Creamy Polenta with Cheesy Chicken
Creamy Polenta with Cheesy Chicken
Ingredients
For the Cheesy Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 2 garlic, cloves, minced
- 1 1/2 cups tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces cream cheese, softened
- 1/2 cup Parmesan cheese, grated
- 5 ounces fresh spinach, roughly chopped
For the Creamy Polenta
- 4 cups chicken broth
- 1 cup milk
- 1 cup fine-ground cornmeal, (polenta)
- 2 tablespoons butter
- 1/2 cup Parmesan cheese, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Prepare the chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
⏱️ 7 min
- 2
Make the cheesy chicken sauce: Reduce heat to medium. Add minced garlic to the skillet and cook for 30 seconds until fragrant. Stir in the tomato sauce, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer, then return the cooked chicken to the skillet. Reduce heat to low, cover, and let it gently simmer while you prepare the polenta.
⏱️ 8 min
- 3
Start the polenta: In a large saucepan, combine chicken broth and milk. Bring the mixture to a gentle boil over medium-high heat.
⏱️ 5 min
- 4
Cook the polenta: Once boiling, slowly whisk in the fine-ground cornmeal in a steady stream to prevent lumps. Reduce heat to low, cover, and simmer, stirring frequently to prevent sticking, until the polenta is thick and creamy, about 15-20 minutes. If it becomes too thick, you can add a splash more broth or milk.
⏱️ 20 min
- 5
Finish the polenta: Remove the polenta from heat. Stir in the butter, 1/2 cup Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until fully incorporated and melted. Taste and adjust seasoning as needed.
⏱️ 3 min
- 6
Finish the cheesy chicken: Stir the softened cream cheese into the simmering chicken sauce until melted and smooth. Add the remaining 1/2 cup grated Parmesan cheese and the chopped fresh spinach. Stir until the spinach wilts, about 1-2 minutes.
⏱️ 2 min
- 7
Serve: Ladle the creamy polenta into shallow bowls. Top generously with the cheesy chicken mixture. Garnish with extra Parmesan cheese or fresh herbs if desired.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Creamy Polenta with Cheesy Chicken
Ingredients
For the Cheesy Chicken
- 1 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tablespoon olive oil
- 2 garlic, cloves, minced
- 1 1/2 cups tomato sauce
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 ounces cream cheese, softened
- 1/2 cup Parmesan cheese, grated
- 5 ounces fresh spinach, roughly chopped
For the Creamy Polenta
- 4 cups chicken broth
- 1 cup milk
- 1 cup fine-ground cornmeal, (polenta)
- 2 tablespoons butter
- 1/2 cup Parmesan cheese, grated
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- 1
Prepare the chicken: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add the chicken pieces and cook, stirring occasionally, until browned on all sides and cooked through, about 5-7 minutes. Remove chicken from skillet and set aside.
⏱️ 7 min - 2
Make the cheesy chicken sauce: Reduce heat to medium. Add minced garlic to the skillet and cook for 30 seconds until fragrant. Stir in the tomato sauce, dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer, then return the cooked chicken to the skillet. Reduce heat to low, cover, and let it gently simmer while you prepare the polenta.
⏱️ 8 min - 3
Start the polenta: In a large saucepan, combine chicken broth and milk. Bring the mixture to a gentle boil over medium-high heat.
⏱️ 5 min - 4
Cook the polenta: Once boiling, slowly whisk in the fine-ground cornmeal in a steady stream to prevent lumps. Reduce heat to low, cover, and simmer, stirring frequently to prevent sticking, until the polenta is thick and creamy, about 15-20 minutes. If it becomes too thick, you can add a splash more broth or milk.
⏱️ 20 min - 5
Finish the polenta: Remove the polenta from heat. Stir in the butter, 1/2 cup Parmesan cheese, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until fully incorporated and melted. Taste and adjust seasoning as needed.
⏱️ 3 min - 6
Finish the cheesy chicken: Stir the softened cream cheese into the simmering chicken sauce until melted and smooth. Add the remaining 1/2 cup grated Parmesan cheese and the chopped fresh spinach. Stir until the spinach wilts, about 1-2 minutes.
⏱️ 2 min - 7
Serve: Ladle the creamy polenta into shallow bowls. Top generously with the cheesy chicken mixture. Garnish with extra Parmesan cheese or fresh herbs if desired.
⏱️ 2 min