Chicken With Polenta Recipes

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Chicken with polenta recipes is the ideal dish if you’re bored of the regular recipes. Test out new combinations and give your dinner guests an unexpected culinary experience.

Chicken is tasty food, with or without polenta. But it’s not all that appealing on a cold winter’s day, right? You aren’t alone if you think chicken and polenta might be a strange combination. However, if you want to gain the key to an interesting dinner, this is one recipe you should try (and it could please any picky eater).

Related Post: Easy Chicken With Broccoli

Chicken and polenta with broccoli

Do you know what makes chicken and polenta with broccoli such a simple meal to make? We’re taking some serious help from the store today for a meal that you get to pile together in a bowl and devour in no time (literally, like 15 minutes). I know it looks fancy but that’s what happens when you are a professional trickster like I am. 

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Do food labels confuse you? Cut through the clutter with these easy, practical ingredients you can put to use right away!

See that juicy chicken? The cooked to perfection broccoli? The seasoned savory polenta? Would you believe me if I told you this took–oh–about 15 minutes to make? No lie! It did! When your family asks what’s for dinner and you rattle this off they’ll look at you and and “po-what?”

Polenta–AKA fancy grits.

AKA Italian cornmeal.

we buy it in a roll at the store and heat it.

AKA we wear our cheater pants. 

You can find polenta in the pasta section of your grocery store in a roll like breakfast sausage or you can work harder and cook your own from scratch, but let’s not. It’s so simple to use–all you do is open it, plop it in a saucepan with some chicken broth and parmesan cheese, and break it up. Simmer it for about 6 or 7 minutes till it’s smooth. Ouch, that was painful.

You will use some steam-in-the-bag broccoli for extra help and sauté some thin chicken breasts for the all-in-one dinner of a lifetime. Chicken and polenta with broccoli is a great dish to serve to dinner guests, too. Plus it’s gluten-free and Weight Watchers friendly! Yo ho ho.

Chicken and broccoli with polenta is truly FAST to make and only looks fancy thanks to some serious grocery store shortcuts.
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Chicken and polenta with broccoli

This simple 15-minute chicken and polenta with broccoli looks fancy but can’t be easier to make (and you squeeze in those veggies too!) 

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4

INGREDIENTS  1x2x3x

  • 2 large boneless skinless chicken breasts were sliced half through their thickness to make 4 thinner portions
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon salt and 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 18- ounce roll of pre-made polenta
  • 3/4 cup chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes optional
  • 1/3 cup grated parmesan cheese
  • 1 bag steamable broccoli florets

INSTRUCTIONS 

  • Start by cooking the chicken:
  • Mix the Italian seasoning, salt, pepper, and garlic powder and sprinkle evenly over both sides of the chicken.
  • Heat a nonstick skillet over medium-high heat and add the butter and oil. When the butter has melted and the skillet is hot, add the chicken and sauté until golden brown–about 5-6 minutes per side. Transfer to a plate and cover with foil.
  • Add the polenta to a medium saucepan, breaking it up with your fingers as you add it. It’s okay if there are lumps, they will cook out.
  • Add the chicken broth, salt, and red pepper flakes if you are using them, and stir well.
  • Bring to a simmer and mash out any lumps, stirring often until the polenta is smooth–about 6 minutes or so. Add the cheese and stir to combine. Turn off the heat and set it aside.
  • Steam the broccoli according to the package directions, and drain.
  • Serve by laying 1/2 cup of polenta on a plate, add broccoli, and top with sliced chicken. Serve warm.

NUTRITION

Calories: 760kcal

Saucy Chicken and Sausage over Creamy Parmesan Polenta

Saucy Chicken and Sausage over Creamy Parmesan Polenta – a true comfort meal if there ever was one. Delicious chicken and sausage in a spicy tomato sauce served over creamy and cheesy polenta.

I want to first focus on this yummy saucy chicken and sausage stew that I whipped up today. There’s nothing that goes better with polenta than meat in some tomato sauce. To me, this is the kind of comfort food that I grew up with.

In this recipe, I just used some pork sausages, some chicken, onion, and garlic. Pretty basic, but has lots of flavors. I promise you this dish will make you into a polenta fan if you aren’t already one!

Let’s talk about polenta now, my friends. Polenta is probably known more as an Italian dish that has become extremely popular in North America over the past few years, though Polenta is popular in most of Europe and has been for a very long time. I grew up eating Polenta, it was a staple in our house.

What Is Polenta?

Polenta is usually made with water and cornmeal. It’s very simple to make a basic Polenta. In Romanian cuisine, “mamaliga” is enjoyed as a bread or mashed potato substitute most of the time.

Italians on the other hand make it a bit differently, instead of water they cook it with milk or cream and they add Parmesan to it. I’m making a basic Polenta today with a bit of butter and Parmesan cheese, to introduce any of you, cornmeal newbies, to the world of this classic peasant food!

Ingredients

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

CREAMY CHICKEN AND SAUSAGE

  • Chicken breasts – You can use chicken thighs if you prefer. I like to use skinless and boneless chicken for this recipe.
  • Sausage – I used 2 Italian sausage links today, feel free to swap these out for hot sausage if you’d like.
  • Salt & pepper – Season to taste.
  • Olive oil – Other types of oil such as avocado, coconut, sunflower, or safflower will also work.
  • Onion – Something that cooks down nicely like white or yellow.
  • Garlic – Use as much or as little as you like.
  • Chicken broth – Use low or no sodium broth. Beef or vegetable broth can be used as well.
  • Butter – I like to use unsalted butter to have control over the sodium content.
  • Parsley – Fresh parsley adds some nice bright color as a garnish to your finished dish.
  • Oregano – We’re using dried oregano today as dried herbs are flavor bombs that cook down well without burning or wilting.
  • Sauces – Hot sauce and tomato sauce to create a deep, creamy, spicy sauce.

CREAMY POLENTA

  • Water – One of the main ingredients for making this. Keep in mind the ratio to make the perfect polenta is 4 parts water to 1 part cornmeal.
  • Butter – Unsalted so that we can control our sodium content.
  • Cornmeal – The base of our Polenta, the key ingredient in this shining dish.
  • Seasoning  – Pepper just to taste, keep in mind our Parmesan cheese will add quite a bit of saltiness to this dish so we don’t need to add any additional sodium.
  • Parmesan cheese – We want something nice and sharp. If you have a nice quality block of Parmesan lying around this is the time to use it.

How To Make Saucy Chicken and Sausage over Creamy Parmesan Polenta

SAUCY CHICKEN AND SAUSAGE

  1. Saute the sautees: In a saucepan or a Dutch oven heat the olive oil over medium heat. Add onion and garlic and cook for 2 minutes until the onion is soft and has become translucent. Add the chicken and sausage to the skillet, and season with salt, pepper, and oregano. Cook for about 10 minutes or until the chicken and sausage start to brown.
  2. Combine the sauce: Stir in the chicken broth or white wine and scrape up all the brown bits from the bottom of the pan. Cook for 2 minutes then add the tomato sauce and hot sauce. Stir in the butter and taste for seasoning. Adjust as necessary.
  3. Cook for 5 more minutes, remove from heat and garnish with chopped parsley.

CREAMY PARMESAN POLENTA

  1. Combine the polenta: Add the cornmeal and 1 cup of water to a cast iron pot. Place the pot over medium to low heat and whisk. This will ensure there will be no lumps. Let the mixture come to a boil and you’ll notice it will start to thicken as the cornmeal absorbs the water. Add another cup of water at a time, whisk and wait until the water has been absorbed. Repeat until you’ve used 4 to 4 1/2 cups of water and the cornmeal is cooked and doesn’t taste raw. You will need to whisk occasionally but there’s no need to hover over the pot while it’s cooking, just make sure it’s over low heat.
  2. Finish the dish: Once the cornmeal is cooked through, remove from heat and stir in the remaining ingredients. Serve by plating polenta, then topping it with the chicken and sausage stew.

Related Post: Clean Chicken With Lemon Juice

Do I Have To Use Chicken Breast?

You can use chicken thighs, drumsticks, or wings if you like. Chicken drumsticks will need a little longer to cook, so make sure to watch for that.

What Else Can I Use In My Saucy Chicken and Sausage?

If you’d like to clear out that pantry, try adding some of these:

  • Mushroom
  • Peas
  • Corn
  • Bell peppers

Tips For Making The Best Polenta

  1. One thing I learned from my mom over the years, while watching her make “mamaliga” is that the secret to this is whisking constantly. You don’t want lumpy polenta, you want it to be nice and smooth.
  2. The Polenta will be done once it pulls cleanly away from the pot, so keep stirring till then!
  3. One way I grew up eating it is with layers of feta cheese and bacon, you can find the recipe for that here. It makes a wonderful snack, a great appetizer idea, or even as a side dish.

How To Serve

If you’d like to bulk up this dish with a little bit of veg I sure won’t try to stop you! Here are some picture-perfect accompaniments.

  • Parmesan Roasted Broccoli
  • Roasted Asparagus and Tomatoes
  • Roasted Green Beans
  • Italian Roasted Mushrooms and Veggies
  • Garlic and Herb Roasted Carrots

Storing Leftovers

FRIDGE

Refrigerate leftovers in an airtight container for 3 to 5 days.

FREEZER

Freeze in an airtight container for 1 to 2 months. Allow the dish to thaw in the fridge overnight when ready to feast.

SAUCY CHICKEN AND SAUSAGE OVER CREAMY PARMESAN POLENTA

Prep: 10 mins

Cook: 50 mins

Total: 1 hr

Serves: 4

Saucy Chicken and Sausage over Creamy Parmesan Polenta – a true comfort meal if there ever was one. Delicious chicken and sausage in a spicy tomato sauce served over creamy and cheesy polenta.

INGREDIENTS

For Saucy Chicken and Sausage

  • ▢1 tablespoon olive oil
  • ▢1 small onion chopped
  • ▢3 cloves garlic minced
  • ▢6-ounce chicken breast boneless and skinless, cut into small bite-size pieces (about 1 breast)
  • ▢2 links of Italian sausage cut into 1-inch pieces
  • ▢salt and pepper to taste
  • ▢1 teaspoon dry oregano
  • ▢1/2 cup chicken broth low sodium or dry white wine
  • ▢1 cup tomato sauce
  • ▢1 tablespoon hot sauce (I used Frank’s)
  • ▢2 tablespoon butter unsalted
  • ▢2 tablespoons fresh parsley chopped for garnish

For Creamy Parmesan Polenta

  • ▢1 cup cornmeal
  • ▢4 to 4 1/2 cups of water
  • ▢1 cup Parmesan cheese grated
  • ▢3 tablespoon butter unsalted
  • ▢1/4 teaspoon black pepper

INSTRUCTIONS

For Saucy Chicken and Sausage

  • In a saucepan or a Dutch oven heat the olive oil over medium heat. Add onion and garlic and cook for 2 minutes until the onion is soft and has become translucent. Add the chicken and sausage to the skillet, and season with salt, pepper, and oregano. Cook for about 10 minutes or until the chicken and sausage start to brown.
  • Stir in the chicken broth or white wine and scrape up all the brown bits from the bottom of the pan. Cook for 2 minutes then add the tomato sauce and hot sauce. Stir in the butter and taste for seasoning. Adjust as necessary.
  • Cook for 5 more minutes, remove from heat and garnish with chopped parsley.

For Creamy Parmesan Polenta

  • Add the cornmeal and 1 cup of water to a cast iron pot. Place the pot over medium to low heat and whisk. This will ensure there will be no lumps. Let the mixture come to a boil and you’ll notice it will start to thicken as the cornmeal absorbs the water. Add another cup of water at a time, whisk and wait until the water has been absorbed. Repeat until you’ve used 4 to 4 1/2 cups of water and the cornmeal is cooked and doesn’t taste raw. You will need to whisk occasionally but there’s no need to hover over the pot while it’s cooking.
  • Once the cornmeal is cooked through, remove from heat and stir in the remaining ingredients.
  • Serve by plating polenta, then topping it with the chicken and sausage stew.

RECIPE NOTES

  1. Refrigerate leftovers in an airtight container for 3 to 5 days.
  2. Freeze in an airtight container for 1 to 2 months. Allow the dish to thaw in the fridge overnight when ready to feast.
  3. Please keep in mind that nutritional information is a rough estimate and can vary greatly based on the products used.

Related Post: Chicken With Rosemary Potatoes

Nutrition Information:

Calories: 682kcal (34%)Carbohydrates: 37g (12%)Protein: 32g (64%)Fat: 46g (71%)Saturated Fat: 21g (131%)Cholesterol: 124mg (41%)Sodium: 1295mg (56%)Potassium: 724mg (21%)Fiber: 5g (21%)Sugar: 4g (4%)Vitamin A: 1079IU (22%)Vitamin C: 13mg (16%)Calcium: 344mg (34%)Iron: 3mg (17%)

Course: Dinner, Main Course

Cuisine: Italian

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