Description
Creamy Tomato Chicken is a delightful and comforting dish featuring tender chicken breasts cooked in a rich, smooth tomato and mascarpone sauce infused with fresh basil and roasted garlic. This recipe balances the sweetness of roasted cherry tomatoes with savory herbs and creamy cheese, perfect for a cozy dinner served with garlic bread, salad, or a side of rice or potatoes.
Ingredients
Scale
Chicken
- 2x 9oz (250g) Chicken Breasts, brought close to room temp
- 1/2 tsp Dried Oregano
- 1/2 tsp Garlic Powder
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 1 1/2 tbsp Olive Oil
Sauce
- 500g (1lb) Cherry Tomatoes, halved
- 2 tbsp Olive Oil
- 3 cloves Garlic, finely diced
- 1/4 tsp Salt
- 1/4 tsp Black Pepper, plus more to taste
- 1/2 small bunch Fresh Basil (15g / 0.5oz), plus extra leaves to garnish
- 60ml (1/4 cup) Chicken Stock
- 2 tbsp Tomato Puree (Tomato Paste)
- 100g (3.5oz) Mascarpone Cheese
Instructions
- Roast the Tomatoes: Preheat your oven to 180°C (350°F). In a large baking dish, combine the halved cherry tomatoes, finely diced garlic, olive oil, salt, and pepper. Bake for 20–25 minutes until the tomatoes are softened, wrinkly, and have released their juices.
- Prepare the Tomato Sauce: Remove one-third of the roasted tomatoes and set aside. Transfer the remaining tomatoes and juices into a blender. Add chicken stock and fresh basil, then blend until smooth to create the base of your sauce.
- Prepare the Chicken: Slice each chicken breast horizontally through the center to create four even-sized pieces. Season all over with dried oregano, garlic powder, salt, and black pepper.
- Sear the Chicken: Heat 1 1/2 tbsp olive oil in a large pan over medium-high heat. Fry the chicken pieces for a few minutes on each side until golden and just cooked through. Remove the chicken from the pan and set aside.
- Build the Sauce: Lower the heat to medium, then add the tomato puree to the pan. Fry for about a minute to release its flavors. Pour in the blended tomato sauce, add the mascarpone, and stir well until the sauce is creamy and well combined.
- Combine and Finish: Stir in any juices that collected from the resting chicken into the sauce. Return the chicken pieces to the pan and baste them in the sauce. Top with the reserved roasted tomatoes and fresh basil leaves for garnish. Serve hot.
Notes
- Tomatoes: Cherry tomatoes are ideal for this recipe as they roast beautifully and can be served on top. Baby plum tomatoes can be used as an alternative.
- Serving Suggestions: This dish pairs wonderfully with garlic bread and salad leaves. The generous sauce also makes it perfect to serve alongside rice or potatoes to soak up every bit.
- Calories: The nutritional information provided corresponds to the entire recipe divided into 4 servings, excluding any side dishes.
Nutrition
- Serving Size: 1 chicken breast with sauce (approx. 200g)
- Calories: 380 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 90 mg
