Last Updated on January 22, 2025
Turn your lunch or dinner into a masterpiece with this Pan-Roasted Chicken Breast and Creamy Polenta! Perfectly seasoned chicken, pan-seared to golden perfection and finished in the oven, pairs beautifully with velvety polenta infused with mozzarella, butter, and a hint of lemon zest. Topped with sautéed zucchini, garlic, and fresh basil, this dish is an elegant harmony of flavors. A comforting
Pan Roasted Chicken Breast with Creamy Polenta
Savor the perfection of Pan-Roasted Chicken Breast with Creamy Polenta! 🍗✨ Juicy, golden chicken meets velvety, cheesy polenta, topped with sautéed zucchini, garlic, and fresh basil. A simple yet elegant dish bursting with flavor!
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Servings: 4
Ingredients
- 1 lb ButcherBox chicken breast
- 3 cups chicken broth
- 1/2 cup polenta
- 1 zucchini or summer squash
- 3 cloves garlic
- 1/4 cup grapeseed or sunflower oil
- 2 oz unsalted butter
- 2 oz mozzarella cheese
- 1 lemon
- 1/2 bunch basil
- Lemon Pepper Seasoning To taste
- kosher salt To taste
Instructions
Preparation
***15 minutes before cooking, take the chicken out of the refrigerator, remove from the packaging, and allow it to sit at room temperature on a plate to temper.***
- Preheat the oven to 400F.
- Place the polenta into a small bowl and cover with cold water. Agitate the polenta and decant the water out of the bowl, this process will rinse the polenta.
- Place the polenta into a small pot and cover with 3 cups of broth and a pinch of kosher salt.
- Place the pot on the stove and bring to a light simmer on medium heat, whisking from time to time. Reduce the heat to low, cover, and continue to cook for about 45 minutes. Make sure to check the pot and whisk from time to time to prevent the polenta from sticking.
- While the polenta is cooking, dice the squash and peel and slice the garlic. Grate the mozzarella cheese.
How to Cook
- Heat a large saute pan over high heat.
- Season the chicken breasts with Lemon Pepper Seasoning on all sides.
- Add the oil to the pan. Right before the oil begins to smoke, add the chicken to the pan.
- Continue cooking the chicken for 1 minute until browned.
- Transfer the pan to the oven and cook the chicken for about 12 minutes or until cooked through.
- While the chicken is cooking, wash and pick the basil.
- To finish the polenta: Once the polenta is fully cooked, whisk the butter into the polenta along with the mozzarella cheese and lemon zest. Adjust the seasoning with salt and lemon juice. Reserve and keep warm.
- Remove the chicken from the oven and transfer it to the cutting board to rest. Be careful because the pan handle is hot!!
- Drain all of the fat from the pan except for 1 tablespoon, place the pan on medium high heat.
- Add the diced squash along with a pinch of Lemon Pepper Seasoning and cook for 1-2 minutes or until soft. Add the sliced garlic to the pan and saute for 30 seconds. Once cooked, turn the heat off.
- Carve the chicken breast and it’s time to plate!
- Place a nice dollop of creamy polenta down on a plate. Top with the roasted zucchini and fan the chicken breast on top of the vegetables. Add a sprinkle of lemon juice and chiffonade basil.
- Season with one final pinch of Lemon Pepper Seasoning and dig in!!
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yet refined meal that’s as satisfying as it is impressive!
