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Homemade Balsamic Orange Glazed Chicken with Creamy Goat Cheese Polenta recipe photo

Balsamic Orange Glazed Chicken with Creamy Goat Cheese Polenta

This Balsamic Orange Glazed Chicken is a flavor explosion! Juicy chicken glazed with a sweet orange and balsamic sauce, served over creamy goat cheese polenta.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken:
  • 2 tablespoons extra-virgin olive oil
  • 4 pounds boneless skinless chicken breasts (about 2 large breasts)
  • to taste Salt
  • to taste freshly ground black pepper
  • 1 teaspoon poultry seasoning
  • 1/2 teaspoon dried rosemary
  • 1/2 cup orange marmalade
  • 1/2 cup balsamic vinegar
  • 1/4 cup chicken broth
  • 1/8 cup chopped fresh parsley (plus more for garnish)
For the Polenta:
  • 1 1/2 cups water or chicken broth (plus more for thinning)
  • 1 1/2 cups milk
  • 1 cup polenta
  • 2 tablespoons butter
  • 4 ounces goat cheese
  • to taste Salt
  • to taste pepper

Equipment

  • Large skillet
  • Medium Saucepan
  • Whisk
  • Spatula
  • Meat thermometer

Method
 

Instructions
  1. Step 1: Prepare the Chicken
    Start by patting the chicken breasts dry with paper towels. Season them generously with salt, pepper, poultry seasoning, and dried rosemary on both sides.
  2. Step 2: Sear the Chicken
    In a large skillet, heat the extra-virgin olive oil over medium-high heat. Add the seasoned chicken breasts and sear for about 5-7 minutes on each side until golden brown and cooked through. The internal temperature should reach 165°F (75°C). Remove the chicken from the skillet and set aside.
  3. Step 3: Make the Glaze
    In the same skillet, lower the heat to medium. Add the orange marmalade, balsamic vinegar, and chicken broth. Stir to combine, scraping up any bits stuck to the bottom of the pan. Let simmer for about 5 minutes until thickened slightly.
  4. Step 4: Glaze the Chicken
    Return the chicken to the skillet, coating it with the glaze. Simmer in the sauce for an additional 3-4 minutes, allowing it to absorb the flavors.
  5. Step 5: Prepare the Polenta
    In a medium saucepan, bring the water or chicken broth and milk to a gentle boil. Slowly whisk in the polenta, stirring continuously to avoid lumps. Reduce the heat to low and cook, stirring occasionally, for about 15-20 minutes until creamy.
  6. Step 6: Finish the Polenta
    Once cooked, stir in the butter and goat cheese. Season with salt and pepper to taste. If too thick, thin with additional water or broth.
  7. Step 7: Serve
    Spoon a generous portion of creamy goat cheese polenta onto each plate. Top with the balsamic orange glazed chicken and drizzle with remaining glaze. Garnish with fresh parsley.

Notes

  • Store leftovers in an airtight container for up to 3 days.
  • Freeze for up to 3 months in freezer-safe containers.
  • Reheat gently on the stovetop or microwave, adding a splash of liquid to restore creaminess.