Easy Rosemary Chicken with Cacio E Pepe Polenta Recipe

Weeknight dinners find new excitement with rosemary chicken and cacio e pepe polenta that blend Italian comfort with fragrant herb notes.

Mediterranean flavors dance across your plate, promising a culinary adventure.

Juicy chicken meets creamy polenta in a delightful combination that feels both sophisticated and approachable.

Simple ingredients transform into an elegant meal with minimal effort.

Crisp rosemary adds an aromatic depth that makes classic dishes feel fresh and unexpected.

Delicate pepper and pecorino cheese create a rich backdrop for tender meat.

Steps to Prepare Chicken with Cacio E Pepe Polenta

Step 1: Cook Flavorful Polenta

Heat water or chicken broth in a medium saucepan over medium heat.

Whisk polenta into the liquid, stirring continuously until it begins to simmer.

Reduce heat, cover, and let it gently simmer for 20 minutes until fully cooked.

• Cream
• Butter
• Parmesan cheese
• Salt
• Freshly cracked black pepper

Cover and steam for 10 additional minutes.

Step 2: Create Rosemary Marinade

• Olive oil
• Lemon juice
• Minced rosemary
• Minced garlic
• Salt
• Black pepper

Step 3: Prepare Chicken

Preheat oven to 200°C/390°F.

Pat chicken thighs dry with paper towels and place in a baking dish.

Season both sides with salt and pepper.

Pour the rosemary marinade over the chicken.

Add a few fresh rosemary sprigs on top.

Step 4: Roast Chicken

Place the baking dish in the oven and roast for 20-25 minutes until the chicken turns golden brown and is fully cooked through.

Step 5: Plate and Serve

Transfer the roasted chicken over the creamy polenta.

Spoon the pan sauce from the chicken on top for extra flavor.

Pro Tips for Rosemary Chicken with Polenta

• Use chicken broth instead of water to add depth and richness to your polenta base.
• Continuously whisk while cooking to prevent lumps and achieve a creamy, silky texture.
• Let rosemary and garlic mixture sit for 10 minutes before coating chicken to intensify the aromatic flavors.
• Remove excess moisture from chicken thighs to ensure crispy, golden-brown skin during roasting.
• Allow chicken to rest for 5 minutes after roasting to help juices redistribute, then serve immediately over warm polenta for the best taste experience.

Variations for Rosemary Chicken with Polenta

• Vegetarian Herb Polenta: Replace chicken with roasted portobello mushrooms, seasoned with rosemary and garlic, creating a meat-free version that maintains rich flavor profiles.
• Gluten-Free Friendly Option: Use cornmeal for polenta base and ensure all ingredients are certified gluten-free, perfect for those with dietary restrictions.
• Mediterranean Inspired Variation: Swap rosemary for oregano and add feta cheese to polenta, garnish chicken with kalamata olives for a Greek-style transformation.
• Low-Carb Alternative: Substitute polenta with cauliflower mash, using same cheese and cream technique, and replace chicken thighs with lean chicken breast for a lighter meal.

Serving Suggestions for Cacio E Pepe Polenta Chicken

• Rustic Family Feast: Gather loved ones around the table and share this hearty meal family-style, letting everyone scoop polenta and grab a chicken thigh directly from the serving dish.
• Elegant Dinner Party Plating: Arrange a creamy polenta base on elegant plates, carefully place a golden rosemary chicken thigh on top, and drizzle pan sauce in a delicate circular motion.
• Wine Pairing Perfection: Complement the herbal rosemary notes with a crisp white wine like Pinot Grigio or a light Chardonnay that enhances the chicken's subtle lemon and garlic flavors.
• Fresh Herb Garnish: Sprinkle finely chopped fresh rosemary or parsley over the dish to add a bright, aromatic finish and create a pop of green color against the golden chicken and creamy polenta.

Storage Tips for Rosemary Chicken with Polenta

• Store leftover chicken and polenta separately in airtight containers within 2 hours of cooking. Keep in the refrigerator for up to 3-4 days.
• Wrap chicken and polenta individually in freezer-safe containers or bags. Freeze for maximum 2-3 months to maintain best quality and taste.
• Warm chicken in a preheated oven at 350°F for 10-15 minutes, covering with foil to prevent drying out. Alternatively, use microwave on medium power for 1-2 minutes, checking temperature.
• Revive polenta by adding a splash of milk or broth while stirring over low heat. Microwave in 30-second intervals, mixing between each interval to restore creamy texture.

FAQs

• What does Cacio E Pepe mean?

Cacio E Pepe is an Italian phrase meaning “cheese and pepper”, a classic Roman pasta seasoning style now applied to this polenta dish, highlighting the simple yet delicious combination of Parmesan cheese and black pepper.

• Can I use different chicken cuts?

Yes, you can substitute chicken thighs with chicken breasts or drumsticks. Just adjust cooking time accordingly – chicken breasts typically need less roasting time to prevent drying out.

• Is fresh rosemary necessary?

While fresh rosemary provides the most robust flavor, dried rosemary can work as a substitute. Use about one-third the amount of dried compared to fresh rosemary to maintain balanced seasoning.

Rosemary Chicken with Cacio E Pepe Polenta Highlights

• Elevate Home Cooking: Transform your ordinary weeknight dinner into a restaurant-worthy meal with minimal professional cooking skills required.
• Flavor-Packed Comfort: Combine the aromatic rosemary chicken with creamy, cheesy polenta for a hearty dish that delivers rich, satisfying flavors in every bite.
• Quick and Simple Preparation: Achieve gourmet results with straightforward steps and accessible ingredients that come together seamlessly without complicated techniques.
• One-Pan Wonder: Minimize kitchen cleanup by roasting chicken in a single baking dish while simultaneously preparing a luxurious polenta side that complements the protein perfectly.

Ingredients for Rosemary Chicken with Polenta

• Polenta: A classic Italian cornmeal that creates a creamy, comforting base for the dish.
• Water or Chicken Broth: Provides the liquid for cooking the polenta and adds extra flavor.
• Cream: Adds richness and smoothness to the polenta.
• Butter: Enhances the creamy texture and adds a luxurious flavor.
• Parmesan Cheese: Brings a salty, nutty depth to the polenta.
• Salt, Freshly Cracked Black Pepper: Seasons the polenta to perfection.

• Chicken Thighs: Juicy and flavorful cut of chicken that roasts beautifully.
• Olive Oil: Helps to distribute the marinade and create a golden crust.
• Lemon Juice: Adds brightness and helps tenderize the chicken.
• Fresh Rosemary: Provides an aromatic, herbaceous flavor to the dish.
• Garlic: Adds a pungent, savory note to the marinade.
• Salt, Pepper: Seasons the chicken for maximum flavor.
• Fresh Rosemary Sprigs: Provides additional aromatic garnish during roasting.

• Pan Sauce: The natural juices from roasting the chicken, adding extra moisture and flavor to the dish.

Rosemary Chicken with Cacio E Pepe Polenta Recipe

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4.7 from 17 reviews

• Total Time: 1 hour
• Yield: 8 1x

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Description

Rosemary chicken with cacio e pepe polenta blends Italian comfort with herb-infused elegance, creating a symphony of rich, creamy flavors. Hearty protein nestles alongside peppery cheese polenta, promising a memorable culinary journey you’ll savor down to the last delectable bite.

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Ingredients

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Main Ingredients:

• 8 chicken thighs
• 2½ cups polenta
• 6 cups water or chicken stock
• ½ cup grated Parmesan cheese
• ½ cup cream

Seasonings and Aromatics:

• 3 tablespoons olive oil
• 4 tablespoons fresh lemon juice
• 1 tablespoon rosemary, finely chopped
• 2 garlic cloves, minced
• 2 teaspoons salt
• 1 teaspoon pepper
• 1 teaspoon black pepper

Finishing Ingredients:

• 2 tablespoons butter

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Instructions

1. Prepare the liquid for polenta in a medium saucepan over medium heat, using water or chicken broth for enhanced flavor.
2. Gradually whisk polenta into the liquid, stirring continuously until it begins to simmer.
3. Reduce heat, cover, and allow polenta to gently simmer for approximately 20 minutes until fully cooked.
4. Incorporate cream, butter, Parmesan cheese, salt, and freshly ground black pepper into the polenta.
5. Let the polenta steam with the lid on for an additional 10 minutes to develop rich flavors.
6. Heat oven to 200°C/390°F for roasting chicken.
7. Create a marinade by mixing olive oil, lemon juice, finely chopped rosemary, and minced garlic, then season with salt and pepper.
8. Thoroughly dry chicken thighs using paper towels and arrange in a baking dish.
9. Season chicken thoroughly with salt and pepper on both sides, then coat evenly with prepared rosemary marinade.
10. Scatter fresh rosemary sprigs around the chicken for additional aromatic infusion.
11. Roast in the preheated oven for 20-25 minutes until chicken achieves golden-brown color and is completely cooked through.
12. Plate the roasted chicken atop the creamy polenta, drizzling pan juices over the dish for maximum flavor.

Notes

• Choose low-sodium chicken broth to control salt levels and enhance flavor depth without overwhelming the dish.
• Continuously whisk polenta to prevent lumps and achieve a smooth, creamy texture that coats the back of a spoon perfectly.
• For gluten-free option, confirm your Parmesan cheese is certified gluten-free and use cornmeal instead of traditional polenta.
• Fresh rosemary delivers more vibrant flavor compared to dried herbs, so invest in high-quality sprigs for maximum aromatic impact.

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Category: Lunch, Dinner
• Method: Simmering
• Cuisine: Italian

Nutrition

• Serving Size: 8
• Calories: 392 kcal
• Sugar: 0.5 g
• Sodium: 814 mg
• Fat: 26 g
• Saturated Fat: 9 g
• Unsaturated Fat: 16 g
• Trans Fat: 0.1 g
• Carbohydrates: 21 g
• Fiber: 2 g
• Protein: 27 g
• Cholesterol: 110 mg