Creamy polenta topped with browned chicken thighs, broccoli, and colorful bell peppers makes such a comforting dinner. The polenta gives everything a cozy base, and I love getting a little bit of the chicken and vegetables in each bite.
This is a great meal for an evening when you want something a little different without making dinner complicated. Simple ingredients, plenty of color, and a satisfying bowl of homemade comfort food!
Skillet Thighs over creamy Polenta
Servings: 4
Ingredients
- 1 tsp avocado oil
- 1½ lbs Bite-sized chicken thighs (seared and cut into bite sized pieces)
- 1 tsp salt
- ½ tsp pepper
- 1 tsp paprika
- 2 bell peppers (sliced into strips)
- 1 broccoli cut into florets
- 2 cloves minced garlic
- 1½ cups Creamy polenta
- 4 cups chicken bone broth
- ½ cup heavy cream
Instructions
- Start the broth for the polenta in a saucepan on high heat. Add in a tsp of salt and bring to a boil.
- Cut the broccoli into florets and the peppers into strips.
- While that is heating, season the chicken with salt, pepper and paprika.
- Sear the chicken in batches to achieve good color on both sides and cook all the way through. You can sear in 1 tsp of oil, but we just spray the pan with avocado oil spray.
- Once the broth is boiling, add in the polenta and turn the heat to low and allow the polenta to absorb all of the broth. Stir occasionally.
- Remove the cooked chicken from the pan and set aside. Put 1 tsp of oil into the pan and cook the broccoli and peppers for 7-10 minutes into softened just a bit. Season with salt and pepper.
- Chop the chicken into bite sized pieces while the veggies are cooking.
- Once the Polenta has absorbed all of the broth, add in ½ cup of heavy cream and stir together.
- Add minced garlic to the veggies, sautee for about 2 minutes and then add chopped chicken and toss.
- Serve the veggies and chicken over the creamy polenta.