Go Back
–+ servings
Spicy Maple Glazed Chicken with Cheddar Polenta

Spicy Maple Glazed Chicken with Cheddar Polenta Delights

This Spicy Maple Glazed Chicken with Cheddar Polenta combines sweet and savory flavors for a quick weeknight meal.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 4 pieces Bone-in, Skin-on Chicken Thighs or boneless skinless breasts
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Black Pepper
For the Maple Glaze
  • 2 tablespoons Butter unsalted is best
  • 2 tablespoons Apple Cider Vinegar or white vinegar
  • 1 tablespoon Whole Grain Mustard or Dijon
  • 1/2 cup Maple Syrup your favorite grade
  • 1 piece Red Fresno Chili Pepper adjust based on spice tolerance
For the Polenta
  • 2 teaspoons Fresh Thyme or rosemary
  • 1 cup Cheddar Cheese sharp cheddar recommended
For the Sides
  • 2 cups Butternut Squash sliced evenly
  • 4 cups Rainbow Chard or Other Greens or spinach/kale
  • 2 tablespoons Olive Oil for roasting and searing

Equipment

  • cast iron skillet
  • Baking sheet
  • Saucepan
  • pot

Method
 

Cooking Steps
  1. Preheat your oven to 425°F (220°C).
  2. Slice the butternut squash evenly and toss with olive oil, salt, and pepper. Roast for 30 minutes, turning halfway.
  3. In a hot cast-iron skillet, heat olive oil. Season the chicken thighs with salt and pepper, sear for 6 minutes skin-side down.
  4. Flip the chicken and cook for 1 more minute, then transfer back to the skillet skin-side up and roast for 25 minutes.
  5. Prepare the glaze by melting the butter, sautéing the chili pepper, then whisking in vinegar, mustard, and syrup.
  6. In a pot, boil water with thyme, gradually add polenta while stirring for 5 minutes. Stir in cheddar cheese and butter until creamy.
  7. Sauté greens in the skillet drippings for about 1 minute, then finish with a splash of vinegar.
  8. To serve, plate the polenta, top with chicken, add butternut squash, greens, and drizzle with the maple glaze.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 600mgPotassium: 700mgFiber: 5gSugar: 10gVitamin A: 3000IUVitamin C: 40mgCalcium: 250mgIron: 3mg

Notes

Allow chicken to rest at room temperature for 30 minutes before cooking for even doneness. Serve polenta immediately for best texture.

Tried this recipe?

Let us know how it was!