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.
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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
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
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!
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