Creamy Parmesan polenta accents flavorful Mediterranean chicken in this hearty dish. Plum tomatoes, garlic, chickpeas, and olives round out the flavors.



Original recipe yields 6 servings
The ingredient list now reflects the servings specified

Mediterranean Chicken:

Creamy Parmesan Polenta:


  • Season chicken with salt and pepper. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add chicken and brown, about 4 minutes. Transfer chicken to a plate.

  • Reduce skillet heat to medium-low and add remaining 1 tablespoon oil. Add garlic and cook until soft, about 30 seconds. Add chickpeas and 1 cup water and bring to a boil; reduce heat and cook until reduced by 1/2, about 2 minutes.

  • Add tomatoes to the simmering skillet and cook until soft and starting to fall apart, 4 to 5 minutes. Add olives, vinegar, and browned chicken and toss until heated through and chicken is no longer pink in the center and juices run clear, about 5 minutes.

  • Meanwhile, bring water, salt, and pepper for polenta to a boil over high heat. Add cornmeal slowly while whisking constantly. Reduce heat to medium and simmer, whisking frequently, until thickened, 10 to 13 minutes. Remove from heat; add Parmesan cheese and butter and stir until smooth.

  • Add parsley to chicken mixture and plate with polenta.

Cook's Note:

If you like cannellini beans, they work beautifully with this dish in place of the chickpeas.

Nutrition Facts

350 calories; 13.6 g total fat; 73 mg cholesterol; 903 mg sodium. 27 g carbohydrates; 29 g protein; Full Nutrition