Italian Pan-Seared Chicken with White Bean & Kale Braise & Creamy Polenta
Prep 15 min · Cook 25 min · Serves 2 · medium
Tender pan-seared chicken breast paired with a rustic Italian white bean and kale ragù, finished with silky creamed polenta infused with garlic and herbs. A comforting yet elegant dinner celebrating the simplicity of Italian home cooking.
Ingredients
- 2 breasts boneless, skinless chicken breasts, 6 oz each, room temperature
- 4 tbsp extra virgin olive oil, divided
- 4 cloves garlic, minced
- 3 cups fresh kale, chopped, stems removed
- 1 can white beans, 15 oz, drained and rinsed
- 1 cup diced tomatoes, fresh or canned, no sugar added
- 3 cups vegetable broth, low-sodium, divided
- 0.5 cup polenta, whole grain, not instant
- 0.5 cup whole milk, or unsweetened almond milk
- 0.25 cup parmesan cheese, grated
- 2 sprigs fresh rosemary, or 1 tsp dried
- 3 sprigs fresh thyme, or 1 tsp dried
- 0.75 tsp sea salt
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