Creamy Gorgonzola Chicken with Sage Recipe
Creamy Gorgonzola Chicken with Mushrooms and Sage is flavorful, decadent, and perfect for special occasions like birthdays, anniversaries or Valentine's day. The creamy gorgonzola sauce is dreamy and delicious.
How to Make the Best Creamy Gorgonzola Chicken with Sage
This Creamy Gorgonzola Chicken with Sage is the ultimate comfort food for special occasions. The combination of tender, pan-seared chicken breasts nestled in a rich, velvety gorgonzola sauce with earthy mushrooms creates a restaurant-quality dish that’s surprisingly easy to make at home. The crispy fried sage leaves add a beautiful finishing touch with both visual appeal and an aromatic crunch.
What makes this dish truly special is the layered approach to building flavor. By searing the chicken in the same pan used for the sage and mushrooms, you capture all those delicious browned bits that become the foundation of your sauce. The gorgonzola melts into the wine and stock to create a creamy, tangy sauce that perfectly complements the savory chicken.
Perfect for date nights, anniversaries, or anytime you want to impress without spending hours in the kitchen, this gorgonzola chicken comes together in about an hour. Serve it alongside creamy polenta, mashed potatoes, or simple steamed vegetables to soak up every last bit of that incredible sauce.
Creamy Gorgonzola Chicken with Sage
Creamy Gorgonzola Chicken with Mushrooms and Sage is flavorful, decadent, and perfect for special occasions like birthdays, anniversaries or Valentine's day. The creamy gorgonzola sauce is dreamy and delicious.
Ingredients
Seasoned Chicken
Sauce and Vegetables
Instructions
Prepare the Chicken
- Preheat oven to 375F.
- In a small bowl or plate, mix salt, pepper and flour. Pound chicken to a similar thickness - 3/4 inch to 1 inch. Coat all sides of the chicken with the salt and pepper mixture, using it all up.
Crispy Sage and Mushrooms
- Heat 1-2 tablespoons of olive oil in a large skillet over medium heat. Drop whole sage leaves into the oil, turning over after 30 seconds, then place on a paper towel. Set aside.
- To the same pan, add mushrooms and sliced shallots, sauteing until they release their liquid, then add chopped sage, and cook a few more minutes until lightly caramelized. Set these aside.
Sear the Chicken
- Add a little more oil to the same pan, and sear the chicken until both sides are beautifully golden (don't worry about cooking through) - just aim for beautifully golden. Feel free to increase the heat. Set the chicken aside with the mushrooms.
Make the Gorgonzola Sauce
- To the same pan, over medium heat add a little more oil or butter. Add the finely diced shallot and garlic. Saute until fragrant - about 4 minutes.
- Deglaze the pan with wine. Reduce by half, scraping up any browned bits. Once reduced, add the chicken stock and bring to a simmer.
- Add the gorgonzola cheese, letting it melt and whisk until smooth. Add 1/4 to 1/2 cup of cream or half and half. Season with salt and pepper.
- If you want more 'tang' or 'bite', a little dijon mustard is nice here.
Finish and Serve
- Nestle the seared chicken into the sauce, surround and top with the mushrooms, spooning a little sauce over top and bring to a simmer.
- Place the skillet into the oven, uncovered (or feel free to continue cooking on the stove on low) until the chicken is cooked all the way through (160F), and the sauce thickens a bit - 10 to 15 minutes.
- Garnish with the crispy sage leaves.
- Serve with hazelnut green beans, 15-Minute broccoli, mashed potatoes, or creamy polenta.
Notes
- Pound the chicken breasts to an even thickness so they cook evenly.
- Don't skip the crispy sage leaves - they add a wonderful texture and flavor as a garnish.
- For a richer sauce, use heavy cream instead of half and half.
- This dish pairs beautifully with a glass of white wine or a light Italian red.
