Fresh Tomato and Basil Chicken over Super Creamy Polenta

READY IN: 45mins
Recipe by ratherbeswimmin

From Rachael Ray

Top Review by heyomayo

I did not give a star rating on the full recipe, as I only made the polenta. :) But I would give the polenta alone 5 stars! I followed the recipe almost exactly, except I may have used closer to 4 cups of chicken broth, to get the really smooth consistency. My grocery store didn't have any polenta labeled as "quick-cooking," so I took a chance and just used the regular cornmeal polenta from the bulk bins. Turned out perfect and was soft and cooked within just a few minutes. The mascarpone is a great addition. Thank you!

Ingredients Nutrition


  1. Bring 3 cups chicken broth to a boil in a saucepan.
  2. While the stock is coming to a boil; heat a large nonstick skillet over med-high heat with the olive oil.
  3. Season the chicken with salt, pepper, and red pepper flakes; add chicken to the hot skillet and cook 3-4 minutes or until the chicken is lightly browned.
  4. Scoot the chicken over to the edges of the skillet, then add in the onions and garlic; continuing to cook for 3 more minutes.
  5. Add the remaining cup of chicken broth and cook 3-4 minutes or until reduced by half.
  6. While the sauce is reducing, whisk the quick-cooking polenta into the boiling broth in the saucepan until it masses; stir in the mascarpone cheese and Parmigiano and season with salt and pepper; you want the polenta to be slightly loose; if it gets too tight, stir in some more broth to loosen it up a little.
  7. To finish the chicken, add in the yellow and red grape tomatoes, stir to combine and continue to cook for 1-2 minutes or until the tomatoes are heated through and starting to burst.
  8. Add in the basil and toss with the chicken and tomatoes.
  9. Serve the polenta in shallow bowls and top with the fresh tomato and basil chicken.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a