Saucy Chicken Bell Peppers and Tomatoes over Polenta

Saucy Chicken Bell Peppers and Tomatoes over Polenta 4.50/5 (6 votes)

This is a nice cozy meal and a great transition to cool(ish) fall weather. And the flavor combination is really nice too. Rich tomato sauce with sweet bell peppers and tender kale and the occasional tangy bite of capers, all over creamy polenta and a nice tender piece of chicken. Delish!

Saucy Chicken and Bell Peppers and Tomatoes over Polenta



  • 1 cup polenta
  • 3 cups water
  • 1/2 teaspoon kosher salt
  • 2 tablespoons olive oil
  • 1 1/2 pounds boneless skinless chicken breasts
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon pepper
  • 4 slices bacon, chopped
  • 1 red bell pepper, sliced
  • 1 yellow bell pepper, sliced
  • 2 cloves garlic, minced or pressed
  • 15 ounces diced tomatoes
  • 1/2 cup dry white wine
  • 1/2 teaspoon oregano
  • 1/2 cup chicken stock
  • 2 cups kale, chopped
  • 2 tablespoons capers
  • 1/4 cup fresh parsley, chopped, optional


  1. Bring water to a boil. Add polenta and salt and stir to combine. Let cook 25-30 minutes (or according to package directions) stirring frequently.
  2. While polenta cooks, prepare the chicken.
  3. Season chicken with salt and pepper
  4. Heat olive oil in a large pan over medium high heat. When it begins to shimmer, add chicken and brown on both sides, about 2 minutes per side. Transfer to a plate and reserve.
  5. Add bacon and bell peppers to the pan and cook for about 5-6 minutes or until the peppers are tender and the bacon is crisp.
  6. Add garlic and cook just a minute or two.
  7. Add tomatoes, wine, oregano, chicken stock, kale, and reserved chicken. Bring to a boil, reduce to simmer, cover and let cook 15-20 minutes or until juices run clear and chicken is still moist – try not to overcook or it will be tough.
  8. Divide polenta between serving dishes and top with chicken, peppers, and sauce. Garnish with capers and parsley.

Nutritional Information

Serving Size 635g Calories 616 Fat 22 Sat Fat 5 Sodium 935 Carbs 40 Sugars 6 Fiber 4 Protein 56.


KID NOTE: Deconstruct this meal and serve portions of polenta, chicken, and peppers. I also gave them a clementine and a few carrot sticks.

VEGETARIAN TIP: Replace the chicken with cubed eggplant.

GLUTEN MODIFICATIONS: Gluten free as written.

1 Comment

  1. mottsthecat says:

    Made this tonight and I loved the flavors!!! I even used turkey bacon and it enhanced the meal well. My son thought it was really yummy and my daughter liked the polenta (served it altogether for them and they were fine with it).

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