Baked Chicken Marinara for a Weeknight Skillet

For Baked Chicken Marinara for a Weeknight Skillet, the counter starts with olive oil divided, chicken breasts, and fresh rosemary chopped. Portion it for 4 people.

Count on 20 minutes of prep, 12 minutes of cooking, about 32 minutes from the first measurement to the plate.

Ingredients Method

What goes in the bowl

• 2 tablespoons olive oil divided
• 4 chicken breasts
• 1 tablespoon fresh rosemary chopped
• ½ teaspoon kosher salt
• ¾ teaspoon freshly cracked pepper
• 1 onion diced
• 5 cloves garlic minced
• 1 green bell pepper diced
• 1 cup mushrooms sliced
• ½ teaspoon fennel seeds crushed
• ½ cup dry white wine
• 1 teaspoon dried thyme
• ½ teaspoon dried oregano
• 6 oz tomato paste 1 small can
• 28 oz diced roasted tomatoes or crushed canned tomatos
• ¾ cup chicken broth
• 2 teaspoons Worcestershire sauce
• mozzarella cheese optional topping
• egg noodles for serving

How the cooking goes

1. Warm the oven to 400°F. In a small bowl, mix the salt, pepper, and rosemary. Rinse and pat chicken breasts dry. Rub rosemary mixture on both sides of the chicken breasts.
2. Warm a large stainless, oven-safe skillet over a moderate flame until it is very hot. Add 1 tablespoon of olive oil, swirling to coat.
3. Brown the chicken breasts on both sides. Remove them to a plate and tent with foil to keep warm.
4. Put the second tablespoon of olive oil to the pan and sauté the onion, garlic, peppers, and mushrooms until the onions are translucent and the green peppers are tender.
5. Put white wine to the pan and scrape the bottom to get any browned bits from the chicken off. Let the wine boil for a minute or two. This effectively deglazes your pan!
6. Put all the remaining ingredients to the pan and heat it until it boils.
7. Set the chicken back in the pan along with any accumulated juice. Mound the tomato sauce on top of each breast.
8. Cover then bake in a preheated oven for 10-12 minutes or until an instant-read thermometer registers 165°F. Let the chicken rest for 10 minutes while you cook your noodles.
9. Optional: Sprinkle shredded mozzarella cheese over the top of the chicken then let it melt.
10. Serve over egg noodles with Parmesan cheese!

After it comes off the heat

Cool the pot before it goes into the refrigerator. It reheats gently on the stove the next day.

If you want another plate from Chicken, open Chicken in Cherry Wine Sauce for a Weeknight Skillet and How to Cook Moist Chicken Breast Cooked Through.