One pan Gorgonzola Leek Stuffed Chicken is a hit for entertaining, special occasions, or a romantic date night dinner.
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5 from 1 vote

Gorgonzola Leek Stuffed Chicken (One Pan)

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!
Prep Time30 mins
Cook Time40 mins
Total Time1 hr 10 mins
Course: Dinner & Main Dishes
Cuisine: American
Keyword: cheese stuffed chicken, fresh sliced leeks, one pan chicken
Servings: 8 servings
Calories: 230kcal
Author: Lisa Hatfield


  • 32 oz skinless/boneless chicken breasts


  • 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


    Prepare dry seasoning mixture:

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

    Prepare stuffing:

    • In an extra-large heavy skillet, melt butter, salt, and pepper.
    • 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:

    • 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.
    • 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:

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

    Make pan sauce:

    • 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.
    • Place the breasts back in the pan, turn the heat down to medium-low.
    • 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.


        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!


        Calories: 230kcal | Carbohydrates: 8g | Protein: 27g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 82mg | Sodium: 874mg | Potassium: 596mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1490IU | Vitamin C: 8.5mg | Calcium: 73mg | Iron: 1.9mg