If you like shishito peppers, this sautéd chicken with shishito pepper sauce over cheesy polenta will be a great dish for you to try. Shishito peppers are my new best friend. I love all of the fun ways they can be used in recipes!
We are huge shishito pepper fans. If you also love shishito peppers, check out my BEST gluten free shishito pepper recipes!
What are shishito peppers?
Shishito peppers are small but long shaped peppers that have become incredibly popular over the past few years. You used to only see these at farmer’s markets in the summer. Now they are mainstream and Trader Joe’s even carries them year-round now! They are similar in appearance to a padrone pepper, but padrone peppers are shorter in length.
I must be on a pepper kick this week because this is my second pepper dish. Shishito peppers are fun to cook with. Only about 1 in 10 have any heat, though I must tell you, I have yet to eat a really spicy one.
This is an easy dish that takes advantage of shishito peppers being in season. Shishito peppers are all over the farmer’s markets, and even in some grocery stores like Trader Joe’s.
Shishito peppers are best when they are cooked in either a cast iron skillet or tossed in a basket on the grill. You eat the whole pepper, no need to remove the skin. Here is a great recipe for sauteed shishito peppers with garlic.
How to make the shishito pepper sauce:
Grind up the shishito peppers in a food processor. I love the Cuisinart Immersion Blender with Attachments. I use it in many recipes because it is so versatile and easy to clean.
Mashed and ready to add to the sauteed chicken.
By sautéing the chicken with the shishito peppers, it adds incredible flavors to the chicken. Cook on medium heat.
How long do you sauté the chicken?
You will want to sauté the chicken for 6-8 minutes each side, then check the internal temperature. You will want the internal temperature to reach 165F degrees.
Make your polenta using the package directions. Make sure your polenta is gluten free. Polenta is naturally gluten free since it is corn, but you want to ensure it is not processed in a facility that processes wheat. Add the cheese to the polenta while it is cooking to make it cheesy!
More Delicious Shishito Pepper Recipes to Try:
- Easy Shishito Pepper Stir Fry
- Shishito Sweet Red Pepper Soup (Yes, shishito peppers can come in red!)
- Chilled Shishito Pepper Soup
- Shishito Pepper & Heirloom Tomato Gazpacho
Can you cook shishito peppers stovetop?
You can definitely blister your shishito peppers stovetop instead of grilling them. I use a cast-iron skillet and blister the shishito peppers on high heat. (You can even cook them this way with garlic for a great appetizer!)
How big are shishito peppers?
Shishito peppers are typically about 2-3 inches long.
Sauteed Chicken with Shishito Pepper Sauce over Cheesy Polenta
Roasted Shishito pepper sauce over chicken and cheesy polenta. Pan sautéd chicken with a shishito pepper sauce.
Ingredients
- 2-4 chicken breasts
- 1 package shishito peppers, about 20-25 peppers, tops removed
- 2 cloves garlic, minced
- 5 scallions, chopped
- 1 cup chicken broth
- 1 tablespoon corn starch
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 teaspoons avocado or olive oil
- Polenta, make according to package instructions
- 3/4 cup Mexican blend cheese
Instructions
- Make polenta according to package instructions.
- Add 3/4 cup Mexican cheese to polenta and allow cheese to melt in by stirring.
- Wash shishito peppers and either grill or cook in a cast iron skillet to blacken.
- Remove stems and place them into a blender or food processor with 2 cloves garlic and 1 teaspoon avocado oil.
- Blend until the peppers are broken up.
- Heat a skillet over medium heat with 1 teaspoon avocado oil.
- Add chicken, salt, pepper, and scallions.
- Cook chicken for 5 minutes on each side.
- Add shishito peppers and chicken broth.
- Cook until chicken is done.
- Whisk in corn starch to thicken sauce.
- Put polenta on the plate and top with chicken and shishito pepper sauce.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving:Calories: 583 Total Fat: 18g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 9g Cholesterol: 130mg Sodium: 1122mg Carbohydrates: 60g Fiber: 10g Sugar: 25g Protein: 51g
Round out the meal with this dessert idea:
Gluten Free French Apple Cakes
Here is another delicious pepper recipe to try. Stuffed Pasilla Peppers.
(*this post was updated from a 7/2014 post with more instructions and recipe details.)
Shiho
June 12, 2019 at 2:13 pmThank you for the recipe! I love Shishito Peppers it is my favourite pepper. I am so envy you that Shishito sounds like readily available there. In Australia, it is not so common vegetable yet so I grow my own 😀
Sandi Gaertner
June 12, 2019 at 2:17 pmI love that you grow your own!! You are my new hero!
Jacqui
July 30, 2015 at 4:11 pmThis looks great! definitely have to try!
krish recipes
July 28, 2015 at 8:22 amThough I am veggie, I loved the way you presented the recipe. Will share this with my friends
Sandi Gaertner
July 28, 2015 at 9:35 amIt would be great without the chicken as well to keep it vegan 🙂 Maybe add garbanzo beans or crispy tofu.
Healing Tomato
July 27, 2015 at 6:19 pmI have tried a similar sauce with fried Paneer. This pepper sauce brings out the flavors of any ingredient it is paired with. You make great recipes and take great pictures. I will definitely try your sauce recipe on a vegetarian meal.
Sandi Gaertner
July 27, 2015 at 8:16 pmI bet this would be amazing on Paneer 🙂
Kathleen | HapaNomNom
July 27, 2015 at 1:56 pmThis sounds so wonderful, I can almost taste it! That pepper sauce is totally killer and cheesy polenta, to die for!
Sandi Gaertner
July 27, 2015 at 5:48 pmThank you Kathleen 🙂
Debra @ Bowl Me Over
July 27, 2015 at 12:21 pmI love peppers with or without the spice! The sauce looks amazing and I love you don’t have to go the extra step of removing the skins.
Binjal's VEG Kitchen
July 27, 2015 at 6:54 amlooks delicious!!
Prash @ YummilyYours
July 27, 2015 at 6:35 amI love the idea of polenta with the pepper sauce. great complementing flavors!
Sandi Gaertner
July 27, 2015 at 10:13 amThank you so much Prash 🙂
Sandra
July 27, 2015 at 6:25 amWhat a delicious combination of flavors! I haven’t made polenta in quite awhile. After seeing this meals I’m craving it now!
Nettie
July 26, 2015 at 6:48 pmI have never had these peppers, looks delicious, I am salivating! Nettie
Sandi Gaertner
July 26, 2015 at 9:22 pmThank you Nettie 🙂
Ashley (QLCC)
July 26, 2015 at 5:03 pmI love all of the flavors here. Polenta is awesome and I’m always looking for new recipes with it. This will do nicely!
lizzy
July 26, 2015 at 1:20 pmI am in LOVE with this recipe!! i am posting a shishito pepper recipe tomorrow actually, I am on a huge shishito kick right now!!! These look so yummy I am going to try them this week!
Sandi Gaertner
July 26, 2015 at 9:22 pmI am too Lizzy…I can’t wait to see your recipe.
Kristin @ Dizzy Busy and Hungry
July 26, 2015 at 12:49 pmI have never tried Shishito pepper! Now I really want to. This recipe looks delicious!
Joanne
July 26, 2015 at 12:09 pmThis is a delicious recipe. I’m always looking for ways to change up plain old chickenl.
Dannii @ Hungry Healthy Happy
July 26, 2015 at 11:30 amYou have reminded me how much I love polenta, especially with cheese. Amazing!
Sandi Gaertner
July 26, 2015 at 9:22 pmEnjoy Dannii 🙂
Michelle @ The Complete Savorist
July 25, 2015 at 5:48 pmAnother winner of a dish. I love all the chiles you are cooking with lately. And with polenta? I’m dying for a plate now.
Joy @ Joy Love Food
July 25, 2015 at 4:13 amThis sounds like a delicious combination, I love anything with polenta, yum!
Sandi Gaertner
July 25, 2015 at 9:26 amThank you Joy 🙂
Lisa @ Healthy Nibbles & Bits
July 24, 2015 at 10:59 pmI usually only saute shishito peppers, but I love how you made it into a sauce for the chicken and polenta! Definitely need to try that!
Sandi Gaertner
July 25, 2015 at 9:26 amI am learning how versatile these peppers are.
melody pittman
July 24, 2015 at 7:49 pmnot sure i’ve ever used these peppers but they look delicious. i love green sauces. yum.
Sandi Gaertner
July 25, 2015 at 9:27 amThanks for stopping by Melody 🙂
christine
July 24, 2015 at 6:08 pmThank you – this is the 2nd pepper you’ve introduced me to this week. The sauce the chicken cooks in sounds so full of flavor. I think my husband would really enjoy this one!
Sandi Gaertner
July 25, 2015 at 9:27 amLOL…I am on a pepper roll lately 🙂
Joanne T Ferguson
July 24, 2015 at 5:27 pmWhat an interesting chicken dish Sandi! I had never heard of this sauce before and looks great and healthy on a bed of polenta!
Sandi Gaertner
July 25, 2015 at 9:27 amThank you Joanne 🙂
Joanne T Ferguson
August 3, 2015 at 2:21 amThanks Sandi for sharing this delicious recipe with a unique sauce at the Say G’day party! Pinned and look forward to seeing you on Saturday!
Mama Munchkin
July 24, 2015 at 1:09 pmThis looks amazing!!! I love those peppers and on top of a cheesey polenta- ummm…. YUM!!!! And, it seems like it could be easy enough to whip up together during the weeknight madness at my place (5 kids). Thanks for posting!!
Sandi Gaertner
July 25, 2015 at 9:28 amWow, I am in awe of you cooking for 5 kids. My two keep my running. I hope they like this recipe 🙂
Janette@culinaryginger
July 24, 2015 at 11:01 amI love polenta and the sauce sounds delicious, I have to try this.
Sandi Gaertner
July 24, 2015 at 11:10 amI hope you enjoy it Janette 🙂
Miss Angie
July 24, 2015 at 10:27 amThat looks AMAZING. I’ve pinned it for later-so yum!
Sandi Gaertner
July 24, 2015 at 11:10 amThank you Angie 🙂
Rachel
July 24, 2015 at 10:08 amPolenta? Yum!
Sara
July 24, 2015 at 9:56 amI just bought a bag of shishito peppers over the weekend and just seared them in a pan and ate them plain. I LOVE the idea of making a sauce!
Sandi Gaertner
July 24, 2015 at 11:11 amI hope you enjoy Sara…would love to hear other ways you use shishito peppers 🙂
Neli @ Delicious Meets Healthy
July 24, 2015 at 7:40 amI love all the flavors in this meal! It looks fabulous and absolutely delicious!! 🙂 I haven’t tried shishito peppers but I have to try them soon! My mouth is watering just looking at your pictures and reading the recipe. Yum!
Sandi Gaertner
July 24, 2015 at 11:11 amThat is so sweet Neli, thank you 🙂
Meredith
July 23, 2015 at 8:20 pmI keep hearing about these shishito peppers but I think after seeing this recipe I’m going to have to check them out!
Sandi Gaertner
July 24, 2015 at 11:11 amI hope you enjoy them Meredith 🙂
Renee
July 23, 2015 at 5:24 pmYou had me at polenta!! And the chicken and peppers sound delicious too! But seriously, I love polenta and don’t make it often enough.
Sandi Gaertner
July 24, 2015 at 11:12 am🙂 I love polenta as well. Would love to hear what seasonings you like to use in your polenta.
Erin @ Platings and Pairings
July 23, 2015 at 3:10 pmI LOVE shishito peppers but have only ever eaten them on their own, with a bit of salt and a squeeze of lemon. I love how you’ve incorporated them into this recipe. Thank you for the great idea!!!
J @ A Hot Southern Mess
July 23, 2015 at 2:42 pmOh yum! I’ve never had shishito peppers to my knowledge, but this recipe looks too amazing not to try them now. Plus, I am a HUGE fan of polenta. Just a gluten-free foodie stopping by from FBC. I will be sharing your blog with some of my GF friends too!
Sandi Gaertner
July 23, 2015 at 2:58 pmI love polenta too…would love to hear how you like to use it. I appreciate your stopping by.
Krishna Varia
July 23, 2015 at 10:46 amI was looking for what to do with the Costco Rotisserie Chickens and this recipe looks ideal. Thanks for the inspiration Sandi!
Sandi Gaertner
July 23, 2015 at 2:57 pmI am glad I could help Krishna 🙂