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!

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. 

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. 😉

 Gorgonzola Chicken | 60-Sec Video

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. 

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

seasoning the chicken breast

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.

saute shallots and mushrooms

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.

browning the chicken

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.

Making the Gorgonzola cream sauce

Then add broth, cheese, and half and half.

adding gorgonzola to the sauce

Whisk until smooth—season with salt and pepper.

whisking the Gorgonzola sauce

Step five

Nestle the chicken breast into the sauce.

nestle the chicken

Top with the mushrooms and place in the oven, uncovered until the chicken is cooked through ( 160F).

top the chicken with the mushrooms and sage

Step five

The creamy gorgonzola sauce will thicken, spoon some overtop, and garnish with the crispy sage leaves.

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. 

Serve with your favorite veggie side!

More chicken breast recipes you may like:

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. 

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

Sylvia

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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. 

Creamy Gorgonzola Chicken with Sage


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

Scale
  • 1 1/4 teaspoons salt
  • 1 teaspoon pepper
  • 1 1/2 tablespoons flour  (or GF flour)
  • 1 1/2 lbs chicken breasts (45 breasts), pounded to a similar thickness.
  • ——
  • 23 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. 1 shallot, finely minced
  2. 4 garlic cloves, rough chopped
  3. 1/3 cup sherry wine or white wine or vermouth
  4. 1 cup chicken stock or broth
  5. 5 ounces Gorgonzola cheese, crumbled or sliced (about a heaping cupful)
  6. 1/41/2 cup cream or half and half
  7. salt and pepper to taste.

Instructions

  1. Preheat oven to 375F
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. If you want more “tang” or “bite”, a little dijon mustard is nice here.
  8. 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.
  9. Garnish with the crispy sage leaves.
  10. 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

Keywords: Gorgonzola Chicken, Chicken with Gorgonzola Sauce

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Hi, I'm Sylvia!

Chef and author of the whole-foods recipe blog, Feasting at Home, Sylvia Fountaine is a former restaurant owner and caterer turned full-time food blogger. She currently lives in the Pacific Northwest and shares seasonal, healthy recipes along with tips and tricks from her home kitchen.

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Comments

  1. Made this and it came out delicious! Wondering if it would be good with other types of cheese, like maybe goat?

  2. Very tasty, with universal appeal even to the “meat-and-potatoes” eaters. The gorgonzola melds into the perfect creaminess and balanced flavors. Yum!

  3. Hi- I’m really wanting to make this for our houseguests this coming weekend but would truly like to make it ahead? Would this work and if so might you suggest how I proceed? Many thanks!

    1. I feel like this is one of those dishes that is best made the day of. You could make it a 1-2 hours early-leave at room temp, and reheat in oven?

  4. A perfect Valentine’s Day dinner with leftovers. The only thing I did different was using chicken thighs and cooking longer on the stovetop. This is a keeper for dinner parties 🙂

  5. I’m not a gorgonzola fan (or mushrooms for that matter) but gave this recipe a try because it looked really good. It was AMAZING! The cheese was not as strong of a flavor once it’s melted down and mixed with the other sauce ingredients. And I even ate some of the mushrooms. Would definitely make this again, especially for company.

  6. For those curious about other cheeses – We used shallot and chive Boursin because it’s what I had on hand and omg it was SO GOOD. My kids aren’t fans of Gorgonzola so it was the perfect substitute.
    At this point I’m pretty sure MOST of our meals are from Sylvia’s recipes. They never fail and are absolutely restaurant quality every time. Thank you for this one!

  7. This was fantastic!! Despite the fact that i bought 2% milk instead of cream by accident (both are similar pink cartons, although the cream is a bit darker than the 2%). I noticed when I started to add it – it was so watery!! I quickly mixed in some corn starch so that it would thicken a little bit. Was perfect! I’d like to try it with the cream, but honestly, the cornstarch and the 2% was also delicious!! I served it with Brüssel sprouts because that is what we had in the fridge. They picked up that Gorgonzola flavour excellently!! We loved this! Thanks Sylvia for ANOTHER great dinner. We love your blog and your recipes! Can’t think of much that wasn’t a hit for us!

  8. Oh wow – I agree – one of the best chicken dishes I’ve ever made. Don’t be afraid of the gorgonzola – it really mellows out

  9. My husband said this was a fine-dining meal and I have to agree! Absolutely delicious! I paired with hazelnut green beans as suggested.

  10. Okay… This looks great and I kinda feel silly asking this (because the recipe is for creamy GORGONZOLA sauce) but what do you recommend for people who don’t like stinky cheese? (My wife always gives me the stink eye whenever I make anything with stinky cheese….) maybe brie?… Thanks!!!

    1. Hi Tommy! You could try brie- but honestly, I bet if she likes brie- she may like this?

  11. I love the sound of this recipe and want very much to make it, but Gorgonzola is in the family of cheeses he doesn’t like. Could this also be made with a good goat cheese? If not, I’ll just make it when he’s out of town because it reads deliciously. Thanks, Sylvia. We love Santa Barbara, too, and visit family there often. Especially in winter!

    1. Hi Jodi, I think the gorgonzola really makes this dish- and can’t quite picture goat cheese? But who knows, maybe it could work?