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Gorgonzola Chicken Breasts

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

These Gorgonzola chicken breasts offer a sophisticated twist on a classic high-protein dinner. By stuffing the chicken with creamy Gorgonzola dolce, the meat stays incredibly succulent while absorbing the rich, tangy notes of the cheese. The skin is seared until crisp and golden before being finished in the oven, ensuring a perfect contrast in textures. A simple balsamic pan sauce provides a sharp, savoury finish that cuts through the richness of the dairy perfectly.

This dish is an excellent choice for a midweek treat or an impressive weekend dinner for guests. Because it is naturally high in protein and gluten-free, it fits easily into a variety of healthy eating plans. Serve these chicken breasts alongside some steamed seasonal greens or over a bed of creamy polenta to soak up the flavourful balsamic and cheese juices.

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Ingredients for Gorgonzola Chicken Breasts

  • 4 chicken breast halves with skin and bones (about 1.1kg total)

  • 110g chilled Gorgonzola dolce, sliced

  • 1 tablespoon vegetable oil

  • 80ml water

  • 40ml balsamic vinegar

How to make Gorgonzola Chicken Breasts

Preheat oven to 218°C with rack in middle.

Pat chicken dry, then cut a deep 3-inch-long pocket horizontally in long curved side of each chicken breast half. Fill each pocket with one quarter of cheese. Season chicken all over with 1 teaspoon salt and 1/2 teaspoons pepper.

Heat oil in an ovenproof 12-inch heavy skillet over medium-high heat until it shimmers. Place chicken, skin side down, in skillet and cook, undisturbed, until golden brown, about 4 minutes. Turn breasts over, then place skillet in oven and bake until just cooked through, 20 to 25 minutes. Transfer chicken to a platter.

Return skillet to burner (handle will be very hot) and add water and vinegar. Boil, stirring and scraping up any brown bits and melted cheese, until sauce thickens slightly, about 3 minutes. Strain through a fine-mesh sieve into a heatproof measuring cup, then skim off excess fat. Season with salt and pepper. Serve chicken with sauce.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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