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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.

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.

Start the polenta: In a large saucepan, combine chicken broth and milk. Bring the mixture to a gentle boil over medium-high heat.

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.

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.

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.

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.


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.

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.

Start the polenta: In a large saucepan, combine chicken broth and milk. Bring the mixture to a gentle boil over medium-high heat.

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.

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.

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.

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.
