Caprese Chicken & Polenta Bake
This Caprese Chicken & Polenta Bake combines juicy chicken, creamy polenta, and classic caprese flavors into one incredible one-pan meal. With gooey mozzarella, sweet tomatoes, and fresh basil, it's a restaurant-worthy dinner you can make in just 30 minutes!
Equipment
- 9x13 baking dish or large cast iron skillet
- Saucepan for polenta
- Whisk
- Cutting board
- Sharp knife
- Measuring cups and spoons
Ingredients
- 4 boneless skinless chicken breasts (about 1.5 lbs)
- 1 cup quick-cooking polenta not the firm tube kind
- 3 cups chicken broth
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 cloves garlic minced
- 1 pint cherry tomatoes multi-colored if you're feeling fancy
- 8 oz fresh mozzarella sliced or torn into pieces
- 1/4 cup fresh basil leaves torn, plus more for garnish
- 3 tablespoons olive oil divided
- 2 tablespoons balsamic glaze or reduction
- 1 teaspoon Italian seasoning
- Salt and freshly ground black pepper
- Optional: red pepper flakes for heat
Instructions
- Preheat that oven to 400°F (200°C). While it's warming up, season your chicken breasts generously with salt, pepper, and Italian seasoning on both sides. Don't be shy with the seasoning – bland chicken is a culinary crime!
- Prepare the polenta base. In a medium saucepan, bring the chicken broth to a boil. Slowly whisk in the polenta, reducing heat to low. Cook for about 3-5 minutes, stirring frequently until thickened. (Warning: Polenta bubbles like a witch's cauldron, so watch out for splatter!) Remove from heat and stir in Parmesan and butter until melted. Season with salt and pepper to taste.
- Create your cozy chicken nest. Pour the polenta into your baking dish, spreading it into an even layer. Nestle the seasoned chicken breasts on top of the polenta. Drizzle the chicken with 2 tablespoons of olive oil.
- Add the caprese elements. Scatter the cherry tomatoes around the chicken. Tuck pieces of mozzarella between the tomatoes and on top of the chicken. Sprinkle with minced garlic.
- Bake until bubbly! Pop the dish into the oven for about 20-25 minutes, or until the chicken reaches 165°F (74°C) internal temperature, the cheese is melty and starting to get those gorgeous golden spots, and the tomatoes have begun to burst. (Is your mouth watering yet? Mine is.)
- Finish with flair. Remove from the oven and immediately scatter fresh torn basil all over. Drizzle with the remaining tablespoon of olive oil and the balsamic glaze. Let rest for 5 minutes before serving (if you can wait that long).
- Serve it up with additional fresh basil and maybe an extra drizzle of balsamic glaze because... why not?
Notes
- Polenta tip: If your polenta thickens too much before you're ready to use it, just whisk in a splash more broth or even water to loosen it up.
- For extra flavor, marinate the chicken in Italian dressing for 30 minutes before cooking.
- Make ahead option: Prepare the polenta base and store separately from the seasoned chicken. Combine and add toppings just before baking.
- Leftovers will keep for 3 days in the refrigerator, though the polenta will firm up. Reheat covered with foil to help retain moisture.