Recipe: Creamy Mushroom Polenta with Seared Chicken Thighs (Complete Recipe)

2026-03-03

Serves: 4 | Total time: ~45 minutes | Why it works: Oven polenta stays hands-off; seared thighs and mushrooms add savory depth.

Ingredients - 1 cup coarse cornmeal (polenta) - 4 cups low-sodium chicken broth - 1/2 cup milk - 1/2 cup grated Parmesan - 2 tbsp butter - 1 1/2 lb boneless skinless chicken thighs - 1 tsp kosher salt, 1/2 tsp pepper - 1 tbsp olive oil - 10 oz cremini mushrooms, sliced - 2 cloves garlic, minced - 1 tsp thyme - 2 tbsp chopped parsley

Instructions 1) Heat oven to 375°F. In an oven-safe pot, combine polenta, broth, milk, 1/2 tsp salt. Cover and bake 25 minutes. Stir, bake 10–15 minutes more until creamy. Stir in Parmesan and butter; adjust salt. 2) Meanwhile, pat chicken dry; season with remaining salt/pepper. Sear in oil over medium-high 5–6 minutes per side until 175°F. Rest, slice. 3) In same pan, cook mushrooms 5 minutes. Add garlic and thyme; cook 30 seconds. Season. 4) Serve polenta topped with mushrooms and chicken; finish with parsley.

Tips - Add a splash of broth if polenta thickens while holding. - Brown mushrooms well for flavor.

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