This chicken with pecorino cream sauce recipe is full of flavorful and is easily adjustable to suit individual tastes. What I like about this recipe is the stronger flavor of Pecorino Romano is balanced with an equal amount of Parmesan to create the delicious 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. Of course, the ratio of Pecorino to Parmesan can be easily adjusted up or down to suit individual tastes.

Chicken with Pecorino Cream Sauce Recipe

Chicken with Pecorino Cream Sauce 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

You’ll find these kitchen tools useful (I've included affiliate links to the products I use at home):

Meat Mallet – from tenderizing meat to flattening chicken this is a must-have for any adventurous chef.
Grater – I love a grater that stores your gratings as you go because it makes for easy cleanup and you can quickly add them to any recipe.
Silicone Spatula – I have four silicone spatulas in the kitchen plus two more in our camper, needless to say, this is my favorite cooking utensil.

I love my cast iron pan for roasting veggies in the oven, I have this Lodge pan with the removable silicone handle cover. I also keep a scraper in the kitchen to easily clean it because you should never submerge your cast iron pan in water, it takes away from all the wonderful seasoning the pan offers.

Chicken with Pecorino Cream Sauce 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 with a side of Tuscan White Beans. Enjoy!

I love making this chicken with pecorino cream sauce on the weekends when we are more relaxed and can enjoy a sit down family meal. The kids love it easy on the sauce and with a side of homemade noodles. I hope you enjoy this recipe as much as we do.