Chicken with Creamy Pecorino Sauce Recipe

What’s for dinner? Since you’re here, why not try this Chicken with Creamy Pecorino Sauce? This delicious recipe is incredibly easy to make and doesn’t require a lot of ingredients.

The flavor of this Chicken with Creamy Pecorino Sauce recipe is balanced with an equal amount of Parmesan cheese. I enjoy this chicken dish and sometimes add my favorite pasta. The cream sauce is delicious.

What to Serve with Chicken with Creamy Pecorino Sauce

• Tuscan White Beans
• Toasted Bread
• Dinner roll
• White wine
• Roasted vegetables

Other Dinner Recipes

Looking for more recipes to try next time? I highly recommend these:

• Low Carb Chicken Cabbage Stir Fry
• Instant Pot Lemon Chicken
• Balsamic Chicken Breasts
• Fideo Soup with Chicken
• Chicken Paillard Salad [Gluten-Free]

Kitchen Notes and Tips

• Pecorino Romano is made from 100% sheep’s milk. It’s a well-known and distinctive Tuscan cheese that is sometimes used interchangeably in recipes with the more mild Parmesan. However, due to Pecorino’s stronger flavor profile, this isn’t really an ideal swap.
• For this recipe, the ratio of Pecorino cheese to Parmesan can be easily adjusted up or down to suit individual tastes. It’s up to you if you want a stronger flavor of Pecorino Romano.

Ingredients for Chicken with Creamy Pecorino Sauce

• 2 lbs. Boneless, skinless chicken breasts
• 3 T. extra virgin olive oil
• 4-5 Large cloves garlic, smashed
• ¾ c. Half and half (or heavy cream, if preferred)
• 1 c. Chicken broth, preferably organic
• 2 t. Dried oregano
• 1/3 cup Pecorino Romano cheese, freshly grated
• 1/3 c. Parmesan cheese, freshly grated
• ½ c. Sun-dried tomatoes, chopped
• 1½ c. Baby spinach
• Sea salt (or kosher salt) and black pepper, to taste

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Supplies Used

• Meat mallet
• Large high-sided skillet

How To Make Chicken with Creamy Pecorino Sauce

Step #1. Pat chicken breasts dry then place them between two layers of plastic wrap and pound with a meat mallet or rolling pin to a uniform thickness. Discard the plastic and transfer chicken to a clean work surface. Cut into bite-sized pieces and set aside.

Step #2. Heat olive oil and garlic in a large high-sided skillet over medium-high heat. Sauté garlic for several minutes until golden brown. Remove the garlic with a slotted spatula and discard.

Step #3. Add chicken to hot skillet and cook until golden brown on each side, approximately 3-4 minutes per side. Season with salt and black pepper, to taste. Remove chicken from skillet and set aside.

Step #4. Add half & half and chicken broth and scrape up any brown bits from the bottom of the pan with a spatula. Add the oregano and grated cheese to the skillet.  Whisk it until cheese is completely melted, approximately 3-4 minutes.

Step #5. Reduce the heat to just below medium and add sun-dried tomatoes and baby spinach. Simmer it for 3-4 minutes and stir occasionally. Do this until the tomatoes are softened and the spinach wilts.

Step #6. Add chicken and its juices back to skillet. Simmer this for another 3-5 minutes or until chicken is heated through. Taste and adjust seasonings, as desired. Remove from heat and serve immediately with a side of Tuscan White Beans. Bon Appétit!

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Chicken with Creamy Pecorino Sauce

Lori

What's for dinner? Since you're here, why not try this Chicken with Creamy Pecorino Sauce? This delicious recipe is incredibly easy to make and doesn't require a lot of ingredients.

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 25 mins

Total Time 35 mins

Course Main Course

Cuisine American

Servings 6

Ingredients

  

• 2 lbs. Boneless skinless chicken breasts
• 3 T. extra virgin olive oil
• 4-5 Large cloves garlic , smashed
• 3/4 c. Half and half (or heavy cream, if preferred)
• 1 c. Chicken broth preferably organic
• 2 t. Dried oregano
• 1/3 cup Pecorino Romano cheese , freshly grated
• 1/3 c. Parmesan cheese , freshly grated
• 1/2 c. Sun-dried tomatoes , chopped
• 1 1/2 c. Baby spinach
• Sea salt (or kosher salt and black pepper, to taste)

Instructions

 

• Pat chicken breasts dry then place them between two layers of plastic wrap and pound with a meat mallet or rolling pin to a uniform thickness. Discard the plastic and transfer chicken to a clean work surface. Cut into bite-sized pieces and set aside.
• Heat olive oil and garlic in a large high-sided skillet over medium-high heat. Sauté garlic for several minutes until golden brown. Remove the garlic with a slotted spatula and discard.
• Add chicken to hot skillet and cook until golden brown on each side, approximately 3-4 minutes per side. Season with salt and black pepper, to taste. Remove chicken from skillet and set aside.
• Add half & half and chicken broth and scrape up any brown bits from the bottom of the pan with a spatula. Add the oregano and grated cheese to the skillet.  Whisk it until cheese is completely melted, approximately 3-4 minutes.
• Reduce the heat to just below medium and add the sun-dried tomatoes and baby spinach. Simmer it for 3-4 minutes and stir occasionally. Do this until the tomatoes are softened and the spinach wilts.
• Add chicken and its juices back to skillet. Simmer this for another 3-5 minutes or until chicken is heated through. Taste and adjust seasonings, as desired. Remove from heat and serve immediately with a side of Tuscan White Beans. Bon Appétit!

Keyword Dinner

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