Warm, creamy Gorgonzola melts into tender chicken to make Chicken Gorgonzola, a rich and satisfying dish ready in about 30 minutes.
This recipe is a classic of Italian cuisine and one of my all-time favourites. Chicken Gorgonzola has been part of my kitchen for years, and as someone who loves Gorgonzola, anything made with it wins me over immediately.
I have shared a few scaloppine variations in the past, including my Lemon Scaloppine. This version is richer and more indulgent, ideal for anyone who enjoys blue cheese and a creamy finish.
If you love Gorgonzola, this sauce will feel very satisfying. Serve the dish with my ciabatta to scoop up the silky sauce. Buon appetito!
What is Scaloppine?
Scaloppine, sometimes spelled scaloppini, refers to thin slices of meat. They are gently pounded so they cook evenly and stay tender. The meat is usually veal, beef, or chicken.
Because the pieces are so thin, they brown quickly in the pan without drying out. They are often coated lightly in flour before cooking. This helps create a light crust and gives the sauce something to hold onto.
The sauce is made in the same pan where the meat cooks. All the flavour from the browned bits blends into it as it simmers. Depending on the recipe, the sauce can be made with lemon, Marsala wine, white wine, mushrooms, or creamier ingredients like Gorgonzola.
Reasons to Cook Chicken Gorgonzola
- Pairs nicely with a simple salad or a glass of wine, making the meal feel complete without effort.
- Keeps the washing-up to a minimum because most of the cooking happens in one pan.
- Works well for people who enjoy Italian flavours but prefer simpler, homestyle recipes.
Key Ingredients for Chicken Gorgonzola
Gorgonzola Dolce
Soft and slightly sweet, this cheese melts into a smooth base that gives the sauce its creamy character. Look for a piece with a pale, velvety texture and light blue veins, which indicates a gentle flavour and easier melting.
Heavy Cream
Adds body and richness while helping the cheese blend into a consistent sauce. Full-fat cream works best because it stays stable over gentle heat and supports the soft, glossy finish.
Marsala
Brings gentle sweetness and warmth once the alcohol cooks off. A medium variety works well here, as it blends smoothly with the cream and Gorgonzola.
Find the complete list with measurements in the recipe card below.
How to Make Chicken Gorgonzola
Step 1: Coat the chicken slices evenly in flour.
Step 2: Heat the extra virgin olive oil in a pan. Sauté the chicken, browning it well on both sides.
Step 3: Pour in the Marsala and let the alcohol evaporate.
Step 4: Add the heavy cream and chopped Gorgonzola, stirring until the cheese melts into a smooth sauce.
Step 5: Season with salt and pepper, cover the pan, and cook until the chicken is completely cooked through.
Step 6: Top with the crushed walnuts and chopped parsley, then serve warm.
Frequently Asked Questions
Yes, though the flavour will be stronger and saltier. Start with a smaller amount and taste as it melts, adjusting the final seasoning as needed.
Soft blue cheeses such as Dolcelatte or mild Danish blue melt in a similar way to Gorgonzola dolce and keep the sauce smooth. Firmer or stronger cheeses can make the sauce saltier and may not melt as evenly.
Yes, although the flavour will be slightly simpler. Marsala adds warmth and balance once the alcohol cooks off. If you skip it, replace the liquid with a small splash of stock, so the sauce keeps the same consistency.
Lower the heat before adding the Gorgonzola so it melts gradually into the cream. Gentle heat helps the cheese blend evenly, prevents a grainy texture, and reduces the risk of curdling as the sauce thickens.
Yes. Slice them thinly so they cook evenly. They will stay moist, though the cooking time might be slightly longer.
Extra Help from the Kitchen
Flatten the Chicken Slightly – Lightly pounding the slices keeps them even, which prevents the thin ends from overcooking while the thicker areas remain underdone.
Keep the Heat Moderate – Once the cream and Gorgonzola go in, gentle heat keeps the sauce smooth. Higher temperatures can make dairy split or tighten too quickly.
Rest the Chicken in the Sauce – Turning off the heat and letting the slices sit for a minute helps them take in the sauce without continuing to cook aggressively.
Use Fresh Parsley – Adding the parsley at the end preserves its colour and light herbal note, which lifts the richness of the Gorgonzola sauce.
Toast the Walnuts Briefly – Toasting the walnuts in a dry pan for 2–3 minutes strengthens their aroma and adds a crisp texture that pairs well with the creamy sauce.
Variations and Twists
Add Mushrooms and Mustard – Sauté sliced mushrooms before browning the chicken, then whisk a small amount of Dijon mustard into the cream for gentle tang and extra depth.
Use Hazelnuts Instead of Walnuts – Toast chopped hazelnuts and sprinkle over the dish to add firmer crunch and a deeper nutty note.
Add Fresh Herbs or Sage Leaves – Fry sage leaves in the oil at the start, or stir a little fresh thyme into the sauce for a light herbal lift.
Include Light Vegetables – Add spinach, thin zucchini slices, or halved cherry tomatoes during the final minute for colour and a lighter finish.
Serve Over Rice or Potatoes – Spoon the chicken and sauce over cooked rice, or mashed potatoes for a complete, filling meal.
Storage and Shelf Life
Store any leftover Chicken Gorgonzola in an airtight container in the fridge for up to 2 days. I don’t recommend freezing this dish, as creamy sauces often split once thawed and lose their smooth texture.
If you do end up freezing it, let it thaw in the fridge and reheat it very gently with a splash of cream to help bring the sauce back together.
Chicken Gorgonzola Recipe (Italian Scaloppine)
Warm, creamy Gorgonzola melts into tender chicken to make Chicken Gorgonzola, a rich and satisfying dish ready in about 30 minutes
Ingredients
- 500 g – 1 lb chicken breast slices
- 2 tbsp extra virgin olive oil
- 170 g – 6 oz Gorgonzola dolce – chopped
- 150 ml – ⅔ cup heavy cream
- 60 ml – ¼ cup Marsala
- 4 tbsp walnuts – crushed
- 1 tbsp parsley – chopped
- flour
- salt and pepper – to taste
Instructions
-
Coat the chicken slices evenly in flour.
-
Heat the extra virgin olive oil in a pan. Sauté the chicken, browning it well on both sides.
-
Pour in the Marsala and let the alcohol evaporate.
-
Add the heavy cream and chopped Gorgonzola, stirring until the cheese melts into a smooth sauce.
-
Season with salt and pepper, cover the pan, and cook until the chicken is completely cooked through.
-
Top with the crushed walnuts and chopped parsley, then serve warm.
Our dinner for tomorrow night – after I (hopefully) manage to buy Gorgonzola in our Hypermarket (I am in South India!) – this is one of the dishes we always have when we are in Florence (nearly every year).
Good luck with your test and especially with your operation – Ciao, Carina
I haven’t been here in a long time, sorry I just forgot to drop by. Gorgonzola is definitely one of our favourite Italian cheeses, particularly with gnocchi, so good. Your Chicken Scallopini looks absolutely mouth watering. The walnuts add a very special touch.
Looks so delicious! Will give it a try.