Polenta and Chicken Recipe for Easy Weeknight Dinners

Polenta and chicken is a timeless combination that brings comfort and elegance to your dinner table. This dish combines the creamy, velvety texture of polenta with tender, flavorful chicken, making it a perfect meal for any occasion.

Whether you’re cooking for your family on a weeknight or hosting friends for a special dinner, this recipe is sure to impress. The beauty of polenta lies in its versatility, and when paired with a well-seasoned chicken, it creates a harmonious blend of flavors and textures that everyone will love.

In this blog post, I’ll guide you through a detailed polenta and chicken recipe that’s straightforward yet packed with flavor. From selecting the right ingredients to cooking techniques and helpful tips, you’ll feel confident making this dish from start to finish.

Plus, I’ll share some creative variations and serving suggestions to keep your meals exciting. Ready to dive into a dish that’s both hearty and satisfying?

Let’s get cooking!

Why You’ll Love This Recipe

This polenta and chicken recipe is a fantastic way to enjoy a comforting meal with minimal fuss. The creamy polenta acts as the perfect base, soaking up the delicious juices from the chicken and any accompanying sauce.

It’s a gluten-free dish that’s adaptable for many dietary needs and preferences.

What makes this recipe stand out:

• Simple ingredients: You likely already have most of what you need in your pantry and fridge.
• Rich flavors: The chicken is seasoned and cooked to juicy perfection, complementing the smooth polenta.
• Flexible: Easily customize with herbs, cheeses, or vegetables to suit your taste.
• Comfort food at its best: Warm, satisfying, and perfect for cooler evenings or a cozy weekend meal.

Ingredients

• For the Polenta:
• 1 cup coarse yellow cornmeal (polenta)
• 4 cups water or chicken broth (for extra flavor)
• 1 teaspoon salt
• 2 tablespoons unsalted butter
• ½ cup grated Parmesan cheese
• For the Chicken:
• 4 bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 1 lemon (zested and juiced)
• Fresh parsley, chopped (for garnish)
• Optional Sauce:
• ½ cup chicken broth
• 1 tablespoon butter
• 1 teaspoon Dijon mustard

Equipment

• Large heavy-bottomed saucepan or pot (for polenta)
• Cast iron skillet or large frying pan (for chicken)
• Whisk
• Wooden spoon or heat-safe spatula
• Measuring cups and spoons
• Sharp knife
• Cutting board
• Serving plates

Instructions

1. Prepare the Polenta: In a large saucepan, bring 4 cups of water or chicken broth to a boil. Add 1 teaspoon salt.
2. Slowly whisk in the polenta: Pour the cornmeal gradually into the boiling liquid while whisking constantly to prevent lumps.
3. Simmer and stir: Reduce heat to low and cook the polenta, stirring frequently with a wooden spoon or spatula, until it thickens and becomes creamy—about 25 to 30 minutes.
4. Finish the polenta: Stir in the butter and grated Parmesan cheese. Adjust seasoning with salt if needed. Cover and keep warm on very low heat.
5. Prepare the chicken: While the polenta cooks, pat the chicken thighs dry with paper towels. Season both sides generously with salt, pepper, smoked paprika, oregano, and lemon zest.
6. Heat the oil: In a cast iron skillet or frying pan, heat olive oil over medium-high heat until shimmering.
7. Cook the chicken: Place the chicken thighs skin-side down in the hot pan. Cook undisturbed for 6-8 minutes until the skin is golden and crispy.
8. Flip and add garlic: Turn the chicken over and add the minced garlic to the pan. Cook for another 6-8 minutes or until the chicken reaches an internal temperature of 165°F (75°C).
9. Add lemon juice: Squeeze the juice of half a lemon over the chicken in the last minute of cooking for a fresh, tangy finish.
10. Optional sauce: Remove the chicken and keep warm. In the same pan, add chicken broth, butter, and Dijon mustard. Stir and simmer for 2-3 minutes to create a quick pan sauce. Pour over the chicken when serving.
11. Serve: Spoon creamy polenta onto plates, top with a chicken thigh, drizzle with pan sauce, and garnish with fresh parsley.

Tips & Variations

“Cooking polenta low and slow is key to achieving the perfect creamy texture. Stir regularly to avoid sticking and lumps.”

• Make it cheesy: Stir in other cheeses like fontina, mozzarella, or goat cheese for a richer polenta.
• Herb variations: Swap oregano for rosemary, thyme, or sage to change the flavor profile of the chicken.
• Add veggies: Sauté mushrooms, spinach, or roasted red peppers to serve alongside or mixed into the polenta.
• Use boneless chicken: For quicker cooking, boneless skinless chicken breasts or thighs work well, though the flavor and juiciness may differ.
• Make it vegan: Use vegetable broth and dairy-free butter and cheese alternatives; swap chicken for grilled tofu or mushrooms.

Nutrition Facts

Serving Suggestions

This polenta and chicken dish pairs wonderfully with a light, crisp salad such as arugula with lemon vinaigrette to cut through the richness. Roasted or steamed seasonal vegetables like asparagus, green beans, or Brussels sprouts also complement the meal beautifully.

For wine lovers, a glass of medium-bodied white wine like Chardonnay or a light red such as Pinot Noir will elevate your dining experience. For a cozy twist, serve with a warm crusty bread to soak up the delicious pan sauce and polenta.

Conclusion

This polenta and chicken recipe is a delightful way to enjoy a satisfying, flavorful meal that’s both comforting and elegant. With its creamy base and juicy, well-seasoned chicken, it’s a dish that brings warmth and joy to the table.

The recipe is approachable, versatile, and perfect for cooks of all levels. Whether you’re preparing a casual dinner or entertaining guests, this dish is sure to be a hit.

Don’t be afraid to experiment with herbs, cheeses, and side dishes to make it your own. Remember, cooking is all about enjoying the process and sharing delicious food with loved ones.

Now that you have this recipe in your repertoire, you’ll find yourself returning to it again and again. Happy cooking!

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