Baked Chicken Breast with Potatoes and Gorgonzola Sauce
🍗 Baked Chicken Breast with Potatoes & Gorgonzola Sauce – a tender, creamy, and incredibly flavorful dish, perfect for any dinner! 😍
🌟 Nutritional Benefits: Chicken breast is a great source of lean protein, while Gorgonzola adds calcium and a rich, tangy flavor. The roasted potatoes provide fiber and slow-releasing energy.
💡 Quick Tip: For extra crunch, sprinkle some toasted almond flakes over the Gorgonzola sauce! 🥜✨
📌 Serving Suggestion: Serve the sliced chicken breast over crispy roasted potatoes, generously drizzled with Gorgonzola sauce. Add fresh parsley for a pop of color and freshness! 🌿
💡 Discover more balanced main courses: 👉 Healthy & Balanced Main Courses
🔗 Read more: Learn about the health benefits of chicken in this article
- 1 kg chicken breast
- 2 tablespoons of olive oil
- 2 teaspoons of sweet paprika
- 2 teaspoons of dried thyme
- 5 teaspoons of salt
- 6 pinches of pepper
- 1.5 kg potatoes
- 200 g butter
- 2 teaspoons of granulated garlic
- 500 ml cooking cream
- 200 g gorgonzola cheese
Wash and thoroughly pat dry the chicken breast pieces with a paper towel. Mix the olive oil with paprika, thyme, salt, and pepper. Rub the chicken breast well with this mixture. Let the meat rest in the refrigerator for 30 minutes for a more intense flavor.
Preheat the oven to 200°C (392°F). Place the chicken breast in a baking dish greased with a little olive oil, cover with aluminum foil, and bake for 25 minutes.
Remove the aluminum foil, flip the chicken breast, and return it to the oven for another 15-20 minutes.
Wash and peel the potatoes. Score the surface of the potatoes with thin cuts, but do not slice all the way through. Place the potatoes in a pot, cover them with water, add a tablespoon of salt, bring the water to a boil, and let the potatoes cook for another 14-15 minutes after the water starts boiling. Drain the water from the pot and let the potatoes cool for 10 minutes.
Melt the butter and mix it with granulated garlic, salt, pepper, thyme, and paprika. Coat the potatoes well with this mixture.
Place the potatoes on a baking tray lined with parchment paper, making sure they are not overcrowded.
Bake the potatoes for 50-60 minutes, flipping them halfway through, until they are golden brown.
In a saucepan, add the cooking cream, 1/2 teaspoon of salt, and 2-3 pinches of pepper, then let the cream warm over low heat. Add the Gorgonzola cheese, cut into pieces, and stir constantly until fully melted. Let the sauce simmer gently for 2-3 minutes, stirring continuously, until it becomes creamy and smooth.