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Baked Chicken Marinara

Baked Chicken Marinara - chicken pieces coated with Parmesan and bread crumbs, fried and covered with a tomato basil marinara sauce, and topped with melted Mozzarella. A flavorful alternative to chicken parmesan.

Elise Bauer

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

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Elise Bauer
Elise Bauer
Elise Bauer

This baked chicken marinara dish is my mother's version of chicken parmesan, in that chicken pieces, are breaded, fried, smothered with sauce, topped with Mozzarella, and baked.

Rather than pounding thin chicken breasts though, my mother uses more flavorful boneless skinless chicken thighs. She adds plenty of fresh basil to the marinara tomato sauce.

Tastes great served with pasta for a chicken marinara pasta dish. So good! Comfort food at its best.

Baked Chicken Marinara
Elise Bauer

Baked Chicken Marinara

Prep Time 5 mins
Cook Time 35 mins
Total Time 40 mins
Servings 6 servings

Ingredients

  • Sauce:
  • 2 tablespoons extra virgin olive oil
  • 3 shallots, peeled, finely chopped
  • 4 garlic cloves, finely (about 4 teaspoons)
  • 1 28-ounce can crushed tomatoes
  • 2 teaspoons dried oregano
  • 1/4 teaspoon dried crushed red pepper flakes
  • 1/2 cup chopped fresh basil
  • Chicken:
  • 3/4 cup breadcrumbs
  • 3/4 cup grated Parmesan cheese
  • 1/2 cup all purpose flour
  • 2 large eggs, beaten
  • 9 boneless chicken thighs (skinless or skin-on, your preference), if large pieces, then cut in half
  • 4 tablespoons extra virgin olive oil
  • 3/4 cup grated mozzarella cheese

Method

  1. Make the sauce:

    Heat 2 tablespoons olive oil in heavy large saucepan over medium heat. Add the shallots and sauté until tender, about 4 minutes. Add the garlic and cook a minute more.

    Add the tomatoes, oregano, and crushed red pepper flakes. Simmer until sauce thickens, about 10 minutes. Stir in the basil and season to taste with salt and pepper. Set aside.

  2. Bread the chicken pieces:

    Combine the grated Parmesan and the breadcrumbs in a shallow bowl. Put the flour in another separate bowl, and the beaten eggs in another bowl.

    Dredge each piece of chicken first in the flour, then dip in the beaten eggs, and then dredge in the breadcrumb mixture.

  3. Preheat oven to 350°F.
  4. Brown the chicken on the stovetop:

    Heat 4 Tbsp of olive oil in heavy large nonstick skillet over medium-high heat.

    Working in batches if necessary, add chicken and sauté until golden brown and cooked through, about 4 minutes per side.

  5. Bake the chicken with the sauce and cheese:

    Place chicken pieces on an oven-proof serving dish. Spoon sauce over chicken pieces. Sprinkle with Mozzarella cheese.

    Bake for 10 minutes at 350°F, or microwave on high heat for 10-20 seconds, just until the cheese has melted.