This creamy Gorgonzola Chicken with Mushrooms and Sage is deliciously decadent and perfect for folks who love gorgonzola cheese and mushrooms- perfect for special occasions like birthdays, date-nights, anniversaries, or even Valentine’s day. Video. + 40 Irresistible Mushroom Recipes!
A good question has heart, arising from a deep love to discover what is true.~ Frank Ostaseski
Here’s another recipe we made quite often in our catering business- Creamy Gorgonzola Chicken. It had almost become a faint memory until one day last summer, Brian requested it for his birthday dinner. While we were eating it- I think he actually started purring…
Since then he keeps asking if I’ll make it again and most of the time I’ll nudge him towards a “healthier” direction but since he had to put up with Vegan January, my plan is to reward him on Valentine’s day. 😉
Looking for more ways to cook chicken breast? Take a peek at our 35+Best Chicken Breast Recipes on the blog!
Gorgonzola Chicken | 60-Sec Video
Creamy Gorgonzola Chicken is a deliciously decadent dish- so I highly recommend pairing it with a hearty portion of healthy veggies. We love it with these Hazelnut Green Beans or this 15-Minute Broccoli with garlic and lemon zest, and usually, skip the starch, but up to you.
Yes, you could serve it with a starch- garlicky mashed potatoes, creamy polenta, cauliflower mash or wild rice would all work well here but I personally find, when having something rich like this- it is much easier to digest without anything too starchy. Do as you please. 🙂
Ingredients in Gorgonzola Chicken
- Chicken breast: boneless, skinless breasts work best here.
- Salt and pepper
- Flour: or sub GF flour
- Shallots
- Garlic
- Sage: Chopped and whole leaves ( or sub fresh thyme)
- gorgonzola cheese
- Wine (sherry wine, white wine, vermouth) see notes for substituting.
- Chicken stock or broth
- Mushrooms: Shiitakes, maitake, chanterelles, porcini, morels
- Ovenproof skillet or braiser
Can this be made vegetarian?
Why yes! With all the vegetarian chicken options out there, I think you could easily swap out the chicken. While I’m not a fan of consuming anything highly processed- even if it is vegan or plant-based– on occasion, I think it is probably fine.
How to make Gorgonzola Chicken
Pre-heat the oven to 375F
Step one
Pound or cut the chicken breasts into equal thickness, then coat the chicken breasts in salt, pepper and a little flour. Set aside.
Step two
Make the crispy sage leaves and set them aside- this will become the garnish.
Then saute the mushrooms and shallots. I love morels or chanterelles in season, but shiitakes are nice. Maitakes would also be delicious here- cook them like this.
Step three
In the same pan, pan sear the chicken until beautiful golden- don’t worry about cooking through here, get a nice crust. Set Aside.
Step four
Add a little more olive oil to the same pan and make the Gorgonzola Sauce. Saute the shallots and garlic. Deglaze with the wine. Reduce by half.
Then add broth, cheese, and half and half.
Whisk until smooth—season with salt and pepper.
Step five
Nestle the chicken breast into the sauce.
Top with the mushrooms and place in the oven, uncovered until the chicken is cooked through ( 160F).
Step five
The creamy gorgonzola sauce will thicken, spoon some overtop, and garnish with the crispy sage leaves.
Serve with your favorite veggie side!
More chicken breast recipes you may like:
- 40+ Mouthwatering Chicken Breast Recipes
- Chicken Mole
- Chicken Cacciatore
- Chicken Marsala
- Chicken Katsu (or Tofu Katsu!)
- Baked Chicken Breasts
- Five-Spice Chicken with Roasted Plum Sauce
- How to Roast a Whole Chicken
- One Skillet Creamy Orzo Chicken
- Lemony Broccoli Chicken Orzo Bake
On the homefront: We drove down to Santa Barbara this week for our yearly winter trip. It took a few days to get here from Spokane, but it was a gloriously sunny drive. This will be our home for the next 3 months and I’m just so thrilled to be here.
xoxo
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Creamy Gorgonzola Chicken with Sage
- Prep Time: 30
- Cook Time: 30
- Total Time: 1 hour
- Yield: 4 1x
- Category: Main, chicken
- Method: stove top
- Cuisine: Italian
Description
Creamy Gorgonzola Chicken with Mushrooms and Sage is flavorful, decadent, and perfect for special occasions like birthdays, anniversaries or Valentine’s day. The creamy gorgonzola sauce is dreamy and delicious.
Ingredients
- 1 1/4 teaspoons salt
- 1 teaspoon pepper
- 1 1/2 tablespoons flour (or GF flour)
- 1 1/2 lbs chicken breasts (4-5 breasts), pounded to a similar thickness.
- ——
- 2–3 tablespoons olive oil (or butter) divided
- 10 sage leaves (whole) plus 1 tablespoon chopped sage, (or sub thyme)
- 1 shallot, sliced
- 8 ounces mushrooms, sliced
Creamy Gorgonzola Sauce:
- 1 shallot, finely minced
- 4 garlic cloves, rough chopped
- 1/3 cup sherry wine or white wine or vermouth
- 1 cup chicken stock or broth
- 5 ounces Gorgonzola cheese, crumbled or sliced (about a heaping cupful)
- 1/4–1/2 cup cream or half and half
- salt and pepper to taste.
Instructions
- Preheat oven to 375F
- Prep Chicken: In a small bowl or plate, mix salt, pepper and flour. Pound chicken to a similar thickness- 3/4 inch-1 inch. Coat all sides of the chicken with the salt and pepper mixture, using it all up.
- Make crispy sage: Heat 1-2 tablespoons of olive oil in a large skillet over medium heat. Drop whole sage leaves into the oil, turning over after 30 seconds, then place on a paper towel. Set aside.
- Saute Mushrooms: To the same pan, add mushrooms and sliced shallots, sauteeing until they release their liquid, then add chopped sage, and cook a few more minutes, until lightly caramelized. Set these aside.
- Sear Chicken: Add a little more oil to the same pan, and sear the chicken until both sides are beautifully golden (don’t worry about cooking through) just aim for beautifully golden. Feel free to increase the heat. Set the chicken aside with the mushrooms.
- Make the Gorgonzola Sauce: To the same pan, over medium heat add a little more oil or butter. Add the finely diced shallot and garlic. Saute until fragrant- about 4 minutes. Deglaze the pan with wine. Reduce by half, scraping up any browned bits. Once reduced, add the chicken stock and bring to a simmer. Add the gorgonzola cheese, letting it melt and whisk until smooth. Add 1/4 -1/2 cup of cream or half and half. Season with salt and pepper.
- If you want more “tang” or “bite”, a little dijon mustard is nice here.
- Nestle the seared chicken into the sauce, surround and top with the mushrooms, spooning a little sauce over top and bring to a simmer, then place the skillet into the oven, uncovered (or feel free to continue cooking on the stove on low) until the chicken is cooked all the way through (160F), and the sauce thickens a bit – 10 to 15 minutes.
- Garnish with the crispy sage leaves.
- Serve with hazelnut green beans, 15-Minute broccoli, these mashed potatoes, or creamy polenta, etc.
Notes
Leftovers keep 4 days and reheat beautifully.
If you must leave out the wine- add a little dijon mustard to taste. 😉
Nutrition
- Serving Size: One breast with sauce and mushrooms
- Calories: 476
- Sugar: 4.4 g
- Sodium: 1376.9 mg
- Fat: 23.7 g
- Saturated Fat: 10.8 g
- Carbohydrates: 15.3 g
- Fiber: 2.8 g
- Protein: 48.6 g
- Cholesterol: 160.9 mg
Love this dish!
Glad you enjoyed Sarah!
Excellent recipe! Served it to a group last night and everyone loved it. Had to use sour cream instead of the half and half and also doubled the mushrooms
Great, sour cream sounds divine!
This vaulted to the top of our all time favorites. I had wild pheasant and morel mushrooms in my freezer and it adapted perfectly. Thank you for such an easy yet decadent and delicious recipe!
Sounds lovely Marie!
Hi. Delicious meal. How does it freeze? I am one person.
Thanks!
Hey June! I think it would freeze great!
This was an amazing recipe. I served it with crispy polenta cakes. Thank you.
Thanks so much! Glad you enjoyed it!
I just fixed this for the second time and it was again a big Hit! My wife wants me to make it again but is concerned about the complexity. It is a major project for me (I’m 76). I came up with these possible modifications:
1. Note that two shallots are required, one sliced and another finely chopped. Perhaps this could be done
ahead of time.
2. Eliminate the crisping of the Sage leaves ahead of time This was messy and time consuming, and I didn’t
feel like they added much as a garnish. I will experiment with crisping Sage leaves in the Air
Fryer or Toaster Oven ahead of time. Definitely keep the chopped Sage to sautee with the mushrooms.
3. In Step 6 I think the amount of sauce made was about right, but I think it would help to get Gorgonzola that was
already crumbled, and be sure to wait until the cheese was all melted and creamy before adding the cream.
All in all, this is a great tasting dish that is fun to make. Thanks for sharing it with us sylvia.
I’m so glad she enjoyed it. I like your shortcuts- all great! Yes, feel free to skip the crispy sage- it’s more for looks, and crumbled gorgonzola is much easier!
I had just sauteed some mushrooms with zaatar and red wine when I happened on this recipe. I wanted something special for the holiday. I stuck with that spice mixture instead of the sage but put all the other ingredients in as you stated, including the mustard. I cooked it in the pan and in the last five minutes, I added baby spinach for my vegetable. I ended up with your delicious creamy chicken recipe with mushrooms and spinach and it was grand. Next time I will try it with the sage as directed. Thank you, your recipes are excellent.
Thanks so much Patricia!
Yum, yum yum!! This was fantastic!
Yay! Great to hear!
What is the best way to make this recipe dairy free?
Hi Allison, since this recipe features Gorgonzola cheese, I wouldn’t recommend going dairy free with this one. We have many chicken recipes without dairy- I suggest choosing another one?
Hi,
I decided to try a dairy free version and it actually turned out really well with only a little modification! My husband really liked it. Thanks for this tasty recipe!
Hi, can you tell me what you used? I’m so curious!
I simply left out the cheese and cream to make it dairy free. It’s still a very tasty chicken recipe.
Oh OK gotcha! And served with the mushrooms. That makes sense now! 😉
Really loved it and Here are my variations:
I used sautéed , chopped portabella mushrooms, plus 6 Oz sautéed chopped artichoke, hearts. Also, doubled the amount of broth (I would use even more next time), added 3/4 cup half and half instead of 1/2 C; I used grilled chicken breasts I chopped
Sounds Tasty Daniel!
I’ve made this twice and it is delicious. To boost the flavour in the sauce I used dry marsala instead of white wine and the stock from rehydrating some chanterelle mushrooms. I also doubled the mushrooms, plus the rehydrated ones and doubled the sage. Perfect!
Nice Kathryn, yes to enhancing to your taste!