Traditional recipes

Pan-fried chicken breast with gorgonzola sauce

Pan-fried chicken breast with gorgonzola sauce

Cut the chicken breast into medium pieces, add salt, pepper, chili, garlic powder; put in a non-stick pan, together with 60 g butter. Fry until golden brown.

In a kettle, melt the butter (approx. 20g), add the chopped gorgonzola cheese and mix gently until a homogeneous sauce is formed, then add sour cream, salt and mix gently for another 2-3 minutes.

Place the corrugated potatoes in the pan, on a baking sheet and leave for about 25 minutes. at 200 degrees C (bag of potatoes for the oven from Lidl).

Chicken with gorgonzola sauce, the fastest and tastiest recipe! What secret do Italian chefs use?

Grilled chicken breast can be quite tasteless and dry if you don't know how to cook it. This time we chose to prepare a super chicken recipe with gorgonzola sauce, ready in just a few minutes. Surely the taste will conquer you immediately!

Grilled chicken breast can be quite tasteless and dry if you don't know how to cook. This time we chose to prepare a super chicken recipe with gorgonzola sauce, ready in just a few minutes. Surely the taste will conquer you immediately!

It is said that only real chefs know how to prepare tasty Italian recipes. However, if you find out what secret they use, even you can prepare a tasty and filling meal, right at home. You don't need many ingredients and everything is ready in just a few minutes.

Grilled chicken breast with gorgonzola sauce

Remove the chicken breast from the marinade and wipe off the excess sauce. Cut the gorgonzola cheese into small pieces.

Prepare the stove and a grill pan. When the pan is heated, place the chicken breast pieces and leave them for 4 minutes.

Turn the chicken pieces on the other side and leave them for 3-4 minutes, until golden brown. Remove the chicken breast from the grill.

Prepare the gorgonzola sauce. We prepare a pan in which we put the butter to melt. Add the chopped gorgonzola cheese. Stir and simmer until the cheese melts.

Add sour cream. Season with salt and ground pepper. Stir and simmer for 5 minutes, stirring constantly, then turn off the stove.

Place the grilled chicken breast pieces on the plate, and place the cheese sauce on top.

Chicken breast in Gorgonzola sauce

If you are bored of the classic chicken steak and want to give it another taste, this gorgonzola sauce is the perfect choice. It is made quickly, is very tasty and aromatic and, if you like the combination of meat and cheese sauce, this kind of food will quickly turn into one of your favorites.

You can adapt this recipe and make it with pasta or you can add mushrooms towards the end. Whatever is allowed, it all depends on your tastes and what ingredients you have at & icircndem & acircnă.

The gorgonzola sauce compliments the chicken perfectly, & icirci gives a special flavor and you will get rid of the bland and dry chicken breast made on the pan.

  • a chicken breast
  • 150 g gorgonzola
  • a cube of butter
  • 100 ml liquid cream
  • salt
  • pepper

Wash the chicken breast and cut it into fillets. Season with salt and pepper.

Heat a frying pan and add the cube of butter. When it has melted, put the chicken breast pieces. Fry for a few minutes on each side, over medium heat, depending on how thick the pieces of meat are.

When the chicken breast is ready, take it out on a plate. In the same pan, put the liquid cream and gorgonzola cheese broken into pieces. Stir and simmer for a few minutes, until the gorgonzola has melted. Sprinkle with fresh pepper and put the chicken back in the pan.

Boil for another 1-2 minutes, the meat together with the sauce. Serve with rice, puree or plain.

You have to see it too.

Chicken breast with gorgonzola sauce

Chicken with gorgonzola sauce is a story that almost everyone likes. So much so that it is already commonly found on the menu of many restaurants even without Italian specifics. Of course, chicken can and is sometimes replaced with pork, especially chops. The idea is for the chosen piece of meat to be as fat-free as possible. The role of this sauce is precisely to compensate for its lack.

In general, in our parts this cooking is accompanied by french fries. Not bad, but I think it's possible otherwise. Today I chose to add as a garnish zucchini and zucchini cooked in a pan with garlic and some dehydrated tomatoes. Balsamic vinegar cream contributes to balance and intensifies only the specific taste of pumpkins.

A nice browned chicken breast, creamy sauce with an intense taste of cheese and sweet-sour flavored pumpkin, scented with dehydrated tomatoes and a pinch of oregano.

For a reason unknown to me, most chefs choose to treat chicken breast less carefully than necessary, especially considering this dish more of a protein base than a steak. I like the combination of browned chicken pieces with an outdoor grill flavor and the robust gorgonzola sauce. I want both and I want them balanced in terms of quantities.

Let's see what and how!

Chicken breast with gorgonzola sauce

  • Servings: 2
  • Duration: 20 min
  • Difficulty: Easy


50 ml milk or cooking cream

1 zucchini and 1 medium zucchini

4 dehydrated tomatoes in oil

1 tablespoon cream of balsamic vinegar or balsamic vinegar

2 tablespoons olive oil


  1. Remove the chicken breast from the refrigerator one hour before cooking. Flatten the pieces to a somewhat equal thickness over the entire surface without overdoing it. Cut it into diamonds with a very sharp knife. Put a tablespoon of oil on each chest and massage well. Season with salt and pepper.
  2. Cut zucchini into large cubes, tomatoes into small cubes, garlic into slices.
  3. Put the gorgonzola and cooking cream in a saucepan and melt over low heat until completely homogeneous.
  4. Fry the chicken breast on a very hot pan for about 3 minutes on each side. Remove and let rest.
  5. In the same pan, put a tablespoon of oil from the jar of canned tomatoes. When hot, add the zucchini. Allow 3 minutes to take on color and add the dehydrated garlic and tomatoes. Season with salt, pepper and a teaspoon of oregano. When the pumpkins are browned on the surface, but not soft, add balsamic vinegar. Stir for a few more seconds and remove from the heat.
  6. In the 5-10 minutes you made the zucchini, the chicken breast rested, the juices spread again throughout the meat and it is tender inside.
  7. Place the chicken breast, the gorgonzola sauce on top of it and the garnish next to it.

As a matter of fact, Italians avoid animal fat, consuming mainly meat and lean parts. They have not read an article in a health magazine. It is simply a habit that over time has become a matter of taste. You'll say prosciutto is greasy. Yes, sausages are an exception, but let's not forget that unlike us Italians eat them in small quantities.

What can I say about the end? Learn to treat any piece of meat with respect and the reward will be beyond expectations!

Chicken breast in Gorgonzola cheese sauce

Today we have in the "virtual menu" a new recipe that is part of the project I started a few months ago with friends from Selgros Bacau, chicken breast in Gorgonzola cheese sauce.

I think you remember that I planned to go to Selgros and talk to the bosses from the food & baverage districts, to know their passions but especially to collect from them recipes that I can then prepare at home and I show them to you by publishing them on the site.

After I learned from the head of the fish district how to cook a sea swallow, then the head of the meat district suggested me to make a lamb stew, now it's my turn to go to the cheese district where I stayed for a while. talk to Mrs. Rusu Oana, an open and communicative person, who is the head of the dairy district.

Mrs. Oana introduced me to the dairy district and told me that she talks to many of the loyal customers of this district and exchanges recipes. Today's recipe, by chicken breast in Gorgonzola cheese sauce it is both a favorite and is often recommended to loyal customers with whom he often exchanges recipes.

The recipe for chicken breast in Gorgonzola cheese sauce it is a simple and obviously quick recipe, which can't help but conquer you because the result is a super delicious one.

But let's see together how to make a chicken breast in Gorgonzola cheese sauce and especially what ingredients we need, ingredients that we took from Selgros because here you can find everything.

Pan-fried chicken breast with gorgonzola sauce - Recipes


3-4 tablespoons olive oil

150 g gorgonzola cheese (with mold)

salt and pepper or spices for chicken

Method of preparation:

Chicken breast should be sliced ​​and seasoned with salt and pepper or spices for chicken. The grill must be heated very well beforehand. After the grill is hot, place the chicken breast and brown it well on both sides.

The mushrooms must be peeled and washed very well, after which they must be hardened in a pan with hot oil. We leave them until the sauce decreases and they brown a little.

To prepare the gorgonzola sauce, put on the fire in a saucepan smaller than 50 grams of butter. After it has melted, add the crushed gorgonzola cheese and 150 ml of cream. Leave it on the fire until the cheese melts, and the ingredients are homogenized. Season with white pepper. Over this sauce add the mushrooms, which we leave on the fire for another five minutes.

On a flat plate we put the pieces of chicken breast, over which we pour the gorgonzola sauce with mushrooms.

How to make the best chicken breast with gorgonzola sauce


  • a boneless chicken breast
  • 150 g gorgonzola cheese
  • 50 ml milk
  • 50 g butter
  • 150 g cream
  • salt
  • ground pepper
  • spices for chicken
  • chilly (optional)
  • greens (fresh basil or dill to taste)

Method of preparation:

The first step is to wash the chicken well, then shorten it and cut it into larger strips or cubes, according to your preferences. Season to taste, then fry in a little olive oil until golden brown. After that, the meat is removed on a plate.

4 pcs, chicken breast, salt, pepper and paprika, 100 ml olive oil, seed mix, 100 ml cooking cream, 100 ml brandy, 100 gr gorgonzola blue cheese, 200 gr yellow and cherry tomatoes, 100 gr radishes, 1 iceberg lettuce, 100 g mustard, 100 ml balsamic vinegar, 100 g honey

The chicken breast is sliced ​​thinner, seasoned with salt, pepper and paprika, then passed through a seed mix and pulled into a hot grill pan greased with a little oil.

Melt the gorgonzola in another pan. Add a little brandy and flambe, then add the cream and simmer until a thick sauce results.

With this interesting sauce, glaze the chicken breast during serving. Separately, prepare a salad of colorful cherry tomatoes with radishes and iceberg lettuce. For dressing, use, to taste, mustard, honey, balsamic vinegar, olive oil and salt.

We start by heating a pan, in which we put a generous tablespoon of butter. Meanwhile, we clean and cut the chicken breast pieces into strips or cubes of the right size, depending on how we like to serve. When the melted butter starts to sizzle, add the chicken and brown it nicely.

Season with salt and pepper to taste, then add a little crushed garlic and gorgonzola cheese. It will melt if we mix. Add a tablespoon or two of cream until you get the desired consistency to the sauce or until you are satisfied with the taste.

Chicken with gorgonzola sauce can be served with baked or fried potatoes, with rice or plain, enjoying the unmistakable aroma of cheese!

Our recipe was made extremely simple and quick because we cooked in a non-stick pan. I used butter just to taste the chicken recipe with gorgonzola sauce, but you can cook dozens of delicious recipes without a drop of oil or fat, because your ingredients do not stick, thanks to the special, non-stick triple layer with stone and copper particles.