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Chicken and Zucchini with Garlicky Tomato Sauce and Polenta

This recipe features pan-seared chicken and tender zucchini in a rich, garlicky tomato sauce, served over creamy, cheesy instant polenta. It's a flavorful and satisfying meal that combines lean protein and vegetables with a comforting base.
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Course lunch/dinner
Cuisine American
Servings 4 people
Calories 1683 kcal

Equipment

  • 1 Medium Saucepan For cooking polenta
  • 1 Large Skillet For chicken, zucchini, and sauce
  • 1 Whisk For polenta
  • 1 Cutting Board
  • 1 Chef's knife

Ingredients
  

Main

  • For the Polenta
  • 2 cups water
  • 1/2 cup instant polenta pre-cooked cornmeal
  • 1/3 cup shredded provolone or mozzarella cheese
  • sea salt
  • For the Sauce Chicken, and Zucchini
  • 4 garlic cloves smashed and peeled
  • 1/2 tsp sea salt plus more, as desired
  • 1/4 tsp red pepper flakes
  • 5 tbsp olive oil divided
  • 3 tbsp tomato paste
  • 3/4 cup vegetable broth
  • flour for dredging
  • 1/2 tsp paprika
  • freshly ground black pepper
  • 2 boneless skinless chicken breast halves, each cut lengthwise into 4 strips (about 1 1/4 lbs total)
  • 2 medium zucchini cut into 1/4-inch rounds

Instructions
 

  • In a medium saucepan, bring 2 cups of water to a boil over high heat. Reduce heat to low, gradually whisk in the instant polenta, stirring constantly to prevent lumps. Cook for 1-2 minutes until thickened.
  • Stir in 1/3 cup shredded provolone or mozzarella cheese and season with sea salt to taste. Cover and keep warm off the heat.
  • While polenta cooks, combine flour, 1/2 tsp paprika, and freshly ground black pepper in a shallow dish. Dredge the chicken strips evenly in the flour mixture, shaking off excess.
  • Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add chicken strips in a single layer, without overcrowding, and cook for 2-3 minutes per side until golden brown and cooked through. Remove chicken to a plate and set aside.
  • Add remaining 3 tbsp olive oil to the same skillet. Add smashed garlic cloves and red pepper flakes, cooking for 1 minute until fragrant.
  • Stir in 3 tbsp tomato paste and cook for 1-2 minutes, stirring constantly, until it darkens slightly.
  • Pour in 3/4 cup vegetable broth, scraping up any browned bits from the bottom of the skillet. Bring to a gentle simmer.
  • Add the sliced zucchini rounds to the simmering sauce. Cook for 3-5 minutes, stirring occasionally, until the zucchini is tender-crisp.
  • Return the cooked chicken strips to the skillet with the sauce and zucchini. Stir to coat and heat through for 1-2 minutes. Taste and adjust seasoning with additional sea salt and black pepper as needed.
  • Ladle the warm polenta onto individual serving plates and top generously with the chicken, zucchini, and garlicky tomato sauce.

Notes

For the polenta, ensure you whisk constantly when adding the instant polenta to prevent lumps. The consistency should be creamy but firm enough to hold its shape; adjust with more water or broth if it becomes too thick. When browning the chicken, avoid overcrowding the skillet to ensure a good sear rather than steaming. Cook the zucchini just until tender-crisp to retain its texture. Building the sauce by blooming the tomato paste and garlic before adding broth will deepen the flavors. Consider finishing with fresh basil or parsley for aromatic brightness, and a drizzle of good quality extra virgin olive oil before serving to enhance the overall richness.