Ragu Chicken Cacciatore

Chicken simmered to perfection in Ragu, this is a classic your family is bound to enjoy.


  • 1 Tbsp. olive oil
  • 2 lbs. boneless, skinless chicken thighs
  • 1 jar (1 lb. 8 oz.) Ragu® Sauce
  • 1 can (6 oz.) sliced mushrooms, drained
  • 1/2 tsp. dried thyme leaves (optional)


  1. Season chicken, if desired, with salt and pepper. In 12-inch skillet, heat olive oil over medium-high heat and brown chicken in two batches. Stir in Sauce, mushrooms and thyme. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, 10 minutes or until chicken is thoroughly cooked. Serve, if desired, over hot cooked pasta.
Tip: Bell peppers and onions make a nice addition to this dish!
See Nutritional Information for sodium content

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