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 both sides with the kosher salt, making sure the seasoning is evenly spread over all 6 thighs. Let the chicken sit while you heat the pan so the salt starts working its way into the meat.

2-Second Step: Sear the chicken Set a large skillet over medium-high heat and add the olive oil. Once the oil is hot, place the chicken in the skillet skin-side down. Let it sear without moving it until the skin turns deeply golden-brown, about 6 to 8 minutes. Flip the thighs and cook the other side for another 4 to 5 minutes. The goal here is not to cook the chicken through yet. You just want to build flavor and color. When the chicken is browned on both sides, move it to a plate. Pour off excess fat from the skillet, leaving just enough to cook the shallot and garlic. That little bit of fat carries a lot of flavor into the sauce.

3-Third Step: Build the sauce base Add the chopped shallot to the pan and cook for about 2 minutes, stirring often, until it turns translucent. Then add the garlic and cook for about 30 seconds more. Be careful not to let the garlic burn, since it can turn bitter fast. Pour in the dry white wine and let it simmer while you scrape up the browned bits from the bottom of the pan. Those browned bits are packed with flavor. Let the wine cook for about 1 to 2 minutes so the sharp alcohol smell starts to fade.

4-Fourth Step: Add the creamy pepper sauce Stir in the heavy cream, low-sodium chicken broth, and coarsely crushed black peppercorns. Bring the sauce to a rapid simmer over medium heat. It should look smooth, peppery, and lightly bubbling around the edges. This is where the dish starts to smell amazing. The sauce should be active but not boiling hard. A lively simmer helps it thicken without breaking.

5-Fifth Step: Finish cooking the chicken in the sauce Return the chicken thighs to the skillet skin-side up. Keep the skin above the sauce so it stays as crisp as possible while the meat finishes cooking. Simmer gently for 20 to 25 minutes, or until the chicken reaches 165°F internally. The sauce should thicken as the chicken cooks, turning rich and glossy. If the sauce thickens too much before the chicken is done, add a small splash of broth or water. If it seems too thin at the end, let it simmer uncovered for a few extra minutes.

6-Final Step: Finish with cheese and lemon Transfer the cooked chicken to a platter. Stir the lemon zest and 3 tablespoons of Pecorino Romano into the sauce. This adds a fresh, salty finish that makes the whole dish pop. Taste the sauce and add a little more cheese if you want a stronger savory note. Spoon the sauce around the chicken and not directly over the skin if you want to keep the top a little crisp. Garnish with chopped parsley, extra cheese, and lemon wedges if you like. Serve hot with pasta, rice, or greens on the side.