Creamy Gorgonzola Chicken
Discover how to make a luscious Creamy Gorgonzola Chicken dish that's perfect for any occasion. Rich, savory, and incredibly satisfying.
Ingredients
Main Ingredients
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 1 tablespoon olive oil
- 1/2 cup dry white wine like Pinot Grigio or Chardonnay
- 1 cup chicken broth
- 1.5 cups heavy cream
- 4 ounces gorgonzola cheese, crumbled
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped for garnish
- Salt and freshly ground black pepper to taste
Instructions
- Prepare Chicken: Pat the chicken breasts or thighs dry with paper towels. Season generously with salt and black pepper on both sides. If using larger chicken breasts, you can slice them horizontally to create thinner cutlets for quicker, more even cooking.
- Sear Chicken: Heat the olive oil in a large skillet or non-stick pan over medium-high heat. Add the seasoned chicken and sear for 5-7 minutes per side, or until golden brown and cooked through. Internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and set aside on a plate, tented with foil to keep warm.
- Sauté Garlic and Deglaze: Reduce the heat to medium. Add the minced garlic to the same skillet and sauté for about 30 seconds until fragrant, being careful not to burn it. Pour in the dry white wine and scrape up any browned bits from the bottom of the pan with a wooden spoon. Let the wine simmer for 2-3 minutes, reducing slightly.
- Simmer Sauce: Stir in the chicken broth and bring to a gentle simmer. Slowly pour in the heavy cream, stirring constantly. Continue to simmer the sauce gently for 5-7 minutes, or until it begins to thicken. Do not bring the sauce to a rolling boil, as this can cause the cream to curdle.
- Add Gorgonzola: Remove the skillet from the heat. Add the crumbled gorgonzola cheese to the warm cream sauce, stirring until it has completely melted and incorporated, creating a smooth and luscious sauce. Taste the sauce and adjust seasoning with salt and pepper as needed. Gorgonzola can be salty, so season carefully.
- Combine and Serve: Return the cooked chicken to the skillet, spooning the creamy gorgonzola sauce over each piece. Garnish generously with fresh chopped parsley. Serve immediately with your favorite side dishes.
Notes
- Room Temperature Cheese: Let gorgonzola come to room temperature for easier melting and a smoother sauce.
- Don't Overcrowd the Pan: Cook chicken in batches if necessary to ensure a good sear, preventing steaming.
- Taste As You Go: Gorgonzola is salty, so taste the sauce before adding additional salt.
- Gentle Heat for Sauce: Always add cheese off the heat or over very low heat to prevent the sauce from breaking or curdling.
- Fresh Herbs are Best: While dried parsley can work, fresh parsley adds a vibrant flavor and appealing color.