Cake, Batter, and Bowl

Blackened Chicken Breasts with Gorgonzola Sauce

Main Dishes

Blackened Chicken Breasts with Gorgonzola Sauce

Blackened Chicken Breasts with Gorgonzola Sauce

My recipe for Blackened Chicken Breasts Stuffed with Blue Cheese and Bacon is one of my favorite main dishes on my blog, but pounding out chicken breasts and stuffing them takes more time than I want to put into a meal during the week. So, I recently decided to streamline the dish and simply made blackened chicken breasts served over a quick gorgonzola sauce.

This is a true 30 minute meal. It just takes 10 minutes to mix up the spice rub and heat the oven, and then 20 minutes to cook the chicken. While the chicken is in the oven, the sauce comes together in about 10 minutes. I even chopped up some zucchini and summer squash and sautéed it up while keeping my eye on the sauce. The same flavors, but half the work – yes, please!

Blackened Chicken Breasts with Gorgonzola Sauce
Printable Recipe

Ingredients:

Blackened Chicken:
4 large boneless, skinless, chicken breasts
1 tablespoon ground thyme
1 1/2 teaspoons ground allspice
1 teaspoon ground cayenne pepper
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1 teaspoon salt

Gorgonzola Sauce:
1 tablespoon unsalted butter
1 tablespoon all-purpose flour
1/2 cup milk (I used 2%)
1 cup crumbled gorgonzola cheese
1/2 teaspoon salt

Directions:
To make the chicken, heat oven to 350°F. Mix thyme, allspice, cayenne pepper, cinnamon, nutmeg, and salt in a small bowl. Sprinkle chicken evenly with seasoning mix and rub into both sides of each chicken breast. Place chicken breasts in a greased 13×9-inch pan and bake at 350˚F for 15 to 20 minutes or until cooked through and no longer pink in the center.

To make the sauce, melt butter in a small saucepan over medium heat. Whisk in flour until smooth and cook one more minute or until mixture starts to brown. Whisk in milk and bring to a boil. Reduce heat to low and mix in gorgonzola cheese and salt. Heat 3 to 5 minutes or until cheese is melted and mixture is smooth, whisking occasionally. Serve chicken over the sauce. Makes 4 servings.

Nutrition: 462 calories, 18.4g fat, 0.7g fiber, 65.0g protein per serving
Cost: $2.05 per serving

Goat Cheese Pizza with Spinach, Mushrooms, and Tomatoes

We rarely order pizza or make it at home, because I get free pizza at lunch meetings at least two times a week at work. This is a very common perk in science, and I’m sure I could find pizza to eat at seminars every day if I hunted around enough! But, I actually...

Mediterranean Portobello Mushroom and Eggplant Stacks

Although I make vegetarian meals a couple times a week, it’s usually because I’m feeling too lazy to really cook. I often whip up simple meals like pizza, tofu fried rice, or breakfast for dinner when I’m super busy, but I rarely put extra effort into making really...

Chicken Sausage Pasta with Broccoli and Sun-Dried Tomatoes

Sometimes I get in a dinner rut and forget how much I enjoy cooking with certain ingredients. I was recently reminded that I hadn’t used chicken sausage in a long time after seeing a few delicious and quick meal recipes on Meghan’s fantastic blog, You’re Gonna Bake It...

Avocado Ranch Israeli Couscous Salad

I’m not a huge main dish salad fan. It seems like whenever I just have greens with veggies and protein for lunch, I end up with a grumbling tummy only a couple hours later. My outlook recently changed after a lab potluck though. Sima brought in a lovely spinach salad...

Pumpkin Pasta Bake

So, it’s time to spill the beans on a little secret – I’ve been training for a half marathon! I’ve resisted saying anything about it on my blog until now because I didn’t want to put any pressure on myself, but now that the race is over, I’m ready to share my...

Toasted Almond and Roasted Red Pepper Pesto Pasta

Please don’t judge this recipe by the picture. It’s not the best looking pasta dish to begin with and my hopeless photography skills definitely don’t help do it any justice, but I can guarantee you that it’s worth making! I was recently asked whether I usually end up...

Roasted Rack of Lamb with a Fennel, Artichoke, and Chickpea Mash

Get this, my mom told me today that the reason I didn’t remember having mac & cheese growing up is because I didn’t like it! Apparently I always refused to eat it and would push it away and eat cereal for dinner instead! I mean I know I was an extremely picky...

Cajun Shrimp Pasta

Whenever I think of Cajun pasta, I think of Emeril. Remember when he was on the Food Network 24/7? I became a big fan of his after visiting his restaurant NOLA in New Orleans with my good college friends Susie and Britt over New Year’s 2002. I remember enjoying a...