Fresh Tomato and Basil Chicken Over Super Creamy Polenta
Savor the heartwarming flavors of Italy with our Fresh Tomato and Basil Chicken Over Super Creamy Polenta! Perfectly seared chicken breasts are nestled in a rustic tomato-basil sauce made with bursting cherry tomatoes, fragrant garlic, and fresh basil for a vibrant, summery finish. Served atop a bed of velvety polenta enriched with Parmesan cheese, butter, and a hint of creaminess, this dish strikes the perfect balance between comfort and sophistication. Ready in under an hour, this recipe is ideal for weeknight dinners or impressing guests with its restaurant-quality presentation. Gluten-free and packed with bold, fresh ingredients, this is a meal you'll turn to time and time again for its unbeatable flavor and simplicity.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts
- 2 cups Cherry tomatoes
- 1 cup Fresh basil leaves
- 3 tablespoons Olive oil
- 4 pieces Garlic cloves, minced
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 cup Chicken stock
- 1 cup Yellow cornmeal (polenta)
- 2 cups Whole milk
- 2 cups Water
- 3 tablespoons Unsalted butter
- 0.5 cup Parmesan cheese, grated
- 0.25 teaspoon Red pepper flakes (optional)
Instructions
Season the chicken breasts with half the salt and pepper on both sides.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once hot, add the chicken breasts and sear for 4-5 minutes per side until golden brown. Remove the chicken from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil. Stir in the minced garlic and sauté for 1 minute until fragrant.
Add the cherry tomatoes to the skillet. Sauté for 5-6 minutes until the tomatoes begin to soften and burst. Use the back of a spoon to gently smash some of the tomatoes to create a sauce.
Pour in the chicken stock and stir well. Return the chicken breasts to the skillet, nestling them into the tomato mixture. Cover and simmer over medium-low heat for 10-15 minutes, until the chicken is fully cooked (internal temperature of 165°F).
Tear the fresh basil leaves and scatter them over the chicken and tomatoes. Stir gently and remove from heat.
Meanwhile, in a medium-sized saucepan, bring the milk and water to a gentle boil. Slowly whisk in the cornmeal in a steady stream to prevent clumping.
Lower the heat to a simmer and cook the polenta, stirring frequently, for 20-25 minutes until thickened and creamy.
Once the polenta is cooked, stir in the unsalted butter, grated Parmesan cheese, and the remaining salt. Adjust the consistency with additional water or milk if necessary.
To serve, spoon the creamy polenta onto plates or shallow bowls. Top with the chicken breasts and spoon the tomato-basil mixture over each serving. Sprinkle with red pepper flakes if desired for a hint of spice.
Serve immediately and enjoy this flavorful, comforting dish!
Nutrition Facts
Calories |
764 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.5 g | 43% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 199 mg | 66% | |
| Sodium | 881 mg | 38% | |
| Total Carbohydrate | 42.2 g | 15% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 8.7 g | ||
| Protein | 70.3 g | 141% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 325 mg | 25% | |
| Iron | 3.3 mg | 19% | |
| Potassium | 926 mg | 20% | |
*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.
