Delicious Chicken Over Fried Polenta
Transform your weeknight dinner into a gourmet experience with this mouthwatering recipe for Delicious Chicken Over Fried Polenta. Perfectly seasoned, golden-seared chicken thighs are simmered in a luscious garlic-Parmesan cream sauce, infusing every bite with rich, savory flavor. The crispy fried polenta rounds provide the perfect textural contrast, adding a touch of rustic elegance to the dish. Quick to prepare with just 15 minutes of prep time, this comforting yet elegant meal is ready in under 45 minutes, making it ideal for busy nights or casual entertaining. Garnished with fresh parsley, it's as visually stunning as it is delicious. Pair this creamy chicken and polenta recipe with a side of sautéed greens or a crisp salad for a complete meal that will leave everyone asking for seconds. Key flavors, effortless indulgence—this recipe is a must-try!
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Recipe Information
Ingredients
- 4 pieces chicken thighs (boneless, skinless)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 4 tablespoons olive oil
- 1 tube pre-cooked polenta (tube form)
- 2 tablespoons unsalted butter
- 0.25 cup Parmesan cheese (grated)
- 0.5 cup chicken broth
- 0.25 cup heavy cream
- 2 cloves garlic cloves (minced)
- 2 tablespoons fresh parsley (chopped, for garnish)
Instructions
Pat the chicken thighs dry with paper towels and season both sides with salt, black pepper, paprika, and garlic powder.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the chicken thighs and sear for 4-5 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
Slice the pre-cooked polenta tube into 1/2-inch thick rounds.
In the same skillet, add the remaining 2 tablespoons of olive oil and 1 tablespoon of unsalted butter. Once melted and hot, add the polenta rounds and fry for 3-4 minutes per side until crispy and golden brown. Remove and place on a paper towel-lined plate to drain excess oil.
Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet. Add the minced garlic and sauté for 1 minute until fragrant.
Pour in the chicken broth and heavy cream, scraping up any browned bits from the bottom of the skillet. Let simmer for 2-3 minutes to slightly thicken.
Stir in the grated Parmesan cheese and return the chicken thighs to the skillet. Spoon some of the sauce over the chicken and simmer for another 5 minutes, or until the chicken is fully cooked and reaches an internal temperature of 165°F (74°C).
To serve, place a few fried polenta rounds on each plate. Top with one chicken thigh and spoon some creamy sauce over the top.
Sprinkle with freshly chopped parsley and serve immediately. Enjoy!
Nutrition Facts
Calories |
2311 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 163.1 g | 209% | |
| Saturated Fat | 57.5 g | 288% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 606 mg | 202% | |
| Sodium | 4702 mg | 204% | |
| Total Carbohydrate | 69.3 g | 25% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 0.6 g | ||
| Protein | 135.9 g | 272% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 744 mg | 57% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1266 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
