Spicy Maple Mustard Chicken with Creamy Polenta (Sweet Heat Meets Southern Comfort)
This Spicy Maple Mustard Chicken with Creamy Polenta brings together sweet, spicy, and savory flavors in a comforting one-pan meal. Juicy chicken meets creamy parmesan polenta for a bold and satisfying dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
Ingredients
Chicken & Sauce:
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4 boneless, skinless chicken thighs or breasts
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1 tbsp olive oil
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½ tsp salt
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½ tsp black pepper
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½ tsp paprika
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¼ cup pure maple syrup
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2 tbsp Dijon mustard
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1 tbsp apple cider vinegar
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1 clove garlic, minced
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½ tsp red pepper flakes or 1 tsp hot sauce
Creamy Polenta:
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1 cup yellow cornmeal or polenta
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2 cups milk
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2 cups low-sodium chicken broth
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2 tbsp butter
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½ cup grated parmesan
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Salt & pepper to taste
Instructions
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Bring milk and broth to a boil. Whisk in polenta. Reduce heat and cook, stirring often, for 20–25 minutes. Stir in butter, parmesan, salt, and pepper. Keep warm.
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Season chicken with salt, pepper, and paprika. Sear in olive oil for 5–6 minutes per side until cooked through. Remove from skillet.
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In the same pan, combine maple syrup, mustard, vinegar, garlic, and chili flakes. Simmer until thickened. Return chicken to pan and coat with glaze.
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Plate polenta, top with chicken, and spoon sauce over. Garnish as desired.