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Rating: 4.45 stars
11 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Chicken breasts are sauteed to a golden brown then topped with a rich, savory Gorgonzola sauce. Serve with steamed green beans and fresh crusty bread if you are looking for a winner to impress your dinner guests. This dish is so decadent it tastes exactly as though you ordered it at a fine Italian restaurant, but the secret is how simple it actually is to make! This sauce is also a wonderful accompaniment to pork chops, ravioli, or whatever strikes your fancy! It is very versatile, so the possibilities are endless!

Recipe Summary

prep:
20 mins
cook:
35 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Pesto:
Chicken:

Directions

Instructions Checklist
  • Combine basil leaves, 2 1/2 tablespoons olive oil, walnuts, Parmesan cheese, and garlic in a food processor; process until pesto is smooth.

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  • 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.

  • 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 half 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.

  • Bring chicken broth mixture to a boil; reduce heat and simmer until sauce is reduced by 1/4, 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.

  • Serve each chicken breast on a plate topped with sauce.

Cook's Note:

Substitute pine nuts for the walnuts in the pesto if desired.

Nutrition Facts

377 calories; protein 30.5g; carbohydrates 8.4g; fat 23.3g; cholesterol 81.8mg; sodium 342.2mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 4 stars
06/14/2020
I thought it was “ok” but gave it mire stars because my husband did love it. Read More
11 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
08/19/2020
I’ve made it with fresh tomatoes, and I’ve made it with canned diced tomatoes. I strongly recommend canned tomatoes, as it makes the sauce soooo much saucier. Also, it doesn’t need sugar added. It’s simply delicious. Read More
Rating: 5 stars
04/21/2020
Wife approved! This dish was flavorful and easy to prep. Definitely saving this one Read More
Rating: 4 stars
02/04/2021
Only giving 4 stars because I augmented the sauce & while I like it, I want to do/undo some tweaks, ha!!! Also want to pass on some chicken “hacks”. It’s taken me too many years to figure out how to make juicy tasty chicken & this recipe pushed me to try new skills. First, always pound your meant (pause for laughter). Next season well: salt, pepper, FRESH herbs, & whatever else floats your boat. I do NOT recommend cooking the chicken fully in the pan. Brown each side (for me it was less than 5 mins each side & that was with uneven sized chicken breasts, one of which was HUGE!). Then transfer to the oven (350^) or use a convection oven (been trying out my new Ninja Foodie air fry oven & no I’m not being paid to say that). I set it to air roast for 10 mins @ 325 though it probably would’ve been okay with 8 mins. Still came out juicy & super flavorful & I thought complimented my sauce well! Thanks everyone for the recommendations ~ I followed several & ended up having enough sauce to freeze, yeay!!! Read More
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Rating: 4 stars
04/07/2018
Very tasty and easy to prepare. I used a good quality prepared pesto instead of making it from scratch as in the recipe- estimated that it would be a generous 1/2 c. I reduced the amount of chicken to 2 small breasts (actually one whole 2 halves) but kept all other amounts as listed hoping to have excess sauce that i could use the next night in another dish. While the sauce was delicious we found it to be a bit skimpy for our tastes and if it had been served with something like noodles or rice I d think it would not be sufficient. Next time I d double all the sauce ingredients. Read More
Rating: 5 stars
04/08/2019
I made it just as stated and loved it!! Like a restaurant meal! Read More
Rating: 4 stars
10/18/2016
Indeed this recipe has possibilities for a wonderful meal. I think that I had problems with the chicken I chose because it didn't brown up as well as I'd have liked. I did use a little butter along with the oil to brown it. I felt initially that the sauce wasn't going to produce enough liquid to make a sauce or topping but it did come together. I would have seasoned the chicken in the beginning more and that is an easily rectified situation. We thought our dinner was very tasty and would make this again. Thank you very much! Read More
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Rating: 5 stars
08/26/2018
Very good dish. Wish I remembered to take a photo. Going to try this with beef. Read More
Rating: 4 stars
06/14/2020
I thought it was “ok” but gave it mire stars because my husband did love it. Read More
Rating: 5 stars
11/20/2020
perfect Read More