Chicken Stew with Polenta and Chestnuts

By the GetYourMacros team · 10 September 2026

A warming and rustic autumn stew featuring tender chicken breast, earthy mushrooms, and sweet chestnuts served over creamy polenta.

• Time 30 min
• Course One-dish meal
• Diet Omnivore
• Cuisine Italian

Ingredients (1 serving)

• 200 g Chicken breast
• 60 g Instant polenta
• 150 g Mushrooms
• 50 g Chestnuts
• 10 ml Extra virgin olive oil
• 30 g Onion
• 30 ml White wine

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Dice the chicken breast into small bite-sized pieces and slice the mushrooms.
2. In a large non-stick pan, heat half the olive oil and sauté the finely chopped onion for 3 minutes.
3. Add the chicken to the pan and brown it on all sides over medium-high heat for 5 minutes.
4. Stir in the mushrooms and the pre-cooked chestnuts, then deglaze with the white wine and let the alcohol evaporate.
5. Lower the heat, cover with a lid, and cook for another 10 minutes, adding a splash of water if it becomes too dry.
6. Meanwhile, bring 250ml of salted water to a boil in a separate pot and slowly whisk in the instant polenta.
7. Cook the polenta according to package instructions (usually 2-5 minutes) until creamy, then stir in the remaining olive oil.
8. Serve the hot chicken stew directly over the warm polenta base.

Tips

• For extra flavor, add a sprig of fresh rosemary to the stew while it simmers.
• You can store the stew in the fridge for 2 days, but reheat the polenta with a splash of milk or water to restore its creaminess.

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One of the 495 recipes in the library behind the GetYourMacros weekly meal plan.