Easy Chicken Recipe with Marinara for a Quick Italian-Style Dinner

Some weeknights just call for something hearty and comforting  but you still need it on the table in under 40 minutes. That’s exactly where this chicken recipe with marinara comes in. It’s the kind of meal that feels fancy enough for company but is honestly so simple you’ll be making it on a random Tuesday without thinking twice.

Tender, golden-seared chicken. Rich, garlicky tomato sauce. Bubbling mozzarella cheese on top. It’s got all the flavors of a classic Italian dinner without the fuss.

Why This One Just Works

Honestly, the reason this dish is so satisfying comes down to layering. You’re not just dumping sauce on plain chicken  you’re building flavor at every step. Searing the chicken first locks in the juices and gives you that gorgeous golden crust. Then the marinara sauce goes on top and gets a chance to meld right into the pan while everything finishes in the oven together.

The result is chicken that stays incredibly moist, sauce that tastes like it simmered for hours, and cheese that gets that perfect golden, slightly bubbly finish. It’s the kind of dish that makes people think you’ve been cooking all evening.

Ingredients For Chicken Recipe with Marinara

This is a simple recipe, and the ingredient list proves it. Nothing obscure, nothing you need to hunt down.

• 4 boneless, skinless chicken breasts
• 1½ cups good-quality marinara sauce (store-bought is totally fine)
• 1 cup shredded or sliced mozzarella cheese
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• ½ teaspoon red pepper flakes (optional, but recommended)
• Salt and black pepper to taste
• Fresh basil leaves, for serving
• Cooked pasta, for serving

A note on the sauce use one you actually enjoy eating on its own. Since it’s a starring component here, a flavorless sauce will show. A jarred marinara with real tomatoes, garlic, and olive oil as the first few ingredients makes a noticeable difference.

How to Make This Recipe, Step by Step

1. Get the chicken ready: Preheat your oven to 400°F (200°C). Pat the chicken breasts dry with paper towels this step matters more than most people realize. Dry chicken sears properly; wet chicken steams and turns pale. Season both sides generously with salt, pepper, and Italian seasoning.

2. Sear it golden: Heat olive oil in an oven-safe skillet over medium-high heat. Once it’s shimmering, add the chicken and let it cook undisturbed for about 3–4 minutes per side until golden. You’re not cooking it all the way through here just building that crust. Remove the chicken and set it aside for a moment.

3. Build the sauce base: In the same pan, reduce the heat slightly and add the minced garlic. Cook for about 30 seconds, stirring, just until fragrant. Pour in the marinara sauce and stir everything together, scraping up any browned bits from the pan those bits are pure flavor.

4. Finish in the oven: Nestle the seared chicken back into the sauce. Spoon some of it over the tops of the breasts, then pile on the mozzarella. Transfer the skillet to the oven and bake for 18–22 minutes, until the chicken is cooked through (internal temperature of 165°F) and the cheese is melted and golden in spots.

Let it rest for 5 minutes before serving. That resting time helps the juices redistribute so every bite stays tender.

Serving It Right

This dish is basically made to go over pasta. A simple spaghetti or rigatoni tossed with a little olive oil and parmesan underneath the saucy chicken is a genuinely perfect dinner. Alternatively, serve it with crusty bread to soak up the sauce, or alongside a simple green salad if you want to keep things lighter.

For a low-carb version, it pairs beautifully with zucchini noodles or roasted vegetables the sauce and cheese carry everything just as well.

A Few Tips Worth Knowing

Pound the chicken to an even thickness if your breasts are on the thicker side. This helps them cook evenly so you don’t end up with dry edges and an undercooked center.

Don’t skip the sear. It’s tempting to just throw everything in the oven raw to save a pan, but that golden crust on the outside adds a layer of flavor and texture that makes the whole dish better.

Finally, add the cheese in the last 10 minutes if you prefer it melted but not too browned. Leave it in for the full time if you like it with those golden, slightly crispy edges which, for what it’s worth, is the right call.

Variations Worth Trying

If you want to stretch this into a full pasta bake, slice the cooked chicken, toss it back with the sauce and your favorite cooked pasta, top with extra cheese, and run it under the broiler for a couple of minutes. It transforms into a completely different (and equally delicious) meal.

Prefer thighs over breasts? Boneless, skinless chicken thighs work wonderfully here and are actually even harder to overcook. Just add a few extra minutes to the oven time.

Storing and Reheating

Leftovers keep well in the fridge for up to 3 days in an airtight container. When reheating, a low oven (325°F) with a splash of water or extra sauce over the top works better than the microwave it keeps the chicken from drying out and the cheese from turning rubbery.

You can also freeze the cooked dish for up to 2 months. Thaw overnight in the fridge before reheating.

Frequently Asked Questions

1. Can I use chicken thighs instead of breasts in this chicken recipe with marinara?

Yes, boneless skinless chicken thighs work wonderfully in this chicken recipe with marinara. They are juicier and harder to overcook. You may need to add 3–5 extra minutes to the oven time to ensure they reach an internal temperature of 165°F.

2. How do I know when the chicken is fully cooked?

The safest way is to use a meat thermometer. The internal temperature should reach 165°F (75°C). The juices should run clear, and the center should no longer be pink.

3. Can I make this chicken recipe with marinara ahead of time?

Yes. You can sear the chicken and assemble it with the sauce up to 24 hours in advance. Store covered in the refrigerator, then bake when ready to serve. Add a few extra minutes to the baking time if cooking from cold.

4. What type of marinara sauce works best?

Use a high-quality marinara sauce made with real tomatoes, garlic, olive oil, and herbs. Since the sauce is a main flavor component, a rich and well-seasoned sauce makes a big difference.

5. Can I turn this into chicken parmesan?

Absolutely. To make it more like chicken parmesan, coat the chicken in seasoned breadcrumbs and lightly fry before adding marinara and mozzarella. You can also add grated parmesan cheese on top before baking.

Conclusion:

There’s a reason Italian-inspired chicken dishes have been weeknight staples for generations: they’re deeply satisfying, reliable, and crowd-pleasing every single time. This chicken recipe with marinara checks every box: it’s quick, uses everyday ingredients, and delivers the kind of rich, comforting flavor that makes dinner feel genuinely worth sitting down for. Give it a try once, and it’ll earn a permanent spot in your regular rotation.