Chicken with Polenta and Cherry Tomatoes is a simple and delicious dinner! This fast and tasty recipe is great for getting weeknight dinner done in just 20 minutes!
If you love comforting and cheesy polenta, you have to give this Chicken with Polenta recipe a try. With just a few ingredients, you can have a delicious and filling meal done in no time!
For more chicken recipes try these Italian Chicken Cutlets or Chicken and Broccoli Tortellini. Use polenta to make this Italian Polenta Skillet or Lemon Polenta Cake.
Chicken with Polenta Recipe
Chicken and Polenta is a great recipe to have on hand when you want a comforting and delicious dinner done fast. With creamy polenta and juicy chicken, this is one recipe you’ll make again and again.
The chicken in the recipe gets pan seared and cooks while the polenta cooks. Pan searing the cherry tomatoes is a great way to absorb all of those juices and adds a bright finish to the dish.
The polenta works as a great base to absorb the sauciness of the chicken and tomatoes. Paired with parmesan cheese, it’s the perfect cheesy comfort dish.
I love that I can make this on the stove in just minutes and clean up is a breeze. Plus, it makes for great leftovers and reheats beautifully.
So, if you’re looking for a delicious and quick chicken dinner, give this Chicken with Polenta a try. You’re going to love it!
Ingredients
- Chicken Breasts: you’ll need two large chicken breasts sliced in half lengthwise. You can also use chicken tenders, chicken thighs, or thin chicken cutlets.
- Polenta: instant polenta is available at the grocery store and will cook in just 5 minutes. You can substitute cornmeal if you can’t find it.
- Tomatoes: cherry tomatoes work best but you can use whatever vegetable you have on hand. Broccoli or spinach would be delicious in this recipe.
- Olive Oil: use olive oil to cook the chicken and tomatoes.
- Garlic: you’ll need one garlic clove, minced.
- Parmesan: add parmesan cheese to the polenta to make it extra creamy.
- Water: I cook the polenta in water but you could use chicken broth to add extra flavor.
- Seasonings: flavor the chicken with Italian seasoning, kosher salt, and black pepper.
How to Make Chicken with Polenta
Chicken with Polenta is a fast and easy weeknight dinner that makes a truly delicious meal. The polenta cooks quick and can be made while the chicken cooks.
To prepare the chicken, you want to cut the breast in half lengthwise using a sharp knife. This will give you four portions of chicken that will cook faster and more evenly that a whole breast.
Step 1: Cook the Chicken
Heat the olive oil in a large skillet over medium-high heat until the oil is glistening. Season both sides of the chicken and place in a single layer on the hot pan.
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Cook for about 4-5 minutes per side or until the internal temperature of the chicken reaches 165 degrees. The cooking time will vary depending on the size of the chicken.
Remove the chicken from the pan and cover with foil to keep warm.
Step 2: Cook the Tomatoes
Add the cherry tomatoes and garlic to the hot pan, along with a splash of water. The water will help deglaze the pan. You could also use chicken stock or white wine if you’d like.
Cook the tomatoes, stirring occasionally, until the tomatoes start to blister and pop.
Step 3: Prepare the Polenta
The polenta will not take long to cook and can be prepared when the chicken is nearly done cooking. All you need to do is bring the water (or broth) to boil then whisk in the polenta.
Reduce the heat and let it cook for about 5 minutes. When the polenta is cooked, whisk in the cheese along with some salt and pepper to taste.
Step 4: Serving
You can serve this dish on a large platter with the polenta mixture on the bottom, or on individual plates. I like to cut the chicken and serve on top of the polenta along with the cooked cherry tomatoes.
Finish this off with more parmesan cheese and some fresh Italian parsley a squeeze of lemon juice.
Tips for Making Chicken with Polenta
- Use thin pieces of chicken so it cooks fast and evenly. I recommend cutting the breasts lengthwise but you could also pound it thin with a meat mallet.
- Amp up the flavor by using broth instead of water for cooking the polenta.
- Deglaze pan with a splash of water, broth, or even white wine when cooking the tomatoes.
- Taste the polenta for seasoning, adding salt and pepper as needed.
- Store leftovers in an airtight container in the fridge for up to three days.
More Easy Dinner Recipes
Chicken and Polenta with Cherry Tomatoes
Equipment
- large skillet
- medium saucepan
Ingredients
- 2 tablespoons olive oil
- 2 large boneless chicken breasts (sliced in half lengthwise to make four portions)
- 1 tablespoon Italian seasoning
- 1 teaspoon kosher salt, divided
- ½ teaspoon black pepper
- 2 cups cherry tomatoes
- 1 clove garlic, minced
- 3 cups water
- ¾ cup Instant polenta
- ¼ cup parmesan cheese, shredded
Instructions
- Heat oil in a large skillet over medium high heat.
- Sprinkle the Italian seasoning, ½ teaspoon kosher salt, and pepper over both sides of the chicken. Add the chicken to the hot pan. Cook for about 4-5 minutes per side until golden brown and internal temperature reaches 165 degrees. Transfer the chicken from the skillet to a plate and cover with foil to keep warm.
- To the hot pan, add in the cherry tomatoes, garlic, and a splash of water. Let them cook, stirring occasionally, until the tomatoes start to blister and pop, then remove from heat.
- While the chicken and tomatoes cook, prepare the polenta. In a medium skillet, bring the water to a boil. Slowly add in the polenta while whisking with a fork as it enters the water to prevent clumping. Reduce heat and continue stirring for about 5 minutes. Remove from heat and add in the cheese and ½ teaspoon kosher salt.
- Serve by scooping a portion of polenta onto a plate and topping with a piece of chicken and spoonful of tomatoes. Garnish with parsley and parmesan if desired.
Notes
- Use thin pieces of chicken so it cooks fast and evenly. I recommend cutting the breasts lengthwise but you could also pound it thin with a meat mallet.
- Amp up the flavor by using broth instead of water for cooking the polenta.
- Deglaze pan with a splash of water, broth, or even white wine when cooking the tomatoes.
- Taste the polenta for seasoning, adding salt and pepper as needed.
- Store leftovers in an airtight container in the fridge for up to three days.
Delicious and easy!
Thank you!