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Home Recipes Dinner Recipes

Sauted Chicken with Shishito Pepper Sauce over Cheesy Polenta

Published: Aug 19, 2019 · Modified: Apr 19, 2020 by Sandi Gaertner · 55 Comments · This post may contain affiliate links

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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!

Chicken with Shishito Pepper Sauce Over Polenta on a plate. A fork is next to the plate. A roasted shishito pepper is on the side of the plate
Jump to:
  • What are shishito peppers?
  • Instructions:
  • How long do you sauté the chicken?
  • Can you cook these peppers stovetop?
  • How big are shishito peppers?
  • 📖 Recipe
  • 💬 Comments

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 roasting on a grill rack

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.

Instructions:

roasted shishito peppers in cuisinart about to be ground up

First we make the 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.

roasted shishito peppers mashed in the food processor

Mashed and ready to add to the sauteed chicken.

chicken breasts in a frying pan saute in shishito sauce

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!

Close up of Chicken with Shishito Pepper Sauce Over Polenta

More delicious shishito pepper recipes to try:

  • a close up of a white bowl filled with chilled shishito pepper soup.
    Easy Chilled Shishito Pepper Soup
  • a bowl of pan fried shishito peppers on a wooden table
    How To Roast Shishito Peppers {Easy!}
  • Shishito Sweet Red Pepper Vitamix Soup

Can you cook these 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. 

📖 Recipe

Sauteed Chicken with Shishito Pepper Sauce over Cheesy Polenta

Sandi Gaertner
Roasted Shishito pepper sauce over chicken and cheesy polenta. Pan sautéd chicken with a shishito pepper sauce.
4.84 from 6 votes
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Prep Time 20 minutes mins
Cook Time 20 minutes mins
Total Time 40 minutes mins
Course Meal Recipes
Cuisine American
Servings 4
Calories 583 kcal

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
  • ½ teaspoon pepper
  • 2 teaspoons avocado or olive oil
  • polenta make according to package instructions
  • ¾ cup Mexican blend cheese

Instructions
 

  • Make polenta according to package instructions.
  • Add ¾ 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.

SPECIAL NOTE

Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.

Nutrition

Serving: 1gCalories: 583kcalCarbohydrates: 60gProtein: 51gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 9gCholesterol: 130mgSodium: 1122mgFiber: 10gSugar: 25g
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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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(*this post was updated from a 7/2014 post with more instructions and recipe details.)

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    Recipe Rating




  1. Shiho

    June 12, 2019 at 2:13 pm

    Thank 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 😀

    Reply
    • Sandi Gaertner

      June 12, 2019 at 2:17 pm

      I love that you grow your own!! You are my new hero!

      Reply
  2. Jacqui

    July 30, 2015 at 4:11 pm

    This looks great! definitely have to try!

    Reply
  3. krish recipes

    July 28, 2015 at 8:22 am

    Though I am veggie, I loved the way you presented the recipe. Will share this with my friends

    Reply
    • Sandi Gaertner

      July 28, 2015 at 9:35 am

      It would be great without the chicken as well to keep it vegan 🙂 Maybe add garbanzo beans or crispy tofu.

      Reply
  4. Healing Tomato

    July 27, 2015 at 6:19 pm

    I 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.

    Reply
    • Sandi Gaertner

      July 27, 2015 at 8:16 pm

      I bet this would be amazing on Paneer 🙂

      Reply
  5. Kathleen | HapaNomNom

    July 27, 2015 at 1:56 pm

    This sounds so wonderful, I can almost taste it! That pepper sauce is totally killer and cheesy polenta, to die for!

    Reply
    • Sandi Gaertner

      July 27, 2015 at 5:48 pm

      Thank you Kathleen 🙂

      Reply
  6. Debra @ Bowl Me Over

    July 27, 2015 at 12:21 pm

    I 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.

    Reply
  7. Binjal's VEG Kitchen

    July 27, 2015 at 6:54 am

    looks delicious!!

    Reply
  8. Prash @ YummilyYours

    July 27, 2015 at 6:35 am

    I love the idea of polenta with the pepper sauce. great complementing flavors!

    Reply
    • Sandi Gaertner

      July 27, 2015 at 10:13 am

      Thank you so much Prash 🙂

      Reply
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