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Spicy Maple Glazed Chicken with Cheddar Polenta

Spicy Maple Glazed Chicken with Cheddar Polenta Delight

This Spicy Maple Glazed Chicken with Cheddar Polenta is a flavorful dinner that combines spicy and sweet in a comforting dish.
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Prep Time 30 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken Thighs Juicy and tender; substitute with boneless, skinless chicken breasts for a leaner option.
  • 2 tablespoons Olive Oil Feel free to use your favorite cooking oil.
  • 1 teaspoon Kosher Salt Be generous!
  • 1 teaspoon Black Pepper Freshly ground is best.
For the Glaze
  • 2 tablespoons Butter Consider a non-dairy alternative for a vegan version.
  • 2 tablespoons Apple Cider Vinegar You can use lemon juice if needed.
  • 1 tablespoon Whole Grain Mustard Swap with Dijon mustard for a milder taste.
  • 1/4 cup Maple Syrup Agave syrup works as a substitute.
  • 1 piece Fresno Chili Pepper Omit or switch to a milder pepper for less spice.
For the Polenta
  • 1 teaspoon Fresh Thyme Dried thyme can be used in smaller amounts.
  • 1 cup Cheddar Cheese Swap with a non-dairy cheese if desired.
For the Vegetables
  • 2 cups Butternut Squash Check notes for cutting tips.
  • 2 cups Rainbow Chard Substitutes: spinach or kale.

Equipment

  • large skillet
  • Baking sheet
  • Small Saucepan
  • Medium saucepan

Method
 

Step-by-Step Instructions
  1. Let chicken thighs rest at room temperature for 30 minutes. Season generously with kosher salt and black pepper.
  2. Preheat oven to 425°F (220°C). Peel and slice butternut squash; toss with olive oil, salt, and roast for about 30 minutes.
  3. Heat skillet, add olive oil, place seasoned chicken skin-side down, cook for 6 minutes, flip and cook for 1 more minute. Transfer to oven and roast for 25 minutes.
  4. In a saucepan, melt butter, sauté Fresno chili pepper, whisk in vinegar, mustard, syrup, and simmer for about 12 minutes until thickened.
  5. In a saucepan, bring water with thyme and salt to a boil, gradually whisk in polenta, cook for 5 minutes, then stir in cheddar and keep warm.
  6. Using chicken drippings, sauté rainbow chard for 1 minute until wilted, splash with vinegar before serving.
  7. Plate the dish with cheddar polenta as a base, topped with chicken, roasted squash, and greens; drizzle glaze over everything.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 40gProtein: 30gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 5gSugar: 8gVitamin A: 1500IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze portions for up to 3 months. Polenta is best served fresh.

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