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Chicken With Pecorino Cream Sauce

Chicken With Pecorino Cream Sauce

Chicken with Pecorino Cream Sauce is a savory dish featuring tender chicken breasts smothered in a rich, creamy sauce made with Pecorino cheese. Flavored with garlic and fresh herbs, this recipe delivers a perfect blend of sharp, creamy, and savory notes, making it an elegant yet easy meal option.
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Italian
Servings 4
Calories 450 kcal

Equipment

  • Large skillet
  • Tongs
  • Wooden spoon or spatula
  • Measuring cups and spoons
  • Knife and cutting board

Ingredients
  

  • 4 boneless skinless chicken breasts
  • Salt and freshly ground black pepper to taste
  • 2 tablespoons olive oil
  • 1 tablespoon unsalted butter
  • 3 cloves garlic minced
  • 1 small shallot finely chopped
  • 1 cup heavy cream
  • ¾ cup Pecorino Romano cheese finely grated
  • 2 teaspoons dried oregano
  • 1 teaspoon fresh thyme leaves plus extra for garnish
  • ¼ cup chicken broth
  • cup Parmesan cheese freshly grated
  • ½ cup sun-dried tomatoes chopped
  • 1 handful baby spinach or arugula optional, for color and earthiness

Instructions
 

  • Season the chicken breasts with salt and freshly ground black pepper on both sides. Heat the olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for about 5-6 minutes per side or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
  • In the same skillet, melt the butter over medium heat. Add the minced garlic and chopped shallot. Sauté for 2-3 minutes until fragrant and the shallots become translucent.
  • Pour in the chicken broth to deglaze the skillet, scraping up any browned bits from the bottom. Allow it to simmer for about 1-2 minutes.
  • Reduce the heat to low, then slowly stir in the heavy cream. Add the Pecorino Romano and Parmesan cheeses gradually, stirring constantly to help the cheeses melt and blend smoothly into the sauce.
  • Stir in the dried oregano and fresh thyme leaves. Add the chopped sun-dried tomatoes, allowing them to soften and infuse the sauce with their flavor.
  • Return the cooked chicken breasts to the skillet, spooning the creamy sauce over them. Let it simmer for 3-4 minutes, allowing the flavors to meld and the chicken to reheat.
  • If desired, add a handful of baby spinach or arugula, stirring gently until just wilted. This will add a fresh, earthy contrast to the dish.
  • Garnish with extra fresh thyme leaves and a grated Pecorino Romano cheese sprinkle. Serve hot, paired with crusty bread, pasta, or steamed vegetables to soak up the creamy sauce.

Notes

For an extra layer of flavor, consider marinating the chicken breasts in a mixture of olive oil, lemon juice, and herbs for 30 minutes before cooking. This adds a subtle zest that complements the creamy sauce beautifully.
Keyword Chicken, Chicken With Pecorino Cream Sauce, Pecorino Cream Sauce