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+ servings

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
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Meal Recipes
Cuisine American
Servings 4
Calories 583 kcal


  • 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


  • 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.


Serving: 1gCalories: 583kcalCarbohydrates: 60gProtein: 51gFat: 18gSaturated Fat: 7gPolyunsaturated Fat: 9gCholesterol: 130mgSodium: 1122mgFiber: 10gSugar: 25g
Keyword chicken and shishito peppers, shishito pepper sauce
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