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
Print
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
This looks delicious! I just added mushrooms and Gorgonzola cheese to my shopping list!
Awesome Carol- give it a go and let us know what you think.
This looks delicious and I cannot wait to make it! I just added mushrooms and gorganzola to my shopping list!
Hi, awesome recipe indeed!
I am also about to try an Italian chicken dish, known as “pollo alla vicentina”, lol
Yum, sounds intriguing!
Delicious! Perfectly creamy with just the right amount of tang. I can’t recommend enough:)
Awesome Katie- thanks so much and great to hear.
This looks and sounds amazing. Will definitely be making this this week.
Great Vicki, love to hear how you like it!
Chicken, mushrooms, Gorgonzola…what else can I ask for. So good!
trying this tonight!
Let us know what you think!
I love how simple and flavorful your recipes are. This looks and tastes amazing. Everyone raved about it at dinner including my picky kids!
Thanks so much Laura!
So good! Raves all around
Awesome Adam!
So yummy!! Highly recommend!!!
Thanks Lauren- happy you enjoyed this!
All your recipes are so delightful thank you .Lillian
Thanks Lillian!
Made this and it came out delicious! Wondering if it would be good with other types of cheese, like maybe goat?
Specifically, a truffle goat cheese I happen to have in the fridge!
You can always give it a try!
Very tasty, with universal appeal even to the “meat-and-potatoes” eaters. The gorgonzola melds into the perfect creaminess and balanced flavors. Yum!
Glad everyone enjoyed this!
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!
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?
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 🙂
Perfect DeDe! Glad you enjoyed this!
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.
Hi Pam – I’m so glad you branched out and gave this a go!
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!
You are so kind Michelle- thank you! Glad the Boursin worked- great to know!
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!
So happy you enjoyed this Ingrid! And thanks so much! ❤️
This is now one of our all-time favorite recipes! It looked beautiful, too.
Great to hear Janet!
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
So happy you gave this a go, Peggy!
My husband said this was a fine-dining meal and I have to agree! Absolutely delicious! I paired with hazelnut green beans as suggested.
Glad you both enjoyed Laura!
I think this is the best chicken I have ever made. Delicious!
Awww… great to hear!
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!!!
Hi Tommy! You could try brie- but honestly, I bet if she likes brie- she may like this?
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!
Hi Jodi, I think the gorgonzola really makes this dish- and can’t quite picture goat cheese? But who knows, maybe it could work?
I’m sure you are correct. I’ll make it when he’s away. Thanks, Sylvia.
your chicken Recipe is very amazing.
thanks!