Cast Iron Chicken with Pecorino Cream Sauce Recipe

Break out your favorite cast iron pan to whip up Chicken with Pecorino Cream Sauce in about 35 minutes. It’s a unique, flavorful, one-pan meal that the family will love for dinner during the week.

Top view of cast iron pan with chicken and pecorino cream sauce

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Pecorino Romano is a well known and distinctive Tuscan cheese made from 100% sheep’s milk. It 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.

Here in this Chicken with Pecorino Cream Sauce recipe, the stronger flavor of Pecorino Romano is balanced with an equal amount of Parmesan to create a flavorful cream sauce that isn’t overwhelming. Of course, the ratio of Pecorino to Parmesan can be easily adjusted up or down to suit individual tastes.

Side Dish Ideas for Chicken with Pecorino Cream Sauce:

Completed meal with chicken, sauce, and spinach

Ingredients to Make Chicken with Pecorino Cream Sauce:

  • Boneless, skinless chicken breasts
  • Extra virgin olive oil
  • Garlic cloves
  • Half and half
  • Chicken broth
  • Dried oregano
  • Pecorino Romano cheese
  • Parmesan cheese
  • Sun-dried tomatoes, chopped
  • Baby spinach
  • Sea salt and black pepper

How to Make Chicken with Pecorino Cream Sauce:

Place chicken breasts between two layers of plastic wrap and pound with a meat mallet or rolling pin to a uniform thickness. Discard 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 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 oregano and grated cheese to skillet and whisk until cheese is completely melted, approximately 3-4 minutes.

Reduce heat to just below medium and add the sun-dried tomatoes and baby spinach. Simmer for 3-4 minutes, stirring occasionally, or until tomatoes are softened and the spinach wilts.

Add chicken and its juices back to skillet and simmer for another 3-5 minutes, or until chicken is heated through. Taste and adjust seasonings, as desired. Remove from heat and serve immediately.

Chicken with Pecorino Cream Sauce
Yield: 6 Servings

Chicken with Pecorino Cream Sauce

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes

Ingredients

  • 2 lbs. boneless, skinless chicken breasts
  • 3 Tablespoons extra virgin olive oil
  • 4-5 large cloves garlic, smashed
  • ¾ cup half and half
  • 1 cup chicken broth, preferably organic
  • 2 teaspoons dried oregano
  • ⅓ cup Pecorino Romano cheese, freshly grated
  • ⅓ cup Parmesan cheese, freshly grated
  • ½ cup sun-dried tomatoes, chopped
  • 1½ cups baby spinach
  • Sea salt and black pepper, to taste

Instructions

    Place chicken breasts between two layers of plastic wrap and pound with a meat mallet or rolling pin to a uniform thickness. Discard 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 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 oregano and grated cheese to skillet and whisk until cheese is completely melted, approximately 3-4 minutes.

    Reduce heat to just below medium and add the sun-dried tomatoes and baby spinach. Simmer for 3-4 minutes, stirring occasionally, or until tomatoes are softened and the spinach wilts.

    Add chicken and its juices back to skillet and simmer for another 3-5 minutes, or until chicken is heated through. Taste and adjust seasonings, as desired. Remove from heat and serve immediately.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 407Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 149mgSodium: 507mgCarbohydrates: 7gFiber: 1gSugar: 3gProtein: 52g

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