Ingredients per serving


For the Chicken

For the Polenta

Serve your guests the perfect comfort food with this Tomato Braised Chicken Thighs over Creamy Polenta. Made with Knorr Professional Ultimate Chicken Base for that extra flavor enhancer.



  1. For the Chicken

    • Season the chicken thighs with salt, pepper and Italian seasoning. 
    • In hot Dutch oven, add olive oil and chicken thighs, sear for 4 minutes on both sides. Remove the chicken thighs. 
    • To the pot add the onions and sweat for about 3 minutes over medium/low heat. Add garlic and red chili flakes and cook for 1 minute.
    • Once the garlic and onion have softened add the crushed tomatoes. Stir vigorously. 
    • Combine the Knorr Chicken base with 2 cups of water and add to the pot. Add the chicken, cover and let that cook at medium/low heat for 20 minutes. 
    • Once the chicken thighs are done, add the spinach and mix in well. Turn off the heat and let everything rest for about 5 minutes before serving. 
  2. For the Polenta

    • In a hot pot at medium/high heat add the Knorr Professional Chicken broth and add the polenta. Stir continuously for 5 minutes. Turn off the heat, add the butter and mix in.
    • Serve in a bowl and top with freshly shaved Parmigiano Reggiano and drizzle with balsamic glaze.