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Chicken Bolognese Recipe

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3.9 from 14 reviews

A flavorful and comforting Chicken Bolognese recipe that combines lean ground chicken with Italian herbs, vegetables, and rich tomato sauce, simmered to perfection. This dish makes a delicious, lighter alternative to traditional beef Bolognese and pairs wonderfully with your favorite pasta, topped with grated Parmesan cheese.

  • Total Time: 45 minutes
  • Yield: 8 servings

Ingredients

Meat and Oils

  • 2 tablespoons extra virgin olive oil, divided
  • 2 pounds ground chicken (93%–96% lean)
  • ½ teaspoon salt, or to taste

Vegetables and Herbs

  • ¾ cup finely diced carrot
  • ¾ cup finely diced yellow onion
  • 1 celery rib, finely diced
  • ¼ cup Italian parsley, finely chopped
  • 2 cloves garlic, minced

Spices and Seasonings

  • 6 ounces tomato paste
  • 1 teaspoon fennel seeds, lightly crushed
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ¼ teaspoon black pepper, or to taste

Liquids and Dairy

  • 1 cup low-sodium beef or chicken broth
  • 1 (28-ounce) can whole San Marzano tomatoes, undrained
  • 1 cup whole milk

For Serving

  • Grated Parmesan cheese, for serving

Instructions

  1. Cook the ground chicken: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium-high heat. Add the ground chicken, season with salt, and cook while breaking it up with a spoon until fully cooked and lightly browned. Transfer to a plate and set aside.
  2. Sauté the vegetables: Add the remaining tablespoon of olive oil to the same pot and reduce the heat to medium. Add the diced carrot, onion, celery, and chopped parsley. Cook for 3–4 minutes, stirring frequently, until the vegetables soften. Stir in the minced garlic and cook for about 30 seconds until fragrant.
  3. Combine chicken and seasonings: Return the cooked chicken to the pot. Add tomato paste, lightly crushed fennel seeds, dried oregano, dried thyme, and black pepper. Stir well and cook for a couple of minutes until all ingredients are evenly combined.
  4. Add broth and simmer: Pour in the low-sodium broth and bring the mixture to a gentle simmer. Reduce the heat to low and let it cook for about 5 minutes to meld the flavors together.
  5. Add tomatoes and milk, then simmer: Add the whole San Marzano tomatoes with their juices and the whole milk. Increase the heat slightly to bring it to a low boil, then reduce to medium-low and simmer uncovered for 15–20 minutes. Stir occasionally, breaking up the tomatoes with a spoon until the sauce reaches your desired consistency.
  6. Adjust seasoning and serve: Taste the sauce and adjust seasoning with additional salt and pepper as needed. Serve hot over cooked pasta and garnish with a generous sprinkle of grated Parmesan cheese.

Notes

  • For a thicker sauce, simmer a little longer to reduce excess liquid.
  • Use whole milk for a creamier texture; low-fat milk can be substituted but may slightly alter richness.
  • San Marzano tomatoes are preferred for their sweet, balanced flavor, but any high-quality canned whole tomatoes can be used.
  • This sauce can be made ahead and refrigerated for up to 3 days or frozen for up to 3 months.
  • Pair with pasta shapes like pappardelle or spaghetti for best results.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Italian

Find it online: https://recipeteach.com/chicken-bolognese-recipe/