This grilled chicken spaghetti sauce recipe is loaded with flavors, and the browned mushrooms add umami to bring the flavors over the top!
Dizzy Pig owner Chris Capell can’t eat beef these days, but he’s a big fan of spaghetti. He was craving a big plate and decided to make it with chicken! But he wanted it to be loaded with flavor, so he decided to grill the chicken first and to add mushrooms for a little umami action. He then proceeded to notch up the layering of flavors even more by browning the mushrooms. The results were delicious, and the leftovers were gone the next day.
Gather your family and enjoy our take on this classic Italian comfort food.
- 4-5 boneless skinless thighs (optional b/s breasts)
- 2-3 Tbsp oil for cooking
- 2 Tbsp Dizzy Pig Mediterranean-ish Italian & Greek seasoning
- ½ lb cremini (or white button) mushrooms, sliced
- 1 large (or 2 small) onions, diced
- 1 stalk celery, chopped
- 1 bell pepper, coarsely chopped
- 3 cloves garlic, finely chopped or pressed
- 1 28 oz. can crushed tomatoes
- 1 14.5 oz. can diced tomatoes
- ½ cup white wine
- 1 Tbsp sugar
- Chicken stock as needed
- Salt and pepper to taste
- Parmesan Cheese
- Grilling chicken
- Preheat grill with a direct fire (350-400°F)
- Season chicken thighs liberally with Dizzy Pig Mediterranean-ish (or compromise with your favorite Italian seasoning).
- Grill thighs for 5-10 minutes per side until browned. It’s okay if they are not cooked fully because they will cook more in the sauce, but have your fire hot enough that you brown the chicken well. Do not overcook.
- Remove chicken from grill and reserve.
- Making spaghetti sauce
- Heat dutch oven or pot on medium.
- Add a little oil and sauté mushrooms about 10 minutes until browned. Remove and reserve.
- Sauté bell pepper for a few minutes until they start to brown. Remove and reserve.
- Add onion, celery and a few shakes of Mediterranean-ish to pan and sauté for about 10 minutes.
- Add garlic and cook another minute or two.
- Add wine and stir to loosen any brown bits from your pan.
- Once most of the wine is evaporated, add the tomatoes, sugar and 2 tsp Mediterranean-ish.
- Bring the sauce to a simmer and lower the heat to continue simmering for about 15 minutes.
- While the sauce is simmering, cut grilled chicken into bite-sized pieces.
- Add peppers, mushrooms and chicken to sauce, and simmer for another 10 minutes.
- Add chicken broth slowly, as needed, if mixture is too thick (or to desired consistency)
- Adjust with salt and pepper as desired.
- Serve grilled chicken spaghetti sauce over pasta with a sprinkle of Parmesan cheese.