Chicken Cacciatore with Polenta

Total Time

Prep/Total Time: 30 min.


4 servings

Updated: Mar. 14, 2022
The microwave makes quick work of homemade polenta, and the rest is done in one skillet. Save a little Parmesan for sprinkling on top before serving. —Yvonne Starlin, Hermitage, Tennessee
Chicken Cacciatore with Polenta Recipe photo by Taste of Home


  • 3 cups water
  • 3/4 cup cornmeal
  • 1/2 cup grated Parmesan cheese
  • 3/4 teaspoon salt
  • 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 tablespoon olive oil
  • 1 large onion, sliced
  • 1 garlic clove, minced
  • 1 can (14-1/2 ounces) fire-roasted crushed tomatoes
  • 1/2 cup pitted Greek olives


  1. In a microwave-safe bowl, whisk water and cornmeal; microwave, covered, on high for 6 minutes. Stir; cook, covered, 5-7 minutes longer or until polenta is thickened, stirring every 2 minutes. Stir in cheese and salt.
  2. Meanwhile, sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium-high heat. Add chicken; cook and stir until browned. Remove with a slotted spoon.
  3. Add onion to the same pan; cook and stir 2-4 minutes or until tender. Add garlic; cook 1 minute longer. Return chicken to pan; stir in tomatoes and olives. Bring to a boil. Reduce heat; simmer, uncovered, 6-8 minutes or until chicken is no longer pink. Serve with polenta.

Can you freeze Chicken Cacciatore with Polenta?

Do not prepare polenta until later. Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Prepare polenta as directed. Meanwhile, in a saucepan, reheat chicken, stirring occasionally; add a little water if necessary. Serve with polenta.

Microwave-1,100 watt
This recipe was tested in a 1,100-watt microwave.

Nutrition Facts

1 cup chicken mixture with 3/4 cup polenta: 448 calories, 19g fat (5g saturated fat), 84mg cholesterol, 1214mg sodium, 38g carbohydrate (7g sugars, 4g fiber), 28g protein.

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