Pan Fried Chicken with Mascarpone
Indulge in the creamy decadence of Pan Fried Chicken with Mascarpone, a quick and elegant dish perfect for any dinner table. This recipe transforms juicy, golden-brown chicken breasts into a restaurant-quality meal by smothering them in a rich sauce made with mascarpone cheese, garlic, chicken broth, and a splash of lemon juice for a subtle tang. With its velvety texture elevated by hints of fresh parsley, this dish comes together in just 40 minutes, making it ideal for both weekday dinners and special occasions. Serve it with crusty bread, pasta, or a side of roasted vegetables to soak up every last drop of the luxurious sauce. Perfect for lovers of creamy, comforting meals, this one-pan recipe is guaranteed to impress!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces Boneless skinless chicken breasts
- 1 cup Mascarpone cheese
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 3 pieces Garlic cloves
- 0.75 cup Chicken broth
- 2 tablespoons Lemon juice
- 2 tablespoons Fresh parsley
- 0.25 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 cup Heavy cream
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Dredge each chicken breast in the all-purpose flour, shaking off any excess.
In a large skillet, heat the olive oil and butter over medium heat until the butter is melted and bubbling.
Add the chicken breasts to the skillet and cook for 4-5 minutes per side, or until golden brown. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, reduce the heat to medium-low and add minced garlic. Sauté for 1-2 minutes until fragrant, being careful not to burn it.
Pour in the chicken broth and lemon juice, scraping the bottom of the skillet to deglaze and incorporate any browned bits.
Add the mascarpone cheese and stir until it has melted into the sauce. Gradually add the heavy cream, stirring to combine.
Let the sauce simmer for 2-3 minutes until slightly thickened. Return the chicken breasts to the skillet, spooning some sauce over the top.
Cover and cook for another 7-8 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
Sprinkle with freshly chopped parsley and serve immediately, spooning extra sauce over the chicken.
Nutrition Facts
Calories |
2986 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 199.4 g | 256% | |
| Saturated Fat | 104.7 g | 524% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 1061 mg | 354% | |
| Sodium | 3499 mg | 152% | |
| Total Carbohydrate | 38.4 g | 14% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 1.5 g | ||
| Protein | 232.9 g | 466% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 477 mg | 37% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2288 mg | 49% | |
*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.
