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How to Make Chicken Gorgonzola - A Step-by-Step Guide

Chicken Gorgonzola is a mouthwatering and satisfying dish that is perfect for a weeknight dinner or a special occasion. This recipe combines tender and juicy chicken breasts with a rich and creamy Gorgonzola sauce that is sure to impress your family and friends.

The star of this dish is the Gorgonzola cheese, a tangy and creamy blue cheese that adds a bold and distinct flavor to the sauce. Paired with the tender and flavorful chicken, this dish is a fantastic combination of savory a...

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Ingredients

  • 1 cup fresh basil leaves
  • 2 ½ tablespoons extra-virgin olive oil
  • 2 ½ tablespoons chopped walnuts
  • 2 ½ tablespoons grated Parmesan cheese
  • 3 cloves garlic, peeled
  • 1 tablespoon extra-virgin olive oil
  • 4 boneless, skinless chicken breasts
  • 1 cup sliced baby bella mushrooms
  • ½ cup thinly sliced onion
  • 2 cloves garlic, minced
  • ½ cup Gorgonzola cheese, divided
  • ¼ cup white wine
  • ½ lemon, juiced
  • 2 tablespoons chicken broth
  • 1 teaspoon brown sugar
  • salt and ground black pepper to taste
  • 2 tomatoes, seeded and chopped

Information

  • Prep Time: 20 mins
  • Cook Time: 35 mins
  • Total Time: 55 mins
  • Servings: 4

  • Make the pesto: Combine basil leaves, 2 1/2 tablespoons olive oil, walnuts, Parmesan cheese, and garlic in a food processor; process until smooth.
  • Prepare the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken until golden brown, about 5 minutes per side. Transfer to serving platter.
  • Cook and stir mushrooms in a single layer in the same skillet until tender, about 5 minutes. Add onion; cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add 1/2 of the Gorgonzola cheese; cook until slightly melted. Pour in wine and stir to scrape up brown bits from the bottom of the skillet. Stir lemon juice, chicken broth, brown sugar, salt, and black pepper into the sauce.
  • Bring chicken broth mixture to a boil; reduce heat and simmer until sauce is reduced by a quarter, 3 to 5 minutes. Stir in pesto and return chicken to the skillet. Cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more. Add remaining Gorgonzola cheese and chopped tomatoes.
  • Serve each chicken breast on a plate topped with sauce.

    • Nutrition

    377 cal.

    • Total Fat: 23g
    • Saturated Fat: 6g
    • Cholesterol: 82mg
    • Sodium: 342mg
    • Total Carbohydrate: 8g
    • Dietary Fiber: 2g
    • Total Sugars: 4g
    • Protein: 31g
    • Vitamin C: 13mg
    • Calcium: 178mg
    • Iron: 2mg
    • Potassium: 474mg

    Categories

    Appetizer recipes
    Main recipes
    Salad recipes
    Side recipes
    Lunch recipes