This Marinara Chicken Breast delivers juicy chicken simmered in a rich, garlicky tomato sauce. It’s a comforting one-pan meal that’s both simple and impressive. The gentle simmer keeps the chicken tender and infused with flavor.
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Why You’ll Love This Marinara Chicken Breast
- Juicy & flavorful: Cooking in sauce keeps chicken moist and infused with herbs.
- One-pan wonder: Everything cooks in a single skillet for easy cleanup.
- Endlessly versatile: Serve over pasta, with bread, or alongside veggies.
- Pantry-friendly ingredients: Uses simple staples for a reliable weeknight meal.
Ingredients & Tools
- 4 boneless, skinless chicken breasts (about 150–170 g each)
- 2 tbsp olive oil, divided
- 1 medium yellow onion, finely chopped
- 4 garlic cloves, minced
- 800 g crushed tomatoes (canned)
- 2 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp red pepper flakes (optional, for a little heat)
- 1 tbsp balsamic vinegar
- 1 tsp granulated sugar
- Salt and black pepper to taste
- Fresh basil leaves for garnish
- Grated Parmesan cheese for serving
Tools: Large oven-safe skillet, tongs, measuring spoons, cutting board, and chef’s knife.
Notes: Good-quality crushed tomatoes yield a velvety sauce. Don’t skip the balsamic vinegar—it adds depth.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 35 g |
| Fat: | 12 g |
| Carbs: | 15 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Pound the chicken breasts evenly. If your chicken breasts are thick on one end, place them between plastic wrap and gently pound to an even 2 cm thickness. This ensures they cook uniformly and stay tender.
- Use canned crushed tomatoes for the best texture. They strike the perfect balance between chunky and smooth, creating a sauce that’s substantial but not too thick. If you only have diced, you can pulse them briefly in a blender.
- Don’t rush the onion and garlic sauté. Cooking them until soft and fragrant—about 5–7 minutes—builds a flavorful foundation for the sauce. You’ll notice the difference in the final taste.
- Season the chicken generously. Salt and pepper both sides of the chicken just before searing. This simple step enhances the chicken’s natural flavor and helps form a nice golden crust.
How to Make Marinara Chicken Breast
Step 1: Pat the chicken breasts dry with paper towels and season both sides generously with salt and black pepper. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once the oil is shimmering, add the chicken and sear for 3–4 minutes per side, until golden brown. The chicken won’t be cooked through yet—that’s fine! Transfer it to a plate and set aside.
Step 2: Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Add the chopped onion and cook, stirring occasionally, until soft and translucent—about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter.
Step 3: Pour in the crushed tomatoes, then add the dried oregano, dried basil, red pepper flakes (if using), balsamic vinegar, and sugar. Season with a pinch of salt and a few grinds of black pepper. Stir everything together, scraping up any browned bits from the bottom of the pan—those little bits add so much flavor!
Step 4: Bring the sauce to a gentle simmer, then nestle the seared chicken breasts back into the skillet, along with any accumulated juices. Spoon some sauce over the top of each chicken breast. Reduce the heat to low, cover the skillet, and let it simmer for 15–18 minutes, or until the chicken is cooked through (internal temperature should reach 74°C).
Step 5: Remove the skillet from the heat and let it rest for 5 minutes. The sauce will thicken slightly as it cools. Taste the sauce and adjust seasoning if needed—sometimes a pinch more salt or a drizzle of balsamic vinegar can really brighten it up.
Step 6: Garnish with fresh basil leaves and a generous sprinkle of grated Parmesan cheese just before serving. I like to drizzle a little extra virgin olive oil over the top for a fruity, rich finish. Serve hot, straight from the skillet if you’re feeling rustic!
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 3 days.
- Freezer: Freeze in a sealed container for up to 3 months. Thaw in fridge before reheating.
- Reviving: Reheat gently in a covered skillet with a splash of water to loosen sauce.
Serving Suggestions
Complementary Dishes
- Creamy polenta — The soft, buttery texture is a dream with the tangy marinara sauce, and it soaks up every last drop.
- Garlic bread or focaccia — Perfect for mopping up the extra sauce—because you won’t want to leave any behind.
- Simple arugula salad — The peppery greens and a light lemon vinaigrette cut through the richness of the dish beautifully.
Drinks
- Chianti or Sangiovese — A medium-bodied red wine with bright acidity that complements the tomatoes and herbs without overpowering the chicken.
- Sparkling water with lemon — For a non-alcoholic option, the bubbles and citrus cleanse the palate between bites.
- Italian lager — A crisp, light beer balances the savory notes and makes the meal feel even more relaxed.
Something Sweet
- Tiramisu — The coffee-soaked layers and mascarpone cream are a classic Italian finish that feels indulgent but not too heavy.
- Lemon sorbet — Refreshing and light, it cleanses the palate and provides a bright, zesty ending to the meal.
- Panna cotta with berry coulis — Silky, smooth, and just sweet enough to contrast the savory main course.
Top Mistakes to Avoid
- Overcooking the chicken. Since chicken breasts are lean, they can dry out quickly. Use a meat thermometer and pull them from the heat as soon as they hit 74°C—they’ll carry over cook while resting.
- Skipping the sear. Searing creates a flavorful crust and adds texture. If you add raw chicken directly to the sauce, you’ll miss out on that depth of flavor.
- Using under-seasoned sauce. Taste the sauce before and after simmering! Tomatoes need a fair amount of salt and sometimes a pinch of sugar to balance their acidity.
- Stirring the sauce too vigorously after adding the chicken. You want the chicken to stay nestled in the sauce, not break apart. Gentle spooning over the top is all you need.
Expert Tips
- Tip: For extra flavor, marinate the chicken breasts in a tablespoon of olive oil, a minced garlic clove, and a pinch of dried herbs for 30 minutes before cooking. It adds another layer of savory goodness.
- Tip: If your sauce is too acidic, stir in a teaspoon of butter at the end off the heat. It mellows the tomatoes and gives the sauce a silky finish.
- Tip: To make this ahead, prepare the dish up to the simmering step, then cool and refrigerate. Reheat gently on the stovetop, adding a splash of water if the sauce has thickened too much.
- Tip: For a richer sauce, add a tablespoon of tomato paste when sautéing the onions and garlic. It deepens the tomato flavor and adds complexity.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are more forgiving and stay juicy even with longer cooking. Sear them as directed, then simmer for 20–25 minutes until cooked through. The richer flavor pairs wonderfully with the marinara sauce—just keep in mind the nutrition will vary slightly.
How do I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat, adding a tablespoon or two of water or broth to loosen the sauce. Avoid microwaving if possible, as it can make the chicken rubbery.
Can I freeze Marinara Chicken Breast?
Yes, this dish freezes beautifully. Let it cool completely, then transfer to a freezer-safe container or zip-top bag. It’ll keep for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
What if I don’t have an oven-safe skillet?
No problem! After searing the chicken, transfer everything to a baking dish, cover with foil, and bake at 190°C for 20–25 minutes until the chicken is cooked through. The results are just as delicious.
Can I add vegetables to this dish?
Definitely—sliced bell peppers, mushrooms, or zucchini are great additions. Sauté them with the onions until tender before adding the tomatoes. They’ll absorb the sauce and make the meal even heartier.
Marinara Chicken Breast
Make juicy Marinara Chicken Breast in one pan with this easy recipe. Perfect for a quick weeknight dinner. Get the simple, delicious recipe now!
Ingredients
For the Ingredients
-
4 boneless, skinless chicken breasts (about 150–170 g each)
-
2 tbsp olive oil (divided)
-
1 medium yellow onion (finely chopped)
-
4 garlic cloves (minced)
-
800 g crushed tomatoes (canned)
-
2 tsp dried oregano
-
1 tsp dried basil
-
1/2 tsp red pepper flakes (optional, for a little heat)
-
1 tbsp balsamic vinegar
-
1 tsp granulated sugar
-
Salt and black pepper (to taste)
-
Fresh basil leaves (for garnish)
-
Grated Parmesan cheese (for serving)
Instructions
-
Pat the chicken breasts dry with paper towels and season both sides generously with salt and black pepper. Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once the oil is shimmering, add the chicken and sear for 3–4 minutes per side, until golden brown. The chicken won’t be cooked through yet—that’s fine! Transfer it to a plate and set aside.01
-
Reduce the heat to medium and add the remaining tablespoon of olive oil to the same skillet. Add the chopped onion and cook, stirring occasionally, until soft and translucent—about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter.02
-
Pour in the crushed tomatoes, then add the dried oregano, dried basil, red pepper flakes (if using), balsamic vinegar, and sugar. Season with a pinch of salt and a few grinds of black pepper. Stir everything together, scraping up any browned bits from the bottom of the pan—those little bits add so much flavor!03
-
Bring the sauce to a gentle simmer, then nestle the seared chicken breasts back into the skillet, along with any accumulated juices. Spoon some sauce over the top of each chicken breast. Reduce the heat to low, cover the skillet, and let it simmer for 15–18 minutes, or until the chicken is cooked through (internal temperature should reach 74°C).04
-
Remove the skillet from the heat and let it rest for 5 minutes. The sauce will thicken slightly as it cools. Taste the sauce and adjust seasoning if needed—sometimes a pinch more salt or a drizzle of balsamic vinegar can really brighten it up.05
-
Garnish with fresh basil leaves and a generous sprinkle of grated Parmesan cheese just before serving. I like to drizzle a little extra virgin olive oil over the top for a fruity, rich finish. Serve hot, straight from the skillet if you’re feeling rustic!06
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