Baked Lemon-Chive Chicken with Creamy Polenta

By AislePrompt Editorial · Published 2026-07-31 · Updated 2026-07-31

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Baked with bright lemon and fresh chives, served alongside smooth, creamy polenta infused with Parmesan cheese. This French-inspired chicken recipe, 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

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 pieces (6 oz each) chicken breasts
3 tbsp lemon juice
1 tsp lemon zest
2 tbsp fresh chives, chopped
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
4 cups water
1 cup polenta (cornmeal)
1/2 cup Parmesan cheese, grated
2 tbsp unsalted butter
1/2 cup milk

The instant-read thermometer we’d check this chicken with → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

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.
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.
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.
Step 4: Serve the baked lemon-chive chicken atop creamy polenta, garnished with a sprinkle of fresh chives if desired.