Trim the chicken thighs and slice them into smaller, even-sized pieces for faster cooking (3 minutes). Chop the onion (1 minute). Mince the garlic (1 minute). Chop the fresh rosemary (1 minute). Chop the Swiss chard, separating stems from leaves if desired (2 minutes). Total prep time: 8 minutes.

Bring the vegetable broth to a boil in a medium saucepan. Whisk in the quick-cooking polenta gradually. Reduce heat to low and cook, stirring frequently, according to package directions until thickened and creamy (typically 15-20 minutes).

While the polenta cooks, season the sliced chicken thighs generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat (1 minute). Add the chicken thigh pieces in a single layer and sear until golden brown and cooked through, flipping once (about 10-12 minutes total).

Remove the cooked chicken from the skillet and set aside to rest (included in cook time). Add the chopped onion to the same skillet and sauté until softened (1 minute). Add the minced garlic and chopped rosemary, cook until fragrant (1 minute).

Add the chopped Swiss chard (including stems if using) to the skillet. Sauté until wilted (2 minutes). Season the chard with salt and pepper.