Roasted Chicken with Lemon & Thyme with Creamy Goat Cheese Polenta and Balsamic Glazed Brussels Sprouts

roasted chicken

Roasted Chicken with Lemon & Thyme with Creamy Goat Cheese Polenta and Balsamic Glazed Brussels Sprouts

This recipe offers a balance of protein, carbs, and vegetables, while keeping things flavorful and light. Plus, it's easy to cook with minimal hands-on time.
No ratings yet
Course Main Course
Servings 4 people


For the chicken:

  • 2 bone-in skin-on chicken breasts (about 6 oz each)
  • 1 tablespoon olive oil
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon garlic powder
  • Salt and pepper to taste

For the creamy goat cheese polenta:

  • 1 cup polenta
  • 4 cups low-sodium chicken broth
  • 1/4 cup milk
  • 1/4 cup crumbled goat cheese
  • 1/4 cup grated Parmesan cheese
  • Salt and pepper to taste

For the balsamic glazed Brussels sprouts:

  • 1 pound Brussels sprouts trimmed and halved
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon maple syrup
  • Salt and pepper to taste


  • Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper.
  • Season the chicken: In a small bowl, combine olive oil, thyme, garlic powder, salt, and pepper. Rub the mixture onto both sides of the chicken breasts.
  • Roast the chicken: Place the chicken on the prepared baking sheet and roast for 25-30 minutes, or until cooked through and golden brown.
  • Prepare the polenta: While the chicken is roasting, bring the chicken broth to a boil in a medium saucepan. Slowly whisk in the polenta and cook for 15 minutes, stirring constantly, until thickened and creamy. Stir in the milk, goat cheese, Parmesan cheese, salt, and pepper until well combined.
  • Glaze the Brussels sprouts: In a large skillet, heat olive oil over medium heat. Add the Brussels sprouts and cook for 5 minutes, stirring occasionally, until slightly softened. Pour in the balsamic vinegar and maple syrup, and cook for another 2-3 minutes, stirring constantly, until the glaze thickens and coats the Brussels sprouts. Season with salt and pepper.
  • Assemble and serve: Divide the polenta between two plates. Top with the roasted chicken and balsamic glazed Brussels sprouts. Enjoy!


  • You can substitute thighs for breasts if you prefer darker meat.
  • For a richer flavor, use vegetable broth instead of chicken broth for the polenta.
  • Add a pinch of red pepper flakes to the balsamic glaze for a bit of heat.
  • Garnish your plates with fresh herbs like parsley or thyme for a pop of color.
Keyword chicken
Tried this recipe?Let us know how it was!

Recipe Rating

  • (0 /5)
  • 0 ratings

Related Recipes