This easy one-pan Chicken Gorgonzola recipe is creamy and delicious. Perfect served with rice or potatoes, it's a great weeknight dinner. All you need is garlic, shallots, chicken broth, cream, gorgonzola, and sage for the sauce.
Apart from the shallots, garlic, and dried sage, this does lack green vegetables. So, I love to add spinach, courgettes (zucchini), or green beans for extra greenery. This recipe is a personal favourite...super comforting and great for when I've had a long day and need something tasty.
If you're looking for some more chicken dish recipes, check out my pesto chicken bake, baked chicken with cream of chicken soup recipe, or my creamy bruschetta chicken bake topped with balsamic basil tomatoes!
For those of you who are gorgonzola obsessed, check out my one-pan gorgonzola pasta for a quick, delicious, and easy dinner!
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About Emily's Recipe
If you're new here, hi! I'm Emily - a recipe developer, food content creator, and cookbook author! Thanks for stopping by to check out my gorgonzola chicken recipe. I really hope you enjoy it and please do let me know in the comments if you give it a go!
If you'd like to join a community of food lovers, just subscribe to my newsletter for recipes, cooking tips, and foodie chats. Now, let me tell you a bit more about this recipe...
Texture: Unbelievably creamy and the chicken breast is super moist.
Taste: Picture a super creamy flavour with notes of blue cheese tanginess. You've then got a lovely herbaciousness from the sage!
Ease: Honestly, so easy. It's made all in one pan and comes together in less than 20 minutes.
Top Tips: Make sure to pick a pan/skillet that has a lid.
Would I make this again? Yes yes yes. It's the ultimate creamy chicken dish that I make on repeat.
Ingredients and substitutions
Chicken breast: the chicken breasts stay lovely and moist in this recipe. But if you'd prefer to use chicken thighs, go for it! Not a fan of chicken? Why not use pork loin steaks?
Shallot: I love the sweetness of shallots but white or red onion would work too.
Garlic: fresh garlic cloves provide the best flavour for our chicken gorgonzola, but if all you've got are garlic granules, then use ½ teaspoon.
Chicken stock: I've used a Knorr stock cube with 300ml of water, but if you have freshly made chicken broth, then use that! You can alternatively use veggie stock or beef stock for a richer flavour.
Cream: we're using light or single cream. Double cream / heavy cream also works but will be richer in flavour.
Sage: dried sage is perfect for this chicken gorgonzola. If you're not a fan of sage, then dried parsley, thyme, or mixed herbs will do!
Gorgonzola: we're using this Italian blue cheese that is simply delicious. You can use any blue cheese you like though!
The full list of ingredients and quantities is at the bottom of this blog in the recipe card!
Step by step instructions
Step 1: Coat your chicken breasts in flour. Place a pan on medium heat and drizzle with olive oil. Add in the chicken breasts and fry on each side for 3 minutes until slightly golden.
Step 2: The chicken won't be cooked, we're just searing the outside. Once golden on both sides, remove and set aside. Don't wash your pan.
Step 3: In the same pan, add a drizzle more oil, the shallots, and garlic. Fry on low heat for 5 minutes until softened.
Step 4: Once your shallots and garlic have softened, add in the chicken broth, cream, and sage. Stir to combine and season with salt and pepper.
Step 5: Place the chicken breasts into the pan and add on the lid. Simmer on low/medium heat for 10 minutes.
Step 6: Sprinkle the gorgonzola over the chicken and creamy sauce, then add the lid back to the pan and simmer for another 2 minutes so that the cheese melts slightly. Then serve up and enjoy with rice or potatoes!
What to do with leftovers
Storage: Leave the chicken to cool and then place into airtight containers. Store in the fridge for up to 3 days.
Freezing: to freeze this gorgonzola chicken, leave to cool then place into airtight containers (don't forget to label and date the container), and store in the freezer for up to three months. Leave to thaw/defrost in the fridge overnight.
Reheating: you can either place the chicken and gorgonzola sauce into a pan and reheat on medium heat until piping hot. Or place in the microwave (lid ajar) and heat until piping hot.
FAQs
If you use gluten-free flour, the rest of this dish is gluten free!
I love to serve chicken gorgonzola with rice or potatoes.
For sure, I love adding spinach into the dish. You could also add finely chopped zucchini (courgette) or green beans.
More recipes you might enjoy!
Easy Chicken Gorgonzola
Ingredients
- 4 chicken breasts
- 50g plain flour
- 2 shallots finely sliced
- 3 garlic cloves minced
- 300 ml chicken broth or chicken stock
- 300 ml single or light cream
- 1 teaspoon dried sage
- 100 g gorgonzola
Instructions
- Coat your chicken breasts in flour. Place a deep pan on medium heat and drizzle with olive oil. Add in the chicken breasts and fry on each side for 3 minutes until slightly golden.
- The chicken won't be cooked, we're just searing the outside. Once golden on both sides, remove and set aside. Don't wash your pan.
- In the same pan, add a drizzle more oil, the shallots, and garlic. Fry on low heat for 5 minutes until softened.
- Once your shallots and garlic have softened, add in the chicken broth, cream, and sage. Stir to combine and season with salt and pepper.
- Place the chicken breasts back into the pan and add on the lid. Simmer on low/medium heat for 10 minutes.
- Sprinkle the gorgonzola over the chicken and creamy sauce, then add the lid back to the pan and simmer for another 2 minutes so that the cheese melts slightly. Taste the sauce and season with more salt or pepper if needed! Then serve up and enjoy with rice or potatoes!
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