Cajun Chicken and Peppers with Creamy Polenta

Chicken and Polenta for Dinner

This Cajun chicken and polenta recipe would make a perfect addition to your meal rotation. The chicken thighs, bell peppers, and onions are baked in the oven with Cajun seasonings, and then finished with lemon butter that creates a little bit of sauce. The polenta is simmered while the chicken cooks and then is finished with cheese, butter, and fresh corn for a rich base to this savory meal. It’s great for a weeknight dinner or as a nice weekend dinner when served with a salad and a nice glass of wine. 

The Supplies

Ingredients

To make this Cajun chicken and polenta recipe, you’ll need the following ingredients:

• Boneless, skinless chicken thighs
• Red, orange, or yellow bell peppers
• Yellow onion
• Olive oil
• Cajun seasoning blend
• Garlic powder
• Black pepper
• Lemon zest and juice
• Unsalted butter
• Fresh parsely
• Whole Milk
• 2 cups Water
• Corn meal
• Kosher salt
• Grated Parmesan
• Shredded cheddar cheese
• Fresh corn

For the exact ingredient amounts, check out the recipe card at the bottom of this page.

Equipment

In order to make this baked chicken and polenta recipe, you’ll need the following pieces of equipment:

• Large baking sheet
• Measuring spoons and cups
• Medium sized saucepan
• Cutting board and knife
• Cheese grater
• Microplane
• Serving spoon or ladle

Frequent Recipe Questions

Can I make this recipe in advance?

• A: This recipe is great for meal prep! If you’re cooking for two, this is a perfect meal to make for dinner and then pack up for lunch the next day.

Is it fine to swap the chicken thighs for chicken breasts?

• A: Yes! If you prefer chicken breasts instead, you can swap them in for this recipe. It’s a one-to-one swap, so you can follow the directions as written.

Can I use a milk alternative?

• A: I would not substitute the milk. The whole milk is necessary for the best flavor and consistency of the polenta.

Cajun Chicken and Polenta Recipe Tips

When you make this Cajun chicken and polenta recipe, here are a few tips to make sure it turns out delicious:

• This tip applies to all recipes, but especially a recipe like this – read the recipe all the way through before you begin cooking. This recipe requires a bit of multitasking, so knowing what to expect and at what stages you need to multitask will help you be more successful.
• When slicing bell peppers, first remove the outer flesh from the fruit and discard the white ribs from the inside. Then, slice the peppers with the outer part of the flesh against the cutting board and the inside against the knife. This will reduce the likelihood of your knife slipping. It’s also easier on your knife – slicing the peppers from the outside is harder on your knife and will dull it faster.
• Don’t waste any of the lemon butter left on the tray with the peppers and onions. It’s full of flavor from the peppers and cajun seasonings. Drizzle it over just the peppers or over the entire dish for an extra flavor boost.
• Always use freshly squeezed lemon juice and freshly grated cheese when cooking. It will make a huge difference in the flavor of your dishes!

Chicken and Polenta Recipe Details

Bake the Chicken, Peppers, and Onions

To begin preparing this recipe, preheat the oven to 425°F and set out a large baking sheet. While getting the chicken prepared, you’ll do a bit of multitasking and get a saucepan of water and milk on the stovetop. This way, you’ll be ready to cook the polenta once the chicken is placed in the oven. 

Drizzle a bit of olive oil over the bell peppers and onions, plus some cajun seasoning, garlic powder, and black pepper. Move the peppers and onions to the baking sheet. Snuggle the chicken thighs among the peppers and onions. Drizzle each chicken thigh with a bit of olive oil, more Cajun seasoning and black pepper. Zest a lemon over the entire tray of chicken and peppers. Bake the chicken and peppers until the chicken is cooked through and the peppers have softened and browned on the edges.

Once the sheet pan is out of the oven, move the chicken breasts to a cutting board. Add the unsalted butter and lemon juice to the sheet pan with the peppers and onions. Let the heat from the pan melt the butter slightly, and then mix to coat the peppers in the lemon juice and butter, creating a sauce around them. Once the chicken thighs have rested for a few minutes, slice them into bite sized strips.

Make the Polenta

While the chicken is in the oven, begin cooking the polenta. Once the water and milk in the saucepan is warm and has steam coming off of it, add the corn meal and a pinch of salt, whisking constantly as you pour in the corn meal to avoid lumps. Reduce the heat under the sauce pan to medium low. Stir every few minutes, to ensure no lumps form in the corn meal. Cook until the polenta is smooth and thick. 

Remove the sauce pan from the heat and add the butter, a pinch of black pepper, grated parmesan cheese, and shredded cheddar cheese to the polenta. Stir to combine everything together, mixing until the cheese and butter have melted. Place a lid on the sauce pan of polenta and let set for about 5 minutes to thicken off the heat.

Serve and Enjoy

To serve this dish, ladle a couple spoonfuls of the cheesy polenta into the center of a plate or bowl. Top the polenta with the sliced chicken thighs, peppers, onions, and any remaining lemon butter left on the baking sheet. Sprinkle some fresh parsley over everything and enjoy!

For a delicious evening in, start with a shaved brussels sprout salad, enjoy this cajun roasted chicken and peppers with polenta for dinner, and finish with a bite of chocolate pot de creme.

If you make this Cajun chicken and polenta recipe, be sure to leave a comment or give this recipe a rating – I can’t wait to hear how it goes. As always, tag me on Instagram, TikTok, or Facebook in your photos. It makes me feel like we’re getting to cook together!

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