Chicken Marinara Recipe

4.75 from 8 votes

This 40-minute chicken marinara is the ultimate no-fuss version of chicken Parmesan. By skipping the heavy breading and frying, you get a protein-packed, gluten-free meal that is incredibly juicy and smothered in a rich, 4-ingredient homemade red sauce.

Prep Time5

Cook Time35

Total Time40

Course: Main Course

Cuisine: Italian

Servings: people

Calories: 497kcal

Author: Becky Hardin

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

Video

Notes

*Boneless, skinless chicken thighs also work.

**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.

***Instead of a homemade marinara, you can use a jar of your favorite store-bought sauce! You'll need 3½ cups for this recipe.

Tips:

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.

Alternative Cooking Methods:

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.

Storage: Store chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition