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Chicken and Polenta with Vegetables

Chicken and Polenta is a dish most of us don’t hear about often. However, it is super easy to make and delicious, so it is perfect for a family dinner.

Chicken, eggplant, and tomatoes served over polenta
Chicken and vegetables with polenta

Another thing I like about it is the fact that you can make it with whatever vegetables you have on hand. Not only that, but you can also season it with your favorite herbs and spices.

This simple meal tastes much more elaborate than it actually is. What’s nice is that you don’t have to mention to anyone that this is a quick and easy dinner that anyone can make.

If you’re in a hurry to get the printable recipe, please feel free to scroll down to the bottom of the page.

Polenta with Chicken or Seafood

Polenta is one of those side dishes that go with a variety of meats. It is as versatile as rice, potatoes, or grits, and just as easy to cook. In fact, some people call it “Italian grits.”

One of the things I’ve experienced is that polenta can be difficult to find. So if you don’t know where to look, ask your grocer.

Although they may not carry it now, they can probably order it for you. Until then, grits will work as a polenta substitute.

It comes in dry form typically in the grocery aisle or in a tube in the produce section. I found both forms at Harris Teeter.

When you’re ready to prepare this dish, just ask for polenta at your favorite grocery store.

Bag of organic dry polenta
Dry polenta
Tube of organic polenta
Polenta in a tube

Polenta is basically the same thing as grits—cornmeal that is ground and cooked with a liquid to make it mushy. It takes on the flavor of whatever you cook it with.

This is why I use chicken or beef broth most of the time.

If you have the tube of polenta from the produce section, you can slice it. You can still use chicken broth. I like to sprinkle a seasoning blend on it for extra flavor.

If you’re vegan, you can cook polenta in water with salt, pepper, and other seasonings to give it flavor. It’s a nice dish to have with roasted or sautéed vegetables. You’ll also love the fact that polenta is gluten free.

How to Cook Chicken and Polenta

Since all of the ingredients in this dish cook quickly, I like to get the polenta started first. Then I cook the chicken, add the veggies, cover it, and wait for everything to be done at the same time.

First, cook the polenta according to the directions in the package. I normally use half chicken broth and half water when making it from the dry version.

If you get the tube of polenta, you can slice it and fry it. However, boiling it enables you to infuse more flavor.

Pot of polenta cooking on the stove.

If you use the polenta in a tube, cut it into 1/2 to 3/4-inch thick slices

Fry it in a pan with a very small amount of oil or cooking spray.

Slices of polenta sprinkled with a seasoning blend in the frying pan
Sliced polenta

Next, brown the chicken in olive oil or butter. Remove the chicken from the pan and add the vegetables.

After you sauté them for a few minutes, put the chicken back in the pan, add the seasonings, and cover the pan.

If you want, you may add 1/4 cup of shredded Parmesan cheese to the polenta while it’s still in the pot. I normally don’t in case someone doesn’t care for it, since it can be added later.

You have now mastered cooking chicken and polenta. Yes, it’s that easy.

Polenta on a plate and smothered with chicken, vegetables, and seasonings

All you have to do now is put it on the plate, and it’s ready to be served. I either spoon some polenta onto the plate or place the sautéed patties on the plate.

Then I scoop the chicken and cooked vegetables over it. Finally, I spoon some of the liquid with the extra seasonings over everything. After all, we don’t to miss out on some of that yumminess.

If you enjoy an explosion of flavors in your mouth, this will undoubtedly become one of your favorite meals. Serve it to company when they come for dinner, and they’ll undoubtedly see what a brilliant cook you are.

Check out more delicious recipes at The Country Cook Weekend Potluck!

Perfect Desserts After a Chicken and Polenta Dinner

It’s always nice to finish off a meal with something sweet. Here are some desserts you’ll enjoy:
Gluten-Free Peanut Butter Cookies
Dark Chocolate Pretzel Bark
Pecan Pie Brownies

Plate of polenta, chicken, and vegetables

Chicken and Polenta

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

The versatile polenta provides a nice base for this tasty dish with seasoned chicken and vegetables.


  • 8 half-inch slices of polenta (tube form) from the produce section
  • 1/4 cup chicken broth
  • 1 lb. of boneless, skinless chicken cut into strips
  • 1 tablespoon of butter or olive oil
  • 1 cup of sliced eggplant
  • 1 cup of grape tomatoes cut in half
  • 1 tablespoon of organic seasoning blend
  • Salt and pepper to taste


  1. Spray a medium skillet with nonstick cooking spray and turn the heat on medium.
  2. If you're using polenta in a tube, slice eight 1/2" slices.
  3. Place the polenta slices in the skillet. If you don't have room for all of them, you can fry them in batches.
  4. Add organic seasoning blend, salt, and pepper as it cooks.
  5. After the polenta is golden brown, pour the broth over it to add more flavor.
  6. Turn the heat down to low and allow it to simmer.
  7. In a large skillet on medium high heat, brown the chicken in the olive oil or butter. Season to taste.
  8. Once both sides of the chicken are golden brown, remove it.
  9. Put the eggplant and tomatoes in the pan and sprinkle with the seasoning blend, salt, and pepper to taste. Sauté them until they start to brown.
  10. Put the chicken back in the pan, cover the pan, and turn the heat down to medium. Continue cooking for about 10 minutes.
  11. Scoop the cooked polenta onto the plates. Top with the chicken and vegetable mixture, making sure to use the seasoning at the bottom of the pan.


You may use either the dry polenta that needs to be reconstituted or polenta in a tube that you slice.

If you prefer other vegetables besides eggplant, you may use squash or zucchini.

Nutrition Information
Yield 4 Serving Size 1-1/2 cup
Amount Per Serving Calories 338Total Fat 18gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 10gCholesterol 116mgSodium 1578mgCarbohydrates 9gFiber 2gSugar 2gProtein 35g

The nutrition information is a product of online calculators. I try to provide true and accurate information, but these numbers are estimates.

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