Chicken with Pecorino Cream Sauce

chicken pecorino in a cast iron skillet.

4.53 from 17 votes

Chicken with Pecorino Cream Sauce

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, 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.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: Italian

Keyword: creamy chicken, pecorino cream sauce

Servings: servings

Calories: 350kcal

Ingredients

2 pounds 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
1/3 cup Pecorino Romano cheese freshly grated
1/3 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 use a rolling pin to flatten to a uniform thickness. Alternatively, pound with a meat mallet. 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 with fresh pasta, Tuscan white beans, or over cauliflower rice.fresh pasta

Notes

To make this recipe keto, substitute the half and half with equal amount heavy cream and water. Your sauce will be just as creamy as the original recipe, but the water will prevent the sauce from becoming too thick. Serve it over cauliflower rice rather than pairing it with the traditional carbs.

The pecorino cheese is the star here, but if you don't have it, using all Parmesan will work or you could even use Manchego or Asiago if you have those on hand.

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