gorgonzola herb baked chicken

Now, I know that I said I eat my simple but good and healthy spiced chicken very regularly, and that's true, but... I also have to change it up pretty often. Especially for dinner. I have a few additional chicken dishes that are in my regular rotation for quick and delicious dinners, and this is one of them. It's ready in under 30 minutes, and it comes out super juicy and flavorful. If you don't like gorgonzola, you could substitute blue cheese, goat cheese, or even feta. You could substitute in some basil or thyme instead of parsley. You could even add some pesto in place of the yogurt mix. Basically... it's quite versatile. 

I guess you could say that this dish started from this recipe, which uses the strange-but-good idea of adding mayonnaise to chicken before cooking to make it moist. I've made the original recipe before, and it's good, but unnecessarily covered in too much mayo and bread crumbs. And it needs a little something extra. So, I've re-worked it in several ways, such as by adding greek yogurt to replace most of the mayo, replacing most of the parmesan with more flavorful gorgonzola, skipping the breadcrumbs, and adding in some extra herbs. So... pretty much a different dish, but that was the inspiration!

To make the "topping," combine the following in a small bowl: a heap of greek yogurt, a bit of light mayonnaise, some crumbled gorgonzola, garlic powder, and chopped fresh parsley. This simple combination is what makes the chicken so moist and flavorful. 

Mix well.

Lay chicken on a flat work surface. If they're not thin breasts, pound until thin and even. Season liberally with salt and pepper. Then, top evenly with the gorgonzola mixture. Use a spoon and your fingers to spread over the tops of each breast. Then, top with grated parmesan.

Bake for 21-23 minutes at 400 degrees. 

I served this chicken with sautéed balsamic asparagus and roasted butternut squash and red potatoes. If you'd like to roast vegetables and/or potatoes as a side, just toss with olive oil and herbs (e.g., thyme and garlic powder, salt and pepper) and pop them in the 400 degree oven about 10 minutes before the chicken and they should be done around the same time. 

Gorgonzola Herb Baked Chicken

For 4 servings
-4 thin chicken breasts
-2 tbsp greek yogurt
-1 tbsp light mayonnaise
-2 tbsp chopped fresh parsley
-3-4 tbsp crumbled gorgonzola
-1/4 tsp garlic powder
-2 tbsp grated parmesan
-Salt and pepper

-Preheat oven to 400 degrees.
-Combine greek yogurt, mayonnaise, parsley, gorgonzola, and garlic powder. Mix well.
-Lay chicken out on a flat work surface. Season liberally with salt and pepper.
-Spread gorgonzola mixture evenly on top of chicken breasts, then top with parmesan cheese.
-Bake for 21-23 minutes, or until cooked through.



  1. yum yum yum yum - can't wait to try this!!!! I think it'd be tasty along side roasted sweet potatoes and salad! I'm planning my menua already.

    1. Oh definitely.. yummm! Let me know how it turns out!

  2. I found this recipe via Amber's pin and we're making it tonight with sauteed squash and zucchini! Looks delicious!!

    1. So glad to hear you're trying it... come back and tell me how y'all like it :)

  3. I made this last night and it was delicious! Eating the leftovers today for lunch :)

    1. Thanks for letting me know, Laura! So happy to hear you enjoyed it.

  4. Anyone have any idea about the nutrition facts about this - I can't find anything that looks comparable

  5. wonderful! the smell in the house was mouthwatering. will definitely make over and over!



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