This Greek-style Chicken Bolognese is a lighter take on the classic Italian sauce, infused with Mediterranean flavor. Ground chicken simmers gently with olive oil, onion, carrot, and aromatic herbs until tender and savory. Serve it over pasta, orzo, or even roasted eggplant for a wholesome, rustic meal that feels both comforting and fresh.
For another easy weeknight chicken dinner, my Greek Chicken Meatballs are just as comforting and freezer-friendly.
Why you will love Chicken Bolognese
If you’re craving the classic version, my Greek Spaghetti Bolognese–Makaronia me Kima delivers that slow-simmered richness.
Here is what you need
- Ground chicken thighs – Using chicken thighs instead of breast keeps the sauce rich and juicy. The natural fat provides the slow-cooked depth you expect from a traditional bolognese, without needing extra cream or butter.
- Olive oil – A good extra virgin olive oil is essential. It’s what gives the sauce its smooth body and brings out the flavors of the herbs and spices.
- Onion and garlic – The aromatic foundation. Diced onion and smashed garlic are slowly sautéed in olive oil, creating a fragrant base that anchors the sauce.
- Carrot and celery – These add gentle sweetness and balance to the acidity of the tomatoes. They melt into the sauce as it cooks, giving it a natural, rustic texture.
- San Marzano tomatoes – Authentic San Marzano tomatoes are key for their perfect balance of sweetness and acidity. Hand-crushing them keeps the sauce slightly chunky and homey, exactly how it should feel.
- Pasta – Serve this sauce over your favorite long pasta, or choose pappardelle, bucatini, or linguine, all of which work beautifully. Their texture holds the sauce perfectly, wrapping every strand in that spiced tomato goodness.
- Fresh herbs – A sprinkle of thyme leaves or basil right before serving brightens everything and adds a final touch of color and freshness.
- The spice mix – Dried oregano, cumin, coriander, allspice, chili flakes, cinnamon & cloves. These spices add depth and a whisper of the Eastern Mediterranean. They transform a simple tomato sauce into something layered, aromatic, and unforgettable.
These warm spices — oregano, cumin, coriander, allspice, cloves — are classic components of Greek flavor. For a full guide to spice blends, see my Greek Seasoning blends post.
Step by step
Step 1. Infuse the olive oil.
Warm a generous drizzle of olive oil in a large skillet or wide pot over medium heat. Add in the oregano, cumin, coriander, allspice, cloves, and chili flakes. Stir and infuse the olive oil.
Step 2. Brown the meat.
Add the ground chicken, breaking it apart gently with a wooden spoon. Cook until no longer pink, allowing the meat to take on a little color. Season lightly with sea salt and freshly ground pepper.
Step 3: Add the vegetables. Add the diced onion and let it cook for a couple of minutes. Add the garlic and stir for a few seconds, just until fragrant. Follow with the diced carrots and celery. Let them cook for a few minutes until they begin to soften.
Step 4: Simmer to perfection. Pour in the tomatoes along with their juices. Stir well, scraping up any browned bits from the bottom of the pan. Add the stock. Lower the heat and let the sauce simmer gently, uncovered, for 30–40 minutes. Stir occasionally.
Step 7: Adjust seasoning. The sauce should thicken and deepen in color, with the vegetables almost dissolving into the tomato base. Taste and adjust the seasoning, adding a little extra salt, pepper, or chili flakes if you prefer a spicier flavor.
Step 6: Cook the pasta and serve. Bring a large pot of salted water to a boil. Cook the pappardelle (or your pasta of choice) until al dente, according to package directions. Reserve about a cup of the pasta water, then drain the rest.
Add the cooked pasta to the sauce and toss gently to coat, adding a splash of pasta water if needed to help the sauce cling beautifully.
Serve hot, topped with freshly grated kefalotiri or Parmesan cheese — and don’t forget a drizzle of good olive oil for that final Greek touch.
This pasta is cozy and comforting, but if you’re craving something fresh and handheld, my Greek Chicken Pita with Charred Tomatoes & Garlic delivers those same bright Mediterranean flavors in a lighter format.
Pro tips
- Use ground chicken thighs – they have just enough fat to make the sauce luscious and flavorful. If using ground chicken breast, consider adding a little butter (or saved bacon fat) while simmering to enhance the flavor.
- Bloom your spices early – Let cumin, coriander, and allspice warm in the oil before adding the ground chicken to deepen their flavor.
- San Marzano tomatoes add perfect balance and sweetness. Get them if they fit your budget; otherwise, use your favorite. I love to crush whole tomatoes in my hands. They result in a chunkier sauce, but you may use diced tomatoes if you prefer. Add a teaspoon of sugar to the sauce to break the acidity. No need if you are using authentic San Marzano tomatoes.
- Let it rest. Like all good sauces, this one tastes even better the next day as the flavors have a chance to meld.
If you love cooking with chicken but want something brighter and more citrus-forward, try my Classic Greek Lemon Chicken— it’s lighter but still full of Mediterranean flavor.
Make-Ahead & Meal Prep Notes
- This is a sauce that rewards patience- Like many Mediterranean stews the flavors deepen beautifully after refrigeration. It’s the perfect dish to plan for weeknight dinners or cozy weekend meals.
- Make it ahead – Prepare the sauce up to 2–3 days in advance and store it well-covered in the refrigerator. When you’re ready to serve, warm gently over low heat. Add a splash of water or broth if it thickens. Slow-simmered sauces like to relax a little with warmth.
- Meal prep for the week – Portion the sauce into small glass containers for easy lunches or dinners. Cook pasta fresh for each meal, or toss cooked noodles with olive oil and refrigerate separately so they stay silky. A quick reheat and you have homemade comfort in minutes.
- For busy days – Freeze single servings for fast lunches, or keep one big batch ready for easy entertaining. With a pot of pasta and a little salad, you have the makings of a simple, elegant meal.
Storage and reheating
- Storage: Let the sauce cool completely before storing. Keep in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze in portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm gently on the stove over low heat with a splash of water or broth until heated through. Stir occasionally to keep it smooth and saucy.
Serving suggestions
- Serve this chicken bolognese with crusty, warm bread. Greeks eat every meal with bread, it’s the trusty companion to the fork, perfect for scooping up every bit of sauce, it’s too good to leave behind.
- If you’re serving a crowd, start the meal with a meze spread: marinated olives, whipped feta, or roasted peppers with herbs. Follow with this gorgeous pomegranate salad and for dessert, a slice of karidopita cake or a scoop of Greek yogurt with honey and walnuts makes a lovely finish.
- And don’t forget the wine — a light Agiorgitiko or a soft Merlot pairs perfectly with the warm spices and tomato base.
FAQs about chicken bolognese
This rich sauce is lovely over big noodles like pappardelle, but if you want a brighter flavor profile, my Lemony Chicken Pasta brings citrus and herbs to the forefront.
More Greek-style pasta dishes
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Chicken Bolognese, Greek Style
Ingredients
- 3 tablespoons olive oil
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 teaspoon chili flakes
- 1 teaspoon ground cloves
- ½ teaspoon all spice
- 1.1 lb ground chicken
- 4 garlic cloves minced
- 1 onion medium size, finely diced
- 2 carrots medium size, finely diced
- 2 celery stalks only the rib, finely diced
- 28 oz San Marzano tomatoes whole, crushed
- 1 cup stock chicken or vegetable
- 10 oz papardelle pasta or the pasta of your choice
Instructions
- Warm the olive oil in a large skillet or wide pot over medium heat. Add in the oregano, cumin, coriander, allspice, cloves, and chili flakes. Stir and infuse the olive oil.
- Add the ground chicken, breaking it apart gently with a wooden spoon. Cook until no longer pink, allowing the meat to take on a little color. Season lightly with sea salt and freshly ground pepper.
- Add the diced onion and let it cook for a couple of minutes. Add the minced garlic and stir for a few seconds, just until fragrant. Follow with the diced carrots and celery. Let them cook for a few minutes until they begin to soften.
- Pour in the tomatoes along with their juices. Add the stock. Stir well, scraping up any browned bits from the bottom of the pan. Lower the heat and let the sauce simmer gently, uncovered, for 30–40 minutes. Stir occasionally.
- Taste and adjust the seasoning, adding a little extra salt, pepper, or chili flakes if you prefer a spicier flavor.
- Bring a large pot of salted water to a boil. Cook the pappardelle (or your pasta of choice) until al dente, according to package directions. Reserve about a cup of the pasta water, then drain the rest.Add the cooked pasta to the sauce and toss gently to coat, adding a splash of pasta water if needed to help the sauce cling beautifully.Serve hot, topped with freshly grated kefalotiri or Parmesan cheese, and a drizzle of good olive oil.
Nutrition
Using chicken instead of beef gives the dish a delightful appeal. The ingredients come together in a pleasing way. I enjoyed it.
Than you so much Darly mou! xoxo
I don’t see where to add the stock. Please advise – I’m dying to make this! 😍
Hi Gay! So sorry we missed writing a step. I will fix asap. Add the stock after you have added the tomatoes. Stir and simmer.
It’s a great sauce, I hope you like it! Come back and let me know. Thank you so much,
Jenny
This looks so good and your photos make it look like the plates sitting right in front of you. I can almost smell it. I can’t wait to make this! Thank you for this wonderful recipe.
Thanks Cherylynn! That’s so nice! I think you will love it, miss like a beef sauce but lighter. I used it to make pastitsio the other day and it was awesome. Thanks again! x Jenny
You said add the cloves in step #1 then in step #3 you add the garlic. What are the cloves in step #1 ?
Hi Ruth, You are right to catch that, it’s a typo. We fixed it now. The ground cloves are only in the first step. Thanks so much!
x Jenny