Can I use chicken breasts instead of tenders?

Absolutely! Chicken breasts work wonderfully in this recipe. For even cooking, either pound them to an even thickness or slice larger breasts horizontally into thinner cutlets. You may need to adjust the cooking time slightly - use your meat thermometer to determine doneness.

How can I make my own marinara sauce for this recipe?

Making homemade marinara is simple! Sauté one diced onion and 3-4 cloves minced garlic in olive oil until soft. Add a 28-oz can of crushed tomatoes, 1 tablespoon each of dried oregano and basil, salt, pepper, and a pinch of sugar. Simmer for 20-30 minutes. Use this in place of jarred sauce for an extra special touch.

Can I prepare this dish ahead of time?

Yes! You can assemble the chicken and sauce in your baking dish up to 24 hours ahead and refrigerate. Add about 10 minutes to the baking time if cooking straight from the refrigerator. Cook the pasta fresh just before serving for best results.

What's the best way to tell when the chicken is done cooking?

A meat thermometer is your best friend for perfectly cooked chicken. Chicken is safe to eat at 165°F, but I recommend removing it from the oven at 155°F before adding cheese and broiling, as it will continue cooking to reach the safe temperature through carryover cooking and the broiling step.

Chicken Marinara Recipe

Name: Chicken Marinara Recipe
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Cuisine: Italian
Ingredients: 32 ounces marinara sauce, divided (1 jar); 12 boneless, skinless chicken tenders; 2-3 cups freshly shredded mozzarella cheese; ¼ cup freshly grated Parmesan cheese (plus more for garnish); Chopped fresh basil leaves (optional, for garnish); 16 ounces dry spaghetti (1 box)

Description

This classic Chicken Marinara recipe combines tender chicken tenders baked in a rich marinara sauce and topped with gooey melted mozzarella cheese. Served over a bed of al dente spaghetti, it’s a hearty and delicious dish perfect for any weeknight dinner or family gathering. Fresh basil and Parmesan cheese add a delightful finishing touch, making this Italian-inspired recipe irresistible.

Ingredients

Units Scale

For the Chicken Marinara

32 ounces marinara sauce, divided (1 jar)
12 boneless, skinless chicken tenders
2–3 cups freshly shredded mozzarella cheese
1/4 cup freshly grated Parmesan cheese (plus more for garnish)
Chopped fresh basil leaves (optional, for garnish)

For the Spaghetti

16 ounces dry spaghetti (1 box)

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Instructions

Preheat the Oven and Prepare the Dish
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 to prevent sticking.
Arrange the Chicken
Spread 1 cup of marinara sauce evenly on the bottom of the prepared casserole dish. Place the chicken tenders in a single layer on top of the sauce.
Add the Remaining Marinara
Pour the remaining marinara sauce evenly over the chicken, covering each tender. Ensure the chicken is fully coated for even flavor and tenderness during baking.
Bake the Chicken
Bake the dish at 350°F for 30-45 minutes, or until the internal temperature of the chicken reaches 155°F when measured with a meat thermometer. The baking time may vary depending on the size of the chicken tenders.
Cook the Spaghetti
While the chicken is baking, boil the spaghetti according to the package instructions. Once cooked, drain the spaghetti and set it aside.
Add the Cheese
Remove the baked chicken from the oven and preheat the oven to BROIL. Add a small mound of shredded mozzarella cheese on top of each piece of chicken. Sprinkle Parmesan cheese over the mozzarella.
Melt the Cheese
Broil the chicken for a few minutes, watching closely, until the cheese is melted and the chicken reaches an internal temperature of 160-165°F. Remove from the oven and let the chicken rest on a cooling rack for 5 minutes.
Serve the Dish
Serve the chicken and marinara sauce over a bed of cooked spaghetti. Garnish with chopped fresh basil, and add extra grated Parmesan if desired.

Notes

Storage: Store leftover Chicken Marinara in an airtight container in the refrigerator for up to 3 days. Alternatively, you can freeze it for up to 3 months.
For a gluten-free option, substitute regular spaghetti with gluten-free pasta.
Don’t overcook the chicken. Use a meat thermometer to ensure it’s cooked just right for optimal juiciness.
Pair this dish with a fresh green salad and garlic bread for a complete meal.

Nutrition

Serving Size: 1/6 of recipe
Calories: 500
Sugar: 2g
Sodium: 1200mg
Fat: 20g
Saturated Fat: 9g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 4g
Protein: 35g
Cholesterol: 90mg