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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?
Umm, yes.
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.
Ingredients
- 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
Creamy Polenta
- 1 1/2 cups milk
- 1 1/2 cups water
- 1 cup polenta
- 2 tablespoons butter or coconut oil
- salt and pepper, to taste
Instructions
- 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.
Notes
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
P.S. polenta + mushrooms + a little (lighter) truffle cream sauce = life. Just sayin.
This sounds delicious, and almost looks too good to eat! Perfect for this rainy, overcast weather. I was going to try and stretch out our Thanksgiving leftovers, but now I might have to run out to the store!
When do you add truffle oil?
Sorry, just fixed the recipes. It read correctly now! Thanks!
This one of those dishes that look insanely gourmet and taste it too but only you know how truly easy it is. Pinned!
Thanks Nicole! Hope you had a great Thanksgiving!
December is going to be very busy for all of us and dishes like this is what we need for this time of the year! Loved it! 🙂 <3
Agreed!! Thanks! Hope you had a great Thanksgiving!
Such a gourmet dish in just 45 minutes – impressive! It looks amazing!
Thanks Melanie!! 🙂
Hope you had a great Thanksgiving!
This sounds like the perfect bowl of comfort food for those cooler night that are on their way, and the truffle oil is such a great way to make chicken feel like an elegant dish!
Thank you!
Hope you had a great Thanksgiving!
It definitely doesn’t get better than this, especially for the cooler months. This looks so yummy and perfect. Love the addition of the truffle oil.
Thank you so much! Hope you had a great Thanksgiving!
Gorgeous recipe and so original. This looks like just the thing to make Monday a bit more exciting! 🙂
Thank you so much!! Hope you had a great Thanksgiving!
You’re right, I don’t think it gets much better! This looks amazing. Perfect for the cold and rainy weather we are having here. Beautiful, Tieghan!
Thanks Tessa! Hope you had a great Thanksgiving!
looks amazing,but when do you add the truffle oil?
Thank you!! I fixed the recipe to include the truffle oil. Sorry about that!
This is calling my name! I can see myself indulging in it’s creaminess while cuddled up next to my fire. This is perfect for the colder weather starting to hit! I am all over making this GORGEOUS dish!
hehe!! Thank you so much, Taylor! Hope all is well!
This dish sounds so deliciously comforting Tieghan!! I love the side of squash and broccolini and serving it over polenta sounds perfect! Thanks for sharing!
Thank you! Hope you had a great Thanksgiving!
Oh, this looks so yummy. This is the ultimate comfort food, love it !!!
Thanks so much, Lynne! Hope you had a great Thanksgiving!
Can I just skip the polenta? I really cannot stomach it, but creamy chicken and mushrooms are soooo my thing – and it all looks bloody good, lemme tell ya!!
http://bloglairdutemps.blogspot.pt/
definitely going to need cozy, comforting food. these next 2 weeks are going to be a doozy. love the recommendation to use coconut milk in the chicken; it sounds amazingly creamy and a teensy bit healthier than using heavy cream (:
Thanks heather!! Hope you had a great Thanksgiving!