Chicken Parmesan with Creamy Polenta Recipe

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My family and I enjoy this Chicken Parmesan with Creamy Polenta recipe. I can make this meal and freeze for another night. I was this Chicken Parmesan with Creamy Polenta recipe on one of my favorite cooking show on the Food Network.

My family and I enjoy watching Diners, Drive-ins, and Dives during the weekends. “During the Takeout: Home Delivery” episode this Chicken Parmesan recipe was featured from Catelli’s restaurant. Since we couldn’t go out to dinner on Mother’s Day. Plus, there was no way to order this dish all the way in California from Ohio. My husband and son made this Chicken Parmesan with Creamy Polenta recipe for me instead.

I can say this year Mother’s Day was a little more eventful than the others. Even though we didn’t get to leave the house but my husband did cause a small fire in my kitchen. Everyone is ok, and we were able to get the fire under control quickly! No real damage except for that piece of chicken and my son got to learn how to handle a small kitchen fire. Definitely a Mother’s Day I will never forget!

In my husband’s defense, that was the first and last time he will try to fry chicken, and he does know how to cook. Just this recipe was a little more involved than the other recipes he is used to! That whole experience did leave a lasting impression that we will never forget.

We did laugh about it. The chicken parmesan with creamy polenta we had for dinner still turn out really good. I have added some additional notes to the recipe for the next time, I make it. If you are interested, here is the link to the original recipe on the Food Network website: Catelli’s Chicken Parmesan

Update: I made this chicken parmesan with creamy polenta again but this time I used an air fry to make the chicken. If you plan to use an air fryer, I would suggest cooking the chicken in the air fryer first before making the sauce and polenta. If you are interested in using the same air fryer that I used for this recipe, so you don’t have to fry the chicken in oil. Here is a link to the Ninja Air Fryer Max XL 5.5 Qt. I used to air fry the chicken.

Chicken Parmesan with Creamy Polenta Recipe

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Marinade Ingredients:

1. 4 Chicken Breasts (boneless and skinless)
2. 1 Bunch of Fresh Basil
3. 1 Bunch of fresh Italian parsley, save some in reserve for garnish
4. 1/2 cup Olive Oil
5. 8 Garlic Cloves
6. 1 Tsp. Salt
7. 1 Tsp. Black Pepper

Breading Ingredients:

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1. Oil for frying (Optional you can use an air fryer or bake it too!)
2. 1 cup All-Purpose Flour
3. 2 Tsp. Salt
4. 2 Tsp. Black Pepper
5. 4 Eggs
6. 2 cups Panko
7. 1/4 cup Granulated Garlic

Polenta Ingredients:

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1. 1 Roll of Ancient Harvest Polenta
2. 1 3/4 cup Water
3. 1/4 cup Mascarpone (this a creamy cheese)
4. 1/4 cup grated Smoked Mozzarella
5. 1/2 cup grated Parmesan Cheese

Domenica’s Tomato Sauce Ingredients:

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1. 4 to 5 Garlic Cloves, minced
2. 1/2 Tsp. Crushed Red Pepper (If you like it less spicy than use 1/4 Tsp.)
3. 2 Tbsp. Extra Virgin Olive Oil, plus additional for the pan
4. 1 – 28-Ounce can of Crushed Tomatoes
5. 1/2 Tsp. Salt
6. 1 cup Burrata Cheese (This is a special mozzarella ball filled with cream.)
7. 1 cup grated Parmesan Cheese, plus additional for serving

Yes, this is an actual picture of how my Chicken Parmesan turned out and it was really good! This is a recipe I would make during the weekend since it does take some time to make. This is when I realize that maybe I have been watching too much Diners, Drive-ins, and Dives on the Food Network! That show always makes me hungry!

Chicken Parmesan with Creamy Polenta Instructions:

1. Preheat the oven to 450 degrees F.
   
2. Pound or butterfly chicken breasts to about 1/2-inch thick. This will help with the chicken cooking more evenly later.
   
3. Start preparing the marinade for the chicken by putting the basil, parsley, olive oil, garlic, salt, and pepper in a blender.
   
4. Blend until garlic, basil, and parsley are completely combined.
   
5. In a bowl pour the marinade over the chicken.
   
6. Let the chicken sit in the marinade for 15 minutes at room temperature. You can also let the chicken marinate overnight in the refrigerator.
   
7. While the chicken is marinating bring oil to 350 degrees F in a deep fryer or preheat the oven to 450 degrees F.
   
8. Start preparing the breading mix by stir together the flour and salt in a shallow bowl.
   
9. In a second shallow bowl, beat together the eggs and 1/2 cup water with a little salt and pepper.
   
10. In a third shallow bowl, stir together the panko, granulated garlic, and salt.
    
11. The next step is to make Domenica’s tomato sauce.
    
12. Using a medium saucepan, lightly saute the garlic and crushed red pepper in the olive oil.
    
13. Add the crushed tomatoes, salt, and simmer for 20 to 30 minutes.
    
14. While the tomato sauce is simmering it is time to make the polenta.
    
15. Bring water to a boil in a saucepan, then stir in polenta and lower the heat.
    
16. Simmer the polenta and stirring regularly, until creamy. This will take approximately 20 minutes.
    
17. When the polenta is ready add in the mascarpone, smoked mozzarella, and parmesan. Stir until the cheese has melted.
    
18. When the chicken is done marinating, dredge it in the flour first, followed by the eggs, and then the panko.
    
19. Check the oil temp before put the chicken in the oil.
    
20. Fry the chicken until the chicken floats, about 3 minutes, or bake until cooked through, approximately 10 minutes.
    
    Note: Since we don’t own a deep fryer we used a medium sized pot so we can cook 2 chicken breast at one time. Make sure to use a food thermometer if you do this method to make sure the oil is at the right temperature. Food safety is important!
    
    
21. Scoop polenta into an oiled large cast-iron skillet or 9 x 13 Baking Dish.
    
22. Put the chicken on top of the polenta, then ladle the tomato sauce over the top.
    
23. Scoop on the burrata cheese and parmesan on top of the chicken.
    
24. Then bake in the oven until the cheese is melted, approximately 5 minutes.
    
25. Finish with more Parmesan and chopped parsley.

I reordered the instructions of the recipe, so it would not take two hours to make. I hope you enjoy this recipe, it is perfect to make for the weekend. Leave a comment if you enjoyed this recipe and please share.

I make a commission from purchases made through links in my posts, at no extra cost to you. Read my disclosure for more information.

Chicken Parmesan with Creamy Polenta

Michelle – Nerdy Moms United

This is the Chicken Parmesan recipe I saw on my favorite cooking show on the Food Network. My family and I enjoy watching Diners, Drive-ins, and Dives during the weekends. "During the Takeout: Home Delivery" episode this Chicken Parmesan recipe was featured from Catelli's restaurant. Since we couldn't go out to dinner on Mother's Day. Plus, there was no way to order this dish all the way in California from Ohio. My husband and son made this Chicken Parmesan instead.

Print Recipe Pin Recipe

Course Main Course

Cuisine Italian

Keyword Chicken Parmesan, Polenta

Total Time 1 hour hr 30 minutes mins

Course Main Course

Cuisine Italian

Servings 4

Equipment

• Large Cast-Iron Skillet or 9 x 13 Baking Dish
• Ninja Air Fryer Max XL 5.5 Qt.
• Pots

Ingredients

  

Marinade Ingredients:

• 4 Chicken Breast boneless and skinless
• 1 Bunch Fresh Basil
• 1 Bunch Italian Parsley save some in reserved for garnish
• ½ Cup Olive Oil
• 8 Garlic Cloves
• 1 Tsp. Salt
• 1 Tsp. Black Pepper

Breading Ingredients:

• Olive Oil for frying (Optional – You can use an air fryer or bake it too!)
• 1 Cup All-Purpose Flour
• 2 Tsp. Salt
• 2 Tsp. Black Pepper
• 4 Eggs
• 2 Cups Panko
• ¼ Cup Garlic Powder

Polenta Ingredients:

• 1 Roll Ancient Harvest Polenta
• 1 ¾ Cup Water
• ¼ Cup Mascarpone this a creamy cheese
• ¼ Cup Smoked Mozzarella grated
• ½ Cup Parmesan Cheese grated

Domenica's Tomato Sauce Ingredients:

• 4 to 5 Garlic Cloves minced
• ½ Tsp. Crushed Red Pepper If you like it less spicy than use 1/4 Tsp.
• 2 Tbsp. Olive Oil plus additional for the pan
• 1 28 oz. can Crushed Tomatoes
• ½ Tsp. Salt
• 1 Cup Burrata Cheese This is a special mozzarella ball filled with cream.
• 1 Cup Parmesan Cheese plus additional for serving

Instructions

 

• Preheat the oven to 450 degrees F.
• Pound or butterfly chicken breasts to about 1/2-inch thick. This will help with the chicken cooking more evenly later.
• Start preparing the marinade for the chicken by putting the basil, parsley, olive oil, garlic, salt, and pepper in a blender.
• Blend until garlic, basil, and parsley are completely combined.
• In a bowl pour the marinade over the chicken. Let the chicken sit in the marinade for 15 minutes at room temperature. You can also let the chicken marinate overnight in the refrigerator.
• While the chicken is marinating bring oil to 350 degrees F in a deep fryer or preheat the oven to 450 degrees F.
• Start preparing the breading mix by stir together the flour and salt in a shallow bowl.
• In a second shallow bowl, beat together the eggs and 1/2 cup water with a little salt and pepper.
• In a third shallow bowl, stir together the panko, granulated garlic, and salt.
• The next step is to make Domenica's tomato sauce. Using a medium saucepan, lightly saute the garlic and crushed red pepper in the olive oil. Add the crushed tomatoes, salt, and simmer for 20 to 30 minutes.
• While the tomato sauce is simmering it is time to make the polenta. Bring water to a boil in a saucepan, then stir in polenta and lower the heat.
• Simmer the polenta and stirring regularly, until creamy. This will take approximately 20 minutes.
• When the polenta is ready add in the mascarpone, smoked mozzarella, and parmesan. Stir until the cheese has melted.
• When the chicken is done marinating, dredge it in the flour first, followed by the eggs, and then the panko.
• Check the oil temp before put the chicken in the oil. Fry the chicken until the chicken floats, about 3 minutes, or bake until cooked through, approximately 10 minutes.

  Note: Since we don't own a deep fryer we used a medium sized pot so we can cook 2 chicken breast at one time. Make sure to use a food thermometer if you do this method to make sure the oil is at the right temperature. Food safety is important!
• Scoop polenta into an oiled large cast-iron skillet or 9 x 13 Baking Dish.
• Put the chicken on top of the polenta, then ladle the tomato sauce over the top.
• Scoop on the burrata cheese and parmesan on top of the chicken.
• Then bake in the oven until the cheese is melted, approximately 5 minutes. Finish with more Parmesan and chopped parsley.

Notes

Update: I made this chicken parmesan again but this time I used an air fry to make the chicken. If you plan to use an air fryer, I would suggest cooking the chicken in the air fryer first before making the sauce and polenta. If you are interested in using the same air fryer that I used for this recipe, so you don’t have to fry the chicken in oil. Here is a link to the Ninja Air Fryer Max XL 5.5 Qt.

Keyword Chicken Parmesan, Polenta

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