Community recipe
Balsamic-Glazed Chicken Thighs with Creamy Parmesan Polenta and Roasted Broccoli
Juicy skillet-browned chicken thighs are finished in a glossy balsamic-Dijon pan glaze and served over creamy Parmesan polenta with deeply roasted broccoli. It is a comforting, weeknight-friendly dinner with a bright-sweet savory finish.
- Serves
- 4
- Prep
- 15 min
- Cook
- 35 min
- Difficulty
- easy
Get ready
Ingredients
- 450 g broccoli florets, washed, dried, and cut into bite-size pieces
- 1 tbsp olive oil
- 0.5 tsp kosher salt
- 0.25 tsp black pepper, freshly ground
- 720 ml waters
- 0.5 tsp kosher salt
- 170 g quick-cooking polentas
- 240 ml whole milk
- 40 g parmesan cheeses, finely grated
- 1 tbsp unsalted butter
- 680 g boneless skinless chicken thighs, patted dry
- 0.75 tsp kosher salt
- 0.5 tsp black pepper, freshly ground
- 1 tsp garlic powder
- 1 tbsp olive oil
- 60 ml chicken broths
- 3 tbsp balsamic vinegar
- 1 tbsp dijon mustard
- 1 tbsp maple syrup
- 1 tsp dried thyme
Make it
Instructions
- 01
Heat the oven and roast the broccoli
Position one rack in the center of the oven and heat it to 220°C / 425°F. Line a rimmed baking sheet with parchment. Wash, thoroughly dry, and cut 450 g broccoli florets into bite-size pieces; keeping them dry helps them brown rather than steam. Toss with 1 tbsp olive oil, 0.5 tsp kosher salt, and 0.25 tsp black pepper directly on the sheet, then spread into one uncrowded layer. Roast until browned at the edges and tender when pierced, 22–25 minutes; rotate the sheet once halfway through. | Why: High heat creates sweet, caramelized edges while the chicken and polenta are prepared.
- 02
Cook the creamy polenta
Set a medium saucepan over high heat and bring 720 ml water and 0.5 tsp kosher salt to a boil. Whisk in 170 g quick-cooking polenta in a slow, steady stream. Reduce to low and cook, stirring often with a wooden spoon and scraping the corners, until thick, smooth, and no longer gritty, 8–10 minutes. Remove from the heat, then stir in 240 ml whole milk, 40 g Parmesan cheese, and 1 tbsp unsalted butter until glossy. Cover to keep warm. | Why: Adding the dairy off heat keeps the texture velvety and prevents scorching.
- 03
Season and brown the chicken
While the polenta cooks, pat 680 g boneless skinless chicken thigh dry with paper towels. Season both sides evenly with 0.75 tsp kosher salt, 0.5 tsp black pepper, and 1 tsp garlic powder. Heat a large skillet over medium-high heat for 2 minutes, then add 1 tbsp olive oil. Arrange the seasoned pieces in one layer and cook without moving until deeply golden, 5–6 minutes. Turn and cook until the second side is golden, 3–4 minutes; transfer to a clean plate. | Why: Dry surfaces, measured seasoning, and undisturbed contact build a flavorful brown crust.
- 04
Glaze, rest, and serve
Lower the skillet to medium. Add 60 ml chicken broth, 3 tbsp balsamic vinegar, 1 tbsp Dijon mustard, 1 tbsp maple syrup, and 1 tsp dried thyme; scrape up the browned bits with a wooden spoon. Simmer until slightly syrupy, about 2 minutes. Return the browned pieces and any resting juices to the skillet, turning to coat. Cook 3–5 minutes, until the thickest piece reaches 74°C / 165°F on an instant-read thermometer. Rest off heat for 3 minutes. Spoon the covered polenta into four shallow bowls, top with the glazed pieces and roasted broccoli, then spoon over the remaining pan glaze and serve hot. | Why: A brief simmer concentrates the tangy glaze, while resting keeps the poultry juicy.
