Tender seared chicken breasts develop a golden, crispy crust and finish in a bright lemon-thyme pan sauce that is both tangy and aromatic. The polenta is luxuriously creamy, enriched with melted Parmesan and butter for a silky, comforting texture. Together they offer a pleasing contrast of crisp, zesty chicken and smooth, savory polenta in every bite. Serve warm for a cozy weeknight dinner or for a relaxed weekend meal alongside a green salad or roasted vegetables.
Ingredients
- 4 boneless, skin-on chicken breasts (about 1.2 lb / 550 g)
- Salt and freshly ground black pepper (to taste)
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 3 cloves garlic, minced
- Zest and juice of 1 lemon
- 1 tbsp fresh thyme leaves (or 1 tsp dried)
- 1/2 cup low-sodium chicken broth (for the pan sauce)
- 1 cup quick-cooking polenta
- 3 cups low-sodium chicken broth (for polenta)
- 1 cup whole milk
- 1 cup freshly grated Parmesan, plus extra for serving
- 2 tbsp unsalted butter (for the polenta)
- Fresh parsley, chopped (for garnish)
Instructions
- Pat the chicken breasts dry and season both sides with salt and plenty of freshly ground black pepper.
- Heat a large skillet over medium-high heat and add the olive oil. When shimmering, add the chicken skin-side down and sear until deeply golden, 5–7 minutes. Flip and cook the second side 4–5 minutes until golden and just shy of done. Transfer chicken to a plate and tent with foil.
- Reduce heat to medium. Add 1 tbsp butter to the pan and, once melted, stir in the minced garlic and thyme; cook until fragrant, about 30 seconds. Add the lemon zest and 1/2 cup chicken broth, scraping up browned bits from the pan. Simmer 2–3 minutes to reduce slightly, then stir in the lemon juice and adjust seasoning to taste.
- While the sauce reduces, make the polenta: bring 3 cups chicken broth and 1 cup milk to a simmer in a medium saucepan. Slowly whisk in the polenta, reduce heat to low, and cook, whisking frequently, until thick and smooth—about 3–5 minutes for quick polenta. Stir in 1 cup grated Parmesan and 2 tbsp butter until melted and creamy. Season with salt and pepper.
- Return the seared chicken to the skillet, spooning sauce over the pieces, and simmer 1–2 minutes to finish cooking through and meld flavors. Remove from heat.
- To serve, spoon a generous portion of creamy Parmesan polenta onto each plate, top with a chicken breast, and drizzle with the lemon-thyme pan sauce. Garnish with chopped parsley and extra Parmesan.
- Let rest 2 minutes before serving so juices redistribute. Enjoy warm with a simple salad or roasted vegetables.
Tips or Variations
- For more flavor, use bone-in, skin-on chicken thighs and increase sear time; adjust cooking until internal temp reaches 165°F (74°C).
- Stir roasted mushrooms or wilted spinach into the polenta for extra texture and a vegetable boost.