1-First Step: Prep the chicken Pat the chicken thighs dry with paper towels. This helps the skin crisp instead of steam. Season both sides with the kosher salt. If you want the skin to brown well, let the chicken sit at room temperature for about 10 to 15 minutes while you prep the other ingredients.

2-Second Step: Sear until the skin is crisp Heat the olive oil in a large skillet over medium to medium-high heat. Place the chicken skin-side down and let it cook for 13 to 15 minutes. Resist the urge to move it too soon. A good, steady sear builds flavor and gives you a crisp, golden skin. Flip the thighs and cook the second side for 13 to 15 minutes. The chicken should be deeply browned. Transfer the chicken to a plate, then carefully remove excess fat from the skillet, leaving just enough to cook the aromatics.

3-Third Step: Cook the shallot and garlic Add the chopped shallot to the skillet and cook until translucent, stirring often. This usually takes about 2 to 3 minutes. Add the minced garlic and cook for about 30 seconds more, just until fragrant. Keep the heat moderate so the garlic does not burn.

4-Fourth Step: Add the wine and scrape the pan Pour in the dry white wine and let it simmer. Use a wooden spoon to scrape up the browned bits from the bottom of the pan. These bits add deep savory flavor to the sauce. Let the wine reduce slightly, which takes about 1 to 2 minutes.

5-Fifth Step: Build the creamy pepper sauce Stir in the heavy cream, chicken broth, and coarsely crushed black peppercorns. Bring the mixture to a rapid simmer. The sauce should look slightly bubbly around the edges and smell rich and peppery. This is the moment when the dish starts to come together.

6-Sixth Step: Finish cooking the chicken in the sauce Return the chicken thighs to the skillet, skin-side up if possible, and let them simmer in the sauce until the chicken is cooked through and the sauce thickens. This usually takes about 10 to 15 minutes, depending on the size of the thighs. The chicken is ready when it reaches 165 degrees Fahrenheit in the thickest part and the juices run clear.

7-Seventh Step: Add lemon zest and cheese Transfer the chicken to a platter. Stir the lemon zest and 2 tablespoons of the Pecorino Romano cheese into the sauce. The lemon adds a fresh note that balances the creamy sauce, while the cheese helps tighten the texture and boosts the salty, savory flavor.

8-Eighth Step: Plate and serve Spoon the sauce around the chicken on the platter. Sprinkle on the remaining cheese and parsley if you want a little color and freshness. Serve with lemon wedges on the side and offer extra cheese at the table for anyone who wants a stronger cheesy finish.