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Chicken with Pecorino Cheese Cream Sauce Recipe

By Lori, Last updated on October 28, 2024
The links in the post below may be affiliate links. Read the full disclosure.

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PIN for Chicken with Creamy Pecorino Sauce

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

Chicken with Creamy Pecorino Cheese Sauce in a black skillet

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 Pecorino Cheese Cream Sauce

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

Kitchen Notes and Tips

  • Pecorino Romano is made from 100% sheep’s milk. It’s  Tuscan cheese that is sometimes confused with Parmesan. 
  • You can adjust the ratio of Pecorino and Parmesan cheese to your taste.
Prep time: 10 minutes
Cook time: 20-25 minutes
Serves: 6

Ingredients for Chicken with Pecorino Cream 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

Supplies Used

  • Meat mallet
  • Large high-sided skillet

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How To Make Chicken with Pecorino Cream Sauce

#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 the chicken to a clean work surface. Cut into bite-sized pieces and set aside.

#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.

#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.

#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.

#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.

#6. Add chicken and its juices back to the 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!

Chicken with Creamy Pecorino Sauce on a balck skillet

More Dinner Recipes to Try

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

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

Here are 30+ Tips to Save More at the Grocery Store

Kitchen Gadgets To Make Cooking Easy

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Chicken with Creamy Pecorino Sauce Recipe poster

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 minutes mins
Cook Time 25 minutes mins
Total Time 35 minutes 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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