directions
Step 1
Season and brown the chicken.
Step 2
Sauté the shallots and garlic until fragrant.
Step 3
Add the basmati rice and stir to coat it in the pan flavors.
Step 4
Pour in the chicken broth and simmer. Stir in the cream, Pecorino, and lemon juice to create the cacio e pepe sauce.
Step 5
Return the chicken to the pan, cover with foil, and bake until the rice is tender and the chicken reaches 165°F. Let the dish rest so the rice can absorb any remaining liquid.
Expert Tips & Variations
- Use a large cast-iron skillet or heavy sauté pan for even browning and even heat distribution. A Dutch oven also works well.
- Boneless, skinless chicken breasts can be substituted—slice thicker breasts in half to ensure even cooking.
- For more seasoning, add Italian seasoning or a pinch of red pepper flakes for heat.
- Finish with fresh herbs—basil, thyme, or parsley—to brighten the dish before serving.
Storage
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat gently on the stove or in the microwave; add a splash of broth or water if the rice seems dry.
Before You Begin! If you make this, please leave a review and rating letting us know how you liked the recipe. Reviews help keep free recipes available.
Cacio e Pepe Chicken and Rice
20 mins
45 mins
1 hr 5 mins
4 servings
Ingredients
- 5–6 boneless, skinless chicken thighs
- Freshly cracked black pepper, to taste
- Kosher salt, to taste
- 1–2 Tbsp olive oil
- 2 Tbsp unsalted butter
- 1 shallot, finely chopped
- 4 cloves garlic, minced
- 1 cup U.S.-grown basmati rice
- 1 1/2 cups chicken broth
- 1 cup Pecorino Romano, finely grated, plus more for garnish
- 1/2 cup heavy cream
- Juice of 1/2 lemon (about 2 Tbsp)
- Fresh parsley for garnish (optional)
Last step! If you make this, please leave a review to let us know how it turned out.
Instructions
- Preheat the oven to 350°F.
- Pat the chicken dry and season generously with salt and freshly cracked black pepper.
- Heat the olive oil in a large cast-iron or heavy-bottomed skillet over medium heat. Brown the chicken 3–4 minutes per side until golden. Transfer to a plate.
- Add butter to the pan. Sauté the chopped shallot with a pinch of salt until soft, then add garlic and cook 30 seconds until fragrant.
- Add the basmati rice and stir to coat with the butter and aromatics. Cook about 1 minute.
- Pour in the chicken broth and bring to a simmer. Stir to combine, then mix in the Pecorino, heavy cream, and lemon juice until evenly incorporated.
- Turn off the heat. Nestle the browned chicken into the rice, cover the pan tightly with foil, and transfer to the oven. Bake 30–35 minutes, until the rice is tender and the chicken reaches 165°F. Let rest a few minutes so the rice absorbs any remaining liquid.
- Season to taste with more salt and pepper. Serve with extra Pecorino and chopped parsley if desired.
Notes
- Store leftovers up to 4 days in the refrigerator.
- Reheat on the stove with a splash of broth or in the microwave until warmed through.
Nutrition Information
Nutritional information is an estimate provided for convenience and may vary based on ingredients and preparation.
Tawnie Graham of Kroll’s Korner