Baked Lemon-Chive Chicken with Creamy Polenta

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Baked with bright lemon and fresh chives, served alongside smooth, creamy polenta infused with Parmesan cheese. This french-inspired chicken ready in about 45 minutes pairs chicken breasts, lemon juice, lemon zest for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 35 min Serves 4 French cuisine 420 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. In a small bowl, combine 3 tbsp lemon juice, 1 tsp lemon zest, 2 tbsp chopped fresh chives, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Place 4 chicken breasts in a baking dish and brush both sides with the lemon-chive mixture. Bake uncovered for 25-30 minutes until chicken reaches 165°F internal temperature and edges are lightly golden.
  2. Step 2: While the chicken bakes, bring 4 cups water to a boil in a medium saucepan. Gradually whisk in 1 cup polenta, reducing heat to low. Cook, stirring frequently, for 20-25 minutes until thick and creamy.
  3. Step 3: Remove polenta from heat and stir in 1/2 cup grated Parmesan cheese, 2 tbsp unsalted butter, and 1/2 cup milk. Mix until cheese and butter melt fully and polenta is smooth and silky. Season to taste with salt and pepper.
  4. Step 4: Serve the baked lemon-chive chicken atop creamy polenta, garnished with a sprinkle of fresh chives if desired.

Frequently asked questions

How long does Baked Lemon-Chive Chicken with Creamy Polenta take to make?

Total time is about 45 minutes (10 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Lemon-Chive Chicken with Creamy Polenta?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken breasts from drying out.

Can I substitute ingredients in Baked Lemon-Chive Chicken with Creamy Polenta?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Lemon-Chive Chicken with Creamy Polenta for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Lemon-Chive Chicken with Creamy Polenta?

French chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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