Creamy Tuscan Chicken & Crispy Polenta Medallions

Get ready to elevate your weeknight dinner with a dish that's quickly becoming a viral sensation: Creamy Tuscan Chicken. Paired with golden, crispy polenta medallions, this recipe offers a delightful contrast of creamy and crunchy textures. Bursting with sun-dried tomato and basil flavors, this easy-to-make meal comes together in just 35 minutes, bringing Italian-inspired comfort right to your kitchen.

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Servings 4 servings

Ingredients

• 1 tbsp olive oil
• 4 (6 oz each) boneless, skinless chicken breasts
• 1/2 tsp salt, plus more to taste
• 1/4 tsp black pepper, plus more to taste
• 1 (16 oz) tube pre-cooked polenta, sliced into 1/2-inch thick rounds
• 1 tbsp butter
• 3 cloves garlic, minced
• 1/2 cup sun-dried tomatoes (packed in oil), drained and chopped
• 1/2 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup grated Parmesan cheese
• 2 cups fresh spinach
• 1/4 cup fresh basil, chopped
• Optional: 1/4 tsp red pepper flakes

Instructions

1. Pat chicken breasts dry and season generously with 1/2 tsp salt and 1/4 tsp pepper.
2. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Sear chicken breasts for 5-7 minutes per side, or until golden brown and cooked through (internal temperature 165°F / 74°C). Remove chicken from skillet and set aside; do not clean skillet.
3. While chicken rests, add polenta slices to the same skillet. Cook over medium-high heat for 3-4 minutes per side, or until golden and crispy. Remove polenta and set aside.
4. Reduce heat to medium. Add 1 tbsp butter to the skillet. Add minced garlic and optional red pepper flakes, cooking for 1 minute until fragrant.
5. Stir in chopped sun-dried tomatoes, chicken broth, and heavy cream. Bring to a gentle simmer, scraping up any browned bits from the bottom of the skillet. Cook for 3-5 minutes, allowing sauce to thicken slightly.
6. Stir in grated Parmesan cheese until melted and smooth. Season with additional salt and pepper to taste.
7. Add fresh spinach to the sauce, stirring until wilted, about 1-2 minutes.
8. Return the cooked chicken breasts to the skillet, spooning the creamy sauce over them. Garnish generously with fresh chopped basil.
9. Serve immediately, with each chicken breast placed alongside 2-3 crispy polenta medallions, ensuring plenty of the creamy Tuscan sauce is spooned over both.

Chef's Note

For extra crispy polenta, ensure your skillet is hot and use enough oil/butter. Don't overcrowd the pan; cook in batches if necessary.

Make-Ahead Tips

The creamy Tuscan sauce can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. Reheat gently on the stovetop, adding a splash of chicken broth or cream if needed. Polenta is best cooked fresh.

Substitutions

Substitute chicken breasts with boneless, skinless chicken thighs for extra flavor and moisture. For a vegetarian option, swap chicken with seared halloumi (not from existing list, but must ensure unique prep) or cannellini beans. You can also add other vegetables like sliced bell peppers or mushrooms to the sauce.