Description
Creamy Tomato Chicken is a delicious and comforting dish featuring tender chicken breasts cooked in a rich and flavorful cherry tomato and mascarpone sauce, enhanced with garlic, basil, and Italian herbs. Baked tomatoes and pan-fried chicken combine to create an irresistibly creamy and aromatic meal perfect for a family dinner or special occasion.
Ingredients
Scale
Chicken
- 2x 9oz (250g) Chicken Breasts, brought close to room temperature
- 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
- 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: In a large baking dish, combine halved cherry tomatoes with 3 cloves of finely diced garlic, 2 tbsp olive oil, and 1/4 tsp salt and black pepper. Bake in a preheated oven at 180°C (350°F) for 20-25 minutes until the tomatoes soften, release their juices, and become slightly wrinkly.
- Prepare Tomato Sauce: Scoop out about one-third of the roasted tomatoes and set aside for garnish. Pour the remaining tomatoes and their juices into a blender, add chicken stock and fresh basil, then blend until smooth.
- Prepare Chicken Breasts: Horizontally slice each chicken breast through the center to create 4 even-sized pieces. Season all sides with dried oregano, garlic powder, salt, and black pepper evenly.
- Pan-Fry Chicken: Heat 1 1/2 tbsp olive oil in a large pan over medium-high heat. Add the chicken pieces and fry each side for a few minutes until golden and just cooked through in the center. Remove chicken from the pan and set aside.
- Make the Creamy Tomato Sauce: Lower heat to medium. Add 2 tbsp tomato puree to the pan and fry for about a minute. Pour in the blended tomato sauce, then add mascarpone cheese. Stir continuously until the sauce is creamy and well combined. Stir in any resting chicken juices from the pan.
- Combine and Garnish: Add chicken back into the pan, baste it in the sauce thoroughly. Top with the reserved roasted tomatoes and extra fresh basil leaves for garnish. Serve immediately.
Notes
- Tomatoes: Cherry tomatoes are ideal because some can be set aside for garnish. Baby plum tomatoes work well as an alternative.
- Serving Suggestions: Serve with garlic bread and fresh salad leaves. The abundant sauce also pairs wonderfully with rice or potatoes to soak up the flavors.
- Calories: Nutritional info is calculated per serving based on the whole recipe divided by 4 and does not include sides.
Nutrition
- Serving Size: 1 chicken breast with sauce (approximately 300g)
- Calories: 370 kcal
- Sugar: 6g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 8g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 34g
- Cholesterol: 95mg
