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Blackened Chicken with Creamy Peach Polenta

This restaurant-style entree pairs thinly pounded chicken breasts seasoned with OLD BAY® with a sweet and creamy peach-infused polenta. A tomato salsa provides a fresh accent. Ideal dish for three lively couples.



Tomato Salsa:

1 cup plum tomatoes seeded and diced

1 tablespoon extra virgin olive oil

1 tablespoon balsamic vinegar

1/2 teaspoon Old Bay Seasoning

Blackened Chicken:

1 1/2 pounds boneless skinless chicken breast halves

2 tablespoons Old Bay Blackened Seasoning

1/4 teaspoon McCormick®Ground Red Pepper (optional)

2 tablespoons unsalted butter

Creamy Peach Polenta:

1 1/2 cups chicken broth

1 cup heavy cream

1 ripe peach peeled and chopped (3/4 cup)

1 cup instant polenta



Tomato Salsa: In a small bowl combine tomatoes olive oil vinegar and OLD BAY. Set aside.

Blackened Chicken: Pound chicken evenly to 1/2-inch thickness. Sprinkle evenly on both sides with OLD BAY and red pepper. In a large heavy skillet melt butter on medium heat.

Add chicken. Cook 4 to 5 minutes per side or until browned and cooked through. Remove from skillet. Keep warm.

Peach Polenta: In a medium saucepan bring chicken broth cream and chopped peach to boil. Whisking constantly add polenta in thin stream. Reduce to low heat. Stirring constantly simmer 3 to 4 minutes or until thickened.

To serve place 1/2 cup polenta in center of each plate. Top each with chicken and salsa. Place in front of each dinner guest and announce “You just got served.”



Print recipe

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Recipe Info

Makes 6 servings.

Prep Time:15minutes

Cook Time:15minutes


Calories: 462

Fat: 0 g

Carbohydrates: 0 g

Cholesterol: 0 mg

Sodium: 0 mg

Fiber: 0 g

Protein: 0 g



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