Tuscan Herb Chicken with Creamy Polenta
Imagine a golden-crusted chicken breast, seared to perfection and finished in the oven, its tender interior infused with the fragrant essence of rosemary and thyme. This dish evokes the sun-drenched hills of Tuscany, where simple, fresh ingredients transform into extraordinary meals. The rich, savory chicken finds its perfect counterpart in a velvety, creamy Parmesan polenta, creating a harmonious blend of textures and flavors. Each bite offers a comforting warmth, a testament to rustic elegance and timeless culinary tradition. It's a dish that feels both gourmet and deeply satisfying, a true celebration of classic Italian comfort. This memorable meal promises a delightful journey for your palate, leaving you craving more of its sophisticated simplicity.
Ingredients
- •2 boneless, skinless chicken breasts, about 170g each
- •1 tablespoon olive oil
- •2 cloves garlic, minced
- •1 teaspoon fresh rosemary, chopped
- •1 teaspoon fresh thyme, chopped
- •1/2 cup chicken broth
- •1/4 cup heavy cream
- •1/4 cup grated Parmesan cheese
- •1 cup instant polenta
- •3 cups water or milk for polenta
- •Salt to taste
- •Black pepper to taste
- •Optional: Fresh parsley, chopped, for garnish
Instructions
- 1
Preheat your oven to 200 degrees Celsius (400 degrees Fahrenheit). Pat the chicken breasts dry with paper towels and season generously with salt and pepper.
- 2
Heat the olive oil in an oven-safe skillet, preferably cast iron, over medium-high heat. Once hot, carefully place the chicken breasts in the skillet and sear for 4-5 minutes per side, until golden brown and a crust has formed.
- 3
Transfer the skillet to the preheated oven and roast for 10-12 minutes, or until the internal temperature of the chicken reaches 74 degrees Celsius (165 degrees Fahrenheit). Remove chicken from skillet and let rest on a cutting board.
- 4
While the chicken rests, return the skillet to medium heat. Add minced garlic, chopped rosemary, and thyme to the pan, cooking for 30 seconds until fragrant. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer.
- 5
Stir in the heavy cream and Parmesan cheese. Continue to simmer for 2-3 minutes, allowing the sauce to thicken slightly. Season with salt and pepper to taste.
- 6
Prepare the polenta according to package directions, typically by bringing water or milk to a boil, then whisking in the polenta and cooking for 3-5 minutes until creamy and thick. Season with salt.
- 7
Slice the rested chicken breasts against the grain. Ladle a generous portion of creamy polenta onto each plate. Arrange the sliced chicken over the polenta.
- 8
Spoon the aromatic pan sauce over the chicken and polenta. Garnish with optional fresh chopped parsley before serving immediately.
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