And happy Monday!! You all ready for this?
Monday I mean?
I know, probably not, I totally feel your pain. In fact my legs even hurt at the moment…too much standing and totally not enough chillin on the couch this weekend, but when the fams in town you gotta do what you gotta do. Mondays after a major holiday like Thanksgiving are the worst. There is really no sugar-coating it, they are just brutal.
SO. I’m trying to make things a little better with food. It’s kind of what I do. I have found good food fixes all… you know?
This chicken, it’s good food.
SIDE NOTE: you should know that my brain is so totally out of it that since writing that last sentence I have pretty much checked every form of social media, skimmed through emails and done a set of push ups.
Can you say procrastination? I think so.
With December basically here (hello, tomorrow is December 1!!) I know that means one thing: we are all busy. Which means it’s time for some easy, but cozy dinners (it’s COLD out there).
Ahh wait, have you all started the Christmas music yet?!? Obviously I have been listening to it since Thanksgiving morning (ok, I started before that), it’s kind of my everything at the moment. Well, Christmas music and my gingerbread candle. YES!
But this 45-Minute Truffled Mushroom Chicken…it’s also my everything. It’s creamy, hinted with truffle flavors and served atop a bed of creamy polenta… AND paired with a side of roasted broccolini + delicata squash. I mean, come on.
This meal, it just doesn’t get any better.
And it’s all ready in under 45-minutes? Almost too good to be true… but then it is true! hehe 🙂
I kind of feel like this is the dinner we all need this week. The weather is really starting to turn cold, the fuzzy socks and slippers are making their return, and well, comfort food is in full force.
Or at least that’s what I am feeling.
This is one of those meals though that’s crazy cozy, but yet not crazy unhealthy either. It’s actually full of lean protein, whole grains and veggies too. I’d say that’s pretty dang healthy, don’t you think?
Meaning, you should probably head to the store after work and make this tonight.
Or maybe tomorrow, if you’re still making your way through the Thanksgiving leftovers (what did you guys make with all the leftovers by the way?!).
Either way, just make sure to give this recipe a try. It’s honestly one of my favorites and my family’s too!! Dad loved all the mushroom and well, you know my mom loved the polenta…and the creamy chicken. My brothers? They loved it all of course…
Yeah, right. They wouldn’t even touch this. LAME.
OKAY and with that, I am out.
My brain is in that “ahh, I can’t think properly” mode and I don’t want to say anything cheesy. Which I probably already did, but whatever, I know you guys get it.
BUT, if there’s one thing I want you guys to actually get of this post it’s that you must make this recipe. It’s SO good. Trust me.
SO GOOD. <–truth.
45-Minute Truffled Mushroom Chicken with Polenta + Roasted Broccolini.
Servings: 4 Servings
Calories Per Serving: 600 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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- 2 bunches broccolini can sub broccoli
- 1 delicata squash seeded + sliced into half circles
- 5 tablespoons olive oil divided (2+2+1)
- salt + pepper to taste
- 1 1/2 pounds boneless skinless chicken tenders or small thighs
- 1 pound cremini mushrooms sliced
- 2 cloves garlic minced or grated
- 2 tablespoons fresh thyme chopped
- 1 tablespoon flour
- 1/2 cup white wine
- 1/2 cup chicken broth
- 1 cup milk I like to use 2% or canned coconut milk
- 1 tablespoon white truffle oil
- 1/2 cup parmesan cheese grated
- 1/4 cup fresh parsley chopped
- pinch of crushed red pepper flakes
- To make the polenta. Pour the water and milk into a medium size saucepan and bring to a boil. Lower the heat to medium and slowly whisk in the polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes. Keep warm and then just before serving, stir in the butter, season with salt and pepper. If the polenta seems a little thick you can add a tablespoon more of butter or milk.
- Meanwhile, preheat the oven to 425 degrees F.
- On a baking sheet, toss together the broccolini, delicata squash, 2 tablespoons olive oil and a good pinch of salt + pepper. Place in the oven and roast for 25-30 minutes, tossing twice throughout cooking until the squash is tender and the broccolini is nice and charred.
- Meanwhile, heat the other 2 tablespoons of olive oil in large brazier or skillet with sides. Season the chicken with salt + pepper. Sear the chicken on both sides until browned, about 4-5 minutes. Remove the chicken from the skillet and add the remaining tablespoon of olive oil. Add the mushrooms and season with salt + pepper. Cook, stirring occasionally for 5 minutes. Stir in the garlic and thyme, cook another minute. Add the flour and continue cooking another minute longer. Slowly pour in the wine, whisking as you pour, until the wine is incorporated into the flour. Whisk in the chicken broth and milk.
- Bring the mixture to a low boil. Stir in the truffle oil, parmesan cheese and then slide the chicken back into the sauce. Simmer the sauce over medium low heat until the chicken is cooked through and the sauce has thickened slightly, about 10-15 minutes depending on the size of your chicken.
- Remove the sauce from the heat and stir in the parsley + a pinch of crushed red pepper flakes. Serve the chicken over a plate of polenta with a side of the roasted broccolini and squash. EAT.
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*Inspired/adapted from Rachel Ray.
P.S. polenta + mushrooms + a little (lighter) truffle cream sauce = life. Just sayin.