Imagine a dish that transforms ordinary ingredients into a culinary masterpiece that will make your taste buds dance with joy! This Chicken with Herbed Polenta and Carrots is not just a meal, it's an experience that combines the rustic elegance of Italian cuisine with home-cooked comfort. With golden-seared chicken, creamy herbed polenta, and perfectly caramelized carrots, this recipe promises to elevate your dinner from mundane to magnificent in just 50 minutes.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 chicken breasts
- 1 cup polenta
- 2 cups vegetable broth
- 1 cup carrots, sliced
- 2 tablespoons olive oil
- 1 tablespoon fresh herbs (thyme, rosemary)
- Salt and pepper to taste
Instructions
- Begin by gathering all your ingredients: 4 chicken breasts, 1 cup of polenta, 2 cups of vegetable broth, 1 cup of sliced carrots, 2 tablespoons of olive oil, 1 tablespoon of fresh herbs (such as thyme and rosemary), and salt and pepper to taste.
- Preheat your oven to 400°F (200°C). This will ensure that your chicken cooks evenly and achieves a nice golden brown color.
- In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Season the chicken breasts with salt and pepper on both sides.
- Once the oil is hot, add the chicken breasts to the skillet. Sear them for about 5-7 minutes on each side until they are golden brown. You may need to do this in batches if your skillet is not large enough.
- After searing, transfer the chicken breasts to a baking dish and place them in the preheated oven. Bake for about 15-20 minutes, or until the internal temperature reaches 165°F (75°C).
- While the chicken is baking, prepare the herbed polenta. In a medium saucepan, bring 2 cups of vegetable broth to a boil over medium heat.
- Once the broth is boiling, gradually whisk in 1 cup of polenta. Reduce the heat to low and continue to whisk for about 5 minutes until the polenta thickens.
- Stir in the remaining tablespoon of olive oil and the fresh herbs (thyme and rosemary). Season with salt and pepper to taste. Remove from heat and cover to keep warm.
- Next, prepare the carrots. In a separate skillet, heat a little olive oil over medium heat. Add the sliced carrots and sauté for about 5-7 minutes until they are tender but still crisp.
- Once the chicken is done baking, remove it from the oven and let it rest for a few minutes.
- To serve, place a generous scoop of herbed polenta on each plate, top with sliced chicken breasts, and arrange the sautéed carrots alongside. Garnish with additional fresh herbs if desired.
- Enjoy your delicious Chicken with Herbed Polenta and Carrots!
Tips
- For the juiciest chicken, let the meat rest 3-5 minutes after cooking to allow juices to redistribute.
- Use fresh herbs if possible - they'll provide a more vibrant flavor than dried herbs.
- When cooking polenta, constant whisking prevents lumps and ensures a smooth, creamy texture.
- Choose medium-sized carrots for even cooking and a consistent texture.
- Check chicken's internal temperature with a meat thermometer to ensure it reaches 165°F (75°C).
- If polenta becomes too thick, thin it with a little extra broth or warm water.
- For extra flavor, consider adding a sprinkle of parmesan cheese to the polenta just before serving.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 35g
Protein: 35g
Fat: 12g
Saturated Fat: 3g
Cholesterol: 90mg
