Crisp Italian chicken & polenta

Crisp Italian chicken & polenta

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(38 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

    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, questions and tips

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12th Apr, 2016
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.
6th Jun, 2015
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.
17th Apr, 2014
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!
1st Mar, 2014
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.
13th Jan, 2014
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.
27th Mar, 2013
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.
27th Feb, 2013
Absolutely lovely. Forgot the garlic but didn't matter. Will definately be making again.
6th Aug, 2012
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
23rd Jul, 2012
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.
19th Apr, 2012
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.


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