Tomato-Braised Chicken Thighs with Creamy Polenta

Tender boneless, skinless chicken thighs simmered in a rich tomato sauce with fragrant Italian herbs, served over a bed of dairy-free creamy polenta and wilted spinach for a wholesome winter meal.

• Prep: 20 min
• Cook: 30 min
• Total: 50 min
• Servings: 2
• Cuisine: Italian
• Difficulty: Easy
• Cost: $6.18/serving

Dietary

• Dairy-Free
• Soy-Free
• Nut-Free
• Egg-Free
• Gluten-Free
• High-Protein

Tags

• one-pot
• stir-fry
• healthy
• comfort food
• savory
• classic

Ingredients

• 1 tablespoon olive oil
• 1 pound chicken thigh (boneless, skinless)
• 1 yellow onion (medium, chopped)
• 3 clove garlic (minced)
• 14.5 ounce diced tomatoes (undrained)
• 0.5 cup dairy-free chicken broth
• 1 teaspoon dried oregano
• 0.5 teaspoon dried basil
• 0.25 teaspoon red pepper flakes
• 0.5 teaspoon salt (divided)
• 0.25 teaspoon black pepper (divided)
• 1 cup quick-cooking polenta
• 3 cup unsweetened plain dairy-free milk
• 1 tablespoon dairy-free butter
• 2 cup fresh spinach

Instructions

1. Heat 1 tablespoon olive oil in a large skillet or Dutch oven over medium-high heat. Season chicken thighs with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Sear chicken for 3-4 minutes per side until browned. Remove chicken from skillet and set aside.
2. Add chopped yellow onion to the skillet and cook until softened, about 5 minutes. Stir in minced garlic and cook for 1 more minute until fragrant.
3. Pour in diced tomatoes (undrained) and dairy-free chicken broth. Add dried oregano, dried basil, and red pepper flakes. Season with remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Bring to a simmer.
4. Return chicken thighs to the skillet, nestling them into the sauce. Reduce heat to low, cover, and simmer for 20 minutes, or until chicken is cooked through and tender.
5. While chicken simmers, prepare the polenta: In a medium saucepan, bring 3 cups unsweetened plain dairy-free milk to a boil. Gradually whisk in 1 cup quick-cooking polenta. Reduce heat to low and cook, stirring frequently, until thickened, about 5-7 minutes. Stir in 1 tablespoon dairy-free butter until melted.
6. Stir fresh spinach into the chicken sauce during the last 2 minutes of cooking until wilted.
7. Serve the tomato-braised chicken thighs and sauce over the creamy polenta.

Nutrition (per serving)

• Calories: 485
• Protein: 45.2 g
• Carbohydrates: 40.5 g
• Fat: 15.8 g
• Fiber: 6.1 g
• Sodium: 780 mg
• Saturated Fat: 4.5 g
• Sugar: 8.7 g
• Cholesterol: 125 mg