Creamy Tomato Basil Chicken over Polenta

This Creamy Tomato Basil Chicken over Polenta transforms simple ingredients into an elegant, restaurant-worthy dinner that's naturally gluten-free. Tender chicken breasts are pan-seared to golden perfection, then nestled in a luscious cream sauce infused with sun-ripened tomatoes and fragrant fresh basil. The sauce strikes the perfect balance between tangy and rich, with each spoonful delivering comfort in every bite. The foundation of this dish is creamy polenta—a traditional Italian staple made from stone-ground cornmeal that's been enriched with butter and Parmesan cheese. As it simmers, the polenta transforms into a velvety, luxurious bed that soaks up the vibrant tomato-basil sauce beautifully. The combination of textures—silky polenta, juicy chicken, and smooth cream sauce—creates a harmonious dish that feels both rustic and refined. What makes this recipe truly special is its ability to deliver sophisticated flavors without complicated techniques. The dish comes together in under 45 minutes, making it perfect for busy weeknights when you want something more special than your usual rotation. It's also incredibly satisfying and filling, with the polenta providing a hearty base that's far more interesting than rice or pasta. Whether you're cooking for family or entertaining guests, this gluten-free comfort food will become a beloved staple in your dinner repertoire.

Ingredients

• 4 piecesboneless, skinless chicken breasts, pounded to even thickness
• 1 tspsalt, divided
• 1/2 tspblack pepper, divided
• 2 tbspolive oil
• 4 clovesgarlic, minced
• 1 can (14.5 oz)crushed tomatoes
• 3/4 cupheavy cream
• 1/2 cupfresh basil leaves, chopped, plus extra for garnish
• 4 cupschicken broth, gluten-free
• 1 cuppolenta or coarse cornmeal
• 2 tbspunsalted butter
• 1/2 cupParmesan cheese, freshly grated
• 1/4 tspred pepper flakes optional

Method

1. Season the chicken breasts on both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper. 0:05
2. Heat olive oil in a large skillet over medium-high heat until shimmering. 0:04
3. Add the chicken breasts to the hot skillet and cook for 6-7 minutes on the first side without moving them, until golden brown. 0:05
4. Flip the chicken breasts and cook for another 6-7 minutes on the second side until cooked through and internal temperature reaches 165°F. Remove chicken to a plate and tent with foil. 0:05
5. Reduce heat to medium and add the minced garlic to the same skillet. Sauté for 30-60 seconds until fragrant, stirring constantly. 0:04
6. Pour in the crushed tomatoes and stir, scraping up any browned bits from the bottom of the pan. 0:04
7. Add the heavy cream and red pepper flakes (if using) to the tomato mixture. Stir well to combine. 0:04
8. Bring the sauce to a gentle simmer and cook for 5 minutes, stirring occasionally, until slightly thickened. 0:04
9. Stir in the chopped fresh basil and season with remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning as needed. 0:04
10. Return the chicken breasts to the skillet, spooning sauce over them. Reduce heat to low and keep warm while preparing the polenta. 0:05
11. In a medium saucepan, bring the chicken broth to a boil over high heat. 0:04
12. Gradually whisk in the polenta in a steady stream, stirring constantly to prevent lumps from forming. 0:05
13. Reduce heat to low and simmer the polenta, stirring frequently, until thick and creamy, about 30 minutes. The polenta should pull away from the sides of the pan. 0:06
14. Remove polenta from heat and stir in the butter and Parmesan cheese until fully melted and incorporated. Season with salt to taste. 0:05
15. Divide the creamy polenta among four serving plates, spreading it slightly to create a bed. 0:04
16. Place one chicken breast on top of each portion of polenta and generously spoon the tomato basil cream sauce over the chicken. 0:05
17. Garnish with fresh basil leaves and additional Parmesan cheese if desired. Serve immediately. 0:04