Chicken Under a Brick with Polenta Recipe

Chicken Under a Brick with Polenta

Level: Easy
Yield: 4 servings
Total: 40 min
Active: 40 min

Nutritional Analysis Per Serving
Calories 620
Total Fat 25 grams
Saturated Fat 6 grams
Cholesterol 180 milligrams
Sodium 610 milligrams
Carbohydrates 36 grams
Dietary Fiber 2 grams
Protein 57 grams
Sugar 1 grams

Imagine crispy, golden chicken breasts pressed to perfection under a brick, paired with creamy polenta and peppery arugulathis dish will transport you straight to a cozy Italian trattoria. Ready in just 40 minutes, it's your ticket to an effortless, restaurant-worthy dinner that bursts with flavor and inspires weeknight magic.

Ingredients

• 4 skinless, boneless chicken breasts (about 8 ounces each)
• 1/4 cup extra-virgin olive oil
• 2 cloves garlic, smashed
• 1 teaspoon minced fresh rosemary
• Pinch of red pepper flakes
• Kosher salt and freshly ground pepper
• 1/3 cup dry white wine
• 1 cup low-sodium chicken broth
• 1 cup quick-cooking polenta
• 1/3 cup grated parmesan cheese
• 1 tablespoon unsalted butter
• 4 cups baby arugula (about 3 ounces)

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Instructions

1. Turn a large cast-iron skillet upside down and wrap the base with foil; set aside. Place the chicken breasts in a large bowl and drizzle with 1 tablespoon olive oil. Add the garlic, rosemary, red pepper flakes, 1/2 teaspoon salt, and a few grinds of pepper. Toss to coat and let sit for 10 minutes.
2. Warm 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the chicken breasts and place the foil-wrapped skillet on top. Cook until the underside is nicely browned, about 6 to 8 minutes, then flip the chicken. Carefully replace the foil and set the skillet back on top. Continue cooking until the chicken is fully cooked, about 7 more minutes. Remove from the pan, transfer to a cutting board, and let rest for 5 minutes before slicing.
3. Pour the white wine into the same skillet and simmer over medium heat until reduced by three-quarters, about 1 to 2 minutes. Stir in the chicken broth and simmer until the liquid is reduced to about 1/2 cup, about 3 minutes.
4. Bring 4 cups of salted water to a boil in a medium saucepan. Gradually whisk in the polenta. Cook, stirring frequently, until the polenta is tender, about 5 minutes. Remove from heat and stir in the parmesan cheese and butter until smooth. Season with salt and pepper to taste.
5. Toss the arugula with the remaining 1 tablespoon olive oil. Divide the polenta among serving plates. Top each with sliced chicken, a spoonful of the pan sauce, and a handful of arugula.

Photograph by Ryan Dausch