Tuscan Grilled Chicken with Warm Gorgonzola Sauce
Elevate your dinner routine with this Tuscan Grilled Chicken with Warm Gorgonzola Sauce, a recipe that combines rustic Mediterranean flavors with indulgent decadence. Juicy, herb-marinated chicken breasts are grilled to perfection, carrying a smoky char that pairs impeccably with the creamy richness of a Gorgonzola cheese sauce. Infused with fragrant rosemary, thyme, and garlic, the chicken is complemented by the velvety sauce, which is simmered with heavy cream and finished with a buttery, tangy kick. Garnished with fresh parsley for a pop of color and freshness, this dish is a show-stopping main course ideal for dinner parties or a cozy family meal. Serve alongside roasted vegetables or classic garlic mashed potatoes for a restaurant-quality experience right at home. Perfect for fans of gourmet comfort food, this Tuscan-inspired recipe is both simple to prepare and irresistibly delicious. Keywords: Tuscan grilled chicken, Gorgonzola sauce, Mediterranean chicken, creamy chicken recipes, gourmet comfort food.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 3 tablespoons Olive oil
- 2 tablespoons Lemon juice
- 3 pieces Garlic cloves (minced)
- 1 teaspoon Dried rosemary
- 1 teaspoon Dried thyme
- 1.5 teaspoons Salt
- 0.75 teaspoon Black pepper
- 1 cup Heavy cream
- 0.5 cup Gorgonzola cheese (crumbled)
- 2 tablespoons Unsalted butter
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
In a medium bowl, whisk together olive oil, lemon juice, minced garlic, dried rosemary, dried thyme, 1 teaspoon of salt, and 0.5 teaspoon of black pepper to make the marinade.
Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it is evenly coated. Seal or cover and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
Preheat your grill to medium-high heat (about 375–400°F). If grilling indoors, you can use a grill pan heated over medium-high heat.
Remove the chicken from the marinade and discard the marinade. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F. Remove from the grill and tent with foil to keep warm.
While the chicken is resting, prepare the Gorgonzola sauce. In a small saucepan, heat the butter over medium heat until melted.
Add the heavy cream to the saucepan and bring it to a gentle simmer. Stir frequently to avoid scorching.
Once the cream is hot and slightly thickened (about 4-5 minutes), add the crumbled Gorgonzola cheese and stir until melted and smooth. Season with the remaining 0.5 teaspoon of salt and 0.25 teaspoon of black pepper.
To serve, place each grilled chicken breast on a plate and spoon the warm Gorgonzola sauce over the top. Garnish with chopped fresh parsley.
Serve immediately with your favorite sides, such as roasted vegetables or garlic mashed potatoes.
Nutrition Facts
Calories |
747 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.6 g | 66% | |
| Saturated Fat | 24.9 g | 125% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 251 mg | 84% | |
| Sodium | 1242 mg | 54% | |
| Total Carbohydrate | 3.0 g | 1% | |
| Dietary Fiber | 0.3 g | 1% | |
| Total Sugars | 0.9 g | ||
| Protein | 60.5 g | 121% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 200 mg | 15% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 524 mg | 11% | |
*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.
