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!
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
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.Storage – Store this baked chicken marinara recipe in an airtight container in the refrigerator for 3-4 days. You can freeze this dish as well.