Slow-Braised Tomato & Herb Chicken with Herbed Polenta

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-10 · Updated 2026-04-10

A deeply flavorful chicken dish simmered in a rich tomato-herb sauce, served over creamy polenta for a comforting, substantial meal. This american-inspired one pot ready in about 60 minutes pairs bone-in chicken thighs, olive oil, diced yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 620 calories and feeds 2, 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

• 8 ounces bone-in chicken thighs
• 1 tablespoon olive oil
• 1/2 cup diced yellow onion
• 2 cloves minced garlic
• 1 cup canned crushed tomatoes
• 1/2 cup chicken broth
• 1/2 teaspoon dried oregano
• 1/4 cup chopped fresh basil
• 1/2 cup polenta
• 2 cups water
• 1 tablespoon unsalted butter
• 2 tablespoons grated Parmesan cheese

Instructions

1. Step 1: Pat chicken thighs dry with paper towels and season with salt and pepper. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sear chicken thighs skin-side down for 5-6 minutes until golden brown, then flip and cook for 3 more minutes. Remove chicken and set aside.
2. Step 2: Add 1/2 cup diced yellow onion to the same skillet and cook over medium heat for 3 minutes until softened. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Pour in 1 cup canned crushed tomatoes, 1/2 cup chicken broth, and 1/2 teaspoon dried oregano. Bring to a gentle simmer, then return chicken to the skillet, skin-side up. Cover and simmer for 25 minutes until chicken is cooked through.
4. Step 4: While chicken simmers, whisk 1/2 cup polenta into 2 cups water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally until thickened. Stir in 1 tablespoon butter and 2 tablespoons grated Parmesan cheese until melted and smooth.
5. Step 5: Remove chicken from sauce, slice thinly, and return to the skillet to warm in sauce. Stir in 1/4 cup chopped fresh basil. Serve chicken and sauce over polenta.