Ingredients
Chicken and Seasoning
- 1¼ – 1½ lb chicken breasts (about 4 medium)
- 1¾ tsp Kosher salt (divided)
- ¼ tsp freshly ground black pepper
Compound Butter
- 4 Tbsp unsalted butter (room temperature)
- 2 garlic cloves (finely chopped)
- 1 Tbsp fresh rosemary (finely chopped)
- ½ tsp Kosher salt
Pan Sauce and Garnish
- 2 Tbsp extra virgin olive oil
- 1 large shallot (chopped, about 3-4 Tbsp)
- 2 cups grape or cherry tomatoes
- ¾ cup low-sodium chicken stock or dry white wine
- 4-5 oz baby spinach
- 3 Tbsp mascarpone cheese
- 1 lemon (zested and cut into wedges for serving)
- 2 Tbsp chopped fresh parsley (for serving)
Instructions
- Season the chicken. Season chicken breasts on both sides with ¾ teaspoon Kosher salt and ¼ teaspoon black pepper. Preheat the oven to 375°F (190°C) to get it ready for finishing the chicken.
- Make the compound butter. In a small mixing bowl, combine 4 tablespoons softened unsalted butter with ½ teaspoon Kosher salt, 2 finely chopped garlic cloves, and 1 tablespoon chopped fresh rosemary. Stir thoroughly until well mixed to create a flavorful garlic herb butter.
- Brown the chicken. Heat a large skillet over medium-high heat. Once hot, add 2 tablespoons of extra virgin olive oil and 3 tablespoons of the prepared garlic herb butter. Allow the butter to melt, then add the chicken breasts. Cook the chicken for approximately 5 minutes on the first side until golden brown and seared, then flip and cook for an additional 2 to 4 minutes on the other side. Remove the chicken from the pan and set aside on a plate.
- Prepare the sauce on stovetop. In the same skillet, add the chopped shallot and cherry tomatoes. Season with ½ teaspoon Kosher salt and stir well. Let it cook for 2 minutes to soften the shallots and tomatoes. Pour in ¾ cup of low-sodium chicken stock or dry white wine, using a spatula to scrape up the browned bits on the pan’s bottom. These add deep flavor to the sauce.
- Finish cooking the chicken in the oven. Return the chicken breasts along with any accumulated juices to the skillet, and transfer the entire skillet to the preheated oven. Bake for about 7 minutes, or until the internal temperature reaches 165°F (74°C), ensuring the chicken is thoroughly cooked yet juicy.
- Finish the sauce and serve. Remove the skillet from the oven and take out the chicken breasts once more. Stir into the pan the baby spinach, mascarpone cheese, the remaining 1 tablespoon of the compound butter, and the lemon zest. Stir well and taste; adjust seasoning if necessary. Return the chicken to the pan, tossing gently to coat it in the creamy tomato sauce. Serve immediately, garnished with chopped fresh parsley and lemon wedges for bright, fresh flavor.
Notes
- Using fresh rosemary and garlic in the compound butter adds an aromatic depth to the chicken.
- Low-sodium chicken stock helps control the saltiness in the dish; white wine can be a great substitute with an added acidity.
- Make sure the chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- Mascarpone cheese enriches the sauce, making it creamy without overpowering the fresh tomato taste.
- If you don’t have a skillet that can go in the oven, transfer chicken and sauce to an oven-safe dish before baking.
- Serve with crusty bread or pasta to complement the rich sauce, if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
