One-Pot Chicken and Vegetable Stew with Creamy Polenta

By AislePrompt Editorial · Published 2026-06-28 · Updated 2026-06-28

A comforting one-pot stew featuring tender chicken simmered with fresh vegetables, served over smooth creamy polenta. This one-pot recipe, ready in about 50 minutes, pairs boneless skinless chicken thighs, olive oil, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb boneless skinless chicken thighs
• 2 tbsp olive oil
• 1 medium, diced yellow onion
• 2 medium, peeled and sliced 1/4 inch thick carrots
• 2, sliced celery stalks
• 3, minced garlic cloves
• 3 cups chicken broth
• 1 cup diced tomatoes
• 1 tsp dried thyme
• 1/2 tsp dried rosemary
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup quick-cook polenta
• 4 cups water
• 1/4 cup grated parmesan cheese
• 2 tbsp butter

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 lb boneless skinless chicken thighs cut into 2-inch pieces and brown for 5 minutes, turning occasionally until golden on all sides. Remove chicken and set aside.
2. Step 2: In the same pot, add 1 diced medium yellow onion, 2 sliced medium carrots, and 2 sliced celery stalks. Sauté for 5 minutes until vegetables soften and onions turn translucent.
3. Step 3: Add 3 minced garlic cloves and cook for 1 minute until fragrant.
4. Step 4: Return chicken to the pot along with 3 cups chicken broth, 1 cup diced tomatoes, 1 tsp dried thyme, 1/2 tsp dried rosemary, 1 tsp salt, and 1/2 tsp black pepper. Stir well.
5. Step 5: Bring the stew to a boil, then reduce to low heat. Cover and simmer for 25 minutes until chicken is tender and vegetables are cooked through.
6. Step 6: While stew simmers, bring 4 cups water to a boil in a separate saucepan. Slowly whisk in 1 cup quick-cook polenta and reduce heat to low. Cook, stirring frequently, for 5 minutes until thickened.
7. Step 7: Remove polenta from heat and stir in 2 tbsp butter and 1/4 cup grated parmesan cheese until creamy and smooth.
8. Step 8: Serve the chicken and vegetable stew ladled over warm creamy polenta.