Chicken with Mascarpone Capers Lemon
Elevate dinner with this elegant yet approachable Chicken with Mascarpone, Capers, and Lemon recipe. Tender, golden-seared chicken breasts are bathed in a luscious creamy sauce made from mascarpone cheese, brightened with freshly squeezed lemon juice, fragrant zest, and the savory tang of capers. A perfect balance of creamy, zesty, and briny flavors makes this dish a crowd-pleaser, all in just 45 minutes from start to finish. The addition of garlic, olive oil, and chicken broth enhances the rich depth of the sauce, while a sprinkle of fresh parsley delivers a vibrant finishing touch. Serve this one-pan wonder over pasta, mashed potatoes, or with crusty bread to soak up every last bit of the velvety sauce. Ideal for weeknight meals or special occasions, this recipe combines restaurant-worthy flavors with the ease of home cooking.
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Recipe Information
Ingredients
- 4 pieces Boneless, skinless chicken breasts
- 1 cup Mascarpone cheese
- 2 tablespoons Capers (drained, rinsed)
- 3 tablespoons Lemon juice (freshly squeezed)
- 1 lemon Zest of lemon
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 cup Chicken broth
- 3 cloves Garlic cloves (minced)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 2 tablespoons Fresh parsley (chopped, for garnish)
Instructions
Place the chicken breasts between two sheets of plastic wrap and pound them gently with a meat mallet or rolling pin until about 1/2 inch thick.
Season both sides of the chicken breasts with salt and pepper.
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.
Sear the chicken breasts for about 3-4 minutes per side, until golden brown. Remove from the skillet and set aside.
In the same skillet, add the remaining olive oil and butter. Lower the heat to medium and sauté the minced garlic for about 1 minute until fragrant, being careful not to burn it.
Deglaze the pan by adding the chicken broth, scraping up any browned bits from the bottom of the skillet.
Stir in the mascarpone cheese and lemon juice, whisking until smooth and creamy.
Add the capers and lemon zest to the sauce, stirring to combine.
Return the chicken breasts to the skillet, spooning the sauce over them.
Reduce the heat to low and let the chicken simmer in the sauce for about 10-12 minutes, or until fully cooked (internal temperature should reach 165°F/74°C).
Garnish with freshly chopped parsley before serving and enjoy!
Nutrition Facts
Calories |
669 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 23.1 g | 115% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 791 mg | 34% | |
| Total Carbohydrate | 4.9 g | 2% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 2.6 g | ||
| Protein | 59.4 g | 119% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 126 mg | 10% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 609 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
