Instant Garlic Parmesan Chicken & Polenta Crust
Combine the comforting flavors of garlic and sharp Parmesan with the creamy texture of polenta in a single baking pan. This recipe delivers a protein-packed, satisfying dinner in just 35 minutes—no fancy sauces or complicated prep required. Perfect for weeknight meals or crowd‑pleasing gatherings.
Ingredients
- 1 lb boneless skinless chicken breasts, cut into 1‑inch cubes
- 1 cup instant polenta
- 1 cup milk (or dairy‑free alternative)
- 1 cup grated sharp cheddar cheese
- ½ cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp smoked paprika
- ¼ tsp cayenne pepper
- Salt and pepper, to taste
- 1 tbsp chopped fresh parsley (optional garnish)
Instructions
- Preheat oven to 425°F (220°C) and line a baking sheet with parchment paper.
- In a medium saucepan, bring milk to a gentle simmer and whisk in the instant polenta. Cook, stirring, for about 2 minutes until thickened.
- Reduce heat and stir in cheddar, Parmesan, smoked paprika, cayenne, salt, and pepper until cheeses are melted into a silky sauce.
- Fold in the minced garlic and drizzle olive oil, then remove the pan from heat.
- Toss the chicken cubes in the polenta mixture, ensuring each piece is fully coated.
- Spread the chicken‑polenta blend onto the prepared baking sheet in a thin, even layer.
- Bake for 20 minutes, or until the top is golden brown and the chicken reaches an internal temperature of 165°F.
- Let the dish rest for 5 minutes, then sprinkle with fresh parsley before serving.
- Serve hot with a side of steamed broccoli, a fresh salad, or crusty bread to soak up the savory sauce.
Chef's Note
For an extra creamy crust, use pre‑cooked instant polenta or add a splash of cream to the milk.
Make-Ahead Tips
Store the uncooked polenta mixture in an airtight container in the refrigerator for up to 2 days; reheat in the oven before serving.
Substitutions
Swap chicken for firm tofu cubes or shrimp for a seafood twist; use lactose‑free cheeses for dairy‑free diners.