Chicken with Pecorino Cream Sauce

This Chicken with Pecorino Cream Sauce recipe is a creamy, delicious Italian inspired dinner idea perfect for any night of the week.

This Chicken with Pecorino Cream Sauce recipe is a creamy, delicious Italian inspired dinner idea perfect for any night of the week.

Move over, bacon-wrapped chicken. There’s a new sheriff in town, and his name is Pecorino Cream Sauce. This luxurious sauce elevates the humble chicken to new heights, making it the perfect dish for a special occasion. But don’t worry – it’s easy enough for everyday cooking.

Do you love creamy, cheesy sauces? This Chicken with Pecorino Cream Sauce will knock your socks off! It’s easy to make and so flavorful. Serve it over pasta or rice for a delicious dinner that the whole family will love.

Pecorino cream sauce is a luxurious, yet easy-to-make addition to chicken. This recipe calls for just a handful of ingredients and can be made in no time at all. The end result is a restaurant-quality dish that will wow your friends and family.

So grab some chicken breasts and get ready to wow your guests!

This Chicken with Pecorino Cream Sauce recipe is a creamy, delicious Italian inspired dinner idea perfect for any night of the week.

What Is Pecorino Romano Cheese?

Pecorino Romano Cheese is a hard, salty Italian cheese made from sheep’s milk and has been produced since ancient Roman times. This cheese has been produced in Rome and Sardinia for at least 2000 years, and is one of Italy’s oldest cheeses.

Pecorino is a traditional Italian cheese that is made from the milk of sheep raised on the plains of central and southern Italy (mostly Sardinia, Latium and Grosseto regions).

You can find this cheese at most grocery stores in grated form or as a block . It is often served grated over pasta dishes such as spaghetti.

This Chicken with Pecorino Cream Sauce recipe is a creamy, delicious Italian inspired dinner idea perfect for any night of the week.

About the Ingredients for Chicken with Pecorino Cheese Sauce

Chicken – Chicken breasts work best here but you can use any other cut of chicken. You will just need to adjust the cook time accordingly.

Oil – Use a neutral flavoured oil like olive oil or vegetable oil.

Garlic – Fresh garlic will give you the best results but you can substitute about 2 teaspoons of garlic powder if needed.

Cream – Half and half is 10% milk cream, I know this isn’t available everywhere, so if it isn’t use half milk and half heavy cream instead.

Broth – Chicken broth is best. You can substitute with water if necessary, but you will love a bit of flavour.

Cheese – 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.

Tomatoes – I like to use sun-dried tomatoes that come packed in oil.

Spinach – Baby spinach is best, its more tender and sweet than regular spinach. You can also use frozen spinach if you like.

Seasoning – Season this dish with a little oregano, salt and pepper.

This Chicken with Pecorino Cream Sauce recipe is a creamy, delicious Italian inspired dinner idea perfect for any night of the week.

Looking for More Easy Chicken Recipes?

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This quick and easy sheet pan lemon chicken and vegetables dinner recipe is bursting with flavour.

This Instant Pot Chicken Lanzone with Baby Portobello Mushrooms recipe is flavourful and low carb, featuring a delcious, creamy pan sauce.

This Chicken with Pecorino Cream Sauce recipe is a creamy, delicious Italian inspired dinner idea perfect for any night of the week.

How to Make Chicken with Pecorino Cream Sauce

Yields: 6 servings | Prep time: 10 mins | Cook time: 20-25 mins

Ingredients:

2 lbs. boneless, skinless chicken breasts
3 T. olive oil
4-5 large cloves garlic, smashed
¾ c. half and half
1 c. chicken broth
2 t. dried oregano
1/3 c. Pecorino Romano cheese, freshly grated
1/3 c. Parmesan cheese, freshly grated
½ c. sun-dried tomatoes, chopped
1½ c. baby spinach
Sea salt and black pepper, to taste

Directions:

  1. 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.

  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 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 oregano and grated cheese to skillet and whisk until cheese is completely melted, approximately 3-4 minutes.

  5. 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.

  6. 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

This Chicken with Pecorino Cream Sauce recipe is a creamy, delicious Italian inspired dinner idea perfect for any night of the week.

Ingredients

  • 2 lbs. boneless, skinless chicken breasts
  • 3 T. olive oil
  • 4-5 large cloves garlic, smashed
  • ¾ c. half and half
  • 1 c. chicken broth
  • 2 t. dried oregano
  • 1/3 c. Pecorino Romano cheese, freshly grated
  • 1/3 c. Parmesan cheese, freshly grated
  • ½ c. sun-dried tomatoes, chopped
  • 1½ c. baby spinach
  • Sea salt and black pepper, to taste

Instructions

  1. 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.
  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 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 oregano and grated cheese to skillet and whisk until cheese is completely melted, approximately 3-4 minutes.
  5. 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.
  6. 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.

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Nutrition Information:

Yield:

6

Amount Per Serving: Calories: 405Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 149mgSodium: 497mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 52g

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This Chicken with Pecorino Cream Sauce recipe is a creamy, delicious Italian inspired dinner idea perfect for any night of the week.

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