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italian

Chicken Cacciatore with Polenta

This simmered dish pairs boneless skinless chicken thigh with polenta, crushed tomatoes and yellow onion. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

300 kcal 2000 kcal
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Estimated macros per portion

43 g Protein
63 g Carbohydrates
24 g Fat
9 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 170g boneless skinless chicken thigh 206 kcal
  • 55g polenta (dry) 204 kcal
  • 170g crushed tomatoes 54 kcal
  • 70g yellow onion 28 kcal
  • 15g olive oil 133 kcal
  • 8g fresh parsley 3 kcal
  • 1 tsp (2g) dried oregano 6 kcal
  • 0.5 tsp (1g) salt 0 kcal
  • 0.25 tsp (1g) black pepper 1 kcal

Cooking instructions

  1. boneless skinless chicken thighsaltblack pepper
    Pat the chicken thigh dry and season with salt and black pepper.
  2. boneless skinless chicken thigholive oil
    Heat olive oil in a medium skillet over medium-high heat. Brown the chicken 3-4 minutes per side, then transfer to a plate.
  3. crushed tomatoesyellow oniondried oregano
    Add sliced onion to the pan and cook 3 minutes, scraping up browned bits. Add crushed tomatoes and dried oregano; bring to a simmer.
  4. boneless skinless chicken thigh
    Return chicken to the pan, cover, and simmer 12-15 minutes until cooked through and the sauce thickens.
  5. polenta (dry)salt
    Meanwhile, bring 240 ml water to a boil in a small pot. Whisk in polenta, reduce heat to low, and cook 5-7 minutes until thick; season lightly with salt.
  6. boneless skinless chicken thighpolenta (dry)fresh parsley
    Serve the chicken and sauce over polenta. Sprinkle with chopped parsley.

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