Balsamic Orange Glazed Chicken with Creamy Goat Cheese Polenta
This Balsamic Orange Glazed Chicken is bursting with sweet and savory flavors, paired perfectly with creamy goat cheese polenta for a comforting, elegant meal!
Servings: 4 servings
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 pounds boneless skinless chicken breasts about 2 large breasts
- Salt to taste
- freshly ground black pepper to taste
- 1 teaspoon poultry seasoning
- 1/2 teaspoon dried rosemary
- 1/2 cup orange marmalade
- 1/2 cup balsamic vinegar
- 1/4 cup chicken broth
- 1/8 cup chopped fresh parsley plus more for garnish
- 1 1/2 cups water or chicken broth for polenta
- 1 1/2 cups milk
- 1 cup polenta
- 2 tablespoons butter
- 4 ounces goat cheese
- Salt to taste
- pepper to taste
Instructions
- Pat the chicken breasts dry with paper towels. Season both sides generously with salt, freshly ground black pepper, poultry seasoning, and dried rosemary.
- Heat the extra-virgin olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-7 minutes on each side until golden brown and cooked through (165°F/75°C internal temperature). Transfer chicken to a plate and cover to keep warm.
- Reduce heat to medium. Add orange marmalade, balsamic vinegar, and chicken broth to the skillet. Whisk to combine, scraping browned bits. Simmer for about 5 minutes until slightly thickened.
- Return chicken to the skillet, spoon glaze over top. Simmer 2-3 minutes to absorb flavors. Stir in chopped parsley just before serving.
- Meanwhile, bring water or chicken broth and milk to a gentle boil in a saucepan. Gradually whisk in polenta, stirring continuously to prevent lumps. Cook 5-7 minutes until thickened. Remove from heat and stir in butter, goat cheese, salt, and pepper.
- Spoon creamy goat cheese polenta onto plates, top with glazed chicken. Drizzle remaining glaze over chicken and garnish with extra parsley. Serve and enjoy!
Equipment
- Large Skillet
- Whisk
- Meat Thermometer
- Serving spoon
- Saucepan
Notes
- Store leftover chicken and polenta separately in airtight containers in the fridge for up to 3 days.
- Use chicken thighs instead of breasts for more flavor and moisture.
- Substitute goat cheese with cream cheese, ricotta, or sharp cheddar for a different taste.
- Try roasting seasonal vegetables like Brussels sprouts or carrots as a side.
- Experiment with different citrus marmalades or fresh herbs like thyme or basil for variety.