Ragu Skillet Chicken Cacciatore Recipe - Allrecipes.com
Ragu Skillet Chicken Cacciatore Recipe
  • READY IN 30 mins

Ragu Skillet Chicken Cacciatore

Recipe by  

"For a quick and delicious weeknight dinner, this chicken cacciatore with a traditional sauce will be a family favorite choice."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    5 mins
  • COOK

    25 mins

    30 mins


  1. Heat 1 tablespoon olive oil in large nonstick skillet over medium-high heat and brown chicken in two batches; remove and set aside.
  2. Heat remaining 1 tablespoon olive oil and cook onion 5 minutes or until tender and lightly brown. Stir in Sauce and thyme. Bring to a boil over high heat. Return chicken to skillet, reduce heat to low and simmer covered, stirring occasionally, 10 minutes or until chicken is thoroughly cooked. Serve, if desired, over hot cooked pasta.
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  • Nutritional Information:
  • Per Serving: Calories, 260; Calories from Fat, 120; Total Fat, 13 g; Saturated Fat, 2.5 g; Trans Fat, 0 g; Cholesterol, 105 mg; Sodium, 500 mg; Total Carbs, 13 g; Dietary Fiber, 3 g; Sugars, 8 g; Protein, 21 g; Vitamin A, 0 %; Vitamin C, 25 %; Calcium, 4 %; Iron, 10 %

Reviews More Reviews

May 26, 2014

Well, I made this as described. Spread it on pasta, and, was disappointed. It, indeed, was the Ragu sauce that spoiled the taste. Good idea though, and, quick. Not to give up, the next time I used canned recipe ready crushed tomatoes , a little garlic, and more extra virgin olive oil. Nice!

Apr 24, 2014

We needed a quick and good meal after a VERY trying day. We really liked it. I had the chicken and pasta sauce and pasta. I changed the recipe a little. I used only 1/4 of a red onion (do not like a lot of onion) and a ring of red and orange peppers, and 1/4 tsp. oregano and 1/4 tsp. thyme, served it w/linguine. I also cooked the onion and peppers in a dry skillet to kind of char them and not have them so soft and a 1/8 tsp minced garlic w/the onion then added the sauce. It was a hit and a keeper. Leeana


6 Ratings

Sep 04, 2014

My husband made this with a package of chicken legs we had in the freezer. He add some thick sliced large button mushrooms, garlic, onion and thick sliced green peppers and cooked it all in a heavy pot with lid for about 30 minutes (after browning everything of course) He served it over campanelle pasta, which look like cute little tube shaped flowers. The pasta was firm enough to hold the sauce together. Mostly we threw this recipe together out stuff we salvaged from the the cupboards. I twas so delicious I cleaned my plate, which is unusual and the smell was heavenly. I even used my fingers to eat everything off the chicken bone! Sauce and all! I highly recommend this recipe for an easy weeknight throw together, one pot meal.

May 20, 2014

Tried this recipe and it was okay. My 4 year old son ate it but my husband wasn't very fond of it. I did add green pepper with the onions and to the sauce I added chicken bouillon.

May 07, 2014

This was good but I must try it again as I didnt have ragu sauce.I used dice tomatoes instead.I also added the green pepper,red,orange and yellow peppers to the onions.My son is not a tomatoe fan but he said this was awesome so him being a food critic I was happy to hear he liked it!!!


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  • Calories
  • 270 kcal
  • 14%
  • Carbohydrates
  • 11.5 g
  • 4%
  • Cholesterol
  • 64 mg
  • 21%
  • Fat
  • 15.8 g
  • 24%
  • Fiber
  • 7.7 g
  • 31%
  • Protein
  • 19.8 g
  • 40%
  • Sodium
  • 491 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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