This Blue Cheese Chicken recipe delivers juicy chicken in a rich, tangy blue cheese sauce. It’s surprisingly simple to make in one pan, yet feels decadent enough for any occasion. The bold flavors and creamy texture make it a comforting, crowd-pleasing meal.
Nothing beats a great Blue Cheese Chicken. Whether you're a fan of Chicken Breast Recipes or want to try something from our Drinks selection, keep scrolling!
Why You’ll Love This Blue Cheese Chicken
- Flavorful & Moist: Seared chicken simmers in creamy sauce for juicy, savory bites.
- Simple & Quick: One pan and 30 minutes for a fancy-feeling dinner.
- Versatile Crowd-Pleaser: Adjust blue cheese strength and pair with many sides.
- Restaurant Wow Factor: Creamy, tangy sauce looks and tastes gourmet.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (about 150-180g each)
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 120 ml chicken stock
- 120 ml double cream
- 100 g crumbled blue cheese (like Stilton or Gorgonzola)
- 2 tbsp fresh parsley, chopped
- Salt and black pepper to taste
- 1 tsp smoked paprika (optional, for a subtle smoky note)
Tools: A large, oven-safe skillet is ideal, along with a pair of tongs and a wooden spoon.
Notes: The quality of your blue cheese really makes a difference here—go for a variety you genuinely enjoy eating on its own. A little goes a long way in building that deep, tangy flavor base for the sauce.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 38 g |
| Fat: | 28 g |
| Carbs: | 5 g |
| Fiber: | 1 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 20 minutes | Total Time: 30 minutes
Before You Start: Tips & Ingredient Notes
- Choosing your blue cheese. If you’re new to blue cheese, start with a milder variety like Danish Blue. If you’re a fan of bold flavors, a stronger Stilton or Roquefort will deliver that powerful, tangy punch. The cheese is the star here, so pick one you love.
- Get your chicken to room temperature. Taking the chicken out of the fridge 15-20 minutes before cooking helps it cook more evenly. You’ll get a much juicier result, I promise.
- Don’t skip searing the chicken. That golden-brown crust isn’t just for looks—it adds a ton of flavor and creates little browned bits in the pan (called fond) that will make your sauce incredibly rich and delicious.
- Prep your ingredients beforehand. This recipe comes together quickly once you start cooking. Having your onion chopped, garlic minced, and cheese measured out means you can focus on building the sauce without any stress.
How to Make Blue Cheese Chicken
Step 1: Pat the chicken breasts completely dry with paper towels, then season both sides generously with salt, pepper, and the smoked paprika if you’re using it. This step is crucial for getting a proper sear—wet chicken will steam instead of brown. Heating the olive oil in your large skillet over medium-high heat until it shimmers.
Step 2: Carefully place the chicken breasts in the hot skillet. You should hear a satisfying sizzle. Let them cook undisturbed for about 5-7 minutes, until a beautiful golden-brown crust forms on the bottom. Resist the urge to move them around! Use your tongs to flip them over and cook for another 2 minutes on the other side—they don’t need to be cooked through yet. Remove the chicken from the pan and set it aside on a plate.
Step 3: Reduce the heat to medium and add the chopped onion to the same skillet. You’ll notice all those delicious browned bits from the chicken at the bottom of the pan. Sauté the onion for about 3-4 minutes until it becomes soft and translucent. Then, add the minced garlic and cook for just one more minute until fragrant—be careful not to burn it, as burnt garlic can turn bitter.
Step 4: Pour in the chicken stock, using your wooden spoon to scrape up all those flavorful browned bits from the bottom of the pan. This process, called deglazing, is the secret to a deeply flavorful sauce. Let the stock simmer for about 2 minutes, allowing it to reduce slightly.
Step 5: Stir in the double cream and about two-thirds of the crumbled blue cheese. Let the sauce simmer gently for 2-3 minutes, stirring occasionally, as the cheese melts and the sauce thickens slightly. You’ll see it become creamy and cohesive. Taste the sauce and adjust the seasoning with more salt or pepper if needed.
Step 6: Return the chicken breasts (and any accumulated juices from the plate) to the skillet, nestling them into the sauce. Let everything simmer together for another 5-7 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C. The sauce will continue to thicken and cling to the chicken beautifully.
Step 7: Turn off the heat and sprinkle the remaining blue cheese and the fresh parsley over the top. The residual heat will gently melt the extra cheese, creating lovely little pockets of intense flavor. Let the dish rest for a couple of minutes before serving—this allows the chicken to reabsorb some of its juices.
Storage & Freshness Guide
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Freezer: Not recommended; cream-based cheese sauces separate and become grainy when frozen.
- Reviving: Reheat gently on the stovetop with a splash of chicken stock or cream to restore sauce consistency.
Serving Suggestions
Complementary Dishes
- Creamy mashed potatoes — The ultimate comfort pairing; the fluffy potatoes are a perfect canvas for that rich, tangy blue cheese sauce.
- Buttered green beans or asparagus — The fresh, crisp-tender vegetables provide a lovely contrast and help cut through the richness of the dish.
- Simple wild rice pilaf — The nutty flavor and slightly chewy texture of wild rice complements the creamy chicken without competing for attention.
Drinks
- A bold red wine like Cabernet Sauvignon — The wine’s tannins and dark fruit notes stand up beautifully to the strong, salty character of the blue cheese.
- A crisp, hoppy IPA — The bitterness from the hops acts as a fantastic palate cleanser and contrasts wonderfully with the creamy sauce.
- Sparkling water with a lemon wedge — For a non-alcoholic option, the bubbles and citrus help refresh your palate between each decadent bite.
Something Sweet
- Dark chocolate and pear tart — The bittersweet chocolate and sweet, soft pear provide a sophisticated and refreshing end to the rich meal.
- Lemon sorbet — Its bright, sharp acidity is incredibly cleansing and light, making it the perfect finish after a savory, cheesy main course.
- Simple shortbread cookies — Sometimes you just need a little buttery, crumbly sweetness, and these are delightfully simple and satisfying.
Top Mistakes to Avoid
- Overcooking the chicken. Since the chicken continues to cook while it simmers in the sauce, taking it out of the pan a little early is key. I’ve messed this up before too, leading to dry, tough meat. Use a meat thermometer for perfect results every time.
- Using pre-crumbled, powdery blue cheese. These often contain anti-caking agents and lack the fresh, creamy texture and full flavor of a block you crumble yourself. The extra minute it takes is absolutely worth it.
- Adding the cheese to a boiling sauce. High, aggressive heat can cause the dairy to separate or the cheese to become greasy. Keep the sauce at a gentle simmer when you add the cream and cheese for a smooth, velvety result.
- Not tasting the sauce before serving. The saltiness of blue cheese can vary dramatically between brands. Always taste your sauce at the end and adjust the seasoning—you might not need any extra salt at all.
Expert Tips
- Tip: For an extra layer of flavor, deglaze the pan with a splash of dry white wine after sautéing the onions and before adding the chicken stock. Let it reduce by half—it adds a wonderful acidity that balances the richness of the dish.
- Tip: If your sauce seems a bit too thin after the chicken is cooked, you can remove the chicken and let the sauce bubble for another minute or two to reduce further. If it’s too thick, a tablespoon of extra chicken stock will loosen it up perfectly.
- Tip: Let the cooked chicken rest for a full 5 minutes before slicing or serving. This allows the muscle fibers to relax and reabsorb the juices, guaranteeing a moist and tender bite every single time.
- Tip: For a beautiful, restaurant-style presentation, slice the chicken breasts on a diagonal before plating and spoon the sauce over the top. Garnish with an extra sprinkle of fresh parsley and a few blue cheese crumbles.
FAQs
Can I use a different type of cheese if I don’t like blue cheese?
Absolutely! While the distinct tang is the soul of this recipe, you can adapt it. A strong, creamy goat’s cheese (chèvre) would be a fantastic substitute, offering a similar tangy profile but in a milder form. A rich, melted brie (rind removed) would also create a wonderfully luxurious, creamy sauce, though the flavor will be much more buttery than sharp.
How can I store and reheat leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. The best way to reheat is gently on the stovetop over low heat with a tiny splash of chicken stock or cream to help re-emulsify the sauce. Microwaving can cause the sauce to separate and the chicken to become rubbery, so the stove is definitely the preferred method.
Can I make this recipe with chicken thighs?
You sure can, and they’ll be incredibly juicy! Bone-in, skin-on thighs will add even more flavor. Just increase the initial searing time to about 7-8 minutes per side to render the fat and crisp the skin, and you may need to extend the final simmering time by a few minutes to ensure they’re cooked through.
My sauce seems to have split or looks grainy. What happened?
This usually occurs if the heat was too high when you added the dairy, causing the proteins to tighten and separate. Don’t panic! Remove the pan from the heat immediately and whisk in a tablespoon of cold cream or a small knob of cold butter. This can often bring a broken sauce back together.
Is this dish freezer-friendly?
I don’t recommend freezing this one, unfortunately. Cream-based sauces with cheese tend to separate and become watery and grainy upon thawing. The texture of the chicken can also suffer. This is a dish best enjoyed fresh or kept for a few days in the refrigerator.
Blue Cheese Chicken
Make this easy Blue Cheese Chicken in one pan! Juicy chicken in a rich, tangy sauce is ready in 30 minutes. Get the simple, gourmet recipe now.
Ingredients
For the Ingredients
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4 boneless, skinless chicken breasts (about 150-180g each)
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1 tbsp olive oil
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1 small onion (finely chopped)
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2 cloves garlic (minced)
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120 ml chicken stock
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120 ml double cream
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100 g crumbled blue cheese (like Stilton or Gorgonzola)
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2 tbsp fresh parsley (chopped)
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Salt and black pepper (to taste)
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1 tsp smoked paprika (optional, for a subtle smoky note)
Instructions
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Pat the chicken breasts completely dry with paper towels, then season both sides generously with salt, pepper, and the smoked paprika if you’re using it. Heat the olive oil in your large skillet over medium-high heat until it shimmers.01
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Carefully place the chicken breasts in the hot skillet. Let them cook undisturbed for about 5-7 minutes, until a beautiful golden-brown crust forms on the bottom. Use your tongs to flip them over and cook for another 2 minutes on the other side—they don’t need to be cooked through yet. Remove the chicken from the pan and set it aside on a plate.02
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Reduce the heat to medium and add the chopped onion to the same skillet. Sauté the onion for about 3-4 minutes until it becomes soft and translucent. Then, add the minced garlic and cook for just one more minute until fragrant—be careful not to burn it, as burnt garlic can turn bitter.03
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Pour in the chicken stock, using your wooden spoon to scrape up all those flavorful browned bits from the bottom of the pan. Let the stock simmer for about 2 minutes, allowing it to reduce slightly.04
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Stir in the double cream and about two-thirds of the crumbled blue cheese. Let the sauce simmer gently for 2-3 minutes, stirring occasionally, as the cheese melts and the sauce thickens slightly. Taste the sauce and adjust the seasoning with more salt or pepper if needed.05
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Return the chicken breasts (and any accumulated juices from the plate) to the skillet, nestling them into the sauce. Let everything simmer together for another 5-7 minutes, or until the chicken is cooked through and reaches an internal temperature of 74°C. The sauce will continue to thicken and cling to the chicken beautifully.06
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Turn off the heat and sprinkle the remaining blue cheese and the fresh parsley over the top. Let the dish rest for a couple of minutes before serving—this allows the chicken to reabsorb some of its juices.07
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