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A serving of up to about 1/4 cup of blue cheese is low in lactose. This recipe contains about 3 1/2 tablespoons per serving, which stays within that amount, so it is likely fine for many people. If you prefer to always avoid blue cheese, please tap it and change its rating to Red.
Pat the chicken breasts dry and rub all over with 1 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp pepper. Heat a large skillet over medium-high heat until hot. Add the chicken and cook undisturbed for 6–7 minutes, until the underside is deep golden and releases easily from the pan.
Flip the chicken and reduce the heat to medium. Continue cooking for 6–8 minutes more, until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Transfer to a cutting board and let rest for 5 minutes, then dice into 1/2-inch pieces.
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