Classic Chicken Cacciatore With Polenta
A comforting Italian classic featuring tender chicken and mushrooms simmered in tomato sauce. Served over creamy polenta, it is the perfect grounding meal to end your day.
The perimenopause lens
A cautious perimenopause lens
These tags explain why the recipe may appear in Lila. They are prompts for noticing your own patterns—not evidence that this meal treats a symptom.
Perimenopause symptoms and relief · Office on Women’s HealthLow energy
Check how the whole meal lands
Food is one part of energy. Notice meal timing, sleep and symptoms together rather than assigning the result to one nutrient.
Track: energy 1–3 hours later
Sleep changes
Look beyond the last thing you took
Track timing, hot flashes, stress and wake-ups together instead of assuming one meal or supplement explains the night.
Track: timing + wake-ups
Fatigue
Separate a pattern from one day
Notice energy alongside sleep, meals and symptoms across several days. Ongoing fatigue deserves a clinical conversation.
Track: energy + previous night
Mood changes
Watch the whole day
Mood can overlap with sleep, stress and cycle changes. Food and supplements are not substitutes for support when symptoms persist.
Track: mood + sleep + cycle
Before you start
Your 35-minute game plan
Gather everything first, then tap ingredients and steps as you go.
Equipment
Large skillet · Saucepan · Whisk
Time saver
Storage: Store the chicken and sauce separately from the polenta. Polenta firms up when chilled; to reheat, add a splash of water or broth and stir vigorously over low heat.
Do these three things first
- 1Prep oz cremini mushrooms (sliced), large bell pepper (sliced), cloves garlic (minced)
- 2Set out all ingredients before cooking
- 3Measure the pantry ingredients before heating the pan
Ingredients
Gather as you go
For the Cacciatore
For the Polenta
From Your Pantry
Cook along
One clear step at a time
0 of 6 steps complete
Next: Heat the olive oil in a large…
- 01
Heat the olive oil in a large…
Heat the olive oil in a large skillet over medium-high heat. Season the chicken thighs with salt, pepper, and the dried oregano. Brown the chicken for 3 to 4 minutes per side, then remove and set aside.
Tap card to mark done - 02
In the same skillet
In the same skillet, add the sliced mushrooms, bell pepper, and garlic. Sauté for 5 minutes until the vegetables soften and release their moisture.
Tap card to mark done - 03
Pour in the crushed tomatoes and bring…
Pour in the crushed tomatoes and bring to a gentle simmer. Return the chicken to the pan, cover, and reduce heat to low. Simmer for 15 minutes, or until the chicken is cooked through (internal temperature of 165°F).
Tap card to mark done - 04
While the chicken simmers
While the chicken simmers, bring the water to a boil in a medium saucepan. Slowly whisk in the dry polenta and a pinch of salt. Reduce heat to the lowest setting and cook, stirring frequently, for about 5 to 7 minutes until thick and creamy.
Tap card to mark done - 05
Remove the polenta from the heat and…
Remove the polenta from the heat and stir in the butter and grated parmesan cheese until smooth.
Tap card to mark done - 06
Divide the creamy polenta between two plates…
Divide the creamy polenta between two plates and generously top with the chicken, vegetables, and tomato sauce.
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The nutrition underneath
Why this bowl holds together
Make it faster
Make it faster: You can use quick-cooking polenta to shave 5 minutes off your active stove time without losing the comforting texture.
Storage
Storage: Store the chicken and sauce separately from the polenta. Polenta firms up when chilled; to reheat, add a splash of water or broth and stir vigorously over low heat.
Extra fiber
Extra fiber: Toss a handful of fresh spinach into the tomato sauce during the last 2 minutes of simmering to wilt.
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