Roquefort Blue Cheese Chicken Oamc
Elevate your weeknight dinner game with this indulgent Roquefort Blue Cheese Chicken OAMC (once-a-month cooking) recipe. Juicy, pan-seared boneless chicken breasts are smothered in a velvety sauce made from heavy cream, chicken broth, and the bold, tangy flavors of crumbled Roquefort blue cheese. A garlic-infused base enhances the richness of the dish, while optional fresh parsley adds a pop of color and freshness. Perfect for make-ahead meal prep, this dish can be easily frozen and reheated for flavor-packed convenience. Serve it alongside roasted vegetables or creamy mashed potatoes for a gourmet, restaurant-quality meal at home. Ideal for busy schedules, this recipe combines time-saving techniques with irresistible flavors that will have everyone coming back for seconds.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 pieces Garlic cloves, minced
- 1 cup Heavy cream
- 4 ounces Roquefort blue cheese, crumbled
- 0.5 cup Chicken broth
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Preheat a large skillet over medium-high heat, then add the olive oil.
Season the chicken breasts on both sides with salt and pepper.
Place the chicken breasts in the skillet and sear for 3-4 minutes on each side, or until golden brown. Remove the chicken and set aside.
Lower the heat to medium and add the minced garlic to the skillet. Sauté for 1 minute until fragrant.
Stir in the heavy cream and chicken broth, scraping up any browned bits from the bottom of the skillet.
Add the crumbled Roquefort blue cheese to the skillet, stirring until the cheese melts into the sauce and becomes smooth.
Return the seared chicken breasts to the skillet, spooning some of the sauce over the top.
Cover the skillet and simmer for 15 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Remove the skillet from heat and let it cool completely if planning to freeze.
To freeze, transfer the chicken and sauce into an airtight freezer-safe container or bag. Label and freeze for up to 3 months.
To reheat, thaw overnight in the refrigerator. Reheat gently on the stovetop over low heat until heated through.
Garnish with fresh parsley, if desired, and serve with your preferred side dishes.
Nutrition Facts
Calories |
2628 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.6 g | 212% | |
| Saturated Fat | 79.6 g | 398% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 917 mg | 306% | |
| Sodium | 4756 mg | 207% | |
| Total Carbohydrate | 7.7 g | 3% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 0.4 g | ||
| Protein | 242.5 g | 485% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 726 mg | 56% | |
| Iron | 8.8 mg | 49% | |
| Potassium | 2288 mg | 49% | |
*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.
