Creamy Gorgonzola Spinach Chicken Recipe

Placed under the skin, seared in a hot pan, then finished in the oven, this chicken turned out tender and full of flavor.

I loved the spinach and Gorgonzola filling adapted from The Great Meat Cookbook by Bruce Aidells. I liked it so much that I made a small batch for last night’s dinner using chicken instead of flank steak — it was fantastic.

We served the chicken with bell pepper and a simple green salad.

For dessert, the adults had strawberries sprinkled with sugar and a splash of red wine — a refreshing, nostalgic finish. I used to enjoy this combination often when I lived in Paris and also shared it with my nonna.

On a different note

A couple of nights ago, when I posted the flank steak version with spinach and Gorgonzola, I forgot to credit Mr. Bruce Aidells as the author of the book I adapted the filling from. I tend to write early in the morning and sometimes miss details.

Mr. Aidells kindly reached out. Not only was he gracious about the omission, but he also offered a couple of helpful tips on how to butterfly meat more effectively.

I’m still thrilled that my little blog caught the attention of an author and contributing editor of his caliber.

Now back to regular life — wishing everyone a great day.

Foodista’s Food Blog of the Day

I was honored to be chosen as Foodista’s Food Blog of the Day for my post on Chicken with Gorgonzola Spinach. The recipe was featured on the Foodista homepage for the day. Thank you to everyone for the support — I truly appreciate it.

Chicken with Gorgonzola Spinach

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Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Servings: 4

Author: Giangi Townsend

Enjoy a gourmet twist with this chicken stuffed with a Gorgonzola and spinach mixture — a simple way to lift an everyday dinner.

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Ingredients

• 8 pieces chicken thighs, skin on
• 1 tablespoon olive oil
• 1 shallot, finely chopped
• 1/4 pound spinach, stemmed and chopped
• 1/2 cup fresh bread crumbs
• 1/4 pound Gorgonzola

Instructions

• Preheat the oven to 375°F (190°C).
• In a large skillet over medium heat, add the olive oil and sauté the shallots until soft, about 2 minutes. Add the spinach and cook until just wilted, 2–3 minutes. Transfer to a colander to drain.
• When cool enough to handle, squeeze out excess moisture from the spinach and transfer it to a bowl. Stir in the bread crumbs and Gorgonzola. Season to taste with salt and pepper.
• Carefully separate the skin from the chicken meat, leaving the ends attached so the skin forms a pocket. Fill each pocket with the spinach and Gorgonzola mixture.
• Season the chicken with salt and pepper. In a large ovenproof skillet, sear the chicken over medium-high heat, starting skin-side down for 3–4 minutes, then turn once.
• Transfer the skillet to the preheated oven and cook for 20–30 minutes, until the chicken is cooked through and the skin is crisp.

Nutrition

Calories: 190 kcal |
Carbohydrates: 11 g |
Protein: 8 g |
Fat: 12 g

Giangi’s Kitchen provides estimated nutritional information; these figures are estimates and not calculated by a registered dietitian.

• Course: Dinners, Poultry
• Cuisine: American
• Season: Fall, Winter