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Cheese and Pepper Chicken

A creamy and savory chicken dish enriched with Pecorino Romano cheese and freshly cracked black pepper, perfect for weeknight dinners or gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 650
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces boneless, skinless chicken breasts
  • 1 cup grated Pecorino Romano cheese Can substitute with Parmesan cheese.
  • 2 tablespoons freshly cracked black pepper Plus extra for serving.
  • 1 cup heavy cream Can substitute with half-and-half or plant-based cream.
  • 1 tablespoon olive oil
  • 2 tablespoons unsalted butter
  • Salt, to taste
  • Fresh parsley, chopped, for garnish

Method
 

Cooking Instructions
  1. Season both sides of the chicken breasts with salt.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Add the seasoned chicken breasts to the skillet and sauté for about 6-7 minutes per side until they are golden brown and cooked through. Once cooked, transfer them to a plate and cover to keep warm.
  4. In the same skillet, reduce the heat to medium and melt the butter.
  5. Pour in the heavy cream and mix in the grated Pecorino Romano cheese and black pepper, stirring until the sauce is smooth.
  6. Return the chicken to the skillet, ensuring each piece is completely coated in the creamy sauce. Allow it to simmer for another 2-3 minutes.
  7. Taste and adjust the seasoning with additional salt if necessary.
  8. Plate the chicken, drizzling more sauce on top, and garnish with additional black pepper and freshly chopped parsley.
  9. Serve warm with your choice of delicious sides.

Notes

To keep your Cheese and Pepper Chicken fresh, store leftovers in an airtight container in the fridge for 3-4 days. For reheating, gently warm in a skillet over low heat. For long-term storage, freeze chicken without sauce for up to three months.