When I need a recipe that will satisfy my picky kids, I make this chicken marinara. It’s quick, easy, and perfect for both kids and adults. I smother pan-seared chicken breasts in a simple homemade marinara sauce, top them with gooey mozzarella cheese, and bake them to perfection. It’s a healthier take on chicken parmesan without the complicated breading and frying, but my family still loves every bite!
Chicken Marinara Recipe
I make my chicken marinara with a super easy 4-ingredient homemade marinara sauce, but when I’m feeling extra lazy, jarred sauce works just as well. It’s really the cheese and basil that make this dish SO good. As long as you use a sauce you love, you can’t lose! This dish comes together in less than an hour, making it perfect for busy weeknights. I love it with any kind of pasta!
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How to Store and Reheat
Store leftover chicken marinara in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave in 30-second increments until warmed through.
How to Freeze
Freeze chicken marinara in an airtight container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Chicken Marinara Recipe
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts *
- 2 tablespoons olive oil divided
- 1 teaspoon Italian seasoning
- kosher salt and freshly ground black pepper to taste
- ¾ cup freshly shredded mozzarella cheese or more to taste**
- Basil ribbons to garnish
For the Marinara Sauce***
- 2 tablespoons olive oil
- 4 cloves garlic minced
- 28 ounces whole peeled tomatoes (1 large can)
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- 3 sprigs fresh basil
Equipment
- Oven-Safe Skillet
Instructions
- Preheat oven to 400°F. Pat the chicken dry and rub both sides with 1 tablespoon of olive oil, plus Italian seasoning, salt and, pepper.4 boneless, skinless chicken breasts, 2 tablespoons olive oil, 1 teaspoon Italian seasoning, kosher salt and freshly ground black pepper
- Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add in the chicken and cook until both sides are golden, about 4 minutes per side. Set aside on a plate.
- To the same skillet, add 2 tablespoons olive oil and the garlic, and cook until fragrant, about 1 minute. Add in the tomatoes, oregano, and salt. Simmer, mashing the tomatoes with the back of a spoon. Add in the basil sprigs, cover, and simmer for 10 minutes.2 tablespoons olive oil, 4 cloves garlic, 28 ounces whole peeled tomatoes, 1 teaspoon dried oregano, ½ teaspoon kosher salt, 3 sprigs fresh basil
- Remove the basil and add the chicken back to the sauce, spooning some of the sauce over each breast. Top with mozzarella and bake until the cheese is melted and the chicken reads 165°F, about 7-10 minutes.¾ cup freshly shredded mozzarella cheese, Basil ribbons
Notes
- Make sure to pat the chicken dry before coating them in olive oil and seasonings so that they stick.
How to Make Chicken Marinara Step by Step
Season the Chicken: Preheat your oven to 400°F. Pat 4 boneless, skinless chicken breasts dry and rub both sides with 1 tablespoon of olive oil, 1 teaspoon of Italian seasoning, and salt and pepper.
Sear the Chicken: Heat the remaining 1 tablespoon olive oil in a skillet over medium heat. Add in the chicken and cook until both sides are golden, about 4 minutes per side. Set aside on a plate.
Make the Sauce: To the same skillet, add 2 tablespoons of olive oil and 4 minced cloves of garlic, and cook until fragrant, about 1 minute. Add in 28 ounces (1 can) of whole peeled tomatoes, 1 teaspoon of dried oregano, and ½ teaspoon of salt. Simmer, mashing the tomatoes with the back of a spoon. Add in 3 sprigs of fresh basil, cover, and simmer for 10 minutes.
Bake the Chicken: Remove the basil and add the chicken back to the sauce, spooning some of the sauce over each breast. Top with ¾ cup of shredded mozzarella and bake until the cheese is melted and the chicken reads 165°F, about 7-10 minutes.
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