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
- 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 recipe! I use chicken strips and it is so easy and delicious. Baked mashed sweet potato nice compliment to flavors!
Glad you enjoyed Helen!
I love Gorgonzola, however my DH is not fond of any of the bleu cheeses. I usually sub. feta for him — can you recommend a good alternative to the Gorgonzola? Many thanks.
Hey Debbi! Since the recipe is all about the gorgonzola, I might consider making him something else? I can’t picture another cheese here with out quite a few adjustments.
Oh dear, I guess I’ll just have to eat it ALL by myself. (And I’ll be so happy to do so!)
Haha! I suppose you could always freeze some of it too. 🙂
FABULOUS!!! Visiting friends, I made this for dinner last night to rave reviews. Incredible flavor and the chicken was so tender taking in the flavor of the sauce. Sauce was subtle but in such an amazing way! First thing I heard, after “good morning” was “that was the most amazing meal I ever put in my mouth!” Served with sauteed fresh spinach and mashed potatoes. Another winner!!!
Awesome Karen! So happy everyone enjoyed this. 🙂
So delicious and amazing (like all the other recipes on here). I just love the gorgonzola sauce that goes with this.
Thanks so much Sarah!
This recipe has me salivating before I even start preparing! Just oodles with gorgeousness, I can’t wait to try it! Yum!
This recipe is truly delicious and well worth the effort. Although it would be great for any special occasion, I made it last week. And, my husband absolutely loved it. I served it with the steamed broccoli with garlic and lemon recipe. Will definitely be making this one again!
Perfect Karon- so happy he enjoyed it.
This recipe looks amazing I have not tried it yet but I am definitely going to this looks like comfort food all the way healthy and delicious! how can you go wrong! It was hard to pick just one they all look good and I am going to make several of them.
Thanks Paula, let us know what you try!
Can’t wait to try this recipe – seems comforting for a cool fall day.
Hope we’ll love it as much as the Peruvian Chicken with Aji Verdi sauce – our absolute favourite- especially when entertaining.. It’s always a huge hit. Thanks for these amazing recipes Sylvia!
Thanks Heather!
So excited to see this recipe. My favorite dish from a restaurant that closed down years ago served a dish using similar ingredients. I LOVE anything with gorgonzola and with mushrooms too! Perfect!! As with all your recipes in the past I am loving this. My daughter invited herself over for leftovers (won’t she be disappointed to find there aren’t any!)
Love it Cherylynn!
It is a beautiful dish and smells amazing. Something special about serving pretty foods. Thankyou!
Thanks CArol- glad you enjoyed this!
Can’t wait to try this! It sounds fabulous.
Lovely
Looks fabulous…along with a dozen more of these chicken recipes. I can always count on your recipes to be delicious
Thanks Nanci!
This looks spectacular,,,,along with the rest of these chicken recipes. I always find your recipes are really delicious!!
Thank you
Appreciate this!
I was purring as I read the recipe!! Thank you.
Red
Haha- love it Elizabeth!
What great ingredients. Can’t wait to make this. Thank you for sharing your notes; they are so helpful!
red
Thanks Elizabeth!
Sylvia.thank you for your delicious and magical recipes. I share them on my business website which is dedicated to living a healthy lifestyle and more. I made this Gorgonzola Chicken with Mushrooms & Sage ..and loved it. I follow you and subscribe to your emails. Wonderful recipes. I highly recommend this site to my family, friends and clients. Many thanks for sharing your talents and gifts!
REally appreciate this Maureen!
amazing chicken! bring on fall with this one!
So juicy and tender. The flavours are amazing.
Perfect paired with the sour dough bread recipe on Feasting at Home that I have been baking for over a year every week!
Thanks Deb- glad you enjoyed this!
There is something about mushrooms and sage with chicken breasts at this time of year that just says autumn comfort food. This is delicious and easy to make. Thank you!!
Total comfort food- thanks Kellee!
I can’t wait to give this one a try! It sounds perfect for this cool fall day. Headed to the store now for a couple of ingredients. Thank you!
Let us know what you think Terry!
Great to see a recipe that includes, in fact features, Gorgonzola. Simple to directions, nutritional information – always appreciated. My favourite weekly recipe gift.
Thanks so much Paul! Glad you like this!
Fabulous recipe, just like all of your others!
Thanks Barbara!
I’ve died and gone to heaven! You’ve managed to put all of my favorite things in one dish! On my way to get all the ingredients right now!
Let us know what you think Susie!
This is next on my recipe list to try from Feasting at Home. Another one is your Chili Rellenos which are a favorite in our house. Love, love, love your beautiful, healthy blog, Sylvia!
Thanks Carla!