Crisp Italian chicken & polenta

Try this delicious chicken, tomato, rosemary and polenta recipe – gluten free and ready in just 30 minutes

  • Prep:5 mins
    Cook:25 mins
    Ready in 30 minutes
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 513
  • fat 20g
  • saturates 5g
  • carbs 47g
  • sugars 0g
  • fibre 7g
  • protein 40g
  • salt 4.63g


  • 500g pack ready-to-use polenta
  • 25g parmesan, grated
  • 2 skin-on boneless chicken breast fillets
  • 250g pack cherry tomatoes
  • leaves from a few sprigs rosemary, torn
  • 1 garlic clove, sliced
  • 2 tbsp olive oil


Make it with potatoes
Use small chunks of unpeeled potato instead of the polenta.


  1. Heat oven to 220C/fan 200C/gas 7. Using your fingers, roughly break up the polenta into small chunks and scatter in the bottom of a small roasting tin. Tip in the parmesan and mix. Sit the chicken breasts, cherry tomatoes, rosemary and garlic on top of the polenta, drizzle with olive oil, then season to taste.

  2. Roast for 25 mins until the chicken skin is crisp and golden, and the polenta and cheese are turning crusty around the edges. Serve with a green salad.

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