Rustic Italian Chicken & Polenta Stew Recipe

Why You’ll Love This this Rustic Italian Chicken & Polenta Stew

This hearty stew brings together tender chicken, creamy polenta, and all those wonderful Italian flavors that make your kitchen smell like a snug trattoria. You get protein, vegetables, and comfort all in one bowl – plus it’s the kind of meal that looks fancy but honestly comes together in about 30 minutes, which is perfect for those nights when you want something satisfying without the fuss. The combination of artichokes, spinach, and tomatoes creates this rustic, homestyle taste that feels like someone’s Italian grandmother would totally approve, even if you’re just winging it in your own kitchen.

Ingredients List

Here’s everything you need to create this snug, rustic stew that’s basically a warm hug in a bowl.

• 4 cups prepared polenta
• 1 lb boneless skinless chicken breast, sliced 1/4 inch thick across the grain
• 1 (10 ounce) can artichokes, drained
• 1 (10 ounce) box frozen spinach, defrosted and drained
• 1 (14 ounce) can whole tomatoes (don’t drain these babies)
• 4 tablespoons tomato paste
• 2 garlic cloves, chopped
• 1/2 cup shredded baby carrots
• 2 tablespoons olive oil
• 1 tablespoon Italian seasoning
• Salt and pepper to taste
• 1 teaspoon crushed red pepper flakes
• Shredded Parmesan cheese for serving

This recipe packs some serious nutritional benefits that’ll make you feel good about diving into comfort food:

• The spinach and artichokes bring fiber, iron, and folate to the party
• Chicken breast delivers lean protein without excess fat
• Tomatoes are loaded with lycopene, that antioxidant superhero
• Baby carrots add beta-carotene and natural sweetness
• Polenta provides complex carbs for steady energy, not sugar crashes
• You control the sodium by choosing low-sodium canned goods and going easy on added salt

Step by Step Directions

This hearty Italian stew comes together in one skillet for maximum flavor and minimal cleanup.

• Heat 2 tablespoons olive oil in a large skillet over medium heat.
• Add sliced chicken breast and chopped garlic to the skillet.
• Sauté until chicken is almost cooked through.
• Stir in 4 tablespoons tomato paste and sauté for an additional 3 minutes.
• Add whole tomatoes (squeeze to break up pieces, don’t drain), artichokes, spinach, shredded carrots, Italian seasoning, salt, pepper, and red pepper flakes.
• Simmer the mixture for 10 minutes until flavors meld and chicken is fully cooked.
• Place hot prepared polenta on serving plates.
• Top polenta with the chicken stew.
• Sprinkle with shredded Parmesan cheese.
• Serve immediately with green salad and garlic bread.

For even better heat retention and flavor development, consider making this stew in an enameled cast iron Dutch oven instead of a regular skillet.

Substitutions and Variations

• Frozen vs. fresh vegetables – Fresh spinach works too, just wilt it in at the very end.

Same goes for the artichokes – jarred marinated ones add extra flavor, though you might want to rinse them if they’re too tangy.

• Tomato options – Crushed tomatoes, diced tomatoes, even fire-roasted varieties all work here.

The key is keeping some of that liquid for the stew base.

Additional Things to Serve With This Dish

This stew is hearty enough to stand on its own, but why stop there when you can turn dinner into a proper feast?

• Crusty bread – Because to be frank, you’re going to want something to soak up every last drop of that tomato-y goodness. A warm baguette, some focaccia, or even just good old garlic bread will do the trick.
• Simple green salad – Something light and crisp cuts through all that rich, comforting stew perfectly. Just greens, a lemony vinaigrette, maybe some shaved parmesan if you’re feeling fancy.
• Roasted vegetables – Zucchini, bell peppers, or eggplant all play nice with these Italian flavors. Toss them with olive oil and herbs, roast until caramelized.
• A glass of red wine – Not technically food, but a medium-bodied red like Chianti or Sangiovese makes this meal feel like you’re dining in a snug trattoria instead of your kitchen.
• Caesar salad – If you want to go full Italian-American steakhouse atmosphere, the garlicky, anchovy-kissed dressing pairs beautifully with the Mediterranean flavors in the stew.

Cooking Tips & Tricks (Chef’s Notes)

After making this dish countless times, I’ve picked up a few tricks that’ll save you from the mistakes I see home cooks make all the time.

• Don’t rush the chicken – Let it get a proper sear before you start poking at it with your spatula. That golden color isn’t just pretty, it’s flavor town, and you’ll lose it if you flip too early.
• Squeeze those tomatoes by hand – Sure, it’s messy, but crushing them with your fingers gives you way better texture than hacking at them with a knife. Plus, it’s oddly satisfying.
• Drain that spinach like your life depends on it – Frozen spinach holds onto water like a sponge, and nobody wants a watery stew. Press it in a clean kitchen towel, wring it out, then press again.
• Toast your polenta – If you’re using leftover polenta, give it a quick sear in the pan before adding the stew. Creates this amazing contrast between creamy inside and slightly crispy outside.
• Taste as you go – The saltiness of your tomatoes, the bite of your red pepper flakes, even the sharpness of your parmesan can vary wildly. Your tongue is your best measuring tool.
• Let it rest – Give the stew a few minutes off the heat before serving. All those flavors need a moment to mingle and get acquainted properly.

Nutritional Facts

This hearty Italian-inspired stew packs impressive nutritional value alongside its bold flavors.

• Calories: Approximately 420 per serving (based on 4 servings)
• Protein: 32g – The lean chicken breast provides complete protein for muscle maintenance and satiety
• Carbohydrates: 45g – Polenta supplies sustained energy from complex carbs
• Fat: 12g – Primarily from heart-healthy olive oil and a touch of parmesan
• Fiber: 6g – Thanks to the artichokes, spinach, and tomatoes supporting digestive health
• Iron: 4mg – Spinach and tomatoes contribute significant iron for oxygen transport
• Vitamin C: 25mg – Tomatoes provide immune-boosting vitamin C
• Calcium: 180mg – Parmesan cheese and spinach support bone health
• Potassium: 850mg – Helps regulate blood pressure and muscle function
• Folate: 120mcg – Spinach delivers this essential B-vitamin for cell function
• Lycopene: High levels from tomatoes act as powerful antioxidants
• Sodium: 680mg – Moderate levels, primarily from canned ingredients and cheese

Fun “Did You Know?”

Beyond its nutritional benefits, this rustic stew connects you to centuries of Italian culinary tradition in captivating ways.

Did you know polenta was originally called “food of the poor” because it sustained Italian peasants through harsh winters? It’s made from ground corn brought from the Americas in the 16th century.

Artichokes were considered aphrodisiacs by ancient Romans and grew wild in Sicily.

The combination of tomatoes, garlic, and olive oil forms Italy’s holy trinity of flavors.

Interestingly, tomatoes weren’t accepted in Italian cuisine until the 18th century because wealthy Europeans believed they were poisonous when eaten from pewter plates.