Kitchen notes · a little help before you start
Rosemary Chicken Thighs with Cacio e Pepe Polenta
Golden chicken over soft, peppery polenta is a dinner worth sitting down for. A little of the chicken's lemony pan sauce runs into the creamy polenta underneath, making the two especially good together. Spoon it into shallow bowls and enjoy it while it is warm.
- Prep
- 10 min
- Cook
- 40 min
- Total
- 50 min
- Original yield
- Serves 6
- Ingredients
- 13 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Dinner
- Primary protein
- Chicken
- Cuisine
- American · Italian
- Cooking method
- Roasting · Baked & roasted · Steaming
- Preparation & total time
- Prep: 15 minutes or less · Total: 31–60 minutes
A few quick notes
1. Whisk as the polenta goes in
Whisk the polenta into the heated liquid, then keep stirring until it starts to simmer before covering the saucepan.
2. Dry the thighs
Pat the chicken dry with paper towels before putting it in the baking dish and seasoning both sides of each thigh.
3. Keep the steaming pause
After stirring the dairy and seasoning into the cooked polenta, cover it again for the ten-minute steaming stage before serving.
Get to know the ingredients
Chopped rosemary
Finely chop the rosemary for the lemon and oil mixture. The additional sprigs in the roasting step remain whole on the chicken.
Water or stock
Water works for cooking the polenta. Chicken broth or stock is also allowed when you want more flavor in that base.
Grated Parmesan
Stir the grated Parmesan into cooked polenta with the cream and butter, then season with salt and freshly cracked pepper.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 6. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 11 steps completeMake room for Rosemary Chicken Thighs with Cacio e Pepe Polenta
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Bring the pan sauce along
Set the chicken over the polenta and spoon some of its roasting sauce on top, letting it reach the creamy base beneath.
A little more help as you go
Mix the coating first
Combine the oil, lemon juice, minced garlic and rosemary in a small bowl before pouring it over the seasoned chicken thighs.
A gentle polenta simmer
Reduce the heat once the polenta begins simmering. The covered cooking stage should stay gentle while the grains cook through.
A few questions you might have
Does the cream go into the polenta at the start?
Cook the polenta in water or stock first. Stir the cream, butter and Parmesan in after that covered simmer.
How long does the chicken roast?
The directions give twenty to twenty-five minutes at 200°C/390°F, until the thighs are golden brown and cooked through.
Should the polenta stay uncovered after adding cheese?
Cover it with a lid after adding the cheese, cream and seasonings, and let it steam for ten minutes.
Where does the lemon juice go?
Whisk it into the olive oil with rosemary and garlic. Pour that mixture over the seasoned chicken before roasting.
Should I serve the chicken beside the polenta?
The serving step puts the chicken over the polenta, with a spoonful of chicken pan sauce over the top.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Recipe source: simply-delicious-food.com. Ingredient names and quantities may be adapted for the pantry.
Preparation notes follow the recipe shown here.
