Chicken Thighs Marinara

chicken thighs and marinara sauce with cheese in a pan

Fork-tender chicken, covered in herbs, pan-seared until golden and then braised in a garlicky, white wine-infused tomato sauce. Once everything is topped with a blanket of parmesan and mozzarella cheeses, this sensational dinner is ready!

Course Main Course

Cuisine American, Italian

Diet Gluten Free

Keyword easy chicken recipe, marinara sauce

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 408kcal

Author Robin Miller

Ingredients

8 boneless skinless chicken thighs or 4 chicken breasts
1 teaspoon Italian herb seasoning
1/2 teaspoon onion powder
Salt and freshly ground black pepper
1 tablespoon olive oil
2 cloves garlic minced
1 teaspoon crushed red pepper flakes or more/less to taste
1/2 cup dry white wine or chicken broth
15- ounce can tomato sauce
2 tablespoons grated parmesan cheese
1/2 cup shredded mozzarella cheese
Chopped parsley basil, or arugula for garnish (I love the pepperiness of arugula here!)

Instructions

Season both sides of the chicken thighs with the Italian seasoning, onion powder, salt, and black pepper.
Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides. Transfer the chicken to a plate.
Add the garlic and crushed red pepper flakes to the same pan over medium heat. Cook for 30 seconds, being careful not to burn the garlic. Add the wine and bring to a simmer, scraping up any browned bits from the bottom of the pan. Simmer until the wine reduces by half. Add the tomato sauce and bring to a simmer.
Return the chicken to the pan with any accumulated juices. Return to a simmer. Reduce the heat to medium-low and simmer for 15 to 20 minutes, until the chicken is cooked through and very tender. Top with the parmesan and mozzarella cheeses and remove the pan from the heat.
If desired, place the pan under the broiler to brown the cheese.
Top with parsley, basil, or arugula, if using, and serve.

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