Chicken Cacciatore with Creamy Parmesan Polenta

Why You’ll Love This Recipe

• Classic Italian comfort: juicy, braised chicken in a savory tomato-olive-mushroom sauce.
• Weeknight-friendly technique with weekend-level flavor and minimal fuss.
• Creamy Parmesan polenta catches every drop of the rich pan juices.
• Flexible: stovetop braise with simple swaps and make-ahead options.

Grocery List

• Produce: 1 large yellow onion, 4 garlic cloves, 2 bell peppers, 8 oz cremini mushrooms, fresh parsley, fresh thyme, fresh rosemary, optional basil
• Dairy: Whole milk, unsalted butter, Parmesan cheese
• Pantry: Bone-in skin-on chicken thighs, extra-virgin olive oil, kosher salt, black pepper, red pepper flakes, all-purpose flour, tomato paste, crushed tomatoes (28 oz), low-sodium chicken broth, dry red wine, polenta (stone-ground), pitted olives, dried oregano, bay leaf, balsamic vinegar

Full Ingredients

For the Chicken Cacciatore

• 8 bone-in, skin-on chicken thighs (about 2.5 lb/1.1 kg)
• 2 tsp kosher salt, plus more to taste
• 1 tsp freshly ground black pepper
• 2 tbsp all-purpose flour (or fine cornmeal for gluten-free)
• 3 tbsp extra-virgin olive oil, divided
• 1 large yellow onion, diced (about 1 1/2 cups)
• 2 bell peppers (red and/or yellow), seeded and sliced 1/2-inch thick
• 8 oz (225 g) cremini mushrooms, thick-sliced
• 4 garlic cloves, thinly sliced
• 2 tbsp tomato paste
• 1/2 cup (120 ml) dry red wine (or additional chicken broth)
• 1 can (28 oz/794 g) crushed tomatoes
• 1 cup (240 ml) low-sodium chicken broth
• 1/2 cup (75 g) pitted olives (Castelvetrano or Kalamata), halved
• 1 tsp dried oregano
• 1 bay leaf
• 2–3 sprigs fresh thyme, 1 small sprig rosemary
• 1/2 tsp red pepper flakes (optional)
• 1 tsp balsamic vinegar, to finish
• 1/4 cup chopped fresh parsley, for garnish
• Optional: a few fresh basil leaves, torn

For the Creamy Parmesan Polenta

• 1 cup (170 g) stone-ground polenta (coarse cornmeal)
• 3 1/2 cups (830 ml) low-sodium chicken broth
• 1 cup (240 ml) whole milk
• 3 tbsp unsalted butter
• 3/4 cup (60 g) finely grated Parmesan cheese
• 1 tsp kosher salt, plus 1/4 tsp black pepper (to taste)

Step-by-Step Instructions

Step 1: Season and prep the chicken

Pat the chicken thighs very dry with paper towels (for better browning). Season all over with 2 tsp kosher salt and 1 tsp black pepper. Lightly dust with 2 tbsp flour, shaking off excess. Prep your vegetables: dice the onion, slice the peppers and mushrooms, and slice the garlic.

Step 2: Sear the chicken for deep flavor

Heat 2 tbsp olive oil in a large, heavy skillet or Dutch oven over medium-high heat until shimmering (about 375°F/190°C surface temp if using an infrared thermometer). Add chicken skin-side down and sear undisturbed until the skin is deeply golden and releases easily, 6–8 minutes. Flip and brown the second side, 4–5 minutes. Work in batches to avoid crowding; add oil as needed. Transfer chicken to a plate.

Step 3: Sauté the vegetables

Reduce heat to medium. Add remaining 1 tbsp olive oil. Add onion, peppers, and mushrooms with a pinch of salt. Cook, stirring occasionally, until softened and lightly browned, 5–7 minutes. Stir in the garlic and tomato paste; cook 1 minute until fragrant and brick red.

Step 4: Deglaze and build the sauce

Pour in the red wine and scrape up any browned bits; simmer 1–2 minutes to reduce slightly. Stir in crushed tomatoes, chicken broth, olives, dried oregano, bay leaf, thyme, rosemary, and optional red pepper flakes. Return the chicken and any juices to the pot, nestling pieces into the sauce skin-side up.

Step 5: Gentle braise until tender

Bring to a gentle simmer over medium heat, then reduce to low, cover, and cook 25–30 minutes. Aim for a steady, soft bubble (roughly 190–200°F/88–93°C in the sauce). Thighs are best around 175–185°F (79–85°C) internal and should be very tender. Uncover for the last 5 minutes if you want the sauce to thicken slightly.

Step 6: Make the creamy Parmesan polenta

While the chicken braises, bring 3 1/2 cups broth and 1 cup milk to a simmer in a medium saucepan over medium heat. Rain in the polenta while whisking. Reduce heat to low and cook, whisking every few minutes, until thick, creamy, and no longer gritty, 25–30 minutes. Stir in butter, Parmesan, 1 tsp kosher salt, and 1/4 tsp pepper. Keep warm on the lowest heat; whisk in a splash of hot water or broth if it thickens too much.

Step 7: Finish and serve

Remove bay leaf, thyme, and rosemary. Stir 1 tsp balsamic vinegar into the sauce and taste; add salt or pepper if needed. Spoon a generous bed of polenta into warm shallow bowls. Nestle a chicken thigh on top and ladle on plenty of tomatoes, peppers, mushrooms, and olives. Garnish with chopped parsley and torn basil. Serve immediately.

Pro Tips

• For the best browning, start with very dry chicken and a hot pan; don’t move the pieces until the skin releases.
• Keep the braise at a gentle simmer—boiling toughens the meat and can split the sauce.
• Stone-ground polenta varies: if it thickens too quickly, whisk in hot broth a little at a time to maintain a silky texture.
• Want crispier skin? Briefly broil the seared chicken skin-side up on a sheet pan for 2–3 minutes, then nestle into the sauce to serve.
• Use a mix of olives (Castelvetrano for buttery sweetness, Kalamata for briny bite) for layered flavor.

Variations

• Oven-braised: After Step 4, cover and bake at 350°F (175°C) for 30 minutes, then uncover 5–10 minutes to thicken.
• Slow cooker: Sear chicken and sauté veg as written; transfer to slow cooker with remaining ingredients. Cook on Low 5–6 hours (or High 3–4 hours). Finish with balsamic and herbs.
• Spicy Calabrian: Add 1–2 tsp chopped Calabrian chiles with the tomato paste and use extra red pepper flakes.

Storage & Make-Ahead

Refrigerate chicken cacciatore and polenta separately in airtight containers for up to 4 days. Freeze the cacciatore (without polenta) for up to 2 months; thaw overnight in the fridge. Reheat the chicken gently on the stovetop, adding a splash of broth to loosen the sauce. Rewarm polenta over low heat with additional milk or water, whisking until creamy again.

Nutrition (per serving)

Approximate: 670 calories; 33 g fat; 54 g carbohydrates; 35 g protein; 4 g fiber; 1,050 mg sodium. Numbers will vary based on brands and exact portion sizes.