One pan Gorgonzola Leek Stuffed Chicken is a hit for entertaining, special occasions, or a romantic date night dinner.

Years ago, I learned this recipe at a cooking school. And over the years, I have made this amazing stuffed chicken countless times. An absolute favorite recipe for my friends and family.

For dinner, caramelize the stuffed chicken, drizzle with the easy pan sauce, and serve right away.

For entertaining, make the chicken and sauce, refrigerate, and finish in oven right before your party. You will be a kitchen superstar, relax, and enjoy being with your guests.

Isn’t this a gorgeous dish?

5 from 1 vote

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Gorgonzola Leek Stuffed Chicken (One Pan)

Prep Time

30 mins

Cook Time

40 mins

Total Time

1 hr 10 mins

 

Make ahead one pan Gorgonzola Leek Stuffed Chicken is a hit for entertaining, special occasions, or a romantic date night dinner. Stuff the chicken, saute in one pan, and drizzle with the easy pan sauce!

Course: Dinner & Main Dishes

Cuisine: American

Keyword: cheese stuffed chicken, fresh sliced leeks, one pan chicken

Servings: 8 servings

Calories: 230 kcal

Author: Lisa Hatfield

Ingredients

• 32 oz skinless/boneless chicken breasts

stuffing:

• 1 tablespoon butter
• 1 teaspoon kosher sea salt
• 1 teaspoon fresh cracked pepper
• 2 cups thinly sliced leeks 1 small leek
• 1/2 cup gorgonzola crumbled
• 1 tablespoon fresh thyme leaves

pan sauce:

• 1 shallot finely diced
• 1 cup white wine
• 2 tablespoons fresh thyme leaves stems removed
• 1 cup chicken stock
• 1 tablespoon cornstarch

dry seasoning mix:

• 1 teaspoon kosher sea salt
• 1 teaspoon fresh cracked pepper
• 2 tablespoons Hungarian paprika

extra thyme sprigs for garnish

US Customary - Metric

Instructions

Prepare dry seasoning mixture:

1. In a small bowl mix salt, pepper and paprika.

Prepare stuffing:

1. In an extra-large heavy skillet, melt butter, salt, and pepper.
2. Add the sliced leeks, and saute' over medium heat about 5-8 minutes until soft and light brown. Add 1/4 cup white wine, and cook 2 minutes over medium heat. Turn off heat, and transfer this mixture to a small mixing bowl and cool. Once cool, add 1/2 cup gorgonzola cheese, 2 teaspoons of fresh thyme. Mix until combined, set aside.

Prepare chicken breasts:

1. On a cutting board, trim fat bits from chicken. Use a small paring knife to cut a pocket into each chicken breast. Start at the thickest end, place palm on top of the chicken, insert paring knife and carefully move knife back and forth to open a pocket without piercing all the way through to the other side.
2. Using a regular teaspoon, fill the pocket with about 2-3 tablespoons of the leek stuffing mixture. Insert 2 toothpicks to close up the pocket. Sprinkle the dry season mix on both sides of the stuffed breasts.

Pan saute chicken:

1. Heat extra-large skillet on medium-high heat. Add 2 tablespoons olive oil, swirl around pan to coat.
2. Place stuffed chicken breasts in pan and brown 6 minutes per side, or until nice golden color.
3. Remove the golden brown breasts from the pan and rest on a platter. (don't clean the pan yet!)

Make pan sauce:

1. Whisk 1 tablespoon cornstarch into 1 cup chicken stock, this will thicken the pan sauce. In the same extra-large pan you sauteed the chicken, add the chopped shallot, and stir for about 2 minutes until soft. Add remaining white wine, chicken stock/cornstarch mixture, and fresh thyme leaves. Gently scrape brown bits from the pan using a wooden spoon or spatula. Cook the pan sauce for 5 minutes on medium heat until slightly thickened.
2. Place the breasts back in the pan, turn the heat down to medium-low.
3. Let chicken simmer in sauce on the stove for another 10 minutes until chicken is cooked through.

Serve chicken on warm dinner plates. Spoon sauce over the chicken, garnish with thyme sprigs.

Side Dish Suggestions: rice pilaf, fingerling potatoes, mashed potatoes, or grilled asparagus.

Recipe Notes

To make ahead for entertaining, date night, or parties: Brown the chicken, make the pan sauce, and cool the pan for 45 minutes on counter. Then cover the pan with chicken breasts and sauce, place in fridge until an hour before dinner. I used a small roasting pan with handles that fit into my fridge (my cooking pan wouldn't fit so check first). Pull out the roasting pan about 30 minutes before cooking, preheat oven to bake 375. Bake in oven for about 30 minutes. Be sure there are no toothpicks. This will finish cooking the chicken and heat the sauce. Serve on warm plates, spoon sauce on chicken, and garnish with thyme sprigs. Enjoy!

Nutrition Facts

Gorgonzola Leek Stuffed Chicken (One Pan)

Amount Per Serving

Calories 230 Calories from Fat 63

% Daily Value*

Total Fat 7g 11%

Saturated Fat 3g 15%

Cholesterol 82mg 27%

Sodium 874mg 36%

Potassium 596mg 17%

Total Carbohydrates 8g 3%

Dietary Fiber 1g 4%

Sugars 2g

Protein 27g 54%

Vitamin A 29.8%

Vitamin C 10.3%

Calcium 7.3%

Iron 10.8%

* Percent Daily Values are based on a 2000 calorie diet.

How to Clean and Slice Fresh Leeks:

Make Chicken Breast Pockets for Stuffing:

Make The Gorgonzola Leek Stuffing:

Next, Stuff and Season Chicken Breasts:

Caramelize Stuffed Chicken Breasts:

After the chicken is caramelized and brown, rest them on a plate. Next, you will make the easy pan sauce, that is worth every bit of time it takes to pull together.

Make the Pan Sauce:

Then place the chicken back into the pan, remove the toothpicks, and at this point you could cool it down and keep refrigerated until your ready to pop into the oven to finish cooking or reheat for your party.

Oh my gosh, this recipe always gets me hungry!

Let me list the reasons I LOVE this recipe:

perfect for a romantic date night dinner

one pan (and a tiny bowl) to clean

make it ahead for entertaining

deep amazing delicious flavors

people ask for the recipe

inexpensive ingredients

looks gorgeous

And….this pan sauce, oh my it is just that good…

And there you have it, my friends. Yes, this recipe has a few steps. But, when you take a bite of this chicken for the first time, I bet you will make it again and again. Happy cooking!

All The Best Dishes,

Lisa

XO

Some great side dishes that you will love with this recipe, serve these Elegant Crispy Baby Potatoes….heaven

(They are easy, pretty, and you can make ahead!)

Or Grilled Asparagus Gremolata, gremolata is a topping for vegetables, fish, or meat made from yummy things…flat-leaf parsley, bell pepper, capers, fresh basil leaves, toasted pine nuts or pistachios. It is so fresh, healthy and delicious on grilled asparagus.

Get more recipe ideas on cooking with leeks  and take a look at this helpful kitchen tip on Leeks: How To Trim, Clean, and Slice