Chicken Ragu
Indulge in the rich, comforting flavors of homemade Chicken Ragu—a hearty Italian-inspired dish that's perfect for weeknight dinners or special occasions. Tender, seared chicken thighs are slow-simmered in a robust tomato-based sauce infused with aromatic garlic, onions, and celery, then brightened with fresh basil and oregano. Paired with your favorite pasta, like pappardelle or rigatoni, this satisfying meal is finished with a sprinkle of Parmesan cheese for the ultimate cozy dinner experience. With just 15 minutes of prep and a simmering time that deepens the dish's bold flavors, Chicken Ragu is a must-try for lovers of classic, soulful Italian cuisine. Perfectly adaptable, this recipe is the key to bringing authentic ragu into your kitchen! Keywords: chicken ragu, Italian chicken recipes, chicken pasta sauce, hearty chicken dinner, tomato-based chicken ragu.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium onion, finely chopped
- 2 medium carrots, finely chopped
- 2 stalks celery stalks, finely chopped
- 3 cloves garlic cloves, minced
- 2 tablespoons tomato paste
- 28 ounces crushed tomatoes
- 1 cup low-sodium chicken broth
- 1 leaf bay leaf
- 1 teaspoon dried oregano
- 3 tablespoons fresh basil, chopped
- 12 ounces pasta (e.g., pappardelle or rigatoni)
- Parmesan cheese, grated, for serving
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat.
Season the chicken thighs with salt and pepper, then sear them in the hot oil for 3-4 minutes per side, until golden brown. Remove the chicken from the pot and set aside.
Reduce the heat to medium and add the chopped onion, carrots, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Add the minced garlic and tomato paste, cooking for 1-2 minutes until fragrant and the paste is slightly caramelized.
Stir in the crushed tomatoes, chicken broth, bay leaf, and dried oregano. Return the seared chicken thighs to the pot, nestling them into the sauce.
Bring the mixture to a gentle simmer, cover, and let cook for 30-35 minutes, stirring occasionally, until the chicken is tender and easily shredded.
Remove the chicken thighs from the pot and use two forks to shred the meat into small pieces. Discard any large pieces of fat.
Return the shredded chicken to the sauce and simmer uncovered for an additional 10-15 minutes, allowing the flavors to meld and the sauce to thicken.
While the sauce is simmering, cook your pasta according to the package instructions in a large pot of salted boiling water. Reserve 1/2 cup of pasta water before draining.
Stir the fresh basil into the ragu and adjust seasoning with additional salt and pepper if needed. If the sauce is too thick, use reserved pasta water to achieve your desired consistency.
Serve the chicken ragu over cooked pasta, topped with grated Parmesan cheese.
Nutrition Facts
Calories |
2082 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.3 g | 109% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 570 mg | 190% | |
| Sodium | 3148 mg | 137% | |
| Total Carbohydrate | 176.0 g | 64% | |
| Dietary Fiber | 24.6 g | 88% | |
| Total Sugars | 42.7 g | ||
| Protein | 153.3 g | 307% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 430 mg | 33% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 3994 mg | 85% | |
*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.
