Chicken in Blue Cheese Sauce

Name: Chicken in Blue Cheese Sauce - Creamy, Quick Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: European
Ingredients: Chicken breast fillet 2; Dried dill 0.5 tsp; Flour for dredging; Olive oil 3-4 tbsp; Salt, black pepper to taste; Cream (15%) 150 ml; Blue cheese (Danablu, Roquefort) 50 g; Nutmeg a pinch; Salt, black pepper to taste; Fresh herbs optional

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45 mins

Chicken in cheese sauce is always a good idea: chicken breast is a rather dry meat, and the sauce makes it juicy and tender.

Not so long ago, mold-ripened cheeses were not particularly popular, mostly because you simply couldn’t buy them. The only fashionable word was “Roquefort”, though literally a handful of people had any real idea what it was. And those who did ate Roquefort just as it was, rather than cooking a dish like chicken in cheese sauce with it. It was more common and familiar to make simple chicken with potatoes..

Roquefort was a regular in many jokes, too. But times have changed. I remember that some 20 years ago I tried many kinds of imported cheeses at once for the first time. A colleague had brought them from France for a tasting. There were lots of lovely soft cheeses with a rind of pleasant white mold, and cheeses with noble blue mold. It was a discovery, a revelation for me, although some of our acquaintances spent the whole evening covering their noses with a hand, their complexion very much like Roquefort.

Cheeses with mold of a pleasant blue-green shade, which comes from a special kind of mycelium, are known collectively as blue cheeses.

Besides being eaten on their own or with wine, blue cheeses are an excellent ingredient for tasty, piquant sauces. Sauces made with a combination of cheese and cream are especially good. Cream, obtained from whole milk, is a very nourishing product. Cream on sale is usually 10-20% fat, though you can find 30%. Cream itself is a raw material for making cheese: for example, Italian cream cheese mascarpone, or American Philadelphia, which we use to make a cold cheese soup with shrimp..

One day we made chicken in cheese sauce: small pieces of fried chicken in a creamy blue cheese sauce. It turned out great! Now there is always a spare portion of cream and cheese in the fridge. We make chicken in blue cheese sauce at home quite often.

More with chicken breast

Grilled Chicken Chop

30 min

Breaded Chicken Cutlet

30 min

Chicken Meatballs with Gravy

More chicken breast recipes

Ingredients

2 servings

For the chicken
Chicken breast fillet 2
Dried dill 0.5 tsp
Flour for dredging
Olive oil 3-4 tbsp
Salt, black pepper to taste
For the sauce
Cream (15%) 150 ml
Blue cheese (Danablu, Roquefort) 50 g
Nutmeg a pinch
Salt, black pepper to taste
For serving
Fresh herbs optional

Step-by-step recipe

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How to prepare the chicken breast

Since this chicken in cheese sauce recipe is very simple and everything cooks quickly, I advise preparing the chicken first and making the sauce at the same time.
Cut and marinate the chicken. Rinse the chicken breast and trim off any remaining fat. Cut the meat into small pieces, about the size of a walnut. Season with salt and pepper to taste, add 0.5 tsp of dried dill. Mix and leave to marinate for a short while as the sauce cooks.

How to make the blue cheese sauce

The amounts of cream and cheese for the sauce are very flexible. If you want a thick sauce, use less cream or more cheese. But don’t use a thickener such as starch or flour. They are completely unnecessary. By adjusting the ratio of cream to cheese you can get any thickness you like. I, for one, prefer the sauce quite thick. The better the sauce, the better the chicken in cheese sauce.
Melt the cheese in the cream. In a small saucepan over medium heat, bring 150 ml of cream to a boil. As soon as the cream starts to boil, turn the heat down to the minimum and stir it with a fork. Little by little, crumble 50 g of blue cheese by hand into the cream. The cheese dissolves in the cream quite well and makes it thicker.
Season and simmer the sauce. When the cheese has completely dissolved, salt the sauce, add a pinch of nutmeg and just a tiny bit of freshly ground black pepper. Let the sauce simmer on the lowest heat for 5-7 minutes. Be sure to stir so it doesn’t burn, otherwise the chicken in cheese sauce will have an off taste.
Pour the finished sauce into a sauce boat or just a small bowl. Cover with a napkin and let it stand while you fry the chicken.

How to fry the chicken

Heat the oil and add the chicken. In a skillet over high heat, heat 3-4 tbsp of olive oil. Let the oil get really hot, until a light white smoke appears and the oil starts to crackle. Right away add the prepared chicken pieces, first dredging them in flour.
Fry the chicken pieces in the oil on all sides until a golden crust appears.
Turn the heat down to low and cover the skillet with a lid. Let the chicken pieces simmer for about 10 minutes. By then the chicken will be fully cooked.

Serving

Put the fried chicken pieces on a plate. Pour the warm sauce over them and garnish with herbs, if you like. Chicken in cheese sauce looks festive, too.
Chicken in cheese sauce is served hot only. I don’t think the reheated dish would taste good. Then again, we never tried: chicken in sauce gets made for one sitting.
I think this sauce would suit fried fish well. For example, try frying pollock or cod fillet and pouring the creamy blue cheese sauce over it.

Calories and macros

750 kcal

Serving ≈ 320 g

Protein64 g35% of kcal
Fat52 g64% of kcal
Carbs3 g2% of kcal

100 g235 kcalProtein 20.1 gFat 16.4 gCarbs 1.1 g

Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.

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