If you have never had Chicken with Pecorino Cream Sauce, this is a must-try dinner recipe you are going to love. A gourmet main dish that is quick and easy to make, this chicken recipe is perfect for weeknight dinners and special dinner parties alike.
Chicken is combined with a delicious creamy sauce made with a balance of Pecorino Romano and Parmesan. Add in some baby spinach and sun-dried tomatoes to complete the flavor profile.
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 time: 10 minutes
Cook time: 20-25 minutes
Serves: 6
Ingredients:
- 2 lbs. boneless, skinless chicken breasts
- 3 T. extra virgin olive oil
- 4-5 large cloves garlic, smashed
- ¾ c. half and half
- 1 c. chicken broth, preferably organic
- 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:
- 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
Ingredients
- 2 lbs. boneless skinless chicken breasts
- 3 tbsp extra virgin olive oil
- 4-5
large cloves garlic, smashed
- 3/4 cup
half and half cream
- 1 cup 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
- 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.