chicken with marinara sauce recipe
The Best chicken with marinara sauce recipe
I’ve been making chicken with marinara sauce for years, and it’s one of those simple dishes that feels like a hug for my family. There’s something comforting about the way the tender chicken absorbs the rich, slightly sweet flavors of the sauce, and it’s always a hit whether we’re serving it for a quick weeknight dinner or a special family gathering. My kids—especially my teens—love it because it’s easy to customize; we’ll sometimes add a sprinkle of cheese, extra garlic, or even some spinach if they’re feeling adventurous. It’s the kind of meal that doesn’t take forever to prepare but still feels like a real effort when you’re done, and the kids never complain about eating it, even if they’re picky eaters.
I also love this recipe because it’s surprisingly healthy for what it is. The marinara isn’t loaded with sugar or heavy cream—it’s just tomatoes, garlic, and a little Italian seasoning, which means it’s packed with lycopene, a powerful antioxidant that helps with heart health. The chicken is lean protein, and when we bake it, we avoid frying it in excess oil. It’s a way to eat something indulgent without feeling guilty, and it’s great for meal prep too. We’ll often make a big batch on Sunday and freeze portions for the week, so it’s always ready when we need something quick and satisfying. Plus, it’s versatile—we’ll serve it with crusty bread, over pasta, or even with a side of roasted veggies, depending on what we’re in the mood for. It’s that kind of recipe that makes life easier without sacrificing taste.
Garlic-Herb Chicken with Marinara Sauce
A flavorful one-pan dish featuring tender chicken breast marinated in garlic, herbs, and olive oil, served with a rich marinara sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 boneless, skinless chicken breasts
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 (24 oz) can crushed tomatoes
- 2 cloves garlic, minced
- 1 small onion, finely diced
- 3 tbsp tomato paste
- 2 cups marinara sauce
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional)
- Salt and black pepper to taste
- Fresh parsley, chopped
- 1 cup cooked pasta (e.g., penne or spaghetti)
- 1 cup shredded mozzarella cheese
👨🍳Directions
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1 Preheat oven to 400°F (200°C). In a bowl, mix olive oil, minced garlic, oregano, thyme, salt, pepper, and paprika. Add chicken breasts and coat evenly with the marinade. Let marinate for at least 15 minutes.
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2 In a large skillet, heat 1 tbsp olive oil over medium heat. Add diced onion and sauté for 3 minutes until soft. Add minced garlic and cook for 30 seconds until fragrant. Stir in tomato paste and cook for 1 minute.
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3 Pour in crushed tomatoes, marinara sauce, dried basil, and red pepper flakes (if using). Stir well and bring to a simmer. Reduce heat to low and let it cook for 10 minutes.
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4 Transfer the chicken to the skillet with the sauce. Cook for 5-7 minutes on each side, or until chicken reaches 165°F (74°C). Transfer chicken to a plate and keep warm.
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5 Reduce heat to medium-low, add cooked pasta (if using) to the skillet, and stir to combine. If desired, sprinkle shredded mozzarella on top and let melt slightly.
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6 Garnish with chopped parsley and serve hot with the chicken and sauce.
🔧Equipment
- Mixing bowls
- Cutting board
- Knife
- Large skillet or oven-safe pan
- Oven
- Mixing spoon
- Whisk
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Garlic-Herb Chicken with Marinara Sauce Works
This chicken with marinara sauce recipe is always a crowd-pleaser because it’s simple enough to make ahead and still taste fresh when served, making it perfect for busy weeknights or last-minute family gatherings. The flavors meld together beautifully, so it’s easy to adjust the seasoning to suit whatever’s in your pantry, and the tender chicken stays juicy without needing fancy techniques. Plus, it’s hearty enough to feed a crowd without feeling like a big effort—just a few steps and a slow simmer, and you’ve got a dish that feels special, no matter the occasion.
❓ Frequently Asked Questions About Garlic-Herb Chicken with Marinara Sauce
What is the best way to prepare the chicken before marinating in marinara sauce?
The best way to prepare chicken before marinating is to pat it dry thoroughly with paper towels to ensure even absorption of the marinade. Then, you can either season it lightly with salt and pepper or use a marinade base (like olive oil, garlic, and herbs) to start, allowing the marinara to enhance its flavor.
How long should I marinate the chicken in marinara sauce?
For best results, marinate the chicken for at least 30 minutes to 2 hours, depending on the size and thickness of the cuts. Larger pieces (like thighs) can marinate overnight (up to 12 hours) for deeper flavor penetration, while boneless breasts may only need 1–2 hours. Avoid leaving it too long, as the acidity in marinara can start to tenderize the meat too quickly.
Can I use store-bought marinara sauce or should I make my own?
Both store-bought and homemade marinara work well, but homemade gives you more control over ingredients like tomatoes, herbs, and spices. If using store-bought, choose one with minimal added sugar and no artificial preservatives. For extra richness, you can mix it with a splash of heavy cream or a pat of butter before marinating.
What are the best cuts of chicken to use for this recipe?
The most versatile and flavorful cuts for marinara sauce are thighs (boneless or bone-in), drumsticks, and breasts. Thighs stay juicier and hold up better to marinating, while breasts can be slightly drier if overcooked. For extra tenderness, opt for bone-in cuts, which also add delicious depth of flavor.
How do I ensure the chicken stays moist after cooking in marinara sauce?
To keep the chicken moist, avoid overcooking—use a meat thermometer to check internal temperature (165°F/74°C for whole cuts). Baste the chicken occasionally with leftover marinade while cooking to add moisture. If baking, place it on a bed of veggies (like bell peppers or zucchini) to steam it gently. For stovetop cooking, simmer gently rather than boiling hard.
