Ginger Skillet

  • Recipes
  • Instant Pot
  • Subscribe
  • About
menu icon
go to homepage
  • Recipes
  • Instant Pot
  • Subscribe
  • About
subscribe
search icon
Homepage link
  • Recipes
  • Instant Pot
  • Subscribe
  • About
ร—
Home ยป Main Course

Chicken with Bolognese Sauce | Chicken Bolognese Sauce

Published: by ยท This post may contain affiliate links ยท Leave a Comment

Last updated on March 9th, 2022 at 06:07 am

Chicken with Bolognese Sauce - This slow-simmered sauce is something you must make and must have in your refrigerator all the time. It uses minimal ingredients and the taste is mind-blowing with or without a bit of dry wine. You can simply boil some pasta and serve pasta bolognese in no time or make a perfect lasagna!

Jump to Recipe
chicken with bolognese sauce

My family totally loves red sauce pasta; actually anything Italian. One might think we are Italians rather than Indians living in a small town. We could whip some arrabbiata sauce or make gnocchi in no time. But our love for red sauce pasta is undeniable.

Especially my daughter loves it when we slather this bolognese sauce over on top of lasagna sheets, oh yes she likes to help. She is fond of those carrots that sneak up in this sauce because who doesn't like some sweet carrots right.

My personal favorite to love this sauce is, well, the slow simmering. I am infatuated with the slow simmering of sauces because it is so fascinating how the flavors blend together. Second, this recipe requires zero cheese. We, of course, sprinkle some parmesan on top whenever we feel like it but this sauce doesn't need cheese to be delicious.

Bolognese sauce is quite different because it combines milk and tomatoes but ends up hitting all the right notes in our palate. The wine is completely optional, I mostly skip it. You can make a small batch of this chicken bolognese whenever you want or make a big batch, divide and store it in the freezer.

Let's get started...

spaghetti in chicken bolognese

Chicken with Bolognese Sauce / Chicken Bolognese Sauce Recipe:

What goes into this:

Tomato puree: I like to run fresh Roma Tomatoes through my blender and strain it to get rid of seeds and skin. But you can also use canned skinned whole tomatoes and let them slowly break down in the sauce as it simmers.

Meat: Use storebought mince chicken meat or make your own by grinding together some chicken thighs and chicken breasts. I mostly go with chicken breasts but my husband likes mixed meat. This same recipe can be used to make bolognese with any kind of meat you like.

Vegetables: Onions, garlic, and carrots are what I like to go with. I skip celery because I don't find it that easy or I am lazy to buy a whole bunch of it and not know what to do with the rest. It doesn't compromise on the flavor of this sauce if you skip celery.

Flavoring: I am going with simple dries spices like Basil and Mixed Italian herbs. Whenever I find fresh basil I use that instead. You can use bay leaf when the sauce simmers and remove it later.

Stock water/water: Chicken stock water is the best for this chicken with bolognese sauce recipe. But you can use stock cubes or homemade vegetable stock.

spaghetti chicken bolognese

Cream: Bolognese sauce actually calls for milk. But I like how luscious the sauce is when using cream. You don't need a lot of it, just 50-100ml is perfect. And I use only single cream, you don't need heavy whipping cream for this recipe.

Seasoning: Only salt and black pepper are used here for spice and seasoning. This sauce is a wonder truly. Actually, ensure that you break the black pepper very coarsely.

Serving Suggestions:

  • Spaghetti!!!! Just boil 200g of spaghetti pasta and mix it with this chicken with bolognese sauce.
  • Next best thing is to use this sauce to layer between lasagna sheets.
  • Or you can simple make Bolognese Sloppy Joes with it!

How to store this chicken with bolognese sauce:

This chicken bolognese sauce is very make-ahead friendly. As a matter of fact, you can either store it before adding the meat or after you've added the meat. Pour it into an airtight container and freeze it for upto a month. Thaw it overnight and use it. Also, this sauce stays good in the refrigerator for 2 days maximum, not more than that.

chicken bolognese sauce, chicken with bolognese sauce

Notes:

  • Carrot: My daughter likes big pieces of carrots, so I dice them. If you are cooking for a picky eater, chop them into tiny pieces.
  • I have skipped celery here, if you like use a medium-sized celery white part.
  • Chicken: I usually chop up chicken breast and grind it in the food processor. Ground chicken tends to clump together when you cook it, so once its is cooked split it into tiny bits using a knife or spatula. 
  • Wine: If not available, use substitute it with water or stock.
  • Stock water: Use vegetable stock or chicken stock. If not available, replace with water.
  • I like to use some cream for this recipe but traditionally milk is used. If you'd like to use milk, use 150 ml of it.

More recipes you might like:

Homemade Schezwan Sauce Recipe

Easy Pizza Sauce Recipe

Simple and super easy Pizza Dough Recipe

Recipe for homemade Gnocchi

chicken with bolognese sauce
Print Recipe
No ratings yet

Chicken with Bolognese Sauce | Chicken Bolognese Sauce

This slow-simmered sauce is something you must make and must have it in your refrigerator all the time. It uses minimal ingredients and the taste is mind-blowing with or without a bit of dry wine. You can simply boil some pasta and serve pasta bolognese in no time or make a perfect lasagna!
Prep Time10 minutes mins
Cook Time1 hour hr
Total Time1 hour hr 10 minutes mins
Course: Dinners, Lunch
Cuisine: Italian
Keyword: chicken, one pot, tomato sauce
Servings: 4 people
Author: Niveditha
Rate/ Comment on this Recipe

Ingredients

For the sauce:

  • 2 tablespoon Olive Oil
  • 1 medium Onion , finely minced
  • 5 medium Garlic Cloves , finely minced
  • 1 small Carrot , 50 g, peeled and chopped*
  • 5 cups Tomato Puree , approx. 40 fl. oz or 1.2 litres, see notes*
  • 100 ml Dry White wine / cooking wine , (optional)
  • 150 ml Homemade Vegetable Stock , or Chicken Stock, (replace with water if not available)
  • 1 teaspoon Salt
  • 1 teaspoon Dried Basil
  • 1 teaspoon Dried Mixed Italian Herbs
  • 1 teaspoon Tomato Ketchup , optional
  • 1 tablespoon Black Pepper Coarsely ground
  • 2-3 tablespoon Cream , 50 ml

For the chicken:

  • 2 tablespoon Olive Oil
  • 0.5 lb Ground Chicken , 250-300g would be perfect, see notes*

Instructions

  • Place a heavy bottomed saucepan like a Dutch Oven or 3-ply/5-ply stainless steel saucepan on the stove. Pour the olive oil and let it get hot.
  • Once the olive oil begins to smoke, add the onions, garlic and carrots all together and sautรฉ it for about 3-4 minutes or until the onions are all translucent.
  • Pour the tomato puree in. Top with satl, basil, mixed italian herbs and tomato ketchup. Give it a good mix and bring to boil.
  • Next, add the wine (carefully) and stock water to the saucepan. Reduce heat to the lowest and let it simmer for 45-60 minutes. Check the thickness at 45 minutes.
  • Now add the cream and ground black pepper and simmer for 10 more minutes. Meanwhile, place a skillet on stove and heat some olive oil. Sautรฉ the ground chicken until cooked.
  • Once the cream and pepper has simmered for 10 minutes, add the chicken and cover the saucepan with its lid. Simmer at low heat for 10 minutes.
  • Garnish with some fresh basil and serve with boiled pasta!

Notes

  • Carrot: My daughter likes big pieces of carrots, so I dice them. If you are cooking for a picky eater, chop them into tiny pieces.
  • I have skipped celery here, if you like use a medium-sized celery white part.
  • Chicken: I usually chop up chicken breast and grind it in the food processor. Ground chicken tends to clump together when you cook it, so once its is cooked split it into tiny bits using a knife or spatula.ย 
  • Wine: If not available, use substitute it with water or stock.
  • Stock water: Use vegetable stock or chicken stock. If not available, replace with water.
  • I like to use some cream for this recipe but traditionally milk is used. If you'd like to use milk, use 150 ml of it.
Tried this recipe?Please rate it above! Also comment below to let me know your thoughts! ๐Ÿ™‚

Made this? Got doubts? Let me know what you think in the comments below! 

More Main Course

  • diced breakfast potatoes in a skillet cooked for breakfast
    Crispy Potato Fry (Potato Poriyal) recipe in a skillet!
  • Easy Chicken Quesadilla Recipe
    Easy Chicken Quesadilla Recipe | Chicken Quesadilla Recipe Simple
  • Recipe for Whole Wheat Tortillas
    Recipe for Whole Wheat Tortillas | Whole Wheat Tortillas Recipe
  • peerkangai kootu, ridge gourd recipe
    Peerkangai Kootu Recipe | Peerkangai Kulambu

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *






This site uses Akismet to reduce spam. Learn how your comment data is processed.

Niveditha Sanjeev blogger at www.gingerskillet.com

Hey I'm Niveditha!

I'm a food blogger, food photographer, and self-taught baker based in Tamil Nadu, India. I created this blog to share easy and simple recipes that homecook can enjoy. I hope you find your new favorite recipe here. I'd love to connect with you if you have any doubts!

About me

Cake Recipes

  • Honey Almond Cake recipe
    Honey Almond Cake recipe| Almond honey cake (The BEST!)

  • chocolate hazelnut cake
    Chocolate Hazelnut cake | Hazelnut Cake recipe

  • French yogurt Cake
    French Yogurt Cake Recipe | Yogurt Cake recipe

  • how to make classic christmas cake
    Traditional Plum Cake Recipe (The BEST Christmas Fruit Cake)

Did you try a recipe?

I'd love to see how it turned out! Tag @gingerskillet and #gingerskillet on social!

All-time Favorite Curries

  • Butter Chickpeas in Instant Pot
    Butter Chickpeas in Instant Pot | Chickpea Tikka Masala

  • Instant Pot Sambar recipe
    Instant Pot Sambar recipe | Murungakka Sambar

  • Mutton Gravy | Mutton Kulambu/ Kuzhambu Recipe
    The BEST Mutton Kulambu Recipe (in Pressure Cooker) | Recipe for Mutton Gravy

  • south indian egg curry
    South Indian Egg Curry | Recipe for egg curry

Latest Recipes

  • chicken drumsticks and wings fried in kerala style and served on a plate
    Kerala Chicken Fry Recipe (The BEST Thattukadai Style recipe)

  • south indian mushroom fry in a serving pan
    Mushroom Pepper Fry (The BEST South Indian Recipe)

  • Grilled Corn Salad
    Roasted Corn Salad with Cilantro (Failproof & Easy)

  • blueberry bliss ball in a white paper cup
    Blueberry Bliss Balls (No-bake) | Blueberry Energy Balls

Footer

โ†‘ back to top

Privacy Policy

Accessibility Policy

Disclaimer

Copyright ยฉ 2025 Ginger Skillet LLC

Rate This Recipe

Your vote:




A rating is required
A name is required
An email is required