Tomato mascarpone chicken

A closer look

Why this combination works

Mascarpone turns smooth passata into a gentle, creamy tomato sauce. It softens the sharpness without hiding the tomato flavour, making this a useful choice for a milder dinner. Basil and oregano keep the sauce fragrant.

What you need for tomato mascarpone chicken

Here are the ingredients at a glance, followed by what each one brings to the dish. Exact quantities are in the recipe card below.

The chicken and seasoning

• Chicken breast. Boneless, skinless breast gives you tender slices and a mild flavour that lets the sauce stand out. Flatten to an even thickness so the thinner end does not dry out before the centre cooks.
• Olive oil. A little oil helps the chicken brown evenly and keeps it from sticking. Those browned bits left in the pan add savoury flavour when the sauce liquid goes in.
• Salt. Salt seasons the meat itself, rather than just the sauce. Start with the measured amount and taste the finished sauce before adding more, especially when using salty cheese or bottled sauces.
• Black pepper. Black pepper gives the chicken a gentle background warmth. Freshly ground pepper has a more pronounced aroma, but ready-ground pepper also works.

The sauce and finishing touches

• Garlic. Fresh garlic supplies a savoury aroma that spreads through the sauce. Chop or grate it as directed and cook it briefly; dark brown garlic can taste bitter.
• Passata. Passata gives you a smooth tomato base without large pieces. Simmering concentrates its flavour; add the measured liquid so it has time to cook without catching on the pan.
• Water. Water gives the sauce enough liquid to simmer and combine without adding extra salt. Use the measured amount first, then add a small splash if the sauce reduces too far.
• Mascarpone. Mascarpone gives the tomato sauce a mild, creamy richness and softens its sharp edge. Stir it in over gentle heat until fully blended.
• Dried oregano. Dried oregano gives the tomato sauce a warm, herbal backbone. It benefits from time in the simmering liquid, which softens the flakes and spreads their flavour.
• Basil. Basil supplies a sweet, fragrant freshness. Tear it just before adding and finish the dish with it so prolonged cooking does not dull its aroma.

How to make tomato mascarpone chicken

1. Prepare the chicken

Pat the chicken dry. Place each breast between sheets of baking parchment and gently flatten to an even 1.5 cm thickness. Season with the salt and pepper.

2. Sear until golden

Heat the oil in a wide frying pan over medium-high heat. Sear the chicken for 3 minutes on each side until golden, in two batches if needed. Transfer to a clean plate; it will finish cooking in the sauce.

3. Build the sauce

Stir garlic for 30 seconds. Add passata, water and oregano and simmer for 6 minutes. Turn the heat low and stir in mascarpone until the sauce is smooth.

4. Finish gently

Return the chicken and its resting juices to the sauce. Simmer gently for 3-5 minutes, turning once, until the thickest part of every breast reaches 75°C and stays there for 30 seconds. If necessary, cook a little longer, adding a splash of water if the sauce thickens too much.

Finish with the basil. Rest for 3 minutes off the heat, then serve with penne and green beans.