A restaurant-worthy recipe that's easy to make at home, Chicken Gorgonzola is rich, creamy and guaranteed to impress. Tender chicken breasts are smothered in that luscious sauce and can be served over pasta, rice or mashed potatoes.
When we first started making Gorgonzola Cream Sauce we used it mostly with beef like a good reverse reverse seared steak (yes, we said reverse two times - you'll have to read that recipe to find out why).
We've also always loved it drizzled over chips for a fun, but hearty appetizer. But then we got to thinking about chicken. That amazing creamy sauce would be just as good with some chicken and mushrooms, right?
So, here you have it. The only thing we've really changed about the sauce is that it's made in the pan the chicken and mushrooms were cooked in. We love a good gravy or pan sauce around here and that goodness scraped from the bottom of the pan is how you get the most flavor in your sauces.
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Ingredient notes
- Cream - Naturally the heavier the cream the richer the sauce. That being said, you can use anything from whole milk up to heavy cream to make your sauce.
- Gorgonzola Cheese - We love it and think it's the creamiest of the blues, but if you have a different type of blue cheese on hand feel free to use it.
- Garlic - Fresh ingredients are always best and this is especially true for garlic.
- Dijon Mustard - Just a little bit gives a fun tang to the sauce.
- Butter - Salted or unsalted is fine. Adjust your salt accordingly.
- Flour - This is for thickening. Use plain all purpose flour.
- Shallot - It adds a level of flavor that can't be beat.
See recipe card for full ingredient list and quantities.
How to make chicken gorgonzola
- Pound the chicken with a mallet to a uniform thickeness of about ½ inch. This helps it to cook evenly. Sprinkle salt and black pepper on both sides and set aside.
- Heat the oil in a skillet over heat that falls between medium heat and medium high.
- Add the mushroom slices and sautee', stirring frequently for about 5 minutes. Remove the mushrooms and set aside.
- Add the chicken to the same skillet and cook until golden brown, about 4-5 minutes per side. Remove the chicken and set aside.
- In the same skillet (but with heat reduced to medium) melt the butter.
- Add the shallots and garlic. Cook for about 1 minute, stirring frequently to prevent burning. The shallots should become translucent and fragrant.
- Whisk the flour into the cream in a separate bowl or measuring cup. This helps prevent lumps from forming in your sauce. Make sure the flour is fully incorporated into the cream.
- Add the cream mixture to the pan with the shallots and garlic. Stir in the dijon mustard and crumbled gorgonzola. Bring the mixture to a gentle simmer, stirring constantly.
- Continue to simmer the sauce, stirring often, until the gorgonzola has completely melted and the sauce has thickened to your desired consistency. This takes about 5-7 minutes. The sauce should coat the back of a spoon when it's ready.
- Add the chicken and mushrooms back to the skillet and heat thoroughly. It's now ready to serve over pasta, rice or mashed potatoes.
If you're here you must love Gorgonzola cheese, so you have got to check out this recipe for Creamy Gorgonzola Dressing. It's amazing!
Variations and substitutions
While we suggest serving over pasta, rice or potatoes we actually love this dish straight out of the skillet with only a crusty piece of bread (this easy focaccia would be amazing). Just add a green salad and you've got a meal you'd be proud to serve any time or for special occasions.
If you prefer chicken thighs instead of breasts they make excellent gorgonzola chicken. You won't need to pound them like you do with the white meat.
Don't love mushrooms? Just leave them out.
We like to garnish our dishes and in this case we used a few extra crumbles of the gorgonzola cheese and some parsley.
FAQ's about the recipe for chicken with blue cheese sauce
You can! For the best results I recommend keeping the chicken, mushrooms and sauce separate until time to serve. Then heat it all and assemble.
You certainly can and we do this all the time ourselves. Just keep in mind that your sauce is not going to have as rich a flavor.
Of course you can use pork chops! They have a hearty flavor that holds up well to this boldly flavored sauce.
📖 Recipe
Amazing Chicken Gorgonzola Recipe
Ingredients
- 1 Tablespoon vegetable oil
- 6 ounces mushrooms sliced
- 1⅔ pounds boneless chicken breast pounded to ½ inch thickness
- 1½ cups cream heavy cream, half and half or whole milk
- 4 teaspoons all purpose flour
- 5 ounces Gorgonzola cheese crumbled, plus more for garnish
- 1 shallot minced or sliced
- 1 clove garlic minced
- 1 Tablespoon butter
- 1 teaspoon Dijon mustard
- 1 teaspoon salt or to taste
- ½ teaspoon black pepper or to taste
Instructions
- Saute' mushrooms in vegetable oil in a skillet that has been heated to medium. About 5 minutes is needed unless mushroom slices are very thin or very thick. Remove mushrooms and set aside.
- Salt and pepper chicken breasts on both sides and cook in the same pan as mushrooms 4-5 minutes per side or until golden brown. Add 1 Tablespoon additional vegetable oil if needed. Remove chicken and set aside.
- Melt butter in skillet and add shallot and garlic, stirring constantly for about 1 minute.
- Whisk flour into cream and add to skillet. Cook and stir constantly until thickened.
- Add Dijon and Gorgonzola, stirring constantly until cheese is melted. Add chicken and mushrooms back to skillet and heat thoroughly before serving.
Notes
- Boneless chicken thighs may be used but will not need to be pounded.
- An alternate blue cheese may be used.
- Butter can be salted or unsalted - adjusting added salt accordingly.
- Mushrooms may be considered an optional ingredient.
- Additional Gorgonzola crumbles can be used as a garnish before serving.
Kerri says
So good!