Tuscan Grilled Chicken With Warm Gorgonzola Sauce

READY IN: 50mins
Recipe by ChefDLH

This was a winner in the Paula Deen recipe round up in the Nov/Dec.2009 Cooking with Paula Deen contest. It was submitted by Radelle Knappenberger and cooked and judged by Paula Deen. This recipe features a creamy sauce over chicken and we used the extra sauce on a side of pasta as well. Warning capers are not for everyone. This sauce needs to really thicken and takes time so don't make it when you are in a rush. Weekend recipe for sure. Make the sauce first and when it is almost ready do the grilling. I know it is written the opposite here but it works better that way. If after these caveats you want to make it, do so. It is yummy. It is served over whole breasts but slicing the breasts and drizzling sauce disperses the sauce even more. It is up to you. Enjoy! ChefDLH

Top Review by jolyn421

My boyfriend and I both loved this recipe! I followed the OP's advice and made the sauce first which I agree is a better way to go. I could have reduced it a little more but either way it was awesome. Next time I will use low-sodium chicken broth, it wasn't overly salty but I think it would be better. I used the sun dried tomatoes not packed in oil and I used the George Foreman to grill my chicken and served it all over penne pasta :)

Ingredients Nutrition


  1. Preheat grill to medium-high heat (350° to 400°). Spray grill rack with nonstick nonflammable cooking spray.
  2. Grill chicken, covered with grill lid, for about 7 to 10 minutes per side, or until cooked through. Set aside, and keep warm.
  3. In a medium saucepan, 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.
  4. Serve chicken with desired amount of Gorgonzola sauce and capers.
  5. Makes 8 servings.

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