Fresh Tomato and Basil Chicken over Super Creamy Polenta

READY IN: 45mins




  • Bring 3 cups chicken broth to a boil in a saucepan.
  • While the stock is coming to a boil; heat a large nonstick skillet over med-high heat with the olive oil.
  • 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.
  • Scoot the chicken over to the edges of the skillet, then add in the onions and garlic; continuing to cook for 3 more minutes.
  • Add the remaining cup of chicken broth and cook 3-4 minutes or until reduced by half.
  • 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.
  • 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.
  • Add in the basil and toss with the chicken and tomatoes.
  • Serve the polenta in shallow bowls and top with the fresh tomato and basil chicken.