Smart Recipe Kitchen

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.