Here's an easy recipe for rich-and-creamy baked blue cheese chicken that you can throw together any night of the week. The flavor of the blue cheese really comes through, creating a bold and decadent sauce that you'll want to eat with a spoon.
You'll have more than enough blue cheese sauce to cover the chicken, so make sure to serve a side that also will go well with the sauce, like potatoes or broccoli. This warm sauce also makes a great blue cheese dip for crackers or bread.
The type of blue cheese you choose for this sauce is up to you. While the quality of the blue cheese will affect the final flavor of the dish, you don't need to buy the most expensive blue cheese at the shop for this particular blue cheese sauce to turn out well.
- 2 (6-ounce) boneless, skinless chicken breasts
- 1 cup crumbled blue cheese (approximately 1/3 pound)
- 8 ounces cream cheese
- 1/4 cup whole milk (or half-and-half)
- 1/2 teaspoon Worcestershire sauce
- 1/4 teaspoon black pepper
- Heat oven to 375 F.
- In a food processor, blend blue cheese, cream cheese, milk, Worcestershire sauce, and black pepper until smooth. Add a little salt if needed but be careful because blue cheese is quite salty without added seasoning.
- Place chicken breasts in an 8-inch square (or slightly smaller) baking dish. Pour blue cheese sauce on top, smoothing it out evenly in the pan over and around the chicken.
- Bake 35 minutes uncovered then turn oven temperature down to 325 F and cook 10 minutes more. The sauce should be bubbling and browned around the edges.
- Remove from the oven. Let sit 5 to 10 minutes before serving.
- For the prettiest presentation, slice the chicken breasts and spoon sauce on top and around the chicken on a plate. Garnish with chives or green onions. If you have more blue cheese, crumble it on top of the dish.
How Is Blue Cheese Made?
The unique look and flavor of blue cheese is a result of specific types of mold cultures added during the process of making blue cheese and an additional step in the aging process called "needling."
The mold cultures added to blue cheese are derived from the genus Penicillium. The most common are Penicillium Roqueforti and Penicillium Glaucum. Both were “discovered” by cheesemakers who aged cheese in damp, cool caves. These days, the cultures are often sold in the form of freeze-dried powders.