Chicken breast dinners / Recipe 8 of 50
Blue cheese and walnut chicken
Tangy blue cheese and crunchy walnuts give lean chicken a rich, savoury finish.
By Kitchenware UK ·
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A closer look
Why this combination works
Blue cheese does most of the seasoning in this sauce, bringing both salt and a tangy richness. Walnuts give you something crisp against the soft chicken and cream. Add the chives at the finish for a gentle onion note.
What you need for blue cheese and walnut chicken
Here are the ingredients at a glance, followed by what each one brings to the dish. Exact quantities are in the recipe card below.
The chicken and seasoning
- Chicken breast. Boneless, skinless breast gives you tender slices and a mild flavour that lets the sauce stand out. Flatten to an even thickness so the thinner end does not dry out before the centre cooks.
- Olive oil. A little oil helps the chicken brown evenly and keeps it from sticking. Those browned bits left in the pan add savoury flavour when the sauce liquid goes in.
- Salt. Salt seasons the meat itself, rather than just the sauce. Start with the measured amount and taste the finished sauce before adding more, especially when using salty cheese or bottled sauces.
- Black pepper. Black pepper gives the chicken a gentle background warmth. Freshly ground pepper has a more pronounced aroma, but ready-ground pepper also works.
The sauce and finishing touches
- Low-salt chicken stock. Stock provides the savoury liquid base and loosens the browned bits from the pan. Low-salt stock leaves room for seasoning as the sauce reduces and becomes more concentrated.
- Double cream. Double cream adds body and softens sharp or salty flavours. Simmer gently rather than boiling hard, and stir so it combines evenly with the stock.
- Blue cheese. Blue cheese melts into the sauce, adding a tangy, salty richness. Crumble it finely to help it melt and check the seasoning before adding any more salt.
- Walnuts. Walnuts bring a rich, earthy flavour and texture. Chopped pieces add crunch; when blended into the sauce, they also help give it body.
- Chives. Chives add a gentle onion flavour and fresh green colour. Snip or chop them finely and add near the end so their delicate flavour is not lost.
How to make blue cheese and walnut chicken
1. Prepare the chicken
Pat the chicken dry. Place each breast between sheets of baking parchment and gently flatten to an even 1.5 cm thickness. Season with the salt and pepper.
2. Sear until golden
Heat the oil in a wide frying pan over medium-high heat. Sear the chicken for 3 minutes on each side until golden, in two batches if needed. Transfer to a clean plate; it will finish cooking in the sauce.
3. Build the sauce
Pour stock into the pan and simmer for 2 minutes. Add cream, lower the heat and melt in the blue cheese, stirring until smooth. Keep the walnuts for serving.
4. Finish gently
Return the chicken and its resting juices to the sauce. Simmer gently for 3-5 minutes, turning once, until the thickest part of every breast reaches 75°C and stays there for 30 seconds. If necessary, cook a little longer, adding a splash of water if the sauce thickens too much.
Finish with the walnuts and chives. Rest for 3 minutes off the heat, then serve with roasted potatoes and tenderstem broccoli.
The recipe
Blue cheese and walnut chicken
Serves 4 · Prep 10 min · Cook 25 min · Rest 3 min
Ingredients
- 4 boneless, skinless chicken breasts (about 150 g each)
- 1 tbsp olive oil
- 1/4 tsp fine salt
- 1/4 tsp ground black pepper
- 150 ml low-salt chicken stock
- 100 ml double cream
- 60 g blue cheese, crumbled
- 25 g walnuts, roughly chopped
- 1 tbsp chopped chives
Method
- Pat the chicken dry. Place each breast between sheets of baking parchment and gently flatten to an even 1.5 cm thickness. Season with the salt and pepper.
- Heat the oil in a wide frying pan over medium-high heat. Sear the chicken for 3 minutes on each side until golden, in two batches if needed. Transfer to a clean plate; it will finish cooking in the sauce.
- Pour stock into the pan and simmer for 2 minutes. Add cream, lower the heat and melt in the blue cheese, stirring until smooth. Keep the walnuts for serving.
- Return the chicken and its resting juices to the sauce. Simmer gently for 3-5 minutes, turning once, until the thickest part of every breast reaches 75°C and stays there for 30 seconds. If necessary, cook a little longer, adding a splash of water if the sauce thickens too much.
- Finish with the walnuts and chives. Rest for 3 minutes off the heat, then serve with roasted potatoes and tenderstem broccoli.