This Jamie Oliver 15 Minute Meal Rosemary Chicken is a hearty and savory recipe, which includes skinless chicken breasts and ready-made polenta. It’s a restaurant-quality dish with bold flavor and fast execution—ready in just 30 minutes.
Jamie Oliver Rosemary Chicken Ingredients
For the sauce:
- 1 big pinch dried porcini mushrooms
- 400g ripe vine tomatoes
- 1 heaped tbsp tomato purée
- ½ fresh red chilli
- 1 bunch fresh basil
- 2 cloves garlic
For the chicken & polenta:
- 500g ready-made polenta
- Olive oil
- 1 bunch asparagus (300g)
- 2 × 200g skinless chicken breasts
- A few sprigs fresh rosemary
- ½ tbsp fennel seeds
- 20g Parmesan cheese
- 4 rashers smoked pancetta
- 150g oyster mushrooms
- 200g baby spinach
- Balsamic vinegar
How To Make Jamie Oliver Rosemary Chicken
- Make the sauce: Blend porcini mushrooms with 150ml boiling water, tomatoes, tomato purée, chilli, basil, and garlic until smooth. Pour into a pan and boil for 8 minutes, stirring occasionally.
- Grill the polenta and asparagus: Slice polenta into 8 pieces. Season and brush with oil. Grill on a hot griddle pan until charred, adding asparagus to steam on top.
- Prep and cook chicken: On parchment, season chicken with salt, pepper, rosemary, fennel seeds, and Parmesan. Bash flat to 1.5cm. Cook in a frying pan with olive oil, turning after 3–4 minutes. Add pancetta and mushrooms when turning the chicken.
- Assemble the platter: Pour tomato sauce onto a platter. Top with grilled polenta and asparagus.
- Wilt spinach: Quickly cook spinach in the same pan, season, and add to platter.
- Finish and serve: Slice chicken, arrange with pancetta and mushrooms on the platter. Drizzle with balsamic vinegar and serve.

Recipe Tips
- Can I use homemade polenta? Yes, but chill and slice it before grilling.
- What if I don’t have porcini mushrooms? Use any dried mushrooms or skip them if unavailable.
- Can I swap pancetta? Try smoked bacon or omit for a leaner dish.
- How spicy is it? Mild heat from chilli—adjust or omit to taste.
- Is this kid-friendly? Absolutely—just skip the chilli for a milder version.
What To Serve With Rosemary Chicken
This dish is complete, but here are good sides:
- Garlic bread or focaccia
- Arugula salad with lemon vinaigrette
- Roasted cherry tomatoes
- Crispy potatoes or sweet potato wedges
How To Store Rosemary Chicken
Refrigerate: Store chicken and vegetables in an airtight container for up to 3 days.
Freeze: Chicken and sauce freeze well. Avoid freezing grilled polenta and spinach.
Reheat: Warm in a covered skillet or microwave until heated through.
Rosemary Chicken Nutrition Facts
- Calories: 455 per serving
- Protein: 40g
- Carbohydrates: 22g
- Fat: 22g
- Fiber: 5g
- Sugar: 6g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use chicken thighs instead of breasts?
Yes, but they may need slightly more time to cook.
Is ready-made polenta healthy?
Yes, it’s gluten-free and quick to cook—look for low-sodium versions.
Do I need a blender for the sauce?
Yes, or finely chop and simmer for a more rustic version.
What’s a good cheese substitute for Parmesan?
Try Grana Padano or Pecorino Romano.
Jamie Oliver 15 Minute Meal Rosemary Chicken
Course: DinnerCuisine: Italian-InspiredDifficulty: Easy4
10
minutes20
minutes455
kcalTender rosemary chicken served with grilled polenta, asparagus, and a rich tomato-porcini sauce—topped with pancetta, mushrooms, and balsamic drizzle.
Ingredients
Pinch dried porcini mushrooms
400g vine tomatoes
1 tbsp tomato purée
½ red chilli
1 bunch basil
2 garlic cloves
500g ready-made polenta
Olive oil
1 bunch asparagus
2 chicken breasts
Rosemary sprigs
½ tbsp fennel seeds
20g Parmesan
4 rashers pancetta
150g oyster mushrooms
200g spinach
Balsamic vinegar
Directions
- Blend sauce ingredients and boil for 8 minutes.
- Slice and grill polenta; add asparagus to steam.
- Season and flatten chicken; cook in pan.
- Add pancetta and mushrooms to the pan.
- Pour sauce on platter; add polenta and asparagus.
- Wilt spinach in pan; add to platter.
- Slice chicken, arrange on top; drizzle balsamic.
Notes
- Use pre-cooked polenta to save time.
- Slice chicken evenly to ensure quick cooking.
- Sauce can be made ahead and reheated.
- Omit pancetta for a lighter or vegetarian version.