This website may contain affiliate links and advertising so that we can provide recipes to you. Read my disclosure policy.
Herb-crusted chicken breasts coated in mozzarella, parmesan, and Italian seasoning, all smothered in homemade marinara sauce. Baked chicken marinara is simple, comforting, and oh-so-delicious!
There’s something so comforting about baked chicken dishes. If you need more delicious hearty meals in your life, add these other recipes to the dinner lineup: honey butter baked chicken, parmesan chicken, and caprese chicken!
Baked Chicken Marinara
Chicken marinara is a simple, no-fuss dinner that’s an instant hit with everyone at the table. It’s simple chicken breasts made irresistible—coated in Italian spices, breaded, and smothered in a homemade marinara sauce. Then the melted mozzarella cheese on top is the perfect finishing touch!
Another reason why chicken marinara is the best? It’s super easy to make. From prepping the chicken to adding the sauce, the steps are simple. But what you get is a meal that’s super tasty for everyone. Serve it over your favorite pasta and with some breadsticks– your family will be begging for seconds!
Don’t Worry!
This recipe is Picky Eater Approved!
Ingredients Needed
From juicy chicken breasts to flavor-packed Italian seasoning and, of course, the melty cheese, these are the essentials to create this hearty chicken marinara! Check out the recipe card below for exact measurements.
- Chicken Breasts: The main protein of the dish. You can also use chicken thighs if you want!
- Eggs: Help the breadcrumbs stick to the chicken. They also make the outside nice and crispy!
- Panko Breadcrumbs: Special breadcrumbs that are crunchier and make the chicken coating more textured and crispy.
- All-Purpose Flour: Mixed with the breadcrumbs to create the coating.
- Italian Seasoning: A mix of dried herbs like oregano and basil that give the dish tasty Italian flavors.
- Salt and Pepper: Basic seasonings that make the chicken taste even better.
- Vegetable Oil: The oil that makes the chicken crispy and golden when frying.
- Marinara Sauce: I recommend using homemade marinara sauce, but your favorite jarred marinara will also work.
- Mozzarella Cheese: Melty cheese that’s gooey and creamy.
- Parmesan Cheese: A salty, aged cheese that adds extra flavor. The perfect finishing touch!
- Uncooked Pasta: I used spaghetti noodles, but any type of pasta will work here. Penne pasta is another great option because it traps all the tasty, cheesy sauce.
Let’s Make Chicken Marinara!
Grab those ingredients, because it’s time to make a knockout dinner! Chicken marinara is SO good. Simple to make, super hearty, and packed with cheesy tomato flavor. Even picky eaters in your family will be licking their plates.
Prepping the Chicken
- Preheat Oven, Prep Baking Dish: Preheat the oven to 350 degrees Fahrenheit, prepare a 9X13 inch baking dish by spraying it with cooking spray.
- Prepare Breading: In a shallow platter or plate, whisk the eggs. In a separate platter or plate whisk together the breadcrumbs, flour, Italian seasoning, salt, and pepper. Then have a third plate ready to hold the breaded chicken.
- Dip In Egg: One cutlet at a time, dip the chicken in the eggs, coating evenly. Then allow the excess egg to drip off the cutlet before moving the chicken to the next platter.
- Coat Chicken: Place the egg coated chicken cutlet in the cheesy breadcrumb mixture, coat all sides completely. Place the breaded chicken onto the empty plate.
- Sear: In a large skillet, heat the vegetable oil up over medium heat. Once the oil has heated up, add the breaded chicken to the pan 2 cutlets at a time. Then cook each cutlet for about 4-5 minutes per side, just enough to brown each side.
Creating Chicken Marinara
- Add to Baking Dish: Pour half of the marinara sauce into your prepared baking dish, place each breaded chicken breast into the baking dish in an even layer. Pour the remaining sauce over the chicken.
- Top With Cheese, Then Bake: Sprinkle the mozzarella and parmesan cheese on top of the sauce covered chicken. Then cover the baking dish with foil and bake for 30 minutes.
- Continue Baking: Remove the foil and continue baking for an additional 20-30 minutes. The internal temperature of the chicken needs to reach 165 degrees Fahrenheit.
- Cook Your Pasta: While the chicken is baking, cook the pasta according to the package instructions.
- Enjoy: Remove the chicken from the oven and serve over the cooked pasta. Top with fresh herbs if desired.
Cooking Tips
Chicken marinara is pretty straightforward to make, but here are a few extra tips to take it to the next level!
- Searing is Key: Give those chicken breasts a quick sear in the skillet before you bake them! It locks in the juiciness and adds a nice golden color.
- Add Cheese Last: Don’t forget to sprinkle the cheese on top towards the end of baking! It’s the perfect golden, bubbly finishing touch.
- Add Red Pepper Flakes: If you want your dish to have a little heat, add a sprinkle of red pepper flakes!
- When to Start Cooking Your Pasta: Start boiling your pasta once you take the foil off your chicken marinara and then pop it back in the oven.
- Let it Rest: Allow the chicken to rest for a few minutes after it’s done baking. It helps the juices redistribute for the perfect tender texture.
How Long Does Chicken Marinara Last?
As long as it’s in an airtight container in the fridge, your chicken marinara will last for up to 4 days.
To Reheat: Pop your chicken in the microwave and heat in 30-second intervals, or add to a baking dish and warm for about 15 minutes at 325 degrees Fahrenheit.
Can Chicken Marinara Be Frozen?
Yes! I love doing this to meal prep. Transfer your chicken to a freezer bag and store for 2-3 months. Thaw overnight in the fridge before you reheat it- about 20 minutes at 325 degrees Fahrenheit.
Other Delicious Chicken Recipes to Try
Pin this now to find it later
Pin It
Chicken Marinara
Ingredients
- 4 boneless skinless chicken breasts
- 2 large eggs
- ½ cup panko breadcrumbs
- ½ cup all purpose flour
- 2 tablespoons italian seasoning
- 1 teaspoon salt
- ½ teaspoon pepper
- 3 tablespoons vegetable oil
- 24 ounces Homemade Marinara
- 1 cup shredded mozzarella cheese
- ½ cup shredded parmesan cheese
- 16 ounces uncooked pasta
Instructions
- Preheat the oven to 350 degrees fahrenheit, prepare a 9X13 inch baking dish by spraying it with cooking spray.
- In a shallow platter or plate, whisk the eggs. In a separate platter or plate whisk together the breadcrumbs, flour, italian seasoning, salt, and pepper. Have a third plate ready to hold the breaded chicken.
- One cutlet at a time, dip the chicken in the eggs, coating evenly. Allow the excess egg to drip off the cutlet before moving the chicken to the next platter.
- Place the egg coated chicken cutlet in the cheese and flour mixture, coat all sided completely. Place the breaded chicken onto the empty plate.
- In a large skillet, heat the vegetable oil up over medium heat. Once the oil has heated up, add the breaded chicken to the pan 2 cutlets at a time. Cook each cutlet for about 4-5 minutes per side, just enough to brown each side.
- Pour half of the marinara sauce into your prepared baking dish, place each breaded chicken breast into the baking dish in an even layer. Pour the remaining sauce over the chicken.
- Sprinkle the mozzarella and parmesan cheese on top of the sauce covered chicken. Cover the baking dish with foil and bake for 30 minutes.
- Remove the foil and continue baking for an additional 20-30 minutes. The internal temperature of the chicken needs to reach 165 degrees fahrenheit.
- While the chicken is baking, cook the pasta according to the package instructions.
- Remove the chicken from the oven and serve over the cooked pasta.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is a home run meal for my family..used cornflour instead of all purpose just because that’s all I had and turned out great thank you . Happy tummy’s all round
This came out so good! I had to adapt for my celiac husband so subbed gluten free panko crumbs and flour. Everyone loved it. Needs one edit to the directions, tho. Line 4 says to dredge chicken in cheese and flour mixture but there isn’t cheese in the mixture. Only instructions for cheese is to put it on top.
Admittedly, I gave the recipe 4-stars while I haven’t made it yet. Question, how exactly is this recipe different than chicken parmesan?