Italian Herb Chicken & Creamy Polenta
with Broccoli
- Milk
Creamy pre-cooked polenta warms up in a flash to create a flavorful bed for juicy herbed chicken breasts and sautéed zucchini in this speedy, weeknight-friendly meal. You’ll swirl in cream cheese, sour cream, and butter into the polenta for a luxuriously rich and creamy texture. And boom! A memorable meal is on the table in no time at all.
Ingredients
1.5 tablespoon
Sour Cream
(Contains: Milk)
1 unit
Precooked Polenta
unit
Zucchini
8 ounce
Broccoli
2 tablespoon
Cream Cheese
(Contains: Milk)
1 unit
Chicken Stock Concentrate
½ tablespoon
Italian Seasoning
12 ounce
Chicken Cutlets
Not included in your delivery
teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
1 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Pat chicken* dry with paper towels and season all over with half the Italian Seasoning (all for 4 servings), salt, and pepper.
Heat a drizzle of oil in a large pan over medium-high heat. Add chicken; cook until browned and cooked through, 5-7 minutes per side. Turn off heat; transfer to a cutting board. Wipe out pan.
While chicken cooks, wash and dry produce.
Trim and halve zucchini lengthwise; slice into ½-inch-thick half-moons.
Heat a drizzle of oil in pan used for chicken over medium-high heat. Add zucchini; season with salt and pepper. Cook, stirring, until softened and lightly browned, 5-7 minutes (7-10 minutes for 4 servings).
Cut broccoli into bite-size pieces if necessary. Swap in broccoli for zucchini. Cook, stirring occasionally, until browned and softened, 5-7 minutes.
Meanwhile, in a small pot, combine polenta and ⅓ cup water (⅔ cup for 4 servings) over medium heat. Mash with a potato masher until mostly smooth, 30-60 seconds (remaining lumps will be broken up when whisking).
Whisk in cream cheese, sour cream, stock concentrate, and 1 TBSP butter (2 TBSP for 4); simmer until thickened, 3-4 minutes. Taste and season with salt and pepper if desired. TIP: If polenta seems too thick, stir in a splash of water.
Slice chicken crosswise.
Divide polenta between bowls and top with chicken and zucchini. Serve.
Customer reviews
Review summary
Updated on Feb 2026- Flavor: Many loved the creamy polenta, though some found it bland. Consider adding extra cheese or garlic for more flavor 🧀.
- Ease of prep: Some struggled to achieve smooth polenta; whisk thoroughly and add water if needed to prevent burning.
- Suggestions: Try swapping zucchini for broccoli. Adding chicken stock to the polenta enhances its taste significantly.
- Portions: This high-protein option satisfied most diners, with enough to please the whole family.
Reviews from our home cooks
It was great! I did need a little more water for the polenta because it started to burn but everything was delicious and it turned out well.
Chicken was good. We didn't all love the polenta. Directions weren't clear on how to cook and it ended up with lumps. I don't think it was smashed enough prior to stirring in the cream cheese so it ended up with chunks
New family favorite. The addition of the chicken stick to the polenta made the polenta far better than other recipes without.
The polenta was a little bland- felt it needed more cheese and possibly garlic
Loved it even my kid who never gives compliments about my cooking lol
Ended up swapping the zucchini for some frozen broccoli I had in my freezer.
