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.
Prep
10 min
Cook
25 min
Total
35 min
Makes
2 servings
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthSteadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
Comfort before bed
Finish the evening satisfied, not stuffed
A well-portioned evening meal can help you avoid going to bed hungry. Notice which timing and portion feel most comfortable for you.
Notice: dinner timing + comfort
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
A steadier afternoon
Give your day a solid food foundation
Being properly fed cannot solve a hard day, but a substantial meal can remove hunger and an energy dip from the list of things you are juggling.
Notice: mood + energy later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
25 min
Total
35 min
How many are you cooking for?
The ingredient amounts update automatically.
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
Instructions
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.
Allow: 3 to 4 minutes
Tap card to mark done - 02
Add the sliced mushrooms
In the same skillet, add the sliced mushrooms, bell pepper, and garlic. Sauté for 5 minutes until the vegetables soften and release their moisture.
Look for: 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).
Look for: the chicken is cooked through (internal temperature of 165°F)
Tap card to mark done - 04
Bring the water to a boil in…
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.
Look for: 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.
Look for: 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.
Ready when: everything is assembled and ready to enjoy
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