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One-Pan Margherita Chicken
Looking for a special dish to make this weekend? We have the Big Game and Valentine’s day smashed together (Sunday/Monday) so I have a feeling lots of folks will be staying in and looking for something really GOOD to cook at home.
This Margherita Chicken is GORGEOUS & IMPRESSIVE while also being very simple to make! So make it for your sweetheart or make it for YOURSELF, because there’s no need to slave away in the kitchen for hours in order to create a beautiful and delicious meal!
Be sure to use YOUR favorite marinara sauce or good quality crushed tomatoes, because that’s where this dish gets a lot of its flavor!
When shopping for store-bought sauce:
I like to make sure the marinara has no added sugar (tomatoes naturally contain sugar, but there shouldn’t be sugar on the ingredients list.)
A good marinara sauce should contain only a few simple ingredients such as tomatoes, garlic, and herbs.
Try Rachel’s Homemade Marinara Sauce with this recipe.
➡️ Rachel’s Tips:
I like to pound my chicken with a mallet in the thicker areas to get each of them to an even, uniform size so that they cook up really nicely.
Place your boneless chicken cutlets between two pieces of waxed paper, plastic wrap, parchment paper, or in a resealable plastic bag. Starting in the center and working out to the edges, pound very lightly, and gently with the flat side of a meat mallet, or heavy skillet, until they are even in thickness.
This method typically produces juicier chicken because there is no need to overcook your meat to get those middle thicker parts cooked through.
- Valentines Caprese Skewers:
- Sauteed Shredded Zucchini:
- Roasted Broccoli & Cauliflower:
- Rachel’s Zucchini Crisps:
- Sauteed Garden Green Beans:
- Marinated Zucchini Salad:
Meal Prep & Leftovers:
Any leftovers make for a perfect lunch tomorrow! Store in air-tight containers in your fridge, add a side of green beans or broccoli. Reheats really well in the air fryer or microwave. Eat leftover chicken within 3 days.
- 4 chicken breasts
- sea salt & ground pepper, to taste
- 2 tsps dried oregano
- 1 Tbsp olive oil or avocado oil
- 1 – 15oz jar marinara sauce
- 1/4 cup freshly grated parmesan cheese
- 1/2 cup freshly shredded mozzarella
- 2 cups fresh cherry tomatoes, sliced
- fresh basil leaves, to garnish
Preheat your oven to 375 degrees f.
Lightly pound the chicken breasts to an even thickness and season on all sides with sea salt, pepper, and oregano.
Heat your oil in a large oven-safe skillet over medium-high heat.
Sear the chicken for 3-4 minutes per side, or just until golden brown.
Once the chicken is done, drizzle it with your marinara sauce.
Add in the tomatoes and sprinkle everything with the parmesan and mozzarella cheese.
Bake for 12 to 15 minutes, or just until the sauce is bubbly and the chicken is cooked through (the inside temperature on each should read 165F).
Just before serving garnish with fresh basil.