Chicken Marinara

By Becky Hardin

Updated Oct 6, 2025

ShareJump to Recipe

Chicken marinara is a simple dinner that’s often on my list. It’s made with just 5 ingredients, and I can whip it together in no time at all! Topped with mozzarella and Parmesan cheese, this gooey baked chicken marinara is such a great weeknight meal.

Easy Chicken Marinara Recipe

I love these juicy chicken tenders smothered in rich marinara sauce and melted cheese—it’s one of my go-to comfort meals. Savory, saucy, and loaded with gooey cheese, it’s always a dish I can’t wait to dig into.

What makes this chicken marinara so simple is how I bake it. By sandwiching the chicken tenders between layers of marinara sauce, I keep them nice and moist. And what makes it a quick and easy meal is that I can boil the pasta while the chicken bakes, and then all I have to do is add the cheeses and broil. So simple, yet so delicious!

Tips for Beginners

• Use similarly sized chicken tenders/breasts. This ensures they cook at the same pace. If some are larger, cut them in half.
• Add your preferred amount of sauce. Make it saucy, or keep it light.
• Use whole milk mozzarella cheese. I prefer using whole milk mozzarella cheese on top of the chicken, but you could also use a fresh mozzarella or fontina.

Recipe Card

Chicken Marinara Recipe

4.59 from 39 votes

Prep: 5 minutes mins

Cook: 45 minutes mins

Total: 50 minutes mins

Servings: 6 people

Author: Becky Hardin

Print Rate Pin

This 5-ingredient baked chicken marinara is so quick and easy! All you need are chicken tenders, sauce, pasta, and cheese!

Save this recipe!

Enter your email and we’ll send the recipe directly to you, plus new recipes weekly!

Please enable JavaScript in your browser to complete this form.

Name *

Email *

Go

Equipment

• 9×13 Baking Pan

Ingredients 

1x2x3x

• ▢ 32 oz. marinara sauce divided (1 jar)
• ▢ 12 boneless, skinless chicken tenders
• ▢ 16 oz. dry spaghetti (1 box), or any long shaped pasta
• ▢ 2-3 cups freshly shredded mozzarella cheese
• ▢ ¼ cup freshly grated Parmesan cheese plus more, for garnish
• ▢ chopped fresh basil leaves optional, for garnish

Instructions 

• Adjust an oven rack to the middle position, and preheat the oven to 350°F. Spray a 9×13-inch casserole dish with nonstick cooking spray.
• Place 1 cup of marinara sauce in the bottom of the casserole dish and set the chicken, evenly, on top.
  32 oz. marinara sauce, 12 boneless, skinless chicken tenders
• Pour the remaining sauce over the chicken.
• Bake the chicken at 350°F for 30-45 minutes, or until the internal temperature of the chicken is 155°F. The baking time will depend on the size of the chicken breasts.
• While the chicken bakes, boil the spaghetti per package directions and drain.
  16 oz. dry spaghetti
• Remove the chicken from the oven and set the oven to Broil.
• Place a small mound of Mozzarella cheese over each piece of chicken and sprinkle the Mozzarella with Parmesan. Return the chicken to the oven. Broil the chicken (watch closely) just until the cheese has melted and the internal temperature of the chicken registers 160-165°F with a meat thermometer.
  2-3 cups freshly shredded mozzarella cheese, ¼ cup freshly grated Parmesan cheese
• Transfer the chicken to a cooling rack and let rest 5 minutes before serving.
• Serve the chicken and sauce over a bed of cooked spaghetti. Sprinkle with chopped fresh basil and serve with extra grated Parmesan.
  chopped fresh basil leaves

Calories: 560kcalCarbohydrates: 66gProtein: 42gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.01gCholesterol: 97mgSodium: 1144mgPotassium: 1024mgFiber: 5gSugar: 8gVitamin A: 973IUVitamin C: 12mgCalcium: 267mgIron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Chicken Marinara Step by Step

Get the oven ready and prepare a casserole dish: Adjust one oven rack to the middle position, and preheat the oven to 350°F. Spray a 9×13-inch casserole dish with nonstick cooking spray.

Prepare the chicken marinara: Place 1 cup of marinara sauce in the bottom of the casserole dish and evenly place the chicken on top. Pour the remaining sauce over the chicken.

Bake the chicken and marinara sauce at 350°F for 30-45 minutes, or until the internal temperature of the chicken is 155°F. The baking time will depend on the thickness of the chicken breasts, so use a meat thermometer to verify.

Prepare the pasta: While the chicken bakes, boil 16 oz. of spaghetti per package directions and drain.

Change the oven to broil: Remove the chicken from the oven and set the oven to Broil.

Add the cheese: Place a small mound of mozzarella cheese over each piece of chicken and then sprinkle the mozzarella with Parmesan cheese. Place the casserole dish back in the oven.

Watching closely, broil the chicken just until the cheese has melted and the internal temperature of the chicken registers 160-165°F with a meat thermometer.

Let the chicken rest: Transfer the chicken to a cooling rack and let it rest for 5 minutes before serving.

Serve: Serve the baked chicken and sauce over the cooked spaghetti. Sprinkle with chopped fresh basil and serve with extra grated Parmesan.

Store leftover chicken in an airtight container in the fridge for up to 3 days or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating covered in a 350°F oven for 15-20 minutes, or until warmed through. I recommend making fresh pasta each time, but leftovers will keep in the fridge for up to 4 days.

Serving Suggestions

This baked chicken marinara is a full meal all by itself. All you need is some sliced garlic bread and maybe a nice garden salad to go with it. I love preparing this chopped Caprese salad or some air fryer asparagus for a well-balanced meal.

More Italian Chicken Recipes to Try!

Tuscan Chicken

Chicken Alfredo Recipe with Jar Sauce

Chicken Alfredo Lasagna Roll Ups

Chicken Parmesan Pasta