One-Pan Cacio e Pepe Chicken and Rice
There’s nothing like a quick, delicious and crowd-pleasing one-pan meal. This recipe takes inspiration from Cacio e Pepe— a classic pasta dish with pepper and cheese— but infuses it into crispy-skinned chicken thighs and a risotto-style rice. Everything starts on the stove and finishes in the oven— this is truly a super easy meal made even easier by using Lodge Blacklock cast iron skillets that are pre-seasoned for a truly natural non-stick finish. From stove to oven to tabletop, the clean-lined classic and lightweight design is perfect.
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Serves 4
INGREDIENTS
4 bone-in skin-on chicken thighs
1 tbsp olive oil
1 yellow onion, minced
2 garlic cloves, minced
2 tsp thyme leaves
1 cup arborio rice
1 tbsp black pepper, plus more for seasoning
1 tsp kosher salt
1 cup grated pecorino, plus more for garnish
2 cups chicken stock
½ cup dry white wine
4 tbsp flat leaf parsley, chopped, plus more for garnish
METHOD
Preheat oven to 350F.
Pat chicken dry with paper towel and salt and pepper both sides. Over medium high, add olive oil to a 12” Lodge Blacklock skillet. Brown chicken thighs on both sides starting with skin side down—2-3 mins each side, remove and set aside.
Lower heat to medium, sauté onion, garlic and thyme, until soft, 2-3 minutes. Add rice and combine until coated, 1-2 minutes. Add wine and reduce—approximately 1-2 mins, add stock, cheese and pepper and stir to combine. Add back chicken, skin side up, into pan. Finish with some black pepper and kosher salt to taste.
Cover with tin foil and place in oven for 35 minutes. Uncover and continue to cook for 7-10 minutes. Let chicken rest 5-10 mins, fluff rice with fork. Garnish with parsley and more pecorino and serve immediately.