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Chicken and polenta with broccoli

You know what makes chicken and polenta with broccoli such a simple meal to make? We’re taking some serious help from the store today for a meal that you get to pile together in a bowl and devour in no time (literally, like 15 minutes). I know it looks fancy but that’s what happens when you are a professional trickster like I am. 

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Chicken and polenta with broccoli on a blue and white plate

See that juicy chicken? The cooked to perfection broccoli? The seasoned savory polenta? Would you believe me if I told you this took–oh–about 15 minutes to make? No lie! It did! When your family asks what’s for dinner and you rattle this off they’ll look at you and and “po-what?”

Po-lenta–AKA fancy grits.

AKA Italian cornmeal.

AKA we buy it in a roll at the store and heat it up.

AKA we wear our cheater pants. 

overhead image of chicken and polenta with broccoli and a fork on a blue and white plate

You can find polenta in your pasta section of your grocery store in a roll like breakfast sausage or you can work harder and cook your own from scratch, but let’s not. It’s so simple to use–all you do is open it, plop it in a sauce pan with some chicken broth and parmesan cheese and break it up. Simmer it about 6 or 7 minutes till it’s smooth. Ouch that was painful.

You will use some steam-in-the-bag broccoli for extra help and sauté some thin chicken breasts for the all-in-one dinner of a lifetime. Chicken and polenta with broccoli is a great dish to serve to dinner guests, too. Plus it’s gluten free and Weight Watchers friendly! Yo ho ho.

Chicken and broccoli with polenta is truly FAST to make and only looks fancy thanks to some serious grocery store shortcuts.

Chicken and polenta with broccoli

This simple 15 minute chicken and polenta with broccoli looks fancy but can't be easier to make (and you squeeze in those veggies too!) 
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Rachel Ballard


  • 2 large boneless skinless chicken breasts sliced half through their thickness to make 4 thinner portions
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon salt and 1/4 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1 tablespoon butter
  • 1 tablespoon olive oil
  • 1 18- ounce roll pre-made polenta
  • 3/4 cup chicken broth
  • 1/2 teaspoon salt
  • 1/4 teaspoon red pepper flakes optional
  • 1/3 cup grated parmesan cheese
  • 1 bag steamable broccoli florets


  • Start by cooking the chicken:
  • Mix the Italian seasoning, salt, pepper and garlic powder together and sprinkle evenly over both sides of the chicken.
  • Heat a nonstick skillet over medium high heat and add the butter and oil. When the butter has melted and the skillet is hot, add the chicken and sauté until golden brown--about 5-6 minutes per side. Transfer to a plate and cover with foil.
  • Add the polenta to a medium saucepan, breaking it up with your fingers as you add it. It's okay if there are lumps, they will cook out.
  • Add the chicken broth, salt, and red pepper flakes if you are using them and stir well.
  • Bring to a simmer and mash out any lumps, stirring often until the polenta is smooth--about 6 minutes or so. Add the cheese and stir to combine. Turn off the heat and set aside.
  • Steam the broccoli according the package directions, drain.
  • Serve by laying 1/2 cup of polenta on a plate, add broccoli and top with sliced chicken. Serve warm.


Calories: 760kcal
Tried this recipe?Tag us on Instagram @feastandfarm and hashtag it #feastandfarm
Course Main Course
Cuisine American

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  1. 5 stars
    easy & delicious! I followed the recipe, especially in making polenta for the very first time. I added a few of my favorite spices to the chicken (Penzey’s Tuscan Sun) but otherwise stayed true to the directions. I will definitely make this again!

  2. 5 stars
    Tried it! Truely easy and impressive presentation, family loved it. Perfect dish for a quick summer meal using our own garden cherry tomatoes and green onions to top it “)

    1. That sounds delicious Maureen! My tomatoes are struggling this year (I have 54 plants out!) but hopefully soon they’ll be ready for us to enjoy as well. I’m so glad you liked this dish–it’s one of my favorites. 🙂 –Rachel

  3. 5 stars
    Rachel, my kids tried polenta for the first time and loved it. Simple, time-saving, delicious meal. Way to go!

  4. Love shortcuts in cooking……so a perfect recipe. Looks so good and quick to make is added benefit. Pinned. Thanks for sharing.

    1. @Rachel Ballard,
      Your recipe for chicken with polenta and broccoli sounds great and I plan to try it soon. I have a question about the ingredient list though. What do you mean by “2 in chicken breast” and “1 in broccoli”? I assume these are typos, but if so how much of each Ingredient is called for?


    2. There is the oddest glitch in some of my recipes that appears when and where it wants to. Thanks technology! It’s not supposed to be there at all and I took them out. It’s 2 large chicken breasts and 1 bag of steamable broccoli florets (about a cup and a half). –Rachel

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About the Author

Rachel Ballard, RN, BSN brings more than 20 years of professional nursing expertise to Feast and Farm. With a love for nutrient dense foods that support wellness, she works to distill complex health information and current trends into recipes that fuel the best version of yourself. Read more about Rachel here.