This Bolognese Chicken combines the soul-warming magic of a classic ragù with juicy, tender chicken. It’s a weeknight hero that delivers deep, complex flavor in a fraction of the time. You get a rich, glossy sauce clinging to perfectly cooked chicken, ideal for piling onto pasta or mashed potatoes.
Nothing beats a great Bolognese Chicken. Whether you're a fan of Chicken Breast Recipes or want to try something from our Drinks selection, keep scrolling!
Why You’ll Love This Bolognese Chicken
- Deep flavor, fast: Tastes like it simmered for hours but comes together in well under an hour.
- Versatile & family-friendly: A crowd-pleaser over pasta, polenta, or mashed potatoes.
- Amazing leftovers: Flavors deepen overnight and it reheats beautifully.
- Protein-packed meal: Substantial and nourishing, it really sticks to your ribs.
Ingredients & Tools
- 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 medium yellow onion, finely diced
- 2 medium carrots, finely diced
- 2 celery stalks, finely diced
- 4 cloves garlic, minced
- 8 oz ground beef (80/20 blend is ideal)
- 4 oz pancetta, finely diced (optional but highly recommended)
- 1/2 cup dry red wine, like a Sangiovese or Merlot
- 1 (28 oz) can crushed tomatoes
- 1/2 cup whole milk
- 1 bay leaf
- 1 tsp dried oregano
- Kosher salt and freshly ground black pepper
- 1/4 cup chopped fresh parsley, for serving
- Freshly grated Parmigiano-Reggiano, for serving
Tools: A large, heavy-bottomed pot or Dutch oven, a sturdy wooden spoon.
Notes: Don’t skip the finely diced veggies—this classic soffritto is the flavor foundation. And that splash of milk? It’s the secret weapon that tames the tomato’s acidity and gives the sauce a wonderfully rounded, silky texture.
Nutrition (per serving)
| Calories: | 480 kcal |
| Protein: | 38 g |
| Fat: | 24 g |
| Carbs: | 18 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 45 minutes | Total Time: 1 hour
Before You Start: Tips & Ingredient Notes
- Why chicken thighs? Thighs are far more forgiving and flavorful than breast meat for this type of slow-simmered dish. They won’t dry out, and they become incredibly tender, absorbing all the wonderful sauce flavors.
- Is the pancetta really necessary? Honestly, it adds a layer of salty, porky depth that is just magical. If you don’t have it, you can use a few strips of chopped bacon, but don’t omit the fat—it’s where you’ll start cooking your soffritto.
- What if I don’t drink alcohol? No problem! You can absolutely substitute the red wine with an equal amount of beef or chicken broth, maybe with a tiny splash of red wine vinegar added at the end to mimic that acidity.
- Don’t rush the browning. This is the single most important step for building flavor. Take your time to get a good, dark sear on the chicken and to let the ground beef and pancetta really render and crisp up. Those browned bits at the bottom of the pot are pure flavor gold.
How to Make Bolognese Chicken
Step 1: Pat your chicken thighs completely dry with paper towels and season generously with salt and pepper. This is crucial for getting a good sear, not a steam. In your heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken in a single layer, working in batches if needed to avoid crowding. Sear until deeply golden brown on all sides, about 6-8 minutes total. You’re not cooking it through, just building a beautiful crust. Remove the chicken to a plate and set aside.
Step 2: Reduce the heat to medium. Add the diced pancetta to the same pot and cook, stirring occasionally, until it’s crispy and has rendered its fat, about 5 minutes. Now, add the ground beef, breaking it up with your wooden spoon. Cook until it’s no longer pink and has started to brown, another 5-7 minutes. You’ll notice those delicious browned bits (the fond) forming on the bottom of the pot—that’s exactly what you want.
Step 3: Add the onion, carrots, and celery to the pot. Cook, stirring frequently, until the vegetables have softened and the onion is translucent, about 8-10 minutes. Don’t rush this! This gentle cooking sweetens the vegetables and builds the flavor base. Add the minced garlic and cook for just one more minute until fragrant—you don’t want it to burn.
Step 4: This is where the magic happens. Pour in the red wine, using your wooden spoon to scrape up all those browned bits from the bottom of the pot. Let the wine simmer and reduce by about half, which will take 2-3 minutes. This cooks off the harsh alcohol and leaves behind a wonderful depth of flavor.
Step 5: Stir in the crushed tomatoes, the whole milk, the bay leaf, and the dried oregano. Bring the sauce to a gentle simmer. Now, return the seared chicken thighs (and any accumulated juices) back to the pot. Give everything a good stir, submerging the chicken in the sauce.
Step 6: Reduce the heat to low, cover the pot with a lid slightly ajar, and let it simmer gently for 25-30 minutes. You’re looking for the chicken to be fall-apart tender and the sauce to have thickened and darkened slightly. Stir occasionally to prevent sticking. Taste and adjust seasoning with more salt and pepper as needed.
Step 7: Once the sauce is rich and the chicken is perfectly tender, turn off the heat. Remove and discard the bay leaf. Stir in half of the chopped fresh parsley. Let the Bolognese Chicken rest for 5 minutes off the heat before serving—this allows the flavors to settle and the sauce to thicken a touch more.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for 3–4 days.
- Freezer: Portion into airtight containers and freeze for up to 3 months.
- Reviving: Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if needed.
Serving Suggestions
Complementary Dishes
- Pappardelle Pasta — The wide, flat ribbons are the classic partner for a meaty ragù, providing the perfect surface area for the sauce to cling to.
- Creamy Polenta — A soft, cheesy polenta creates a dreamy, comforting base that contrasts beautifully with the robust, textured sauce.
- Garlic Bread — Essential for sopping up every last bit of sauce from your plate. A little crunch and a lot of garlic butter is never a bad idea.
Drinks
- A medium-bodied Italian Red — A Chianti Classico or a Sangiovese has the right acidity and cherry notes to cut through the richness of the dish perfectly.
- Sparkling Water with Lemon — The bubbles and citrus are a fantastic non-alcoholic palate cleanser between bites of the hearty sauce.
Something Sweet
- Tiramisu — The coffee-soaked layers and light mascarpone cream provide a cool, elegant finish that doesn’t feel too heavy after a rich meal.
- Panna Cotta with a Berry Compote — The silky, simple vanilla panna cotta and the bright, tart berries are a refreshing and visually stunning end to the feast.
Top Mistakes to Avoid
- Mistake: Not browning the meat properly. If you just gray the meat instead of getting a proper sear, you’re leaving a huge amount of flavor on the table. That Maillard reaction is non-negotiable for a deep, savory sauce.
- Mistake: Skipping the wine reduction. If you don’t let the wine simmer and reduce, you’ll be left with a sharp, boozy flavor in your final dish. Let it cook down until it’s almost syrupy—it makes all the difference.
- Mistake: Using lean ground beef. A little fat is your friend here! It carries flavor and contributes to the luxurious mouthfeel of the sauce. Opt for 80/20 or 85/15 for the best results.
- Mistake: Boiling the sauce after adding the milk. Once you add the milk, you want to keep the sauce at a gentle simmer, not a rolling boil. A vigorous boil can sometimes cause the dairy to separate or curdle, giving the sauce a grainy texture.
Expert Tips
- Tip: Make a double batch and freeze half. This sauce freezes exceptionally well for up to 3 months. Let it cool completely, then portion it into airtight containers. It’s a lifesaver on a busy weeknight—just thaw and reheat.
- Tip: Let it rest before serving. I know it’s tempting to dig right in, but giving the Bolognese Chicken 5-10 minutes off the heat allows the flavors to meld together harmoniously and the sauce to thicken to the perfect consistency.
- Tip: Grate your own Parmesan. The pre-grated stuff often contains anti-caking agents that can make it clumpy and less melty. A block of real Parmigiano-Reggiano that you grate yourself will taste infinitely better and melt into the sauce beautifully.
- Tip: Use the sauce for other dishes. This isn’t a one-trick pony! Leftovers make an incredible filling for homemade lasagna, a topping for baked potatoes, or a base for a killer shepherd’s pie.
FAQs
Can I use chicken breasts instead of thighs?
You can, but you’ll need to be very careful with the timing. Breast meat cooks much faster and is prone to drying out. If you must use it, add the cubed breast meat in the last 10-15 minutes of simmering, just until cooked through. Honestly, I really recommend sticking with thighs for their foolproof, juicy result.
How can I make this sauce thicker?
If your sauce is a bit thinner than you’d like, the easiest fix is to simply let it simmer uncovered for an additional 5-10 minutes. The excess liquid will evaporate, naturally thickening it. Avoid adding flour or cornstarch if you can, as it can dull the bright tomato flavor and make the texture a bit pasty.
Is it okay to use white wine instead of red?
It is okay, but it will change the flavor profile quite a bit. Red wine contributes a deeper, richer fruitiness and color that is characteristic of a Bolognese. White wine will give you a lighter, brighter sauce. It’ll still be delicious, just different—more like a chicken cacciatore.
Can I make this in a slow cooker?
Absolutely! After you’ve completed the browning and deglazing steps on the stovetop (Steps 1-4), transfer everything to your slow cooker. Add the tomatoes, milk, and herbs, and cook on LOW for 6-7 hours or on HIGH for 3-4 hours. The long, slow heat makes the chicken incredibly tender.
How long will leftovers keep in the fridge?
Stored in an airtight container, your Bolognese Chicken will be perfectly delicious for 3-4 days in the refrigerator. In fact, many people think it tastes even better the next day after the flavors have had more time to get to know each other. Just reheat gently on the stovetop or in the microwave.
Bolognese Chicken
Make this rich and savory Bolognese Chicken in under an hour. A hearty, protein-packed meal perfect for pasta or polenta. Get the easy recipe now!
Ingredients
For the Bolognese Chicken
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1 lb boneless, skinless chicken thighs (cut into 1-inch pieces)
-
1 tbsp olive oil
-
1 medium yellow onion (finely diced)
-
2 medium carrots (finely diced)
-
2 celery stalks (finely diced)
-
4 cloves garlic (minced)
-
8 oz ground beef (80/20 blend is ideal)
-
4 oz pancetta (finely diced (optional but highly recommended))
-
1/2 cup dry red wine (like a Sangiovese or Merlot)
-
1 can crushed tomatoes (28 oz)
-
1/2 cup whole milk
-
1 bay leaf
-
1 tsp dried oregano
-
Kosher salt and freshly ground black pepper
-
1/4 cup chopped fresh parsley (for serving)
-
Freshly grated Parmigiano-Reggiano (for serving)
Instructions
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Pat your chicken thighs completely dry with paper towels and season generously with salt and pepper. In your heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Add the chicken in a single layer, working in batches if needed to avoid crowding. Sear until deeply golden brown on all sides, about 6-8 minutes total. Remove the chicken to a plate and set aside.01
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Reduce the heat to medium. Add the diced pancetta to the same pot and cook, stirring occasionally, until it’s crispy and has rendered its fat, about 5 minutes. Now, add the ground beef, breaking it up with your wooden spoon. Cook until it’s no longer pink and has started to brown, another 5-7 minutes.02
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Add the onion, carrots, and celery to the pot. Cook, stirring frequently, until the vegetables have softened and the onion is translucent, about 8-10 minutes. Add the minced garlic and cook for just one more minute until fragrant.03
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Pour in the red wine, using your wooden spoon to scrape up all those browned bits from the bottom of the pot. Let the wine simmer and reduce by about half, which will take 2-3 minutes.04
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Stir in the crushed tomatoes, the whole milk, the bay leaf, and the dried oregano. Bring the sauce to a gentle simmer. Now, return the seared chicken thighs (and any accumulated juices) back to the pot. Give everything a good stir, submerging the chicken in the sauce.05
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Reduce the heat to low, cover the pot with a lid slightly ajar, and let it simmer gently for 25-30 minutes. Stir occasionally to prevent sticking. Taste and adjust seasoning with more salt and pepper as needed.06
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Once the sauce is rich and the chicken is perfectly tender, turn off the heat. Remove and discard the bay leaf. Stir in half of the chopped fresh parsley. Let the Bolognese Chicken rest for 5 minutes off the heat before serving.07
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