Keto blue cheese chicken with walnut salad

Keto blue cheese chicken with walnut salad

Blue cheese, chicken and walnuts unite for a highly satisfying and filling weeknight keto dish. This delicate meal can be prepared and ready on the table in 40 minutes.

Keto blue cheese chicken with walnut salad

Blue cheese, chicken and walnuts unite for a highly satisfying and filling weeknight keto dish. This delicate meal can be prepared and ready on the table in 40 minutes.
USMetric
4 servingservings

Ingredients

Blue cheese chicken
  • 9 oz. 260 g leek, finely choppedleeks, finely chopped
  • 1½ lbs 650 g boneless chicken thighs
  • 2 oz. 55 g butter, for frying
  • 5 oz. 140 g blue cheese, preferably gorgonzola
  • 1¼ cups 300 ml sour cream or crème fraîche
  • ¼ cup 60 ml white wine
  • salt and pepper, to taste
Walnut salad
  • 6 oz. (3 cups) 170 g (700 ml) leafy greens
  • ½ cup 120 ml cherry tomatoes, in wedges
  • 2 tbsp 2 tbsp olive oil
  • 1 oz. (413 tbsp) 28 g (65 ml) walnuts
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Instructions

  1. Preheat the oven to 350°F (175°C).
  2. In a large frying pan, melt half of the butter and fry the leek for 5 minutes or until soft. Distribute in a baking dish.
  3. In the same pan, fry the chicken in the rest of the butter for 10–12 minutes until golden. Season with salt and pepper. Add the chicken on top of the leeks in the same baking dish.
  4. In a saucepan, combine sour cream and wine. Bring to a boil and let simmer for a few minutes over medium heat until the sauce thickens slightly. Grate or crumble the cheese and stir into the sauce. Let it melt while stirring continuously. Season with salt and pepper.
  5. Pour the sauce over the chicken and bake in the oven for 15 minutes or until the chicken is done. An inserted meat thermometer should read 161°F (72°C).
  6. Serve with mixed salad and tomatoes. Top with walnuts and drizzle with olive oil.

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8 comments

  1. 1 comment removed
  2. Jessica
    Keto blue cheese chicken with walnut salad was a real hit. Sauce very flavorful and the leek made a good base for the sauce. I used a mild blue cheese and chopped the leek. Added a sprinkle of heroes de Provence to the dish just before serving. I made the recipe for four. We are looking forward to enjoying the remaining two servings for a quick Sunday supper. The walnut salad with olive oil drizzle paired well with the dish. When I make it again, I will serve up the salad on a separate plate so we can enjoy an extra spoonful of sauce with any seeping into the salad on our dinner plates. For the wine, I used Pinot Grigio (Barefoot). Nice , slightly sweet finish to the sauce.
  3. Sue
    A favourite for me. Sauce is divine. Made exactly as the recipe.
  4. Laura
    This was really very good. I didn't have wine on hand so I subbed red wine vinegar, which may have changed the flavor some, but the chicken tasted excellent. This is a very filling and satisfying dish. I added some things I had on hand to the salad and used some homemade blue cheese dressing I had made up. This is definitely a repeat!!
    Reply: #5
  5. Crystal Pullen Team Diet Doctor

    This was really very good. I didn't have wine on hand so I subbed red wine vinegar, which may have changed the flavor some, but the chicken tasted excellent. This is a very filling and satisfying dish. I added some things I had on hand to the salad and used some homemade blue cheese dressing I had made up. This is definitely a repeat!!

    Wonderful! I am so glad you enjoyed this one!

  6. Laura
    What do you use instead of wine please?
    Replies: #7, #8
  7. Kristin Parker Team Diet Doctor

    What do you use instead of wine please?

    You could try chicken broth in place of the wine.

  8. G
    For 1/4 c of wine, substitute 1 Tablespoon vinegar plus a little water or broth. White wine vinegar or sherry vinegar would be best. ACV has a distinct flavor that would also go well with this recipe. Red wine vinegar would be fine, but balsamic vinegar is very dark and sweet and would change the flavors more. Taste sauce before putting in the oven and adjust with more vinegar or salt as need. Vinegar flavor will mellow during baking.
    Reply: #9
  9. Charlotte Zwart Team Diet Doctor

    For 1/4 c of wine, substitute 1 Tablespoon vinegar plus a little water or broth. White wine vinegar or sherry vinegar would be best. ACV has a distinct flavor that would also go well with this recipe. Red wine vinegar would be fine, but balsamic vinegar is very dark and sweet and would change the flavors more. Taste sauce before putting in the oven and adjust with more vinegar or salt as need. Vinegar flavor will mellow during baking.

    Thank you for sharing this substitution possibility!

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