Italian Chicken Polenta Bowls with Slow-Simmered Tomato Sauce
These Italian Chicken Polenta Bowls are pure comfort in a bowl. Tender shredded chicken is simmered in a rich tomato-garlic sauce and served over creamy, golden polenta. It’s rustic, satisfying, and brings together the soul of slow-cooked Italian cooking with weeknight simplicity.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 1x
Ingredients
For the Chicken & Sauce:
2 boneless, skinless chicken breasts or thighs
1 tablespoon olive oil
1 small onion, diced
3 garlic cloves, minced
1 (15 oz) can crushed tomatoes
1 teaspoon dried oregano
Salt & pepper to taste
Optional: pinch of red pepper flakes
For the Polenta:
1 cup polenta (coarse cornmeal)
4 cups water or broth
1 tablespoon butter
1/3 cup grated parmesan cheese
Salt to taste
Instructions
Make the Sauce: In a saucepan, sauté onion in olive oil until soft. Add garlic, then stir in crushed tomatoes, oregano, salt, and pepper. Add chicken and simmer, covered, for 20–25 minutes. Shred chicken and return to sauce. Simmer uncovered for 5 more minutes.
Cook the Polenta: In a pot, bring water or broth to a boil. Slowly whisk in polenta. Reduce heat and simmer, stirring often, until thick and creamy (about 20 minutes). Stir in butter, parmesan, and season to taste.
Assemble Bowls: Spoon creamy polenta into bowls. Top with generous ladles of tomato chicken. Garnish with fresh basil, parmesan, or a drizzle of olive oil.
Nutrition
- Calories: 460
- Carbohydrates: 38g
- Protein: 35g