Pesto Chicken Parmesan Polenta Skillet

Ingredients

• 1 tbsp olive oil
• 1 lb thin chicken cutlets
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 2 garlic cloves, minced
• 1 pint cherry tomatoes
• 2 cups low-sodium chicken broth
• 1/2 cup 2% milk
• 3/4 cup quick polenta
• 2 tbsp basil pesto
• 1/4 cup grated Parmesan
• 2 cups baby spinach
• 1 tbsp lemon juice
• 2 tbsp basil, sliced

Method

1. Season the chicken with salt and black pepper.
2. Heat the olive oil in a large skillet and sear the chicken until golden on both sides, then transfer it to a plate.
3. Add the garlic and cherry tomatoes to the skillet and cook until the tomatoes start to burst.
4. Pour in the broth and milk, whisk in the quick polenta, and simmer until thickened.
5. Stir in the pesto, Parmesan, and spinach until the spinach wilts.
6. Return the chicken to the skillet and finish with lemon juice and sliced basil.