Chicken in Spaghetti Sauce
Transform your weeknight dinner into a restaurant-worthy feast with this flavorful Chicken in Spaghetti Sauce recipe. Tender, pan-seared chicken breasts are simmered in a rich tomato sauce infused with garlic, onion, oregano, and basil, creating an irresistible dish bursting with Italian-inspired flavors. A hint of crushed red pepper adds optional heat, while chicken broth enhances the sauce’s depth and richness. This one-skillet recipe is ready in under an hour, making it perfect for busy evenings. Serve it over pasta, rice, or with crusty bread, and don’t forget to finish with a sprinkle of Parmesan cheese and fresh parsley for a gourmet touch. Ideal for lovers of hearty chicken dishes and classic comfort food, this recipe is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 3 pieces garlic cloves, minced
- 1 medium onion, finely chopped
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 0.5 teaspoon crushed red pepper flakes (optional)
- 24 ounces spaghetti sauce
- 0.5 cup chicken broth
- 0.25 cup Parmesan cheese, grated (for serving)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Season the chicken breasts with salt and black pepper on both sides.
Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and sear for 3-4 minutes per side until golden brown. Transfer the chicken to a plate and set aside.
In the same skillet, add the minced garlic and chopped onion, and sauté for 2-3 minutes until fragrant and softened.
Stir in the dried oregano, dried basil, and crushed red pepper flakes (if using). Cook for another 30 seconds to bloom the spices.
Pour in the spaghetti sauce and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
Return the seared chicken breasts to the skillet, nestling them into the sauce. Cover the skillet with a lid and reduce the heat to low.
Simmer for 25-30 minutes, turning the chicken halfway through, until the chicken is cooked through and tender. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (75°C).
Taste the sauce and adjust the seasoning with additional salt and pepper if needed.
Serve the chicken with the sauce spooned over the top. Garnish with grated Parmesan cheese and freshly chopped parsley.
Pair with cooked pasta, steamed rice, or bread for a complete meal.
Nutrition Facts
Calories |
483 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.7 g | 23% | |
| Saturated Fat | 4.2 g | 21% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 834 mg | 36% | |
| Total Carbohydrate | 19.4 g | 7% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 11.0 g | ||
| Protein | 59.6 g | 119% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 161 mg | 12% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1134 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
