A creamy, tarragon-scented chicken at 268 calories. Mascarpone, white wine, and garlic make this one feel genuinely indulgent.
Chicken Mascarpone sounds like something you would save for a special occasion, but it is straightforward enough for any weeknight. Chicken breasts bake under a luxurious sauce of melted mascarpone, white wine, garlic, and tarragon that keeps the meat moist and delivers a result that tastes far richer than its 268 calories per serving suggest. At 5 WW Classic Points per serving, it is one of the most satisfying smart swaps in the kitchen.
Recipe Info
Serves: 4 | Prep Time: 10 minutes | Cook Time: 1 hour | Calories per serving: ~268
Nutrition per Serving (Estimated)
Protein: 28g | Fat: 13.5g | Carbohydrates: 2g | Fiber: 0g
WW Classic Points: Approximately 5 points per serving. Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 4 skinless chicken breast fillets
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 1 small onion, peeled and finely chopped
- 1 garlic clove, peeled and finely chopped
- 1/2 teaspoon dried tarragon, or 1.5 teaspoons fresh tarragon, finely chopped
- 3 tablespoons dry white wine
- 3 tablespoons mascarpone cheese
Instructions
- Preheat the oven. Heat the oven to 180C / 350F / Gas Mark 4.
- Arrange the chicken. Place the chicken breasts in a single layer in a glass baking dish.
- Saute the aromatics. Heat the butter and oil together in a frying pan over medium heat. Add the onion and saute until golden and soft, about 5 minutes. Add the garlic and tarragon and cook for 1 further minute until fragrant. Spoon the mixture evenly over the chicken breasts.
- Make the mascarpone sauce. Add the white wine to the warm frying pan and swirl to deglaze. Add the mascarpone cheese and stir over low heat for about 30 seconds until the cheese has melted and the sauce is smooth and combined. Spoon evenly over the chicken.
- Bake and serve. Cover the dish and bake for 1 hour until the chicken is cooked through and the sauce is bubbling. Serve immediately, spooning the pan sauce over each breast.
Serving Suggestions
- Serve over a small portion of whole-wheat linguine or tagliatelle to absorb the mascarpone sauce
- Pair with steamed asparagus or wilted spinach for a complete, elegant plate
- A side of roasted cherry tomatoes adds color and a welcome acidity
- Crusty whole-grain bread for sauce-mopping is always a good idea
- A simple green salad dressed with lemon and olive oil keeps the meal balanced
Tips and Variations
- Fresh tarragon has a more pronounced anise-like flavor than dried. If using fresh, double the quantity.
- Mascarpone is rich but used in a small quantity here, just 3 tablespoons spread across 4 servings, which is why the calorie count remains so manageable.
- For a lighter alternative, reduced-fat cream cheese can substitute for mascarpone with a slightly less luxurious but still very flavorful result.
- Thyme or basil can replace the tarragon if preferred, giving a different but equally pleasing herbal character.
- Do not skip the covered baking step, as it is what keeps the chicken juicy throughout the full hour of cooking time.
Why This Recipe Works
Mascarpone melts into white wine beautifully, creating a sauce that coats the chicken and keeps it moist throughout the bake without curdling or separating. The technique of building the sauce in the same pan used to saute the aromatics means all those caramelized onion and tarragon flavors are captured in the sauce rather than left behind. The result is a dish that tastes like a restaurant creation built on a handful of simple, accessible ingredients.
Storage and Reheating
Store cooled chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered dish in a 170C oven for 15 minutes, or warm on the stovetop over low heat. The mascarpone sauce reheats well without separating when kept at a gentle temperature.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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