Chicken Gorgonzola

In this decadent Gorgonzola chicken recipe, chicken breasts are topped with a savory cheese sauce and a fresh basil pesto that is sure to impress.

• Preparation Time: 20 mins
• Cooking Time: 35 mins
• Total Time: 55 mins
• Calories: 377 Calories

Ingredients

• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 teaspoon brown sugar
• 2 tomatoes, seeded and chopped
• 1 cup fresh basil leaves
• 3 cloves garlic, peeled
• 1 tablespoon extra-virgin olive oil
• 2 tablespoons chicken broth
• 1 cup sliced baby bella mushrooms
• 4 boneless, skinless chicken breasts
• 0.25 cup white wine
• 0.5 lemon, juiced
• 0.5 cup thinly sliced onion
• 2.5 tablespoons chopped walnuts
• 2.5 tablespoons extra-virgin olive oil
• 2.5 tablespoons grated Parmesan cheese
• 0.5 cup Gorgonzola cheese, divided

Recipe Instructions

Step 1

Serve each chicken breast on a plate topped with sauce.

Step 2

Make the pesto: Combine basil leaves, 2 1/2 tablespoons olive oil, walnuts, Parmesan cheese, and garlic in a food processor; process until smooth.

Step 3

Prepare the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook chicken until golden brown, about 5 minutes per side. Transfer to serving platter.

Step 4

Cook and stir mushrooms in a single layer in the same skillet until tender, about 5 minutes. Add onion; cook until translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add 1/2 of the Gorgonzola cheese; cook until slightly melted. Pour in wine and stir to scrape up brown bits from the bottom of the skillet. Stir lemon juice, chicken broth, brown sugar, salt, and black pepper into the sauce.

Step 5

Bring chicken broth mixture to a boil; reduce heat and simmer until sauce is reduced by a quarter, 3 to 5 minutes. Stir in pesto and return chicken to the skillet. Cook until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 5 minutes more. Add remaining Gorgonzola cheese and chopped tomatoes.