Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are juicier and can add a slightly different flavor to the dish. Just make sure they’re boneless and cook them until they reach an internal temperature of 165°F.

What kind of pasta works best?

Honestly, it’s all about personal preference. Spaghetti is a classic choice, but penne or rigatoni hold up really well under the sauce and cheese.

Can I make this ahead of time?

Yes! You can fry the chicken and assemble the dish up to a day in advance. Store it in the fridge, then bake it when you’re ready to serve. Just add a few extra minutes to the baking time if it’s coming straight from the fridge.

How do I store leftovers?

Place leftovers in an airtight container and store them in the fridge for up to 3 days. Reheat in the oven at 350°F until warmed through.

Can I freeze Chicken Marinara?

Yep! Assemble the dish in a freezer-safe container (but don’t bake it yet). Freeze for up to 3 months. When you’re ready to eat, thaw it in the fridge overnight, then bake as directed.

Can I use store-bought breaded chicken?

Absolutely! If you’re in a pinch, pre-breaded chicken tenders or cutlets can be a quick alternative. Just make sure to bake or fry them before layering with marinara and cheese.

What side dishes pair well with Chicken Marinara?

Garlic bread, a fresh garden salad, roasted vegetables, or even a creamy Caesar salad are all excellent options to round out the meal.

How can I make this dish more kid-friendly?

Kids often love a simpler version of this dish. Consider serving it without extra herbs or spices and using smaller pasta shapes like macaroni or mini penne.

Chicken Marinara Recipe By JunoRecipes

Chicken Marinara

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A comforting and cheesy Chicken Marinara recipe with crispy breaded chicken, tangy marinara sauce, and melted cheese, served over pasta. Perfect for dinner and guaranteed to impress!

Author: Juno
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 4 servings
Category: Dinner
Method: Baking and frying
Cuisine: Italian-American

Ingredients

4 boneless, skinless chicken breasts
2 large eggs
½ cup panko breadcrumbs
½ cup all-purpose flour
2 tablespoons Italian seasoning
1 teaspoon salt
½ teaspoon pepper
3 tablespoons vegetable oil
24 ounces homemade marinara sauce
1 cup shredded mozzarella cheese
½ cup shredded parmesan cheese
16 ounces uncooked pasta

Instructions

Prep Chicken: Pound chicken breasts to an even thickness for even cooking.
Set Up Breading Station: In separate bowls, prepare flour, whisked eggs, and a breadcrumb mixture with Italian seasoning, salt, and pepper.
Bread Chicken: Coat chicken in flour, dip into eggs, and press into breadcrumb mixture.
Fry Chicken: Heat oil in a skillet over medium heat. Fry chicken for 4-5 minutes on each side until golden and crispy.
Assemble & Bake: Spread marinara sauce in a baking dish, place fried chicken on top, add more marinara, and top with mozzarella and parmesan. Bake at 375°F for 20 minutes.
Cook Pasta: While the chicken bakes, cook pasta according to package instructions. Toss with marinara sauce.
Serve: Plate pasta, add chicken on top, and garnish with basil if desired.

Notes

For a gluten-free option, substitute breadcrumbs and flour with gluten-free alternatives.
Spice it up with red pepper flakes in the marinara.
Leftovers can be stored in the fridge for up to 3 days or frozen for 3 months.

Find it online: https://junorecipes.com/chicken-marinara/