Honey-Garlic Chicken & Polenta | Schnucks
Honey-Garlic Chicken & Polenta Honey-Garlic Chicken & Polenta

There’s definitely comfort in this dish. Crispy, honey-garlic chicken thighs on a bed of creamy polenta is both easy to make and satisfying to eat. 

35M 4
Nutrition facts: 690 45G 215MG 190MG 36G 2G 35G
Ingredients: 2 tbsp. Schnucks honey 1 tsp. minced garlic 1/2 tsp. lemon juice 4 bone-in, skin-on chicken thighs 1 tbsp. Schnucks vegetable oil 1/2 cup cornmeal 1/4 cup Schnucks milk 3 tbsp. Schnucks unsalted butter 1/2 (10 oz.) package frozen chopped spinach, thawed and drained sliced green onion (if desired) Instructions: Preheat oven to 425 degrees. In a small bowl, combine honey, garlic and lemon juice. Heat an ovenproof skillet over medium-high heat. Coat chicken in oil and season with salt and pepper, if desired. Add chicken to skillet, skin side down, and cook until crispy and browned, about 10 minutes. Flip chicken and cover with honey mixture. Bake until cooked through, 8-10 minutes. Meanwhile, bring 3 cups water to a boil. Gradually whisk in cornmeal, reduce heat to low and cook until thickened, stirring often, about 15 minutes. Remove from heat. Stir in milk, butter and spinach and season with salt and pepper, if desired. Divide chicken and polenta among 4 bowls. Top with green onion, if desired.

Honey-Garlic Chicken & Polenta

Chicken, Dinner

There’s definitely comfort in this dish. Crispy, honey-garlic chicken thighs on a bed of creamy polenta is both easy to make and satisfying to eat. 

35M

4

There’s definitely comfort in this dish. Crispy, honey-garlic chicken thighs on a bed of creamy polenta is both easy to make and satisfying to eat.

Ingredients

  • 2 tbsp. Schnucks honey
  • 1 tsp. minced garlic
  • 1/2 tsp. lemon juice
  • 4 bone-in, skin-on chicken thighs
  • 1 tbsp. Schnucks vegetable oil
  • 1/2 cup cornmeal
  • 1/4 cup Schnucks milk
  • 3 tbsp. Schnucks unsalted butter
  • 1/2 (10 oz.) package frozen chopped spinach, thawed and drained
  • sliced green onion (if desired)

Instructions

  1. Preheat oven to 425 degrees. In a small bowl, combine honey, garlic and lemon juice.
  2. Heat an ovenproof skillet over medium-high heat. Coat chicken in oil and season with salt and pepper, if desired. Add chicken to skillet, skin side down, and cook until crispy and browned, about 10 minutes.
  3. Flip chicken and cover with honey mixture. Bake until cooked through, 8-10 minutes.
  4. Meanwhile, bring 3 cups water to a boil. Gradually whisk in cornmeal, reduce heat to low and cook until thickened, stirring often, about 15 minutes. Remove from heat. Stir in milk, butter and spinach and season with salt and pepper, if desired.
  5. Divide chicken and polenta among 4 bowls. Top with green onion, if desired.

Nutrition Facts

690 CALORIES Per Serving

FAT: 45G

SATURATED FAT: 15G

CHOLESTEROL: 215MG

SODIUM: 190MG

CARBOHYDRATES: 36G

FIBER: 2G

SUGAR: 19G

PROTEIN: 35G

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