Chicken with Creamy Gorgonzola Sauce
A quick yet elegant chicken dish with a rich, creamy Gorgonzola sauce and a bold, savoury flavour. Ideal for a smart weeknight supper or an easy dinner for guests.
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Servings: 4 | Prep: 10 min | Cook: 20 min | Total: 30 min
Tags: chicken, comfort food, creamy sauce, elegant dinner, gorgonzola, quick dinner
Ingredients
- 4.0 chicken breast fillets (Skinless, about 150–180 g each)
- 1.0 tsp fine sea salt (Adjust to taste; season in stages)
- 0.5 tsp black pepper (Freshly ground)
- 2.0 tbsp plain flour (For a light crust on the chicken)
- 1.0 tbsp olive oil
- 20.0 g unsalted butter
- 1.0 shallot (Finely chopped)
- 2.0 garlic (Finely chopped or crushed)
- 250.0 ml double cream (Use full-fat for the best texture)
- 100.0 ml chicken stock (Preferably low salt)
- 120.0 g gorgonzola (Crumbled; use Dolce for milder flavour or Piccante for stronger flavour)
- 1.0 tsp Dijon mustard (Optional, but helps balance the richness)
Instructions
- Pat the chicken dry, then season both sides with half the salt and the black pepper, and dust lightly with the flour so each fillet has a thin, even coating.
- Heat the olive oil and butter over a medium-high heat until the butter foams, then cook the chicken for 4-5 minutes on the first side until golden brown at the edges and releasing easily from the pan.
- Turn the chicken, reduce to a medium heat, and cook for 4-5 minutes more until the second side is golden and the thickest part feels firm but still springy; then transfer the chicken to a warm plate to rest briefly.
- Lower to a medium-low heat and cook the shallot in the pan juices for 2 minutes, stirring often, until softened and translucent without taking on much colour, then add the garlic and cook for 30 seconds until fragrant.
- Pour in the chicken stock over a medium heat and simmer for 1-2 minutes, scraping up the browned bits, until the liquid reduces slightly and smells savoury and concentrated.
- Add the double cream, Gorgonzola, and Dijon mustard, then cook over a low heat for 2-3 minutes, stirring gently, until the cheese melts and the sauce becomes smooth, glossy, and thick enough to coat the back of a spoon.
- Season the sauce with the remaining salt as needed and the lemon juice, then taste and adjust so it is creamy, salty, and slightly bright rather than heavy.
- Return the chicken and any resting juices to the sauce over a low heat, and cook for 2-3 minutes, spooning the sauce over the fillets, until the chicken is hot through and the centre reaches a safe cooked state with clear juices.
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