Italian Herb Chicken & Creamy Polenta
with Asparagus
- 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
6 ounce
Asparagus
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).
Trim and discard woody bottom ends from asparagus. Swap in asparagus for zucchini. Cook, stirring, until lightly browned and tender, 3-5 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 Dec 2025- Flavor: Many loved the creamy, delicious polenta — a tasty surprise for first-timers! The chicken stock concentrate boosted flavor nicely.
- Ease of prep: Quick and easy to prepare, this dish came together in no time for a satisfying weeknight meal.
- Suggestions: Consider air frying the chicken and veggies for a crispy twist. Try adding mushrooms for extra depth.
- Versatility: Easily customizable — some swapped zucchini for broccoli or asparagus with great results.
Reviews from our home cooks
This was amazing. Loved the polenta. Got asparagus with it so cooked both zucchini and asparagus and added mushrooms that I needed to use. Cooked the chicken and veggies in the air fryer. Would like to see more appliance instructions like the air fryer and instant pot. This was a great meal.
I now love polenta!!! It was so creamy and delicious, a party for the taste buds.
Loved this and the polenta was such an easy and satisfying addition
Sooo good I added some hot sauce and it really put it over the top! So good!
I never had polenta before. What a pleasant surprise and experience! Very tasty!
Unique, loved to try something new with the polenta. Very creamy. I felt like I was eating at seasons 52
Would have been better with Pork but it was still great.
Loved the recipe Polenta was a new thing and was a hit with 3 out of 4 members of the family.
The chicken and zucchini were yummy, the polenta wasn't my favorite. it tasted a lot like chicken stock, and was a little strong on the polenta flavor.
The polenta remained lumpy no matter what - would prefer dried cornmeal and stock to cook instead of premade!
