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This Baked Chicken Marinara is an easy recipe that has juicy chicken breasts seared and then baked in marinara sauce and topped with gooey mozzarella cheese. Perfect for a weeknight, this delicious meal will have everyone asking for seconds!
This tomato chicken bake is a rosemary chicken that is seared and then baked in a tangy, savory homemade tomato sauce that is made in the same pan. That’s right – sauce and chicken all in the same pan! A healthy and hearty dinner coming right up! Serve it with a generous sprinkling of Parmesan cheese, and experience a dish as comforting as it gets.
The combination of searing and then baking the chicken locks in the moisture, producing tender, juicy chicken breasts every single time. And who doesn’t want tender, juicy chicken?
Table of Contents
Why you will love this Chicken with Marinara:
- It’s a one-pan dish. This easy baked chicken is cooked in the same pan as the homemade sauce. Not only does that mean fewer dirty dishes, but a more deeply developed flavor in your meal.
- It’s super easy to make! All you need to do is brown the chicken, sauté a few vegetables, add in the remaining ingredients, and bake it all in the oven.
- It’s adaptable. You can serve this dish over noodles or with bread or rice. You can add cheese or leave it off. You can even swap the chicken breasts for chicken thighs. This recipe is adaptable to your preferences!
Professional Tips
- Get a nice sear on the chicken. To lock in the chicken’s moisture, be sure to get a good sear on both sides. To get the best sear, wait for the pan to get smoking hot before adding the chicken.
- Use an oven thermometer. Oven temperatures can vary quite a bit and your oven’s sensor is not always accurate. Consequently, a small, reliable oven thermometer will ensure you’re baking at the right temperature at all times.
- Invest in an instant-read thermometer. A good instant-read thermometer will make cooking any meat so much easier. This way, you won’t be cutting your meat open to check for doneness and losing all of its juices.
Ingredients
- Olive Oil: I like to use a good quality extra virgin olive oil in my cooking, but whatever quality of oil you have on hand will work well in this dish. There are so many bold flavors that you will not be able to taste the oil.
- Chicken Breasts: Boneless, skinless chicken breasts are called for in this recipe, but you can also use boneless, skinless chicken thighs if that is what you have available.
- Rosemary: Chopped fresh rosemary is best. I would not substitute this for dried rosemary, as the flavor and texture are not the same.
- Salt: Kosher salt is what I recommend for all of my savory cooking. It has a unique shape that coats the food better than table salt or sea salt, and it is less salty per teaspoon, making it easier to taste as you go.
- Pepper: Freshly cracked black pepper adds a mild note of spice to this dish. I recommend buying whole peppercorns and grinding them yourself.
- Onion: I recommend using a yellow onion for this dish, but a sweet onion would work well, too.
- Garlic: Fresh garlic is an important flavor component in this dish.
If you have garlic that has a green stem in the center, remove this stem before chopping the garlic for the best flavor.
- Bell Pepper: This dish calls for a green bell pepper. This adds a vegetal taste to the dish that balances the boldness and acidity of many of the other flavors.
- Mushrooms: I suggest using either button mushrooms or cremini mushrooms for this recipe. Both are readily available at supermarkets and are relatively affordable choices.
- Fennel: A tiny bit of crushed fennel seed goes a long way in this sauce. Be sure to refresh your spice cabinet if your fennel seeds have been sitting for a long time.
- White Wine: Dry white wine is best for this recipe. I like to use Sauvignon Blanc or Pinot Grigio.
- Thyme: Dried thyme adds more savory-ness to this dish, with an earthy, somewhat citrusy flavor profile.
- Oregano: Just a pinch of oregano is needed to flavor this recipe. Oregano can be a very strong flavor, so be sure not to add too much!
- Tomato Paste: Using a double-concentrated tomato paste will add lots of rich, savory tomato flavor to your dish, but it is just as good with regular tomato paste!
- Tomatoes: I use a can of diced, roasted tomatoes that has been drained. Using roasted tomatoes allows the sauce to cook for a shorter period of time because they already have so much flavor!
- Chicken Broth: You can either purchase chicken broth or make this excellent chicken stock. This flavorful brown chicken stock is another wonderful option!
- Worcestershire Sauce: Worcestershire sauce adds a bright and savory flavor to the dish.
- Mozzarella Cheese: Mozzarella cheese is added to the finished recipe and melts to create a creamy, delicious topping.
- Egg Noodles & Parmesan Cheese: Egg noodles and Parmesan cheese are optional ingredients for serving the chicken. The dish is also wonderful over rice or served with bread.
Variations
- Chicken Thighs: You can make your chicken baked in tomato sauce even richer if you use chicken thighs. The dark meat of the chicken is wonderful paired with the marinara sauce.
- Chili Powder: Sometimes I add 1 ½ teaspoons of chili powder to this dish. It gives it a slight kick and a somewhat smokier flavor.
- Red Pepper Flakes: Add a tiny bit of heat to this dish with a pinch of red pepper flakes. This will make the flavor of the sauce even more vibrant.
- Basil: Try topping your finished dish with some torn fresh basil for added freshness!
Pork Chops: You can also make this recipe using the same directions with thinly sliced pork chops instead of chicken. This is a delicious variation I highly recommend!
How to Make Easy Chicken Marinara
Use these instructions to make the perfect chicken breasts in tomato sauce in the oven every time. Further details and measurements can be found in the recipe card below!
Step 1: Preheat the oven to 400°F. 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.
Step 2: Heat a large stainless, oven-safe skillet over medium heat until it is very hot. Add 1 tablespoon of olive oil, swirling to coat.
Step 3: Brown the chicken breasts on both sides. Remove them to a plate and tent with foil to keep warm.
Step 4: Add the second tablespoon of olive oil to the pan and sauté the onion, garlic, peppers, and mushrooms until the onions are translucent and the green peppers are tender.
Step 5: Add white wine to the pan and scrape the bottom to get any browned bits from the chicken off. Let the wine boil for a minute or two. This effectively deglazes your pan!
Step 6: Add all the remaining ingredients to the pan and bring to a boil.
Step 7: Place the chicken back in the pan along with any accumulated juice. Mound the tomato sauce on top of each breast.
Step 8: Cover and bake in a preheated oven for 10-12 minutes or until an instant-read thermometer registers 165°F. 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.
Step 9: Serve over egg noodles with Parmesan cheese!
Chef Lindsey’s Recipe Tip
Because you deglaze the pan with white wine, you should not use a cast iron skillet for this recipe. The white wine helps to build the layers of flavor in the sauce, but white wine can eat away at the seasoning of the pan and can give the food a metallic taste. Be sure to use a large stainless, oven-proof pan instead!
Frequently Asked Questions
I recommend cooking the chicken in this dish at 400°F degrees. Because the chicken is surrounded by a sauce, there is very little danger of it drying out.
You can put raw chicken in pasta sauce if you then fully cook the chicken to an internal temperature of 165°F.
A traditional marinara sauce has tomatoes, garlic, olive oil, and fresh basil. However, the term marinara is generally known to encompass sauces that also include onion and other vegetables.
Store this baked chicken marinara recipe in an airtight container in the refrigerator for 3-4 days. You can freeze this dish as well. Place in a freezer-safe container and freeze for up to 3 months for the best flavor.
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Baked Chicken Marinara
Ingredients
- 2 tablespoons olive oil divided
- 4 smallish chicken breasts
- 1 tablespoon chopped fresh rosemary
- ½ teaspoon Kosher salt
- ¾ teaspoon freshly cracked pepper
- 1 large onion diced
- 5 cloves minced garlic
- 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 can tomato paste
- 28 oz can diced roasted tomatoes drained
- ¾ cup chicken broth
- 2 teaspoons Worcestershire sauce
- mozzarella cheese optional topping
- egg noodles & Parmesan cheese for serving
Instructions
- Preheat the oven to 400°F. 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 heat until it is very hot. Add 1 tablespoon of olive oil, swirling to coat.
- Brown the chicken breasts on both sides. 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, 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. Let the wine boil for a minute or two. This effectively deglazes your pan!
- Add all the remaining ingredients 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 and bake in a preheated oven for 10-12 minutes or until an instant-read thermometer registers 165°F. 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.
- Serve over egg noodles with Parmesan cheese!
Notes
Nutrition
Before You Go!
I hope you enjoyed this professional chef-tested recipe. Check out our other delicious, chef-developed chicken dinner recipes!
Love this recipe – Can you sub out chicken thighs for the chicken breast?
Absolutely, Kay! That would be delicious!
I’m curious can I just use extra chicken broth instead of wine?
Hi Sarah, you can but you won’t have the same flavor.
I am with you on all things Twitter 🙂 I feel like such a tweet ;). The recipe looks delicious. I can’t wait to try it. Good look catching up with your grandfather.
lol! I’m trying! At least I signed up and have tweeted and stuff!
I found your blog and love it! I saw this post about Twitter and it made me smile. I too don’t “do” Twitter, Instagram, or Google+ because I just don’t get them! I have accounts for each and have like 8 followers on Twitter. My brain doesn’t work well with this stuff and I barely “get’ Pinterest! Glad to know I’m not the only one. Beautiful pics!
I’m so glad you found me Jenn! You are so not the only one! A blogger friend convinced me to start with Google + and go from there – baby steps! So today I signed up for Google+ and I felt like a complete idiot. It seemed so hard! I’m going to try and add you to my Google+ circle now and as soon as I take the plunge into Twitter, you’ll have 9 followers!! 🙂
Holy cow I find Google+ so dang confusing! Ugh.
Full Disclosure: it took me all day and I read tons of blog articles about it and I feel like I sort of understand what is going on. Sort of. 🙂
Looks delish! Lunch time right now. I am starving (as usual)! Your dish is making me more starving lol.
I have a twitter account but hardly use it…still trying to figure it out. For some reason, the twitter app on my phone doesn’t work anymore (which I gotta figure out why), so maybe that’s why I hardly use it. I seem to use Pinterest, Google+, and Instagram the most. Do you Instagram? That’s my fav one!
Instagram is another one that is on my list to master in 2014. I think Instagram will be more up my alley. My Brother’s GF was on it incessantly over Xmas and it looked intriguing!
I heart Pinterest. Fact.
I just like….I do twitter. But I don’t DO twitter. I dunno. I do my best. But….I just can’t even deal with it. #sorryimnotsorry 😛
I looove this dish-chicken and tomatoes and cheese and all kinds of goodness, mmm mmm mm!
At least you “do” Twitter at all! It just seems so scary – I’m probably going to say something and offend an entire Nation. #FirstWorldProblems (Totally catching on!)
This dish is great when you don’t have time to make up a pot of sauce and you don’t have any in the freezer!