Gorgonzola Rosemary Chicken
Indulge in the rich, savory flavors of Gorgonzola Rosemary Chicken, a dish that effortlessly transforms a weeknight dinner into a gourmet experience. Juicy, golden-seared chicken breasts are infused with aromatic fresh rosemary and bathed in a creamy, velvety Gorgonzola cheese sauce, perfectly balanced with hints of garlic and a touch of chicken broth. The combination of fragrant herbs and the tangy, buttery depth of the cheese creates a sauce so luxurious it begs to be paired with roasted vegetables, fluffy mashed potatoes, or crusty bread to soak up every last drop. Ready in just 40 minutes, this easy yet elegant recipe is ideal for impressing guests or elevating a quiet family meal. Don't forget the final flourish of fresh parsley for a bright, herbaceous finish!
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 sprigs Fresh rosemary
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 cloves Garlic cloves, minced
- 1 cup Heavy cream
- 0.75 cup Gorgonzola cheese, crumbled
- 0.5 cup Chicken broth
- 1 tablespoon All-purpose flour
- 2 tablespoons Fresh parsley, chopped (for garnish)
Instructions
Season the chicken breasts on both sides with salt and pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the fresh rosemary sprigs to the pan to infuse the oil.
Sear the chicken breasts for 4-5 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside, leaving the rosemary in the pan.
In the same skillet, add the remaining tablespoon of butter and olive oil. Sauté the minced garlic for 30 seconds, or until fragrant.
Sprinkle the flour into the pan and stir to combine with the fat, cooking for 1 minute to remove the raw taste of the flour.
Slowly pour in the chicken broth, whisking constantly to avoid lumps, then add the heavy cream.
Reduce the heat to low and stir in the Gorgonzola cheese. Allow the sauce to simmer gently until the cheese has melted and the sauce is thick and creamy, about 3-4 minutes.
Return the chicken breasts to the skillet, spooning the sauce over them to coat. Cook for an additional 2-3 minutes to ensure the chicken is heated through.
Remove the rosemary sprigs from the pan before serving.
Plate the chicken, drizzle with extra sauce, and garnish with chopped parsley.
Serve immediately with your choice of sides, such as mashed potatoes, roasted vegetables, or a fresh salad.
Nutrition Facts
Calories |
772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.6 g | 66% | |
| Saturated Fat | 26.4 g | 132% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 264 mg | 88% | |
| Sodium | 1308 mg | 57% | |
| Total Carbohydrate | 4.3 g | 2% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.0 g | ||
| Protein | 64.5 g | 129% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 275 mg | 21% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 577 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
