Juicy pan-seared chicken breasts finished in a creamy mascarpone and sun-dried tomato sauce. The sauce is silky and tangy, with a sweet tomato bite and bright basil notes. Each piece keeps a golden crust and a tender, moist center for satisfying texture contrast. Serve hot with buttered pasta, crusty bread, or a simple green salad for an easy dinner.
Ingredients
- 4 boneless, skinless chicken breasts (about 6–8 oz each)
- Salt and freshly ground black pepper (to taste)
- 1 tsp smoked paprika
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 3 cloves garlic, thinly sliced
- 1 small shallot, finely chopped
- 1/2 cup sun-dried tomatoes packed in oil, drained and roughly chopped
- 1/3 cup dry white wine or low-sodium chicken broth
- 3/4 cup low-sodium chicken broth
- 4 oz mascarpone cheese (about 1/2 cup), room temperature
- 1 tsp lemon zest
- Pinch of red pepper flakes (optional)
- 1/4 cup fresh basil leaves, torn
- Cooked pasta or crusty bread, for serving
Instructions
- Pat the chicken dry and season both sides with salt, pepper, and smoked paprika.
- Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat until shimmering.
- Add chicken and sear 4–5 minutes per side, until golden and cooked through (internal temp 165°F). Transfer to a plate and tent with foil.
- Reduce heat to medium, add remaining 1 tbsp butter, then sauté shallot and garlic until softened and fragrant, about 1–2 minutes.
- Stir in chopped sun-dried tomatoes and cook 1 minute, then pour in white wine or 1/3 cup broth to deglaze the pan, scraping up browned bits.
- Add the remaining chicken broth and simmer gently for 3–4 minutes to slightly reduce.
- Lower heat and whisk in mascarpone a spoonful at a time until fully incorporated and smooth; if the sauce seems too thick, thin with a splash of broth.
- Return chicken to the skillet, spoon sauce over each breast, and simmer 1–2 minutes to rewarm and meld flavors.
- Finish with lemon zest, torn basil, and a pinch of red pepper flakes; adjust seasoning with salt and pepper.
- Serve the chicken with plenty of sauce over pasta or alongside crusty bread and a green salad.
Tips or Variations
- For more depth, use sun-dried tomatoes packed in oil; reserve a tablespoon of the oil for cooking.
- Swap mascarpone for equal parts cream cheese and heavy cream if unavailable; boneless thighs work well too.