Chicken Gorgonzola Recipe (Italian Scaloppine)

Ingredients

• 500 g (1 lb)chicken breast slices
• 2 tbsp (30 ml)extra virgin olive oil
• 170 g (6 oz), choppedGorgonzola dolce
• 150 ml (⅔ cup)double cream
• 60 ml (¼ cup)Marsala
• 4 tbsp, crushedwalnuts
• 1 tbsp, choppedparsley
• As neededflour
• To tastesalt and pepper

Instructions

1. 1

   Flour the chicken

   Coat each chicken slice evenly with flour.

2. 2

   Brown the chicken

   Heat the extra virgin olive oil in a pan. Sauté the chicken until it is well browned on both sides.

3. 3

   Add the Marsala

   Pour in the Marsala and let the alcohol evaporate.

4. 4

   Make the sauce

   Add the double cream and chopped Gorgonzola, stirring until the cheese melts and the sauce is smooth.

5. 5

   Cook until done

   Season with salt and pepper, cover the pan and cook until the chicken is completely cooked through.

6. 6

   Finish and serve

   Scatter over the crushed walnuts and chopped parsley, then serve warm.

What is chicken Gorgonzola?

This dish takes its cue from Italian scaloppine: thin slices of meat cooked quickly in a pan, often with a sauce. Here, chicken is paired with Gorgonzola, a blue cheese from northern Italy, and Marsala for a creamy, savoury finish.

The chicken browns before the cream and cheese go in, building colour and flavour in the same pan. Walnuts bring crunch, while parsley gives the rich sauce a fresh note.

Nutrition and macros by portion

The nutrition label shows one serving as written: 660 calories, 48g protein, 12g carbs, 45g fat.

The chicken provides most of the protein, while the flour and any starchy side dish contribute carbohydrates. Cream, Gorgonzola, olive oil and walnuts account for much of the fat. Serve it with a generous portion of vegetables and a moderate helping of rice, pasta or potatoes to balance the plate.

Choosing the ingredients

Chicken slices: Thin, evenly sized pieces cook more quickly and consistently than thick breasts. If needed, flatten thicker pieces so they are similar in thickness.

Gorgonzola dolce: Its soft texture makes it easy to melt into the cream. Chop it before cooking so it can melt evenly.

Marsala: This fortified wine adds depth to the pan sauce. Let it bubble after pouring it in so the alcohol can evaporate before adding the cream.

Why the flour coating matters

Light coating: Flour helps the chicken brown and gives the sauce a little body. Shake off excess flour so it does not form a thick layer in the pan.

Good contact: Arrange the slices so they have room to brown rather than crowding them. If the pan is too full, cook the chicken in batches.

Getting a smooth sauce

Gentle heat: Once the cream and cheese are in the pan, stir as the Gorgonzola melts. Keep the sauce at a gentle simmer rather than letting it boil hard.

Texture cue: The sauce is ready for the next step when the cheese has melted through and no large pieces remain. It should look creamy and coat the chicken.

Checking the chicken

Even slices: Cooking time depends on the thickness of the chicken, so use the method's doneness cue rather than relying on a fixed number of minutes. The chicken should be completely cooked through before serving.

Covered pan: Covering the pan helps the chicken finish cooking in the sauce. Keep the heat moderate so the sauce does not catch on the bottom.

Serving the dish

Fresh finish: Add the walnuts and parsley just before serving to preserve their texture and colour. Serve the chicken warm with plenty of sauce.

On the side: Plain rice, pasta or potatoes can take up the sauce, while a green salad or steamed vegetables provide a lighter contrast.

Recipe notes & tips

• Pat the chicken dry before coating it so the flour adheres in a thin, even layer.
• Shake excess flour from each slice before it goes into the pan.
• Brown the chicken in batches if the slices do not fit comfortably in one layer.
• Stir the sauce gently as the cheese melts to help it turn smooth.
• Add the walnuts and parsley just before serving so they keep their texture and colour.

Variations

• Use chicken thighs: Choose boneless, skinless thighs and allow for a longer cooking time if they are thicker.
• Swap the wine: Use dry white wine in place of Marsala for a less sweet sauce.
• Change the nuts: Try toasted hazelnuts instead of walnuts for a different crunch.
• Add mushrooms: Brown sliced mushrooms in the pan before adding the Marsala.
• Serve with greens: Pair the chicken with sautéed spinach or green beans for a vegetable side.

Common mistakes to avoid

• Thick flour coating: Too much flour can make the sauce pasty; shake off the excess before browning.
• Crowding the pan: The chicken may steam instead of brown; cook it in batches if needed.
• Boiling the sauce hard: High heat can make the cream sauce less smooth; keep it at a gentle simmer.
• Adding cheese in large pieces: It takes longer to melt evenly; chop the Gorgonzola before adding it.
• Serving before the chicken is cooked through: Check the thickest slice and continue cooking covered until done.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan over low heat, stirring the sauce and adding a small splash of water or cream if it has thickened; avoid boiling.

Frequently asked questions