1-First Step: Get the chicken ready Pat the chicken thighs dry with paper towels. This matters because dry skin browns better in the skillet. Season the chicken all over with 3/4 teaspoon kosher salt. If you have a few extra minutes, let the thighs sit at room temperature while you prep the rest of the ingredients so they cook more evenly.

2-Second Step: Sear the chicken skin-side down Heat 1 tablespoon olive oil in a large skillet over medium to medium-high heat. Place the chicken thighs skin-side down in the pan. Cook for 13 to 15 minutes without moving them too much. You want the skin to turn deep golden brown and release from the pan on its own. Good browning gives the sauce more flavor later.

3-Third Step: Flip and finish the second side Turn the chicken thighs over and sear the other side for another 13 to 15 minutes. The chicken will not be fully cooked yet, and that is okay. The goal here is to build flavor and render the fat from the skin. Once both sides are well browned, transfer the chicken to a plate.

4-Fourth Step: Remove excess fat and cook the aromatics Carefully pour off all but a thin layer of the fat from the skillet. Keep the browned bits in the pan because they add flavor to the sauce. Add the chopped shallot and minced garlic. Cook for about 1 to 2 minutes, stirring often, until the shallot is translucent and the garlic smells fragrant. Do not let the garlic brown too much, or it can turn bitter.

5-Fifth Step: Add the wine and scrape the pan Pour in 1/4 cup dry white wine. Let it simmer while you scrape up the browned bits from the bottom of the pan. This step builds the base of the sauce and adds a bright, savory note. Let the wine cook for about 1 minute so the sharp alcohol flavor softens.

6-Sixth Step: Build the creamy peppercorn sauce Add 3/4 cup heavy cream, 1/2 cup low-sodium chicken broth, and 1 tablespoon coarsely crushed black peppercorns. Stir everything together and bring the sauce to a rapid simmer. The sauce should look slightly foamy and begin to thicken around the edges. The pepper should smell bold and warm, which is exactly what you want in cacio e pepe chicken thighs.

7-Seventh Step: Return the chicken to the pan Place the seared chicken thighs back into the skillet, skin-side up. Spoon some sauce around them, but keep the skin exposed so it stays crisp as much as possible. Lower the heat slightly and let the chicken simmer in the sauce for about 10 to 12 minutes. The sauce will thicken a bit more, and the chicken should cook through to a safe internal temperature.

8-Eighth Step: Add the cheese and lemon zest Transfer the chicken to a platter when it is fully cooked. Stir 1 tablespoon finely grated lemon zest and 2 tablespoons of the Pecorino Romano cheese into the sauce. The cheese will melt into the hot liquid and make the sauce silky, while the lemon zest gives the whole dish a fresh pop. Taste the sauce and add more pepper or cheese if needed.

9-Ninth Step: Serve and garnish Spoon the sauce around the chicken on the platter. Finish with the remaining Pecorino Romano, plus chopped parsley if you want a little color. Lemon wedges on the side are optional, but they are a nice touch if you like a brighter finish. Serve right away while the sauce is hot and the chicken is still crisp.