When I need a dependable weeknight dinner that will satisfy my picky kids, I make this chicken marinara. It’s a no-fuss, flavor-packed dish made with seared chicken breasts smothered in a rich, homemade marinara sauce and topped with melty mozzarella cheese. Think of it as a simpler (and healthier!) version of chicken Parmesan–no breading or frying required!
Chicken Breasts with Marinara Sauce
My baked chicken marinara recipe starts with my go-to 4-ingredient homemade marinara sauce: garlic, olive oil, whole peeled tomatoes, and oregano, finished with fresh basil for brightness. If you’re short on time, a quality jarred sauce will work just fine; just make sure it’s one you love.
After searing the chicken for flavor, I throw everything into one oven-safe skillet and bake it until bubbling and cheesy. This recipe is naturally gluten-free, packed with protein, and ready in under an hour. Whether you serve it over spaghetti or with roasted veggies, this easy chicken marinara bake is pure comfort food.
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Why You Should Never Cook Cold Chicken
Instead of moving your chicken directly from the cold refrigerator to a hot pan, let the breasts sit on the counter for about 15 minutes before seasoning them. This helps take the chill off the meat, allowing it to come up to temperature in the pan more quickly, giving it a better sear. It also makes the meat more tender. It’s a simple trick that I always try to remember as part of my chicken prep!
Chicken Marinara Recipe
Equipment
- Oven-Safe Skillet
Ingredients
For the Chicken:
- 4 boneless, skinless chicken breasts (*)
- 2 tablespoons olive oil (divided)
- 1 teaspoon Italian seasoning
- salt and 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
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, salt and 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 160-165°F, about 7-10 minutes. Garnish with basil ribbons before serving.¾ cup freshly shredded mozzarella cheese, Basil ribbons
Notes
- If your chicken breasts are uneven thicknesses, place them between two pieces of plastic wrap and lightly pound the thickest part with a meat mallet until even.
- Make sure to pat the chicken breasts dry before coating them in olive oil and seasonings so that they stick. This also helps get a nice sear on the outside.
- If your skillet isn’t large enough to fit all four breasts with space between them, sear them in two batches.
- When you add the tomatoes, use your wooden spoon to scrape up any stuck on brown bits (fond). They add lots of extra flavor to the sauce.
- Feel free to add s teaspoon of sugar or a splash of balsamic vinegar to the sauce while it simmers to help cut the acidity.
- If you use “no-salt-added” canned tomatoes or don’t simmer long enough, the sauce might be thin. Simply simmer uncovered for an extra 5 minutes before adding the chicken back.
- I like to pull the chicken at 160°F and let it sit covered for 5 minutes, or until it reaches 165°F. This helps keep the chicken nice and juicy!
- Optionally broil the chicken at the very end for 2 minutes to get the cheese browned and bubbly.
- Serve over noodles, or cook up some zoodles or spaghetti squash for a low-carb option.
- Stovetop: After searing the chicken and simmering the sauce, nestle the chicken back into the skillet, spoon sauce over each breast, cover with a tight-fitting lid, and cook on low heat for 8-10 minutes until the chicken reaches 160°F; add the cheese in the last 2 minutes so it melts perfectly from the trapped steam.
- Crockpot: Place the raw chicken in the slow cooker, pour the (uncooked) marinara ingredients directly over the top, and cook on LOW for 4-6 hours (or HIGH for 2-3 hours); shred or leave the breasts whole, top with mozzarella, and cover for 5 minutes at the very end until the cheese is bubbly.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
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 to taste–I like to use about 1 teaspoon per pound (less if the Italian seasoning already contains salt).
Sear the Chicken: Heat the remaining 1 tablespoon of olive oil in a skillet set over medium heat. Add in the seasoned chicken breasts and cook until both sides are golden, about 4 minutes per side. Set aside on a plate. We’re not aiming to cook the chicken through here; we just want to get a nice sear on the outside. Don’t overcrowd the pan, or the chicken will steam rather than searing.
Make the Sauce: To the same skillet (no need to wipe out), 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 kosher salt. Scrape up any browned bits (fond) in the pan with your wooden spoon–they add tons of flavor to the sauce! 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 seared chicken breasts back to the pan, 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 160-165°F, about 7-10 minutes.
Garnish and Serve: Let the chicken rest for about 5 minutes to lock in the juices. Then garnish your baked chicken marinara with fresh basil ribbons and serve hot.
How to Store, Freeze, and Reheat
Store leftover baked chicken marinara in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in the microwave in 30-second increments until warmed through.
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