Garlic Chicken Marinara Recipes

CHICKEN MARINARA

Steps:

• Preheat the oven to 350° and allow to come to temperature. Place a large skillet over medium-high heat. Have ready a 9x13" casserole dish.
• Pat the chicken dry with a paper towel, and drizzle with 1 tablespoon of oil. Sprinkle over 1 tablespoon of seasoning, and rub to adhere.
• Add 2 tablespoons of oil to the heated pan, and allow to come to temperature. Add the chicken and sear for 3- 4 minutes, just until golden-brown. Flip the chicken and sear for 2-3 minutes more. Transfer to a plate and set aside.
• Add the onion and sauté 5-8 minutes, or until softened. Add the garlic and sauté 1 minute more.
• Add the canned tomatoes, sugar, salt, and pepper and stir. If using basil, add it to the pan, stir, and remove from the heat.
• If desired, for a smoother sauce, puree using an immersion blender or a blender with the feed tube removed and a dish towel covering its place.
• Add a thin layer of sauce to the bottom of the casserole dish and add the chicken breasts. Spoon a generous amount of marinara sauce over each chicken breast and divide the Mozzarella cheese amongst the chicken.
• Transfer to the oven and bake for 25-27 minutes, or until the chicken breasts are cooked through. Serve and enjoy.

30-MINUTE CHICKEN MARINARA SAUCE

Steps:

• Trim chicken breast of any fat. Cut into slices across the grain of the meat about 3/8 inch thick, then cut again the other way to make more bit size pieces
• Shred onion with the large side of a shredder. You can also chop the onion instead-but simmer a bit longer.
• In a large skillet add a tablespoon of butter or olive oil over medium-high heat. Saute the chicken for about 5 minutes, add the onion and cook until clearing of the onion-about 10-12 minutes total. Add the garlic the last few minutes of cooking.
• Add all other spices and tomatoes. Simmer for at least 15 minutes-cook pasta during the simmering time.
• Serve over cooked pasta or in other dishes.

BAKED GARLIC PARMESAN CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
• Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

MARINARA

Steps:

• In a large saucepan, heat oil over medium-high heat. Add onions; cook and stir until tender, 3-5 minutes. Add garlic; cook and stir 1 minute longer. Stir in remaining ingredients. Bring to a boil. Reduce heat; cover and simmer until thickened and flavors are blended, 30-45 minutes, stirring occasionally and breaking up tomatoes with wooden spoon.

CLASSIC MARINARA SAUCE

Steps:

• Pour tomatoes into a large bowl and crush with your hands. Pour 1 cup water into can and slosh it around to get tomato juices. Reserve.
• In a large skillet (do not use a deep pot) over medium heat, heat the oil. When it is hot, add garlic.
• As soon as garlic is sizzling (do not let it brown), add the tomatoes, then the reserved tomato water. Add whole chile or red pepper flakes, oregano (if using) and salt. Stir.
• Place basil sprig, including stem, on the surface (like a flower). Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes. (If using oregano, taste sauce after 10 minutes of simmering, adding more salt and oregano as needed.) Discard basil and chile (if using).

THE BEST PARMESAN CHICKEN BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Coat the bottom of a 9x13 inch casserole dish with olive oil, and sprinkle with garlic and hot red pepper flakes.
• Arrange the chicken breasts in bottom of the dish, and pour marinara sauce over chicken. Sprinkle basil over marinara sauce, and top with half the mozzarella cheese, followed by half the Parmesan cheese. Sprinkle on the croutons, then top with the remaining mozzarella cheese and remaining Parmesan cheese.
• Bake in preheated oven until cheese and croutons are golden brown and the chicken is no longer pink inside, about 35 minutes to an hour, depending on the shape and thickness of your chicken breasts. An instant-read thermometer inserted into the thickest part of a chicken breast should read at least 160 degrees F (70 degrees C).

ZESTY CHICKEN MARINARA

Steps:

• Place chicken in a 4-qt. slow cooker. In a small bowl, combine the marinara sauce, tomato, salad dressing, Italian seasoning and garlic; pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender., Cook pasta according to package directions; drain. Serve chicken and sauce with pasta; sprinkle with cheese. Freeze option: Do not cook pasta. Freeze cooled chicken mixture in freezer containers. To use, partially thaw in refrigerator overnight. Cook pasta according to package directions. Place chicken mixture in a large skillet. Heat until a thermometer inserted in chicken reads 165°, stirring occasionally; add a little water if necessary. Serve as directed.

CHICKEN MARINARA

Steps:

• Sauté garlic in 1 Tbsp olive oil until lightly brown and set aside. Cut chicken into bite-size pieces.
• Cook chicken, mushrooms and onion in same skillet with remaining olive oil until chicken is white throughout, seasoning with salt and pepper as preferred.
• Add tomato paste, cooked garlic and mix well.
• Add crushed tomatoes, basil, and water and mix well. Bring to boil, then lower to a simmer and covering sauce with a lid for an hour. Stir occasionally and season with salt and pepper as desired.
• Midway, add wine and stir well and resume covered simmering.
• During last fifteen minutes or so, cook pasta according to directions on package.
• In large bowl, pour sauce over cooked pasta and mix well.
• Sprinkle cheese on top and serve!

CHICKEN MARINARA

Steps:

• In a large nonstick skillet coated with cooking spray, cook chicken over medium heat for 4-6 minutes on each side or until a thermometer reads 170°; remove and keep warm., In the same skillet, saute the mushrooms, garlic, basil and Italian seasoning until mushrooms are tender. Stir in spaghetti sauce and wine. Add chicken; cover and simmer for 10 minutes or until heated through. Serve with pasta.