Juicy, herb-marinated chicken skewers grilled to golden-brown perfection are served atop velvety, cheesy polenta with a side of garlicky sautéed spinach. This elegant yet approachable meal brings together rustic comfort and fresh flavors for a satisfying, well-rounded dinner. Ideal for a busy weeknight or a more refined weekend dish, it’s both nourishing and deeply flavorful.

Why You’ll Love This Recipe

This dish offers an exceptional balance of textures and tastes. The grilled chicken is savory and aromatic, the polenta is creamy and rich with Parmesan, and the spinach adds a light, vibrant contrast. Every component comes together quickly, and the full plate feels both comforting and elevated. It’s a complete meal made with simple ingredients, packed with nutrients, and deeply satisfying.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

For the chicken skewers:
boneless, skinless chicken thighs, cut into chunks
olive oil
garlic cloves, minced
fresh rosemary or thyme, chopped
paprika
salt and pepper
metal or wooden skewers (if using wood, soak in water for 30 minutes)

For the creamy polenta:
water
milk
yellow cornmeal (polenta)
unsalted butter
grated Parmesan cheese
salt and pepper

For the sautéed spinach:
fresh spinach leaves
olive oil or butter
garlic clove, minced
salt

directions

Prepare the chicken:

1. In a medium bowl, combine chicken pieces, olive oil, minced garlic, chopped rosemary (or thyme), paprika, salt, and pepper. Toss until chicken is well coated.
2. Thread the marinated chicken onto skewers and let rest for at least 20 minutes.

Cook the polenta:
3. In a saucepan, bring the water and milk to a boil.
4. Slowly whisk in the cornmeal while stirring constantly to prevent lumps.
5. Reduce heat to low and cook, stirring often, for 15–20 minutes until thick and creamy.
6. Stir in butter and Parmesan cheese, then season with salt and pepper to taste.

Grill the chicken:
7. Heat a grill or grill pan over medium-high heat.
8. Cook the skewers for 4–5 minutes per side, or until chicken is cooked through and lightly charred.

Sauté the spinach:
9. In a skillet, heat olive oil or butter over medium heat.
10. Add the minced garlic and sauté for 1 minute until fragrant.
11. Add the spinach and cook for 2–3 minutes, or until wilted. Season lightly with salt.

Assemble the plate:
12. Spoon a generous portion of creamy polenta onto each plate.
13. Add a serving of sautéed spinach on the side.
14. Top with two chicken skewers.
15. Drizzle with olive oil or melted butter if desired, and garnish with fresh herbs.

Servings and timing

Servings: Serves 3–4
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Variations

• Use Chicken Breast: Substitute thighs with chicken breast for a leaner option, adjusting cook time to avoid drying out.
• Add Heat: Include crushed red pepper flakes in the marinade for a spicy version.
• Herb Swap: Try oregano, basil, or a Mediterranean herb blend in place of rosemary or thyme.
• Vegetarian Option: Replace chicken with marinated tofu or grilled mushrooms.
• Cheesy Upgrade: Stir goat cheese or mascarpone into the polenta for extra richness.

storage/reheating

Storage: Store each component separately in airtight containers in the refrigerator for up to 3 days.
Reheating:

• Chicken: Reheat in a skillet over medium heat until warmed through.
• Polenta: Reheat on the stove with a splash of milk or water, stirring to loosen the texture.
• Spinach: Reheat gently in a pan or microwave.
  Freezing: Polenta and chicken can be frozen separately. Thaw in the refrigerator before reheating. Spinach is best served fresh.

FAQs

Can I make this recipe ahead of time?

Yes. You can prepare the marinade, cook the polenta, and sauté the spinach in advance. Reheat just before serving for best results.

What type of polenta should I use?

Use traditional yellow cornmeal labeled as “polenta” for a creamy texture. Avoid instant polenta if possible, as it lacks the same depth of flavor.

Can I grill the chicken indoors?

Absolutely. Use a grill pan or cast iron skillet over medium-high heat for similar results.

How can I prevent the chicken from drying out?

Use chicken thighs, avoid overcooking, and let the meat rest for a few minutes before serving.

Can I substitute frozen spinach?

Yes, thawed and well-drained frozen spinach can be used, though fresh spinach provides a better texture and color.

What’s the best cheese for polenta?

Parmesan is traditional, but pecorino romano, gruyère, or a sharp cheddar work well too.

Is this dish gluten-free?

Yes, all ingredients are naturally gluten-free, but ensure packaged items like cornmeal and cheese are certified gluten-free.

Can I use water instead of milk in the polenta?

Yes, but the milk adds creaminess. You can use all water or a plant-based milk alternative if needed.

Can I bake the chicken instead of grilling?

Yes. Bake at 400°F (200°C) for 20–25 minutes, turning once, until fully cooked.

How do I serve this for guests?

Serve on large plates or shallow bowls with garnished skewers and fresh herbs for an elegant presentation.

Conclusion

Garlic Herb Chicken Skewers with Creamy Polenta and Sautéed Spinach is a wholesome, satisfying dish that delivers restaurant-quality flavor at home. With tender grilled chicken, rich cheesy polenta, and nutritious spinach, it offers a complete meal that’s perfect for both casual dinners and special occasions. Simple yet elevated, this recipe is a delicious way to bring comfort and freshness to your table.

Garlic Herb Chicken Skewers with Creamy Polenta and Sautéed Spinach

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• Author: Emma Delaney
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Dish
• Method: Grilling, Stovetop
• Cuisine: Mediterranean
• Diet: Gluten Free

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Description

Garlic herb-marinated chicken skewers served over creamy Parmesan polenta with sautéed spinach. A balanced, flavorful meal ideal for weeknight dinners or casual entertaining.

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Ingredients

Units USM Scale 1x2x3x

• 1 lb boneless, skinless chicken thighs, cut into chunks
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 tablespoon fresh rosemary or thyme, chopped
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Metal or wooden skewers (if using wood, soak in water for 30 minutes)
• 3 cups water
• 1 cup milk
• 3/4 cup yellow cornmeal (polenta)
• 2 tablespoons unsalted butter
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• 4 cups fresh spinach leaves
• 1 tablespoon olive oil or butter
• 1 garlic clove, minced
• Pinch of salt

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Instructions

1. In a bowl, combine chicken, olive oil, garlic, rosemary, paprika, salt, and pepper. Toss to coat and thread onto skewers. Let marinate for at least 20 minutes.
2. In a saucepan, bring water and milk to a boil. Gradually whisk in polenta. Reduce heat to low and cook, stirring frequently, until thick and creamy, about 15–20 minutes. Stir in butter, Parmesan, salt, and pepper.
3. Preheat a grill or skillet over medium-high heat. Cook chicken skewers for 4–5 minutes per side, until cooked through and slightly charred.
4. In a pan, heat olive oil or butter and sauté garlic for 1 minute. Add spinach and cook until wilted, 2–3 minutes. Season with salt.
5. To serve, spoon creamy polenta onto a plate, drizzle with butter and black pepper, top with sautéed spinach and chicken skewers. Garnish with fresh herbs if desired.

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Notes

• Use chicken breast if preferred, but thighs remain juicier on the grill.
• Polenta can be made ahead and reheated with a splash of milk.
• For added zest, finish with a squeeze of lemon over the chicken.
• Add chili flakes to spinach for a subtle kick.

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Nutrition

• Serving Size: 1 plated serving
• Calories: 460
• Sugar: 3g
• Sodium: 480mg
• Fat: 22g
• Saturated Fat: 8g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 3g
• Protein: 38g
• Cholesterol: 125mg