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Creamy Garlic Parmesan Chicken with Mushrooms and Roasted Vegetables over Creamy Polenta
Created by: Howcan Team
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 8 ounces mushrooms, sliced
- 4 cloves garlic, minced
- 1 cup chicken broth
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- Salt and pepper to taste
- 4 cups of water
- 1 cup of polenta
- 2 tablespoons butter
- 1/2 cup grated parmesan cheese
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 cups of mixed vegetables (such as bell peppers, zucchini, and cherry tomatoes)
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Season the chicken breasts with salt and pepper.
- In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and cook for 6-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
- In the same skillet, add the sliced mushrooms and minced garlic. Cook for 5 minutes, or until the mushrooms are golden brown and the garlic is fragrant.
- Pour in the chicken broth and bring to a simmer. Stir in the heavy cream and grated parmesan cheese. Cook for 2-3 minutes, or until the sauce has thickened. Season with salt and pepper to taste.
- In a medium saucepan, bring 4 cups of water to a boil. Gradually whisk in the polenta. Reduce the heat to low and cook, stirring frequently, for 15-20 minutes, or until the polenta is creamy and thick. Stir in the butter, grated parmesan cheese, salt, and black pepper.
- In a large bowl, toss the mixed vegetables with 2 tablespoons of olive oil, Italian seasoning, garlic powder, salt, and black pepper. Spread the vegetables on a baking sheet and roast in the preheated oven for 20-25 minutes, or until tender and slightly caramelized.
- To serve, spoon the creamy polenta onto plates, top with the cooked chicken breasts, and spoon the creamy garlic parmesan sauce over the chicken. Serve with the roasted vegetables on the side.
- Enjoy your Creamy Garlic Parmesan Chicken with Mushrooms and Roasted Vegetables over Creamy Polenta!
Creamy Garlic Parmesan Chicken with Mushrooms and Roasted Vegetables served over creamy polenta is a delightful Italian-inspired dish that has gained popularity for its rich and savory flavors. This dish has its roots in the rustic and hearty cuisine of Northern Italy, where creamy polenta is a staple. The creamy polenta provides a luscious base for the tender, juicy chicken, earthy mushrooms, and caramelized roasted vegetables. Renowned chefs in Tuscany and Lombardy have perfected this dish, infusing it with their own unique twists and techniques. The key to achieving the perfect Creamy Garlic Parmesan Chicken with Mushrooms and Roasted Vegetables lies in the balance of flavors and textures. The creamy polenta should be velvety and smooth, while the chicken should be seared to golden perfection and bathed in a luxurious garlic parmesan sauce. The roasted vegetables add a delightful sweetness and depth to the dish. For those seeking the best version of this dish, a visit to a traditional Italian trattoria in Tuscany or Lombardy is a must. These regions are known for their exceptional culinary traditions, and the local chefs take great pride in preparing this classic dish with the freshest and finest ingredients. While the traditional method of serving this dish over creamy polenta is the most popular, some chefs and home cooks also serve it over al dente pasta or creamy risotto for a delightful variation. The key is to ensure that the creamy garlic parmesan sauce beautifully coats the main ingredients, creating a harmonious and indulgent dining experience. Ultimately, the Creamy Garlic Parmesan Chicken with Mushrooms and Roasted Vegetables served over creamy polenta is a dish that celebrates the robust flavors of Northern Italian cuisine, and it continues to captivate food enthusiasts around the world with its comforting and satisfying appeal.
60 min
4
480 calories
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