What is Chicken Fontina? The Ultimate Guide to This Mouthwatering Italian-Inspired Dish

Hey foodies! Today I’m super excited to share with you everything you need to know about one of my absolute favorite dishes – Chicken Fontina. If you’ve never tried this amazing Italian-inspired meal you’re in for a real treat! I’ve been cooking this dish for years, and trust me once you try it, it’ll become a regular in your recipe rotation too.

What Exactly is Chicken Fontina?

Chicken Fontina is basically a delectable Italian-inspired dish that features tender chicken (usually breast or thighs) paired with creamy, nutty Fontina cheese. The dish typically involves either pan-fried or sautéed chicken that’s smothered in a rich Fontina cheese sauce. Many versions include mushrooms, garlic, and white wine to create a depth of flavor that’s simply irresistible.

What I love about this dish is how versatile it is – it works great as a comforting weeknight dinner but is also fancy enough to serve when you’re trying to impress guests at a dinner party. It’s kind of like the perfect all-rounder!

The Star of the Show: Fontina Cheese

The real magic of this dish comes from the Fontina cheese. If your wondering what makes this cheese so special, let me tell you!

Fontina is a semi-hard cow’s milk cheese that originally comes from the Aosta Valley in Italy. It has a distinctive flavor profile that’s:

• Nutty
• Creamy
• Slightly sweet
• A bit tangy at the finish

When Fontina melts, it becomes incredibly smooth and velvety, creating the perfect sauce consistency. This is why it works so well in Chicken Fontina – it creates this luxurious coating that pairs perfectly with the chicken.

True Italian Fontina is the gold standard, but there are various versions available. Just make sure you’re getting a good quality Fontina to really make your dish shine!

Popular Variations of Chicken Fontina

From my experience cooking and researching this dish I’ve found there are several popular ways to prepare Chicken Fontina

1. Traditional Chicken Fontina with Sauce

This is probably the most common version, where chicken breasts are sautéed and then covered in a creamy Fontina sauce. The sauce typically includes:

• Mushrooms (usually cremini or button)
• Garlic
• White wine
• Heavy cream
• Melted Fontina cheese

2. Breaded Chicken Fontina

Another popular variation involves coating chicken in breadcrumbs before frying it to create a crispy exterior. This version is similar to Chicken Parmesan but uses Fontina instead of Parmesan cheese. The Gourmet Grandpa’s recipe follows this approach but uses a mixture of gluten-free flour, egg, and coarse yellow cornmeal for the coating.

3. Stuffed Chicken Fontina

This is my personal favorite! In this version, chicken breasts are pounded thin, filled with a mixture containing Fontina cheese and other ingredients, then rolled up and baked. The Command Cooking recipe uses a delicious filling of:

• Cream cheese
• Shredded Fontina
• Crumbled bacon
• Green onions
• Fresh parsley
• Sun-dried tomatoes

The stuffed chicken is then coated in seasoned panko breadcrumbs and baked to perfection. Yum!

How to Make Classic Chicken Fontina

Alright, now let’s get down to business. Here’s how I make a traditional Chicken Fontina with that dreamy Fontina sauce:

Ingredients:

• 4 boneless, skinless chicken breasts
• Salt and pepper to taste
• 2 tablespoons olive oil or butter
• 8 oz cremini mushrooms, sliced
• 3 cloves garlic, minced
• 1/2 cup dry white wine
• 1 cup heavy cream
• 1 1/2 cups Fontina cheese, shredded
• Fresh parsley for garnish

Instructions:

1. Prepare the chicken: Pound the chicken breasts to an even thickness (about 1/2 inch). Season both sides with salt and pepper.

2. Cook the chicken: Heat olive oil or butter in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side until golden brown and cooked through (internal temperature of 165°F). Remove the chicken from the pan and set aside.

3. Make the sauce: In the same pan, add the sliced mushrooms and sauté until they release their moisture and begin to brown, about 5-7 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.

4. Build the flavors: Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer until reduced by half.

5. Create the creamy base: Lower the heat to medium-low and add the heavy cream. Let it simmer gently for about 3-4 minutes.

6. Add the cheese: Gradually add the shredded Fontina, stirring constantly until completely melted and the sauce is smooth and velvety.

7. Combine and serve: Return the chicken to the pan, spooning the sauce over the top. Allow it to simmer for another 2-3 minutes to let the flavors meld. Garnish with fresh parsley and serve immediately.

Stuffed Fontina Chicken Recipe

If you wanna try something a bit more fancy, the stuffed version is a real crowd-pleaser. Here’s my take on the stuffed Fontina chicken based on the Command Cooking recipe:

Ingredients:

• 4 boneless, skinless chicken breasts (about 6 oz each)
• 4 oz cream cheese, softened
• 1 cup Fontina cheese, shredded
• 5 strips bacon, cooked and crumbled
• 4 green onions, chopped
• 1/4 cup fresh Italian parsley, chopped
• 1/4 cup sun-dried tomatoes, drained and chopped
• Salt and pepper
• 1 large egg
• 1 1/2 cups panko breadcrumbs
• 1 teaspoon paprika
• 1 tablespoon olive oil

Instructions:

1. Preheat your oven to 375°F and line a baking pan with foil.

2. In a bowl, mix together the cream cheese, Fontina cheese, crumbled bacon, green onions, parsley, and sun-dried tomatoes. Season with salt and pepper.

3. Pound the chicken breasts to about 1/4-inch thickness. This makes them easier to roll.

4. Spread the cheese mixture evenly over each chicken breast, then roll them up from the short side. Secure with toothpicks.

5. In one shallow bowl, whisk the egg with some salt and pepper. In another bowl, mix the panko breadcrumbs with paprika.

6. Dip each chicken roll in the egg mixture, then coat in the breadcrumb mixture.

7. Place the chicken rolls seam-side down on the prepared baking pan. Drizzle with olive oil.

8. Bake for 30-35 minutes until the chicken is golden brown and cooked through (internal temperature of 165°F).

9. Let rest for 5 minutes before removing the toothpicks and serving.

The Gourmet Grandpa’s Crispy Chicken Fontina

If you’re in the mood for something with a bit more crunch, try this variation inspired by The Gourmet Grandpa’s recipe:

Ingredients:

• 4 boneless skinless chicken thighs
• 1/3 cup all-purpose flour (or gluten-free flour)
• 1 large egg
• 1/2 cup coarse yellow cornmeal
• 1 cup vegetable oil for frying
• 4 Roma tomatoes, sliced
• 4 oz Fontina cheese, sliced
• 1 cup marinara sauce
• Salt and pepper to taste
• Red pepper flakes (optional)

Instructions:

1. Preheat your oven to 425°F.

2. Place the chicken thighs between plastic wrap and pound to an even thickness (about 1/2 inch).

3. Set up your dredging station: flour in one dish, beaten egg in another, and cornmeal in a third.

4. Season the chicken with salt and pepper, then dredge each piece first in flour, then egg, then cornmeal.

5. Heat the oil in a large skillet over medium-high heat. Fry the chicken until golden brown and cooked through, about 5-7 minutes per side.

6. Transfer the fried chicken to a paper towel-lined rack to drain excess oil.

7. Place the chicken in a dry baking dish. Top each piece with tomato slices and Fontina cheese.

8. Spoon a couple tablespoons of marinara sauce over each piece.

9. Bake for about 12 minutes, until the cheese is melted and beginning to brown.

10. Serve with additional warmed marinara sauce.

Frequently Asked Questions About Chicken Fontina

I get tons of questions about Chicken Fontina from my readers, so I thought I’d address some of the most common ones:

Can I substitute another cheese for Fontina?

Absolutely! While Fontina gives this dish its distinctive flavor, you can substitute with:

• Gruyere (similar nutty flavor)
• Provolone (milder, creamier taste)
• Mozzarella (less flavorful but melts beautifully)

Just remember that each substitution will change the overall flavor profile of the dish.

What kind of mushrooms work best?

I personally prefer cremini mushrooms (baby bellas) for their meaty texture and earthy flavor. White button mushrooms are a good budget-friendly option. For more intense flavor, try shiitake or portobello mushrooms. You can even use a mixture!

Can I make Chicken Fontina ahead of time?

You can partially prepare it in advance. Cook the chicken and prepare the sauce separately, then store in the refrigerator. Combine just before serving. The sauce will thicken when chilled, so you might need to add a splash of milk or cream when reheating.

What wine pairs well with this dish?

A crisp, dry white wine complements Chicken Fontina perfectly. Try Pinot Grigio, Sauvignon Blanc, or a lightly oaked Chardonnay. The acidity in these wines helps cut through the richness of the cheese.

How can I make a healthier version?

To lighten up Chicken Fontina:

• Use skinless chicken breasts and trim excess fat
• Substitute olive oil for butter
• Use half-and-half or chicken broth thickened with cornstarch instead of heavy cream
• Reduce the amount of cheese
• Skip the breading or use whole-wheat breadcrumbs

What sides go well with Chicken Fontina?

Chicken Fontina pairs beautifully with:

• Roasted vegetables (asparagus, broccoli, Brussels sprouts)
• A light green salad with vinaigrette
• Pasta (especially linguine or fettuccine)
• Risotto
• Mashed potatoes
• Crusty bread to soak up that amazing sauce

Why I Love Chicken Fontina

I gotta say, there’s something special about this dish that keeps me coming back to it. The combination of tender chicken with that creamy, nutty Fontina sauce is just unbeatable. It’s one of those dishes that seems fancy but is actually pretty simple to make once you get the hang of it.

What I love most is how versatile it is. Depending on what I have on hand or who I’m cooking for, I can adjust the recipe in so many ways. Sometimes I’ll add different herbs or veggies to the sauce, or switch up the preparation method. It never gets boring!

Plus, it’s always a hit when I serve it to guests. There’s something about that golden, bubbling cheese that just makes people happy. The “oohs” and “aahs” when I bring it to the table are worth the effort every time.

Tips for Fontina Chicken Success

After making this dish countless times, I’ve picked up some tricks that might help you:

1. Temperature matters: Let the cream come to room temperature before adding the cheese to prevent the sauce from separating.

2. Grate your own cheese: Pre-shredded cheese often contains anti-caking agents that can affect how it melts. For the creamiest sauce, grate the Fontina yourself.

3. Don’t rush the mushrooms: If you’re using mushrooms, give them enough time to release their moisture and brown. This develops a deeper flavor in the sauce.

4. Rest the chicken: Let the cooked chicken rest for a few minutes before slicing to keep it juicy.

5. Watch the heat: Keep the sauce at a gentle simmer and never let it boil once the cheese is added, or it might separate.

6. Season in layers: Season at each step of the cooking process rather than just at the end for more developed flavor.

7. Use a meat thermometer: To ensure your chicken is perfectly cooked without drying out, use a meat thermometer to reach 165°F.

In Conclusion

Chicken Fontina is truly a wonderful dish that combines the best of Italian-inspired flavors. Whether you prefer the traditional version with a creamy Fontina sauce, the crispy breaded style, or the stuffed variation, there’s a Chicken Fontina recipe out there that will make your taste buds sing!

Have you tried making Chicken Fontina before? Do you have any special tricks or variations that you love? I’d love to hear about your experiences in the comments below!

Happy cooking!