This rustic Italian-inspired dinner, Balsamic Glazed Chicken with Caramelized Shallots & Herbed Polenta, is a true all-rounder: it supports Digestion & Gut Health (fiber-rich herbs, gentle polenta base easy on the stomach), Inflammation & Pain Relief (antioxidant-rich balsamic vinegar, anti-inflammatory shallots and olive oil, and a low-sodium build), Hormone Support (balanced protein and healthy fats for endocrine support), Blood Sugar & Diabetes (lean chicken + slow-digesting polenta for steady glucose), Weight & Body Composition and Cravings & Control (high-satiety protein without heavy cream or sodium-laden sauces), Heart & Blood Health (kept ~500mg sodium/serving, potassium-rich herbs, healthy fat balance), Energy & Fitness (ample protein to repair and sustain), Brain & Mood (balsamic polyphenols linked to neuroprotection), and Longevity & Anti-Aging (Mediterranean dietary pattern tied to healthier aging). Tender chicken glazed in a tangy-sweet reduction, nestled over creamy herbed polenta with silky caramelized shallots, delivers both comfort and clean fuel—rich in flavor, light on compromise.

Low-sodium balsamic glazed chicken breast with caramelized shallots and creamy herbed polenta

Balsamic Glazed Chicken with Caramelized Shallots & Herbed Polenta

This Balsamic Glazed Chicken with Caramelized Shallots & Herbed Polenta is everything comfort food should be—rich, cozy, and deeply satisfying—without the sodium spike or sugar crash. A sticky balsamic glaze coats tender chicken breasts while golden shallots melt into sweet-savory perfection. Served over a creamy bed of garlic-herb polenta, this dish satisfies cravings with layered flavors and nourishing balance. It’s heart-healthy, blood sugar-friendly, and weeknight doable—proof you can eat like a chef and still feel your best.

Print Recipe Save in Recipe Box

Get Recipe Ingredients

Continue This Recipe

Name: Balsamic Glazed Chicken with Caramelized Shallots & Herbed Polenta
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Ingredients: 24 oz chicken breast (boneless, skinless (about 6 oz each)); 1 tbsp olive oil; 2 tbsp balsamic vinegar; 1 tbsp Dijon mustard; 1 tbsp pure maple syrup; 1 tsp no Soy Soy Sauce; 1 tbsp fresh rosemary (minced (or 1 tsp dried)); 1/2 tsp garlic powder; 1/4 tsp black pepper; 3 large shallots (thinly sliced); 1 tbsp olive oil; 1/2 tbsp balsamic vinegar; 1 cup dry polenta (not instant); 3 1/2 cups unsalted vegetable or chicken broth; 1 tbsp olive oil or ghee; 1/2 tsp garlic powder; 2 tbsp chopped fresh parsley or chives; ⅛ tsp Black pepper to taste