Chicken Marinara is an easy recipe that everyone will love– even your picky kids! It’s got chicken and a delicious homemade marinara sauce that is guaranteed to please!
What’s in This Chicken Marinara Recipe?
Chicken marinara is a classic dish that everyone loves! This version uses a homemade tomato-based sauce to go along with the chicken. It is then topped with shredded mozzarella to give it the perfect texture.
- Chicken: It’s easiest to use boneless skinless chicken breasts. However, you can use boneless skinless chicken thighs if you prefer that cut.
- Italian Seasoning: Adds classic Italian flavor to the chicken.
- Cheese: Mozzarella is the cheese that you add to the top of your chicken. You can use shredded mozzarella or slice it fresh from a mozzarella ball. You can also use provolone, Gouda, or your favorite white cheese here as well.
- Basil: A little fresh basil makes this dish pop!
- Sauce: The homemade marinara sauce is made from olive oil, garlic, whole peeled tomatoes, oregano, salt, and basil. It’s simple yet so flavorful!
Variations on Chicken with Marinara Sauce
If you’re feeling too tired to make the homemade marinara sauce, it’s super easy to use a jar of your favorite store-bought sauce! You’ll need 3½ cups.
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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.
Serving Suggestions
Serve this delicious chicken marinara like the Italians do with fresh pasta (or boxed– we won’t tell!) It’s also great with rice or mashed potatoes and a side of sautéed veggies.
Notes from the Test Kitchen
Chicken marinara is so easy to make! Even newer cooks can whip up this easy chicken recipe. Using fresh ingredients that are full of flavor, this dish comes together quickly and is perfect for busy weeknights.
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 peeled whole tomatoes (1 large can)
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- 3 sprigs fresh basil
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 in 2 tablespoons olive oil, 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 peeled whole 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
- Instead of making your own marinara sauce, use 3 ½ cups of your favorite jarred marinara sauce.
- 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 in 2 tablespoons 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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