Description
Tender chicken breasts coated in a sweet, spicy maple-mustard glaze and served over rich, creamy polenta for a comforting and flavorful meal.
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts
- 2 tbsp olive oil
- 2 tbsp Dijon mustard
- 2 tbsp whole grain mustard
- 3 tbsp pure maple syrup
- 1 tsp red pepper flakes
- 1 tsp paprika
- 1 tsp garlic powder
- Salt and black pepper, to taste
For the Creamy Polenta
- 1 cup polenta
- 4 cups chicken broth
- 2 tbsp butter
- ½ cup grated Parmesan cheese
- Salt and pepper, to taste
Instructions
- Prepare the glaze: In a small bowl, whisk together Dijon mustard, whole grain mustard, maple syrup, red pepper flakes, paprika, garlic powder, salt, and black pepper until well combined.
- Season and coat chicken: Season the chicken breasts with salt and pepper, then coat them evenly with the prepared maple mustard glaze, ensuring each piece is well covered.
- Cook the chicken: Heat olive oil in a skillet over medium-high heat. Add the chicken breasts and cook for 5–6 minutes on each side, or until the chicken is fully cooked through and has a nice golden glaze.
- Cook the polenta: While the chicken cooks, bring the chicken broth to a boil in a separate pot. Gradually whisk in the polenta to avoid lumps, then continue cooking according to package instructions, whisking frequently until the polenta thickens to a creamy consistency.
- Finish the polenta: Remove the polenta from heat and stir in butter and grated Parmesan cheese until fully incorporated and creamy. Season with salt and pepper to taste.
- Serve: Plate the creamy polenta and top with the cooked chicken breasts. Drizzle any remaining maple mustard glaze from the pan over the chicken for added flavor.
Notes
- Adjust the amount of red pepper flakes to suit your preferred heat level.
- Garnish with fresh parsley for an added pop of color and flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
