Bobby Flay's Chicken With Roquefort Recipe (2024)

I'm sorry, but enough of the sweet with savory trend -- the sweetness is too much and steals any pleasure from the savory. I am so tired of getting sweet main-courses at banquets and digging through menus at 'trendy' places looking for something sans syrup. Blue cheese sauce on chicken is amazing in and of itself. Equal amounts of blue cheese and sour cream, plus a little olive oil and salt, stirred in a pan until well mixed and thickened can top chicken and any green veggie.

I only had boneless skinless chicken breast, so I put the blue cheese butter on top and used bacon in place of chicken skin with toothpicks to hold it on one side and then pretty much followed the recipe and man oh man was it spectacular! Flavor and juiciness of the chicken was outstanding...

The first time through this does take some time. But if you make some extra Roquefort Butter (roll in tubes & freeze) and gastrique (refrigerate) you can prepare this quickly. Great flavor combinations typical of Flay. Adjust it to your preferences. Use premium quality ingredients or flavor will suffer. I doubled the cheese and still the recipe cost just $3 per portion. A bargain!

You absolutely need to check the chicken's temperature and cannot depend on the time estimate given. For one thing, although recipes rarely if ever mention it, they are intended to be used with chicken (or other meat) that has been allowed to reach room temperature before you begin to cooking. If you use something right out of the refrigerator, it will take considerably longer.

The recipe is called "Bobby Flay's Lemon Potatoes," also posted by Jeff Gordinier.

I don't understand why if you don't like something in a recipe (honey, in this case) you don't just skip over the recipe or change it to your tastes. Obviously, others like the combination so why pick at something you are not going to make or even taste. Your critique would make more sense if you made the recipe without the ingredients you oppose and noted how you changed it to your taste or even how you made it and it didn't agree with you because it was too sweet etc.

Hey! Do we know what Bobby's got on the side there? Mashed with......?

I made with bone-in chicken breast so I added 10 minutes to the oven time and it turned out perfectly.

I short cut this because I didn’t have the right kind of chicken. I just had boneless, skinless, chicken tenders so I pan fried them until not quite done, then dabbed on the cheese/butter mix, put them on a bed of rosemary sprigs and put them under the broiler until the cheese/butter was melted and bubbly. Topped with the gastrique, they were delicious. It’s the combined flavors of roquefort, sherry vinegar and honey that makes the recipe.

The best bone-in chicken breast recipe I've ever tried. The honey-vinegar sauce is absolutely wonderful with the blue cheese stuffing. Yum.

I agree with Mark, sweet syrupy additions add nothing to savory dishes, especially troubling in current health issues of obesity.

The trick with the gastrique is portion, maybe only a teaspoon or so per serving. Delicious layering of flavors.

There's a lot about this dish that reminds me of another favorite where the mixture tucked under the skin is herbed goat cheese mixed with melted butter/evoo, minced shallots, and rosemary. It's baked at about 400 for 25-30 minutes until the skin is nicely browned and crisp. I'm going to use the technique for that with the Roquefort from this recipe on skin-on bone-in chcken thighs and finish it off with a balsamic drizzle. Can taste it already.

Delicious combination of flavors, as others have remarked—however, we used 3x the amount of Roquefort. We used a whole (about 1/4 lb) Roquefort wedge from the grocery store (which, once crumbled, was approximately 3/4 cup). The recipe turned out perfectly and, in our opinions, it needed that much of the blue cheese flavor. I don't think we would've tasted the Roquefort much had we only used 1/4 cup. Next time, I might even reduce the butter to 6 Tbs instead 0f 8 Tbs/a whole stick.

Use bacon and wrap the chicken for skinless chix. Follow recipe

So delicious! Have cooked this many times. If you follow the recipe and use small, skin on, bone in chicken breasts the result is incredible. The giant pumped up chicken breasts do not yield the same result.

Used a very fine AOC Roquefort and found the flavour was lost in the cooking. Liked the gastrique. There was a lot of butter. Had high hopes but not enthused.

Was good. Used bone-in breasts so had to cook longer.

This was good, will make again.

Incredibly easy and works fine with boneless skinless from costco for a great weekday meal. Not just good.

This was wonderful, moist, delicious chicken that did not overcook. I liked the many layers of flavors.

I butterflied 2 large chx breast and stuffed with the blue cheese butter. Wrapped them with bacon (this was a great tip- thanks!!!) and baked at 375 for 30 min. I tried to make the honey sauce but it got too thick...so instead I drizzled with Mike's Hot Honey and Balsamic Glaze.... was so yummy!!!!!

Followed recipe as written except that I made a half recipe. It was great. The chicken was moist, tender and flavorful. The skin was crispy. Paired great with a simple green salad and a baked potato. Worried about sweetness? It's only as sweet as the amount of gastrique you add. Worried about all the butter? Yes, the chicken cooks in it, but you can leave much of it in the pan if you prefer. Prep is quick and easy, especially if you take the butter and cheese out ahead of time to soften.

We absolutely loved this chicken, but I did make some adjustments based on comments. I used the full recipe, but with only two chicken breasts, and used all of the Roquefort mix between the two instead of over four. Also had to cook the chicken a bit longer than called for, about 7 more minutes in the oven before the broiler, using a thermometer. Used the lightest drizzle of gastrique which was perfect, but ended up with a giant bowl of it leftover. Weighed all ingredients, local meat, PERFECT.

This had incredible flavor and was easy to make. I’m not a fan of sweet sauces or glazes but the gastrique combined with the browned savory cheese and rosemary made this the best chicken breast I’ve ever had. Olive oil mashed potatoes and sautéed kale as sides.

Just cooked this at Sam's suggestion. Bobby Flay is a master of taste combinations. The butter and blue cheese, the honey and vinegar--all very good and fun to cook. I used chicken thighs, bone-in to get the skin, and it turned out just fine. Added about 10 minutes to oven time. Love the reader's suggestion to prepare blue cheese butter and gastrique ahead of time. Served with the lemon potatoes.

I agree with many of the other comments; more Roquefort is needed. We found a ratio of about 1:1 creates the best “paste”. Then trimming the chicken breast so it’s a more uniform thickness helped in getting it cooked properly; where about an inch thick required 8 minutes of bake time. Be careful too not too over cook it... recall it’s still going to spend time under the broiler. Finally for that final blistering, yes use the remaining butter-Roquefort “paste” but add some Roquefort crumbles.

There's a lot about this dish that reminds me of another favorite where the mixture tucked under the skin is herbed goat cheese mixed with melted butter/evoo, minced shallots, and rosemary. It's baked at about 400 for 25-30 minutes until the skin is nicely browned and crisp. I'm going to use the technique for that with the Roquefort from this recipe on skin-on bone-in chcken thighs and finish it off with a balsamic drizzle. Can taste it already.

I used chicken on the bone. Great taste but cheese was completely burned up ans smoked my entire house. What am I doing wrong. Temperature, pots and timing were precisely as described. A little extra oven time for bone in chicken.

Unable to find sherry vinegar in the local supermarket, I substituted balsamico de Modena and otherwise proceeded as written (and made the lemon potatoes, too - we loved it all!