1-First Step: Prep the chicken and season it

Pat the 6 bone-in skin-on chicken thighs dry with paper towels. Dry skin helps the chicken brown better and keeps it from steaming in the pan. Sprinkle the thighs with 3/4 teaspoon kosher salt on both sides, pressing gently so the seasoning sticks.

If you are cooking for a low-sodium meal, you can reduce the salt slightly, but do not skip seasoning altogether. Chicken thighs need a good base of salt to keep the flavor bold.

2-Second Step: Sear the chicken until golden

Heat 1 tablespoon olive oil in a large skillet over medium-high heat. When the oil shimmers, place the chicken thighs skin-side down and cook without moving them for about 6 to 8 minutes. The skin should turn deep golden and release easily from the pan when ready.

Flip the thighs and cook the other side for 3 to 4 minutes. They do not need to be fully cooked yet because they will finish in the sauce. Transfer the browned chicken to a plate and keep the pan drippings in the skillet.

3-Third Step: Build the flavor base

Add the 1 medium shallot, finely chopped to the skillet and cook for 1 to 2 minutes, stirring often. The shallot should soften and pick up the browned bits from the bottom of the pan. Next, stir in the 3 cloves garlic, minced and cook for about 30 seconds, just until fragrant.

Pour in the 1/4 cup dry white wine and scrape the bottom of the pan with a wooden spoon. This step pulls up the flavor stuck to the skillet and adds a bright note that keeps the sauce from tasting too heavy.

4-Fourth Step: Make the creamy cacio e pepe sauce

Reduce the heat to medium. Add the 3/4 cup heavy cream, 1/2 cup low-sodium chicken broth, and 1 tablespoon whole black peppercorns, coarsely crushed. Stir well and let the sauce come to a gentle simmer. The pepper should smell warm and bold, and the cream will begin to thicken slightly after a few minutes.

Now add the 1 tablespoon finely grated lemon zest and 2 tablespoons of the 3 tablespoons finely grated Pecorino Romano cheese. Stir until the cheese melts into the sauce. If you want a smoother sauce, keep the heat low so the cheese does not clump.

Do not let the sauce boil hard once the cheese goes in. Gentle heat keeps it silky.

5-Fifth Step: Return the chicken and finish cooking

Place the chicken thighs back into the skillet, skin-side up. Spoon some sauce over the top, then reduce the heat to low and cover loosely. Cook for about 10 to 12 minutes, or until the chicken reaches 165°F in the thickest part. Bone-in chicken thighs may take a little longer depending on size, so use a thermometer if you can.

If the sauce gets too thick, add a splash more broth. If it looks too thin, simmer it uncovered for a few minutes after the chicken is done. The goal is a sauce that lightly coats the chicken without feeling soupy.

6-Final Step: Finish with cheese and serve

Stir in the remaining 1 tablespoon Pecorino Romano cheese just before serving, or sprinkle it over the top as a garnish. Taste the sauce and adjust with a little more black pepper if you want more bite. Add finely chopped fresh parsley leaves if you like a fresh herbal finish.

Serve the chicken hot with lemon wedges on the side for squeezing over the top. The lemon gives the creamy sauce a bright lift, and the result tastes rich but still lively. For a sweet finish to the meal, you might pair dinner with something from this rich layered dessert idea or browse more cozy treats on Maestro Recipe.