Crisp Italian chicken & polenta

Crisp Italian chicken & polenta

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(30 ratings)

Prep: 5 mins Cook: 25 mins Ready in 30 minutes


Serves 2
Try this delicious chicken, tomato, rosemary and polenta recipe - gluten free and ready in just 30 minutes

Nutrition and extra info

  • Gluten-free

Nutrition: per serving

  • kcal513
  • fat20g
  • saturates5g
  • carbs47g
  • sugars0g
  • fibre7g
  • protein40g
  • salt4.63g
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  • 500g pack ready-to-use polenta



    An Italian storecupboard staple, polenta has its roots in the peasant cuisine of northern Italy…

  • 25g Parmesan, grated



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • 2 skin-on boneless chicken breast fillets
  • 250g pack cherry tomatoes
  • leaves from a few sprigs rosemary, torn



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 garlic clove, sliced
  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


  1. Heat oven to 220C/fan 200C/gas 7. Using your fingers, roughly break up the polenta into small chunks and scatter in the bottom of a small roasting tin. Tip in the parmesan and mix. Sit the chicken breasts, cherry tomatoes, rosemary and garlic on top of the polenta, drizzle with olive oil, then season to taste.

  2. Roast for 25 mins until the chicken skin is crisp and golden, and the polenta and cheese are turning crusty around the edges. Serve with a green salad.

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Comments (28)

MaeveW's picture

I love this recipe, have made it countless times. I always use ready-to-use polenta and it turns out great. If I can't get skin on chicken, I just make sure the fillets have plenty of the olive oil and parmesan on top to stop them drying out. I tend to cook this dish for 30-35mins (adding the tomatoes halfway through) as i'm always overcautious when it comes to chicken.

homechefamsterdam's picture

This recipe turned out great except I had prepared the polenta myself prior to cooking so I varied this part. It turned out excellently with the right balance of rosemary and garlic.
I served it with a homemade basic tomato sauce in order to give a bit more flavour to the polenta for the guests who were not keen on polenta.

joanna1972's picture

We really enjoyed this, after reading the comments I added a red pepper and a red onion, more parmesan, not that I actually weighed it, and used chicken thighs as we all prefer the taste to breast meat. I also used fresh basil as I had some which needed using instead of time I'll used double the polenta as it got a little lost, it was the only thing I didn't increase when making this for 3 rather than 2! Such a lovely chop, mix and cook after work dinner!

Cdub's picture

I use a variation of this recipe often. Since I can't get skin-on boneless chicken (only bone-in) where I live, I get around it with skinless boneless breasts wrapped in prosciutto (or sometimes bacon, or pancetta). I ALWAYS use more Parmesan than the recipe calls for, usually reggiano since it is the most flavourful of parms and crisps up nicely in the polenta chunks. Love it and easily impress guests with it.

Dottykez's picture

I don't like polenta so made this with small cubes of butternut squash. I also added a courgette as it needed using up. I couldn't find skin on chicken so used a turkey thigh joint and cooked that for half hour before adding the veg. Will defiantly make again.

blowholeblast's picture

Could you specify, if I shoul use dry polenta just from the pack, or should I prepare it somehow before, like put it in a boiled water or something? Thanks.

archie182's picture

Absolutely lovely. Forgot the garlic but didn't matter. Will definately be making again.

kitequeen30's picture

This recipe is lovely. The combination of the cherry tomatoes and polenta is very complimentary, and the chicken balances the sweetness very well.

jul34es's picture

just had this tonight for tea as don,t eat polenta that often and everyone enjoyed it and it tasted great and was really easy to make.

fayemk86's picture

I was a bit disappointed with this recipe - it was tasteless. I made my own polenta (I don't know if this made a difference, it was the first time I made my own polenta, I think I would use more seasoning next time). I also thought that there was too much polenta for two people, I would suggest less polenta and use more veg eg peppers, courgettes etc.

cocovanilla's picture

I did not have ready-to-use polenta so I made quick polenta, and served it to the chicken. The dish is okay, but the polenta did not turn out very well.. Maybe ready-to-use polenta is essential in this dish. I was not impressed, to me it was just regular.

janetownley's picture

Great recipe - very easy to prepare. Couldn't get chicken breast with the skin on so used bacon instead. Would definitely use more cherry tomatoes & cheese next time.

vicki_jones109's picture

I make this using sweet potato instead of polenta. It's quick and easy on a midweek evening and even my family of fussy eaters enjoy it!

Lovely72's picture

Not sure if I missed something with this but just found it really bland and not at all special. Perhaps will try again with some of the suggestions above (got this from the Good Food cookbook before looking on here) and add extra parmesan. Also used polenta that I made myself instead of ready bought - perhaps that would be better? Any ideas appreciated - thanks

francesparker's picture

Yum yum, this was so quick and easy to make and turned out delicious.

cat123's picture

I think I needed a bigger roasting tin for this - the polenta ended up buried under the chicken and tomatoes, so it was soft and soggy rather than crispy. I found that the garlic got a touch 'caramelised', too, and would probably have been better tucked in rather than sitting on top. Having said that, this was tasty enough that I'll be trying it again, with a few of the variations other people have suggested.

mrjaik's picture

I was surprised how well this turned out for me, considering how quick and easy it was to make. Very tasty.
This was my first time cooking polenta, as far as I can remember, eating polenta - a great subsititute for potatoes.

astroboy's picture

Made this for a dinner party and it was hugely popular. Never knew polenta could be so tasty! Added one courgette and chopped red onion plus 4 cloves garlic and finely chopped rosemary and thyme (after having read all previous reviews). You could really add anything though - I'm thinking a leek instead of the onion could also be good. Doesn't need any salt added due to the parmesan

bean127's picture

This dish is great. I add subsitute thyme for the rosemary, add chorizo, chopped green pepper and some chopped chilli. Spicy but delicious. The chorizo gives the polenta a lovely colour and a bit of extra flavour, as it can be a little bland.

nephthys's picture

I just love this dish!

Also sometimes when I want to just change it slightly:

Stuff the chicken breasts with mascarpone, grana pandano or any other hard italian cheese and mozzarella OR Mascarpone, choice of your favourite blue cheese and mozzarrella. Then just cook as normal.

Very quick and delicious I will also throw in some red onions to roast with the poltenta and tomatoes for more flavour


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