Mastering One-Pan Baked Chicken Marinara: Your Ultimate Recipe for Juicy, Cheesy Weeknight Dinners
Prepare to fall in love with this incredible Baked Chicken Marinara! This isn’t just another chicken recipe; it’s a culinary experience designed for simplicity and maximum flavor. Picture perfectly seared, tender chicken breasts, bathed in a rich, tangy, and savory homemade marinara sauce, then crowned with a blanket of deliciously gooey mozzarella cheese. This dish is so easy to prepare, yet it delivers a comforting, gourmet-like taste that will have everyone at your table asking for more. Ideal for busy weeknights or a relaxed family dinner, it promises a satisfying meal every time.
This delightful tomato chicken bake features succulent rosemary-infused chicken, first expertly seared to lock in its natural juices, then baked to perfection in a vibrant, homemade tomato sauce. The best part? The entire process—from searing to simmering—happens in a single pan! This not only means less cleanup but also allows the flavors to meld beautifully, creating a deeper, more cohesive taste. The result is a healthy, hearty, and unbelievably delicious dinner that’s ready to impress. A generous sprinkling of Parmesan cheese just before serving elevates the dish, adding an extra layer of savory goodness that makes it truly comforting and unforgettable.
The secret to consistently tender and juicy chicken breasts lies in the two-step cooking method: searing followed by baking. Searing creates a flavorful crust and seals in moisture, while baking gently cooks the chicken through, ensuring it remains incredibly tender. As you might know from my Lemon Chicken Recipe, achieving perfectly moist chicken is always my top priority!
Table of Contents
- Why You Will Love This Chicken Marinara
- Professional Tips for Success
- Key Ingredients for Flavorful Marinara Chicken
- Delicious Recipe Variations
- Step-by-Step: How to Make Easy Chicken Marinara
- Chef Lindsey’s Essential Recipe Tip
- Frequently Asked Questions About Chicken Marinara
- Full Baked Chicken Marinara Recipe Card
- Before You Go!
Why You Will Love This Chicken Marinara:
- It’s a True One-Pan Wonder. Imagine cooking a complete, gourmet-quality meal using just one skillet. This easy baked chicken is cooked right in the same pan as its vibrant homemade sauce. This brilliant technique isn’t just about minimizing dish duty; it’s about building layers of complex flavor. All the delicious browned bits from the chicken contribute to the depth of the sauce, creating a truly harmonious and deeply flavored meal without extra effort.
- Effortlessly Simple to Prepare. Don’t let the impressive results fool you—this recipe is incredibly straightforward. The process involves just a few easy steps: quickly browning the chicken, sautéing a handful of aromatic vegetables, adding the remaining sauce ingredients, and letting the oven do the rest. It’s an ideal recipe for beginner cooks or anyone seeking a delicious, homemade dinner without spending hours in the kitchen.
- Incredibly Adaptable to Your Taste. This chicken marinara is wonderfully versatile, allowing you to tailor it to your dietary needs and preferences. Serve it traditionally over pasta like egg noodles, or opt for a lighter side with rice or crusty bread for dipping. You can add a generous layer of gooey cheese, or keep it dairy-free. Feel free to swap out chicken breasts for richer, more forgiving chicken thighs if that’s what you prefer or have on hand. This flexibility ensures it can become a regular in your meal rotation!
Professional Tips for Success
- Achieve a Perfect Sear on Your Chicken. This initial searing step is crucial for both flavor and moisture retention. A beautiful golden-brown crust not only adds incredible depth to your dish but also helps to lock in the chicken’s natural juices, ensuring it stays tender and never dry. To get the best sear, make sure your pan is smoking hot before you add the chicken. This creates an immediate Maillard reaction, developing that desirable savory crust. Don’t overcrowd the pan, as this can lower the temperature and steam the chicken instead of searing it.
- Trust in an Oven Thermometer. Many home ovens can be notoriously inaccurate, with their internal sensors often deviating from the actual temperature by a significant margin. Investing in a small, reliable oven thermometer is a game-changer. It allows you to verify and adjust your oven’s temperature, ensuring your chicken bakes at the exact heat required for perfect results every time, preventing over or undercooking.
- An Instant-Read Thermometer is Your Best Friend. For consistently perfect results when cooking any meat, an instant-read thermometer is an absolute must-have kitchen tool. It eliminates the guesswork, allowing you to quickly and accurately check the internal temperature of your chicken. This means no more cutting into the chicken to check for doneness, which unfortunately causes all those precious juices to escape and leaves you with dry meat. Cook your chicken to precisely 165°F (74°C) for food safety and optimal tenderness.
Key Ingredients for Flavorful Marinara Chicken
- Olive Oil: The base for searing the chicken and sautéing the aromatics, providing a rich, fruity foundation.
- Chicken Breasts: We recommend boneless, skinless chicken breasts for their lean protein and quick cooking time. However, for a richer and even juicier result, boneless, skinless chicken thighs are an excellent alternative that perform beautifully in this recipe.
- Rosemary: Freshly chopped fresh rosemary is absolutely essential here. Its fragrant, piney notes infuse the chicken with an incredible aroma and flavor that dried rosemary simply cannot replicate.
- Kosher Salt: Enhances all the flavors in the dish. Adjust to your personal preference.
- Pepper: Freshly cracked black pepper adds a subtle warmth and a touch of mild spice, significantly elevating the overall taste. For the best flavor, always grind your own whole peppercorns.
- Onion: A yellow onion is perfect for this dish, providing a balanced sweetness and aromatic depth as it caramelizes. A sweet onion would also work wonderfully. Its flavor is key to my popular lamb stew recipe too!
- Garlic: Fresh garlic is a powerhouse of flavor in this marinara. For the purest and most potent garlic taste, always remove any green stem found in the center of the clove before mincing; this green stem can impart a bitter flavor.
- Bell Pepper: Green bell pepper adds a fresh, slightly bitter contrast and a pop of color to the sauce.
- Mushrooms: Sliced button mushrooms or cremini mushrooms are highly recommended. They are widely available, affordable, and add an earthy, umami richness to the marinara. Grab extra for an easy beef stroganoff night!
- Fennel Seeds: A tiny amount of crushed fennel seed goes a long way, contributing a subtle, sweet, and aromatic anise-like flavor that is classic in Italian sauces. Ensure your spices are fresh by periodically refreshing your spice cabinet.
- White Wine: A dry white wine, such as Chardonnay, Sauvignon Blanc, or Pinot Grigio, is ideal for deglazing the pan. It adds a crucial layer of acidity and complexity, deepening the sauce’s overall flavor profile.
- Thyme: Dried thyme contributes a wonderful earthy, savory, and slightly citrusy note, enhancing the aromatic blend of the marinara.
- Dried Oregano: A staple in Italian cooking, dried oregano provides a robust, pungent, and slightly bitter flavor that is synonymous with classic red sauces.
- Tomato Paste: Using a double-concentrated tomato paste will infuse your dish with an intensely rich, savory tomato flavor, though regular tomato paste works perfectly fine too. It’s a fantastic ingredient to keep on hand, even for a sizzling variation of Dutch Oven Beef Stew.
- Tomatoes: A can of drained diced, roasted tomatoes is key. The roasting process pre-develops a lot of flavor, allowing the sauce to cook for a shorter period while still achieving great depth. Crushed canned tomatoes are also an excellent option.
- Chicken Broth: Provides liquid for the sauce and adds another layer of savory richness. You can use store-bought or elevate the dish with a homemade version, like this excellent chicken stock or a more robust flavorful brown chicken stock.
- Worcestershire Sauce: A secret weapon for many savory dishes, Worcestershire sauce adds a unique bright, tangy, and deeply savory umami punch that rounds out the flavors beautifully.
- Mozzarella Cheese: Generously sprinkled mozzarella cheese is added at the end, melting into a glorious, creamy, and irresistible topping that brings the dish together. It’s also unstoppable in my Stuffed Shells with Meat!
- Egg Noodles & Parmesan Cheese: These are optional but highly recommended serving suggestions. Egg noodles provide a tender base, while freshly grated Parmesan cheese adds a final burst of salty, nutty flavor. The dish is equally fantastic served over fluffy rice or with crusty bread.
Delicious Recipe Variations
- Switch to Chicken Thighs: For an even richer, more forgiving, and deeply flavorful baked chicken in tomato sauce, consider using boneless, skinless chicken thighs. The dark meat of the chicken pairs exquisitely with the robust marinara sauce, offering a slightly different texture and an intensified savory experience.
- Add a Touch of Chili Powder: For those who appreciate a subtle warmth and a hint of smokiness, I sometimes incorporate 1 ½ teaspoons of chili powder into this dish. This addition gives it a pleasant kick and a deeper, more complex flavor profile. As you might know from my Steak Chili Recipe, smoky flavors can truly transform a dish!
- Introduce Red Pepper Flakes: If you enjoy a bit more heat, a tiny pinch of red pepper flakes stirred into the sauce can make the flavors even more vibrant and exciting. Start with a small amount and add more to taste.
- Finish with Fresh Basil: For an added burst of freshness and aromatic perfume, try topping your finished dish with some torn fresh basil leaves just before serving. The bright, sweet notes of basil beautifully complement the rich tomato sauce and cheese.
- Experiment with Pork Chops: Don’t limit this fantastic recipe to just chicken! You can easily adapt it by using thinly sliced pork chops instead. Follow the same directions, and you’ll discover a surprisingly delicious and equally comforting variation that I highly recommend trying.
Step-by-Step: How to Make Easy Chicken Marinara
Follow these detailed instructions to create perfectly tender and flavorful chicken breasts baked in a luscious tomato sauce every single time. More precise details and measurements can be found in the comprehensive recipe card below!
Step 1: Prepare the Chicken and Preheat Oven. Begin by preheating your oven to a steady 400°F (200°C). In a small bowl, combine the kosher salt, freshly cracked pepper, and finely chopped fresh rosemary. Next, take your chicken breasts, rinse them gently under cold water, and thoroughly pat them dry with paper towels. This drying step is crucial for achieving a good sear. Rub the aromatic rosemary mixture generously on both sides of each chicken breast, ensuring they are well coated.
Step 2: Heat the Skillet. Place a large, oven-safe stainless steel skillet (avoid cast iron for this recipe, as explained in Chef Lindsey’s tip below) over medium-high heat. Allow the pan to heat until it is very hot, almost smoking. Add 1 tablespoon of olive oil, swirling it around to evenly coat the bottom of the pan.
Step 3: Sear the Chicken. Carefully place the seasoned chicken breasts into the hot skillet. Sear them for 3-4 minutes per side, or until they develop a beautiful golden-brown crust. This searing step is vital for locking in moisture and building flavor. Once seared, remove the chicken breasts from the pan and transfer them to a plate. Tent them loosely with foil to keep them warm while you prepare the sauce.
Step 4: Sauté the Aromatics. Add the second tablespoon of olive oil to the same pan (no need to clean it – those browned bits are flavor!). Add the diced onion, minced garlic, diced bell peppers, and sliced mushrooms. Sauté these vegetables over medium heat, stirring occasionally, until the onions become translucent and soft, and the green peppers are tender, about 5-7 minutes. This step builds the aromatic base for your marinara sauce.
Step 5: Deglaze with White Wine. Pour the dry white wine into the pan. Immediately use a wooden spoon or spatula to scrape the bottom of the skillet, loosening all the delicious browned bits (fond) left behind from the chicken and sautéed vegetables. Let the wine boil vigorously for 1-2 minutes, allowing the alcohol to evaporate and concentrating its flavors. This process is called deglazing, and it’s key to a truly flavorful sauce!
Step 6: Simmer the Marinara Base. Add all the remaining sauce ingredients to the pan: crushed fennel seeds, dried thyme, dried oregano, tomato paste, drained diced roasted tomatoes, chicken broth, and Worcestershire sauce. Stir everything together thoroughly to combine. Bring the sauce to a gentle boil, then reduce the heat and let it simmer for a few minutes to allow the flavors to meld and slightly thicken.
Step 7: Return Chicken to Pan. Carefully place the seared chicken breasts back into the pan, nestled into the simmering marinara sauce. Don’t forget to pour in any accumulated juices from the plate; these are packed with flavor! Spoon a generous amount of the tomato sauce over the top of each chicken breast, ensuring they are well coated.
Step 8: Bake and Finish. If desired, sprinkle shredded mozzarella cheese evenly over the top of each chicken breast, or cover each with a slice of cheese. Cover the pan (if it has an oven-safe lid) or tightly tent it with foil. Transfer the pan to the preheated oven and bake for 10-12 minutes, or until an instant-read thermometer inserted into the thickest part of the chicken registers 165°F (74°C). Once cooked, remove the pan from the oven and let the chicken rest, still covered, for 10 minutes. This resting period allows the juices to redistribute, keeping the chicken incredibly tender while you prepare your preferred side, like egg noodles.
Step 9: Serve and Enjoy! Arrange the perfectly cooked baked chicken marinara over a bed of tender egg noodles. Finish with a generous dusting of freshly grated Parmesan cheese, and prepare for rave reviews!
Chef Lindsey’s Essential Recipe Tip
It’s crucial to avoid using a cast iron skillet for this recipe, especially because you’ll be deglazing the pan with white wine. While cast iron is fantastic for many dishes, the acidity in white wine can react with the seasoning of your cast iron pan. This reaction can potentially strip away the protective layer you’ve worked hard to build, and even worse, it can impart an undesirable metallic taste to your delicious marinara sauce. To preserve the pure flavors of your dish and maintain the integrity of your cookware, always opt for a large, oven-proof stainless steel pan instead. Stainless steel is non-reactive and allows the wine to work its magic, building those essential layers of flavor without any unwanted side effects.
Frequently Asked Questions About Chicken Marinara
For this particular baked chicken marinara dish, I highly recommend cooking the chicken at 400°F (200°C). The higher temperature helps to cook the chicken efficiently while being surrounded by the marinara sauce. Because the chicken is largely submerged and enveloped by the flavorful sauce, there is very little risk of it drying out at this temperature, ensuring it remains incredibly moist and tender throughout the baking process.
While you technically can add raw chicken directly into pasta sauce, it’s generally not the recommended method for this recipe. For the best flavor, texture, and to ensure food safety, it’s always best to sear the chicken first as described in the instructions. If you were to add raw chicken, it would need to fully cook within the sauce until its internal temperature reaches 165°F (74°C) to be safe for consumption. Searing first creates a delicious crust and helps lock in juices, contributing significantly to the overall quality of the dish.
Traditionally, a classic marinara sauce is characterized by its simplicity and fresh flavors, typically featuring ripe tomatoes, aromatic garlic, good quality olive oil, and fresh basil. However, the term “marinara” has evolved in general culinary understanding to encompass a broader range of tomato-based sauces that also often include additional aromatic vegetables such as onion, and sometimes other herbs or even a hint of spice, all contributing to a rich, savory, and well-rounded flavor profile.
To store this delicious baked chicken marinara recipe, allow it to cool completely before transferring it to an airtight container. It can then be kept safely in the refrigerator for 3-4 days. This dish also freezes exceptionally well! For longer storage, place it in a freezer-safe container and freeze for up to 3 months. For the best possible flavor and texture upon reheating, aim to consume it within this timeframe. Thaw overnight in the refrigerator before gently reheating on the stovetop or in the oven.
If you tried this recipe and absolutely loved it, please take a moment to leave a 🌟 star rating and share your experience in the comments below. Your feedback truly makes my day and helps others discover these delicious recipes!
4.50 from 2 ratings
Baked Chicken Marinara Recipe
Chef Lindsey
In this easy baked chicken marinara, rosemary encrusted chicken is seared and then baked in an aromatic tomato sauce. A tasty and healthy one-pan meal!
20 mins
12 mins
32 mins
4 people
Comment
Print Recipe
Ingredients
- 2 tablespoons olive oil divided
- 4 chicken breasts
- 1 tablespoon fresh rosemary chopped
- ½ teaspoon kosher salt
- ¾ teaspoon freshly cracked pepper
- 1 onion diced
- 5 cloves garlic minced
- 1 green bell pepper diced
- 1 cup mushrooms sliced
- ½ teaspoon fennel seeds crushed
- ½ cup dry white wine
- 1 teaspoon dried thyme
- ½ teaspoon dried oregano
- 6 oz tomato paste (1 small can)
- 28 oz diced roasted tomatoes or crushed canned tomatoes
- ¾ cup chicken broth
- 2 teaspoons Worcestershire sauce
- mozzarella cheese optional topping
- egg noodles for serving
Instructions
- Preheat the oven to 400°F (200°C). In a small bowl, mix the salt, pepper, and rosemary. Rinse and pat chicken breasts dry. Rub rosemary mixture on both sides of the chicken breasts.
- Heat a large stainless, oven-safe skillet over medium-high heat until it is very hot. Add 1 tablespoon of olive oil, swirling to coat.
- Brown the chicken breasts on both sides (3-4 minutes per side). Remove them to a plate and tent with foil to keep warm.
- Add the second tablespoon of olive oil to the pan and sauté the onion, garlic, bell peppers, and mushrooms until the onions are translucent and the green peppers are tender.
- Add white wine to the pan and scrape the bottom to get any browned bits from the chicken off (deglaze). Let the wine boil for a minute or two.
- Add all the remaining sauce ingredients (fennel seeds, thyme, oregano, tomato paste, diced roasted tomatoes, chicken broth, Worcestershire sauce) to the pan and bring to a boil.
- Place the chicken back in the pan along with any accumulated juice. Mound the tomato sauce on top of each breast.
- Cover pan and bake in a preheated oven for 10-12 minutes or until an instant-read thermometer registers 165°F (74°C). Let the chicken rest for 10 minutes while you cook your noodles.
- Optional: Sprinkle shredded mozzarella cheese over the top of the chicken and let it melt during the last few minutes of baking, or after removing from the oven with residual heat.
- Serve over egg noodles with Parmesan cheese!
Notes
Technique – To lock in the chicken’s moisture, be sure to get a good sear on both sides. In order to do this, you’ll need to wait for the pan to get quite hot before adding the chicken.
Variations – Try making this recipe with thin-cut pork chops for a delicious variation of the original recipe. Sometimes I add 1 ½ teaspoons of chili powder to this dish for a subtle kick.
Storage – Store this baked chicken marinara recipe in an airtight container in the refrigerator for 3-4 days. You can also freeze this dish for up to 3 months.
Nutrition
Per Serving (without optional noodles/cheese for calculation):
Calories: 461kcal | Carbohydrates: 26g | Protein: 53g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 1403mg | Potassium: 1522mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1655IU | Vitamin C: 44mg | Calcium: 126mg | Iron: 4mg
Dinner, Main Course
American
461
Like this? Leave a comment below!
Before You Go!
I genuinely hope you enjoyed preparing and savoring this professional chef-tested recipe for Baked Chicken Marinara. It’s truly a delight to bring delicious and approachable meals to your kitchen. If you’re looking for more inspiration to create incredible chicken dinners, be sure to explore our other delicious, chef-developed chicken dinner recipes. You might particularly enjoy this comforting and nutritious chicken vegetable soup, perfect for any season!
Happy cooking, and enjoy your culinary adventures!