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Roasted chicken and mushroom polenta--an easy 30 min recipe. Healthy and gluten free
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5 from 2 votes

Polenta with Mushrooms and Chicken

Creamy polenta with mushrooms and chicken-- gluten free recipe that is healthy and ready in about 30 mins.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Lunch or Dinner
Servings: 4
Calories: 330kcal


  • 1 cup uncooked instant polenta
  • 4 cups water
  • 1 lb boneless and skinless chicken thigh or breast (preferably organic)
  • 2-3 cup mushrooms sliced
  • 1 cup grape tomatoes
  • 1 onion sliced
  • 1 tbs cooking oil
  • 1/2 tsp smoked paprika
  • 1/8 tsp cayenne pepper
  • 1 tbsp lemon juice
  • Salt and pepper
  • 1-2 garlic minced
  • 2 tbsp finely chopped parsley


  • In a mixing bowl add chicken, lemon juice, salt and pepper. Rub the spice to coat chicken evenly
  • Heat oil in an iron skillet on medium heat. Add chicken and cook it for 5 min. Then flip it over and cook for another 5 min. Once done remove chicken from the pan and put aside.
  • In the same pan add sliced mushrooms, minced garlic, salt and pepper to taste. Stir it for 2-3 min. Then add onions, tomato, cayenne pepper and paprika and, cook further for 6-7 min. Once done turn off the heat and return chicken to the pan. Garnish with parsley.
  • Meanwhile cook polenta in a separate pan according to package instructions.
  • Serve sautéed mushroom and chicken on the bed of creamy polenta.


  • Serve polenta when it is still warm to enjoy its creamy texture. Polenta tends to tighten up on complete cooling.


Calories: 330kcal