Main Course Recipes

Chicken Steak with Blue Cheese Sauce

4 servings

Want to serve up a restaurant-quality meal without breaking the bank or spending hours in the kitchen? My Chicken Steak with Blue Cheese Sauce is your perfect answer! In this recipe, I will guide you through preparing tender chicken breasts by pan-searing them to a beautiful golden brown and then finishing in the oven for maximum juiciness. The absolute star of this dish is the rich, decadent blue cheese sauce, expertly crafted using whole milk, heavy cream, crumbled blue cheese, mozzarella, and freshly grated garlic. By ensuring you let the meat rest before serving and always checking your temperatures with a food thermometer, you will achieve a flawless dinner. Follow my precise preparation steps and plating tips for a dish that looks as incredible as it tastes! Read More

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Tom the ChefPublished: 8.13.2026

Main Course Recipes

Gluten-freeLow-carb

45 min.

60 min.

1/5

806 calories Per Serving (of 4) Read More

Before You Start

Let’s talk about important parts of the recipe before you start…

Jump to Recipe

Welcome to my Chicken Steak with Blue Cheese Sauce Recipe

I am so thrilled to bring you my Chicken Steak with Blue Cheese Sauce today. If you want to serve up a restaurant-quality meal without spending hours in the kitchen, this is it! I have designed this recipe to highlight the incredible flavor of chicken breasts when they are treated to a proper pan-searing before finishing in the oven. I will show you exactly how to build an unforgettable blue cheese sauce from scratch using whole milk, heavy cream, and melty mozzarella. I will also share my crucial techniques, like making sure you let the meat rest and always verifying the internal temperature with your food thermometer. Let’s head to the kitchen and start cooking!

Properly Marinating the Chicken Breasts for Chicken Steak with Blue Cheese Sauce

When starting my Chicken Steak with Blue Cheese Sauce, the preparation of the chicken breasts is absolutely critical. First and foremost, it is important that you do not pound the meat. You will place four skinless and boneless breasts on a plate and evenly divide the juice from a large lemon, extra virgin olive oil, and freshly grated garlic across both sides. You need to generously salt and pepper the meat—be especially very generous with the salt, as it will help develop the right flavor. I recommend briefly spreading all the ingredients with a silicone brush for even better distribution, then covering with plastic wrap to marinate at room temperature for about 30 minutes.

Creating the Base for the Blue Cheese Sauce

The blue cheese sauce is what brings this entire dish together. To start the sauce base for the Chicken Steak with Blue Cheese Sauce, you need to place one cup of whole milk and one-half cup of heavy cream into a medium saucepan or small pot. You will bring this dairy mixture to a simmer on medium-high heat. It is very important to use occasional stirring during this phase so that the whole milk and heavy cream heat evenly without scorching the bottom of your pan.

Melting and Finishing the Blue Cheese Sauce

Once your sauce base is simmering, we move on to the finishing phase of the blue cheese sauce. Lower the heat to medium and add three-quarters of a cup of crumbled blue cheese, one-half cup of shredded mozzarella, one clove of peeled and grated garlic, and a pinch of freshly ground salt and pepper. You must cook this with constant stirring until the cheese completely melts and the sauce thickens, which takes about two to three minutes. Once thickened, remove it from the stove and taste it; you can add more salt and pepper if needed.

Mastering the Pan-Searing and Finishing in the Oven

For the perfect cook on your chicken breasts, I love using a combination of pan-searing and finishing in the oven. Set your oven to preheat at 350 degrees. Preheat an oven-safe fry pan on high heat with frying oil, and briefly sear the chicken until golden brown and a crust forms, which takes about one to two minutes on each side. Next, pour the liquid from the marinade over the meat and add two slices of butter onto each breast. Place the pan into your preheated oven until the meat is fully cooked, taking about seven to nine minutes. Remember to turn the meat halfway through and pour the pan juices over it!

Letting the Meat Rest and Plating the Chicken Steak with Blue Cheese Sauce

Patience is key for the final step of my Chicken Steak with Blue Cheese Sauce. You must let the meat rest on a cutting board for about two minutes before serving. To ensure food safety, always check with a food thermometer to make sure you have reached the minimum recommended safe serving temperature of 165 degrees for poultry. While the meat rests, you can plate your potatoes—optionally, as a modification not in the base instructions but suggested in the recipe tools, you can do this by piping from a pastry bag—followed by plating the sauce. When the chicken has rested, cut each breast into four to five pieces, place on the plate, and serve!

Chicken Steak with Blue Cheese Sauce

4 servingsTom the ChefPublished: 8.13.2026 ☆☆☆☆☆0x(write a review)👁448x

45 min.

60 min.

1/5

🖨Print

Ingredients:

Click any ingredient to learn more

Chicken steaks

4 PIECES (about 1 ½ - 2 LB) of chicken breasts - skinless and boneless (or thighs)

Juice from 1 large lemon

2 TBSP of Extra Virgin Olive Oil - adjust if needed

4 cloves of garlic - peeled and grated - adjust if needed

Salt - ideally freshly ground

Pepper - ideally freshly ground

For searing with finishing in the oven only

2 TBSP of frying oil - adjust if needed

½ stick (2 OZ) of butter - sliced to about 8 slices

Blue cheese sauce

1 cup of whole milk

½ cup of heavy cream

¾ cup of crumbled blue cheese

½ cup of shredded mozzarella

1 clove of garlic - peeled and grated

Pinch of ground pepper - ideally freshly ground

Pinch of salt

Tools:

Click any tool to learn more

Measuring Spoons & Measuring Cups

Chef's Knife & Cutting Board

Plate

Optionally: Lemon Squeezer

Small Hand Grater or Garlic Press (for garlic)

Silicone Brush

Plastic Wrap

Grill or Fry Pan or Sauté Pan – oven-safe

Grill Turner or Regular Turner

Cooking Spoon (for preparing on the pan) or Brush (for spreading marinade during grilling)

Food Thermometer

Medium Sauce Pan or Small Pot (about 4 QT)

Wooden Spoon or High-Temperature Silicone Spatula

Whisk

Optionally: Pastry Bag with or Without Pastry Tips

Nutrition per 1 Serving:(recipe split into 4 servings)

Estimated

Calories 806 Protein 49.3 g Fat 64.1 g Saturated fat 27.8 g Carbohydrate 7.4 g Sugars 4.6 g Fiber 0.1 g Sodium 620 mg Cholesterol 212 mg

Gluten-freeLow-carb

Estimated. Worked out from the ingredients above using the United States Department of Agriculture’s FoodData Central reference data. An estimate, not a measurement — brands, sizes and how much of a marinade actually ends up on the plate all move it.

Directions:

1.Chicken Preparation:

Let’s start preparing the Chicken Steak with Blue Cheese Sauce.

Do not pound the meat.

1.1.

Place 4 chicken breasts on the plate.

1.2.

Pour and sprinkle these ingredients on both sides of each breast (each breast side should have about 1/8 of the ingredients shown; adjust if needed):

1.2.1.

Squeeze lemon.

1.2.2.

Pour Extra Virgin Olive Oil.

1.2.3.

Grate garlic directly on the chicken breast and spread it with your fingers or a silicone brush.

1.2.4.

Generously salt and pepper (be especially very generous with salt - it will help develop the right flavor).

1.3.

Briefly spread all the ingredients for even better distribution on the meat using a silicone brush.

1.4.

Cover with plastic wrap and marinate at room temperature for about 30 minutes.

2.Blue Cheese Sauce:

2.1.

Sauce base:

2.1.1.

Place into a medium saucepan:

1 cup of whole milk

½ cup of heavy cream

Bring to a simmer on medium-high heat with occasional stirring.

2.2.

Finishing phase:

2.2.1.

Lower the heat to medium and add:

¾ cup of blue cheese

½ cup of mozzarella

1 clove of garlic - peeled and grated

Pinch of ground pepper

Pinch of salt

Cook with constant stirring until the cheese melts and the sauce thickens (about 2 - 3 minutes).

2.2.2.

Remove from the stove and taste; add salt and pepper if needed.

3.Pan Sear with Finishing in the Oven or Grill:

3.1.

Pan sear with finishing in the oven:

3.1.1.

Set oven to preheat at 350°F.

3.1.2.

Preheat the fry pan on high heat with 2 TBSP of frying oil.

3.1.3.

Briefly sear the chicken until golden brown and a crust forms (about 1 - 2 minutes on each side).

3.1.4.

Pour the liquid from the marinade over and add 2 slices of butter on each breast.

3.1.5.

Place it into a preheated oven until the chicken meat is fully cooked (about 7 - 9 minutes). *

3.1.6.

In the middle of finishing in the oven, turn the meat and pour the juices from the pan over.

3.2.

Grill:

3.2.1.

Preheat grill to 350°F.

3.2.2.

Grill from both sides evenly (preferably with a closed lid) until a nice sear is reached and the chicken meat is fully cooked (about 4- 5 minutes from each side). *

3.2.3.

Watch your grill. If the meat starts to burn, lower the heat. Optionally, you can grill only with indirect heat (the fire is not directly under the meat, but on the side and the lid is closed).