Marry Me Chicken with Cheesy Polenta

Recipe by Catherine Pla

Serves 6

Marry Me Chicken with Cheesy Polenta

It’s hard not to like this creamy, flavorful chicken dish. Apparently, it’s so good, your partner will propose to you if you make it for them! Cheesy Polenta is delicious with this, or serve over rice or pasta.

• 6 boneless, skin-on chicken thighs, or 3 large boneless, skinless (or skin-on) chicken breasts, sliced in half lengthwise to make 6 cutlets

• 2 T olive oil

• 2 t kosher salt, divided

• 1⁄2 t black pepper

• 1 T unsalted butter

• 1 T chopped fresh thyme leaves (or 1 t dried)

• 3 cloves garlic, minced or grated

• 1⁄2 t red pepper flakes

• 3⁄4 c chicken broth

• 1⁄2 c heavy cream

• 1⁄2 c sun dried tomatoes

• 3⁄4 c grated Parmesan cheese, divided

• 1 c quick-cooking polenta

• 5 c whole milk

• 2 T chopped parsley or basil leaves, for garnish

Preheat oven to 375 degrees.

Add olive oil to a large, heavy, oven-safe skillet and heat over a medium high flame. Sprinkle chicken cutlets on both sides with pepper and 1 teaspoon salt. Sear chicken, skin side down first, to the hot pan and sauté for about 4 minutes on one side to brown, then turn the cutlets to brown 3 minutes on side two. Don’t crowd the pan, brown in batches if necessary. Chicken will finish cooking in the oven. Remove chicken from the pan onto a plate.

Pour off half the fat in the pan and add the butter. Saute thyme, garlic, and red pepper flakes for about a minute. Stir in broth, cream, sun dried tomatoes, and 1⁄4 cup of Parmesan cheese. Bring to a simmer then return chicken to the pan, skin side up. Transfer pan to the oven and bake until chicken is cooked through (165 degrees at the thickest point), 15-20 minutes.

Meanwhile place polenta, milk, and 1 teaspoon of salt in a medium saucepan. Heat over medium high, whisking occasionally. When polenta thickens, stir in the remaining Parmesan cheese. Taste and add salt and milk, if needed.

Transfer polenta to a large serving bowl. Taste sauce for seasoning, adding salt and pepper if needed. Top polenta with chicken and sauce. Garnish with parsley or basil.