you just need 2 pans to make this easy, delicious chicken polenta skillet!

If you’re tired of the same-old-same-old chicken dinners, say hello to chicken polenta skillet – you’re gonna love it!

I had a good feeling about this recipe!

I came across this dish in an issue of Martha Stewart Living (RIP, welp). And I was immediately intrigued. I mean, crispy polenta rounds, browned chicken breasts and cheese. And in one skillet. How could this be anything but a win?

And it was – but it took a couple of minor tweaks to get it “there”.

this recipe was great in theory – but the execution needed work to make this one I’d repeat

You can see the original recipe here, and as you compare it to my version you can decide for yourself which one you’d prefer. Which is the fun – for me at least – in cooking versus baking, where I’m much less confident about making even minor changes!

so what is chicken polenta bake?

This dish is truly an easy, weeknight wonder – crispy polenta rounds topped with browned chicken breasts, marinara sauce and plenty of cheese.

what ingredients do you need?

I love that this is a very basic, pretty short ingredient list – here’s what you’ll need:

pre-cooked polenta
boneless skinless chicken breasts
salt and pepper
extra virgin olive oil
grape or cherry tomatoes
garlic
marinara sauce
mozzarella
parsley

how do you make it?

I’d say the biggest change I made to Martha’s recipe was to brown the polenta rounds in the oven, instead of the skillet as instructed. I had tried her method the first time around and it was a disaster. Yes, this means that the dish went from a “one pan” to two, but the ease of browning the polenta perfectly on the sheet pan made it well worth it.

You’ll then brown the chicken in an ovenproof skillet and transfer it to the baking sheet that holds the crispy polenta rounds.

Heat up the tomatoes, garlic and marina sauce in that same skillet and layer the chicken and polenta back in. Top with cheese and broil till melty and bubbly. Garnish with parsley and serve!

have you ever cooked with polenta?

This is one of the first recipes I’ve made using polenta – but it won’t be the last! We eat much less pasta than we used to, but I won’t deny that I miss it. Polenta – made essentially from cornmeal – is naturally gluten free and a good source of protein. Healthier than pasta, it is super flavorful and provides that same “comfort food” feeling – I’d love to know how you use it!

feel free to riff on this basic recipe!

Another change I made after my first attempt at this recipe was to replace the olives and capers with cherry tomatoes. I’ve realized, after many years and many dinners, that I simply do not like olives. And while I have nothing against capers, the combination of the two somehow resulted in an extremely salty dish. That said, you do you and add whatever you’d like to this easy main; I think peppers or artichokes would be delicious!

I will also add a generous amount of parmesan cheese the next time (I mean, can we ever have too much cheese)?

Let me know if you try this in your kitchen!

Chicken Polenta Skillet

sherisilver

If you're tired of the same-old-same-old chicken dinners, say hello to chicken polenta skillet - you're gonna love it!

4.67 from 6 votes

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Main Course

Servings 4

Calories 323 kcal

Equipment

• Sheet pan
• ovenproof skillet

Ingredients

  

1x2x3x

• 1 tube pre-cooked polenta, 12 – 16 ounces, thickly sliced and patted dry
• non-stick cooking spray
• 1 pound boneless chicken cutlets or breasts, butterflied if thick
• kosher salt
• freshly ground black pepper
• 2 tablespoons extra virgin olive oil, divided
• 1 pint cherry tomatoes, halved
• 3 cloves garlic, minced
• 1 1/2 cups marinara sauce
• 4 ounces shredded mozzarella
• parsley leaves for garnish

Instructions

 

• Pre-heat the oven to 450 degrees; line a baking sheet with foil. Lightly spray both sides of the polenta slices with the non-stick cooking spray and season with salt and pepper. Place on your baking sheet and bake for 10 minutes. Raise the oven temperature to broil and cook till golden brown and crispy, watching to make sure the slices don’t burn. Remove from oven (don’t turn the oven off).
• Heat a large ovenproof skillet over medium-high heat and add 1 tablespoon of the olive oil. Season the chicken with salt and pepper and add to the pan. Cook, flipping once, till cooked through and golden brown, about 8 minutes total. Transfer to the baking sheet with the polenta.
• Add the remaining tablespoon of oil to the skillet along with the tomatoes and garlic and cook for 30 seconds. Add the marinara and bring to a boil. Remove pan from heat and layer the chicken and polenta into the sauce, spooning some of it over as well. Top with the cheese and broil till browned and bubbly. Sprinkle with parsley and serve.

Nutrition

Serving: 1gCalories: 323kcalCarbohydrates: 11gProtein: 33gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.01gCholesterol: 95mgSodium: 758mgPotassium: 981mgFiber: 2gSugar: 7gVitamin A: 1202IUVitamin C: 35mgCalcium: 179mgIron: 2mg

Keywords chicken, gluten free, polenta, tomatoes

did you make this recipe?tag @sherisilver on instagram!

Please note that this post contains affiliate links. As a Rewards Style influencer I earn a small commission from qualifying purchases – at no additional cost to you.

Related posts:

arnold palmer chicken garlic butter chicken how to poach chicken