Name: Spicy Maple Mustard Chicken with Creamy Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Fusion
Ingredients: 1 1/2 lbs boneless, skinless chicken breasts or thighs; 2 tbsp olive oil or butter; 2 tbsp Dijon mustard; 1 tbsp whole grain mustard (optional); 1/4 cup maple syrup; 1/2 tsp crushed red pepper flakes or 1 tsp chili paste; 3 cloves garlic, minced; 1/2 cup chicken broth; Salt and pepper, to taste; 1 cup yellow cornmeal (polenta); 4 cups chicken or vegetable broth; 1 cup milk or cream; 3 tbsp butter; 1/2 cup Parmesan cheese, grated; Salt and pepper, to taste

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Spicy Maple Mustard Chicken with Creamy Polenta is a comforting yet -flavored dish that pairs tender, glazed chicken with rich, velvety polenta. The chicken is coated in a sweet, tangy, and spicy maple-mustard sauce, creating a perfect balance of flavors that complement the creamy, buttery polenta base.

Why You’ll Love This Recipe

Sweet, spicy, and tangy flavors in every bite.
Comforting polenta that’s smooth, rich, and satisfying.
A restaurant-worthy meal that’s surprisingly easy to make.
Perfect for cozy dinners or special occasions.
Easily adaptable for different spice levels and dietary preferences.

Spicy Maple Mustard Chicken with Creamy Polenta

Ingredients

For the chicken:

Boneless, skinless chicken breasts or thighs
Olive oil or butter
Dijon mustard
Whole grain mustard (optional)
Maple syrup
Crushed red pepper flakes or chili paste
Garlic
Chicken broth
Salt and pepper

For the creamy polenta:

Yellow cornmeal (polenta)
Chicken or vegetable broth
Milk or cream
Butter
Parmesan cheese
Salt and pepper

Directions

Season chicken with salt and pepper. Heat olive oil in a skillet over medium-high heat and sear chicken until golden on both sides, about 3–4 minutes per side. Remove and set aside.
In the same skillet, add garlic and cook for 1 minute until fragrant. Stir in Dijon mustard, whole grain mustard (if using), maple syrup, crushed red pepper flakes, and chicken broth.
Bring the sauce to a simmer, return chicken to the pan, and cook for 10–12 minutes, or until chicken is fully cooked and sauce is slightly thickened.
While the chicken cooks, prepare polenta by bringing broth and milk to a gentle boil in a saucepan. Slowly whisk in polenta to prevent lumps.
Reduce heat and cook, stirring frequently, until thick and creamy, about 20–25 minutes.
Stir in butter, Parmesan cheese, salt, and pepper. Adjust consistency with more broth or milk if needed.
Serve chicken over a bed of creamy polenta, spooning extra sauce on top.

Servings and timing

This recipe serves 4 and takes about 15 minutes of prep time plus 30 minutes of cooking.

Variations

Use bone-in chicken thighs for a richer flavor.
Swap maple syrup for honey for a different sweetness profile.
Add fresh herbs like thyme or rosemary to the sauce for an aromatic touch.
Make it spicier by adding extra chili flakes or hot sauce.
Replace polenta with mashed potatoes or cauliflower puree.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat chicken and sauce gently on the stovetop or in the microwave. Reheat polenta over low heat with a splash of milk or broth to restore creaminess. This dish can also be frozen, though polenta may slightly change in texture after thawing.

FAQs

Can I make this dish ahead of time?

Yes, both the chicken and polenta can be made in advance and reheated before serving.

Can I use quick-cooking polenta?

Yes, it will significantly reduce cooking time—just follow package directions.

How do I prevent lumps in the polenta?

Whisk constantly while slowly adding polenta to the boiling liquid.

Can I make the sauce creamier?

Yes, add a splash of cream or a tablespoon of butter at the end.

Can I grill the chicken instead?

Yes, grill the chicken separately and make the sauce in a skillet, then combine before serving.

Is this dish gluten-free?

Yes, as long as your mustard and broth are gluten-free.

How do I make it less spicy?

Reduce or omit the crushed red pepper flakes.

Can I use almond milk for the polenta?

Yes, it will give a lighter flavor but still create creaminess.

What vegetables pair well with this dish?

Roasted Brussels sprouts, green beans, or asparagus complement it perfectly.

Conclusion

Spicy Maple Mustard Chicken with Creamy Polenta is a flavorful and comforting dish that blends sweet, tangy, and spicy notes over a rich, velvety base. It’s a beautiful combination of textures and tastes that feels indulgent yet is simple enough to make for a weeknight dinner.

Jane