Chicken & Creamy Polenta with Roasted Broccoli & Balsamic-Glazed Onion

Chicken & Creamy Polenta

with Roasted Broccoli & Balsamic-Glazed Onion

Group Created with Sketch. 35 min
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 690 Cals/serving
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To add even more creamy flavor and texture in our comforting polenta, we’re finishing it with smooth mascarpone cheese—creating the perfect, pillowy base for savory seared chicken and red onion glazed with tangy-sweet balsamic vinegar.

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Chicken & Creamy Polenta with Roasted Broccoli & Balsamic-Glazed Onion
Title
  • 2 Boneless, Skinless Chicken Breasts
  • ¾ cup Polenta
  • 2 cloves Garlic
  • 2 Tbsps Balsamic Vinegar
  • 2 Tbsps Mascarpone Cheese
  • 1 Red Onion
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • ½ lb Broccoli
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step-by-step
instructions
Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. In a medium pot, combine 4 cups of water and a big pinch of salt; heat to boiling on high. Wash and dry the broccoli; cut off and discard the bottom ½ inch of the stem, then cut the broccoli into small florets. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Halve, peel, and thinly slice the onion

Roast the broccoli:
2 Roast the broccoli:

Place the broccoli florets on a sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook the polenta:
3 Cook the polenta:

While the broccoli roasts, add the polenta and half the spice blend to the pot of boiling water; whisk to thoroughly combine. Reduce the heat to medium and cook, whisking frequently to prevent lumps from forming, 10 to 12 minutes, or until the polenta is thickened and the water has been absorbed. Turn off the heat. Add the mascarpone and as much of the garlic paste as you’d like; whisk until combined. Taste, then season with salt and pepper if desired. Cover to keep warm. 

Cook the chicken:
4 Cook the chicken:

While the polenta cooks, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the remaining spice blend. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

Glaze the onion & serve your dish:
5 Glaze the onion & serve your dish:

Add the sliced onion and chopped garlic to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the onion is coated. Turn off the heat. Slice the cooked chicken crosswise. Serve the cooked polenta topped with the sliced chicken, glazed onion, and roasted broccoli. Enjoy! 

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Prepare the ingredients:
1 Prepare the ingredients:

Place an oven rack in the center of the oven, then preheat to 450°F. In a medium pot, combine 4 cups of water and a big pinch of salt; heat to boiling on high. Wash and dry the broccoli; cut off and discard the bottom ½ inch of the stem, then cut the broccoli into small florets. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a box grater). Halve, peel, and thinly slice the onion

2 Roast the broccoli:

Place the broccoli florets on a sheet pan. Drizzle with 2 teaspoons of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 14 to 16 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the broccoli:
Cook the polenta:
3 Cook the polenta:

While the broccoli roasts, add the polenta and half the spice blend to the pot of boiling water; whisk to thoroughly combine. Reduce the heat to medium and cook, whisking frequently to prevent lumps from forming, 10 to 12 minutes, or until the polenta is thickened and the water has been absorbed. Turn off the heat. Add the mascarpone and as much of the garlic paste as you’d like; whisk until combined. Taste, then season with salt and pepper if desired. Cover to keep warm. 

4 Cook the chicken:

While the polenta cooks, pat the chicken dry with paper towels; season on both sides with salt, pepper, and the remaining spice blend. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the seasoned chicken. Cook 6 to 7 minutes per side, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a cutting board.

Cook the chicken:
Glaze the onion & serve your dish:
5 Glaze the onion & serve your dish:

Add the sliced onion and chopped garlic to the pan of reserved fond; season with salt and pepper. Cook on medium-high, stirring occasionally, 2 to 3 minutes, or until lightly browned and slightly softened. Add the vinegar (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until the onion is coated. Turn off the heat. Slice the cooked chicken crosswise. Serve the cooked polenta topped with the sliced chicken, glazed onion, and roasted broccoli. Enjoy!