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Tuscan Grilled Chicken With Warm Gorgonzola Sauce


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Rate this recipe 4.4/5 (43 Votes)


  • 8 boneless, skinless chicken breasts
  • 1 (16-oz) box chicken broth
  • 3/4 cup heavy whipping cream
  • 1/3 cup crumbled Gorgonzola cheese
  • 2 cloves garlic, minced
  • 1 tsp ground black pepper
  • 1/4 cup sun-dried tomatoes in oil, drained
  • 1/4 cup capers, drained


Servings 8


Step 1

Preheat grill to medium-high heat (350 to 400 degrees). Spray grill rack with nonstick, nonflammable cooking spray.
Grill chicken, covered with grill lid, for about 7 to 10 minutes per side, or until cooked through. Set aside and keep warm.
In a medium sauce pan, add chicken broth and cook over high heat until reduced by half. Stir in cream; reduce heat to medium and cook, stirring frequently, until mixture is reduced by one-third. Add Gorgonzola, garlic, and pepper. Stir until cheese melts and sauce is creamy. Stir in sun-dried tomatoes. Serve chicken with desired amount of Gorgonzola sauce and capers.


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