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5 from 1 vote

Balsamic Orange Glazed Chicken with Creamy Goat Cheese Polenta

Seared chicken with a tangy, but slightly sweet Glazed Balsamic Vinegar Orange sauce with creamy goat cheese polenta
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 544kcal



  • In a large pan, heat the extra-virgin olive oil over medium-high to high heat.
  • Season the chicken with salt, pepper and poultry seasoning. When the oil is hot, add the chicken and brown for 5 minutes, then turn and sprinkle with rosemary. Cook until the chicken is tender and cooked through, about 5 minutes more.
  • In a small bowl, stir together the orange marmalade, balsamic vinegar and chicken broth. Pour over the chicken. Bring to a boil and then reduce heat and simmer 10 to 15 minutes, turning the chicken once or twice to make sure the glaze gets coated all around.
  • Well the sauce thickens make the polenta. Bring water or chicken stock and milk to a boil in a medium size pot. Whisk in polenta and cook 2-3 minutes until thickened. Stir in butter and goat cheese, season with salt and pepper.
  • To serve assemble the polenta in a shallow bowl or plate top with chicken and spoon more glaze over top if desired. Garnish with chopped parsley.


Chicken adapted from Rachel Ray.


Calories: 544kcal | Carbohydrates: 68g | Protein: 108g | Fat: 33g | Saturated Fat: 13g | Cholesterol: 327mg | Sodium: 809mg | Potassium: 1926mg | Sugar: 33g | Vitamin A: 1035IU | Vitamin C: 10.9mg | Calcium: 200mg | Iron: 3.2mg