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Sun-Dried Tomato & Spinach Chicken with Creamy Garlic Polenta: Gluten-Free Comfort

Sun-Dried Tomato & Spinach Chicken with Creamy Garlic Polenta

Okay, let's get cooking! I'm so excited to share this recipe with you; it's one of those kitchen staples that has saved me on countless busy weeknights. I like to call it "Sun-Dried Tomato & Spinach Chicken with Creamy Garlic Polenta," and trust me, it's as comforting and delicious as it sounds! Growing up, I remember dinners being a bit chaotic – as most family dinners are – but there was something truly special about the meals my grandmother made. This recipe? It's been a modern twist on her style that's simple yet feels fancy, and above all, it's wonderfully gluten-free. She always said that if food is made with love, every bite is a hug. Well, consider this recipe a big, warm hug from our kitchen to yours. This isn't some "diet" dish; this is real, satisfying food that just happens to be gluten-free, and it's proof that you don't have to compromise on flavor just because you avoid gluten.

Recipe Card

Yields: 4 servings Prep Time: 20 minutes Cook Time: 30 minutes

Ingredients

  • For the Chicken:
  • 1.5 lbs boneless, skinless chicken breasts
  • 1 Tbsp olive oil
  • 1/2 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/4 tsp garlic powder
  • Salt and pepper, to taste
  • ½ cup sun-dried tomatoes, chopped
  • 5oz fresh spinach, chopped
  • 1/4 cup chicken broth (gluten-free)
  • For the Creamy Garlic Polenta:
  • 4 cups gluten-free chicken or vegetable broth
  • 1 cup coarse-ground polenta
  • 2 cloves garlic, minced
  • 1/2 cup grated Parmesan or nutritional yeast
  • 1 Tbsp butter (or olive oil)
  • Salt and pepper, to taste

Instructions

  1. Season chicken. Sear in a hot cast iron skillet.
  2. Add tomatoes, spinach, and broth. Cover and simmer until chicken is cooked through.
  3. In a saucepan, bring broth and garlic to a boil. Slowly add polenta, whisking constantly.
  4. Stir polenta until thick and creamy.
  5. Stir in cheese/ nutritional yeast, and butter/ olive oil. Season with salt and pepper.
  6. Serve chicken on top of the polenta. Enjoy

Let's Get Cooking!

Prep the Chicken

Start by patting the chicken breasts dry with a paper towel. This step is crucial as it helps achieve a nice sear! In a medium bowl, toss the chicken with olive oil, oregano, basil, garlic powder, salt, and pepper. Ensure the chicken is evenly coated with the seasonings.

Sizzle and Sear

Heat some of the olive oil in a large cast-iron skillet over medium-high heat. Add the seasoned chicken breasts to the hot skillet (make sure it's nice and hot, or you'll steam and not get that lovely sear). Sear for about 4-5 minutes per side or until browned. Don't worry about cooking it all the way through at this stage; we'll be simmering it in the next step. Pro Tip: Avoid moving the chicken too much while searing; that lovely crust needs time to form!

Add the Flavor Boosters

Once the chicken is browned, add the chopped sun-dried tomatoes, spinach, and chicken broth to the skillet. Reduce the heat to medium-low, cover, and let simmer for about 10-12 more minutes, or until the chicken is cooked thoroughly and the spinach is wilted. The sauce should thicken up a bit.

Get to Know Your Polenta

While the chicken simmers away, let's start with the polenta. In a medium saucepan, bring the gluten-free chicken or vegetable broth to a boil with the minced garlic. Reduce the heat to low, slowly drizzle in the polenta while continuously whisking to avoid lumps,.

Stir and Get Creamy

Lower the flame to low and keep stirring the polenta constantly. This is where your patience will be rewarded. The mixture will start to thicken (it will take about 20 minutes). It's important to keep stirring – this is what makes the polenta so smooth and creamy.

Finishing Touches

Once the polenta is creamy and thick, remove from the heat and stir in the parmesan cheese and butter (or olive oil). Season with salt and pepper to taste. If you're using nutritional yeast instead of Parmesan, that would go in at this stage too.

Serve and Enjoy the Magic

Now, it's time for the grand finale. Spoon a generous amount of creamy polenta onto each plate. Top with the sun-dried tomato and spinach chicken, and sprinkle with extra grated parmesan cheese (or nutritional yeast).

Tips & Tricks to Make This Dish Your Own

  • Protein Power-Ups: Feel free to swap chicken for other proteins like pork tenderloin or even shrimp for a quicker cooking time.
  • Veggie Variations: Not a fan of spinach? Try kale, swiss chard, or even roasted bell peppers. They'd all work beautifully!
  • Spice it Up: Add a pinch of red pepper flakes to the chicken mixture for a bit of heat. A little goes a long way!
  • Creaminess Boost: Stir in a dollop of mascarpone cheese or a little bit of coconut cream to the polenta at the end for an extra layer of richness.
  • Make Ahead Marvel: You can make the polenta ahead of time, just add a splash of broth when reheating as it will thicken up. You can prep the chicken ahead of time, too!

This dish is my go-to when I want something comforting and flavorful without spending hours in the kitchen. I really do hope you give it a try, and I'd love to hear how it turns out in the comments below! Let me know if you made any changes — your feedback helps me to keep this recipe evolving. I have a feeling this might just become one of your new favorites, just like it is for me. Happy cooking, friends! And don't forget, a good whisk is crucial for lump-free polenta and a sharp knife set will make prepping those veggies and chicken a breeze!

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