Chicken Marinara
No parmesan here. This crispy chicken marinara recipe is made in the oven with a mix of cornflake and Panko breadcrumbs and topped your favorite marinara sauce. It’s a little bit healthy but still plenty crispy Serve it with spaghetti for a a complete meal or without for a delicious main dish.
Why I love this chicken marinara recipe
Chicken parmesan has always been one of my husband’s favorite meals. It was his favorite pre-game meal when he was playing hockey and it’s what I usually make for Valentine’s Day or other special occasions.
But, we’re obviously skipping the parmesan now, so I make this chicken marinara instead. I like to bake it in the oven rather than frying it in oil on the stove, to make it a little bit healthier.
Most of the time we serve it with pasta, but it’s really great with my favorite spaghetti squash, too. Either way, it gets topped with my easy marinara sauce, and vegan mozzarella cheese (if we have it).
If you like this recipe, you have to try this coconut milk chicken, and this mayonnaise chicken and this crispy pork milanese.
Searching for more Italian recipes? Minestrone soup / Italian chopped salad / Baked Italian meatballs / Authentic bolognese sauce / Dairy free pesto
Ingredients:
Making changes to a recipe can result in recipe failure. Any substitutions listed below are simple changes that I believe will work in this recipe, but results are not guaranteed.
- Panko breadcrumbs – Make sure to check the label of your breadcrumbs for hidden dairy ingredients. I like to use the unseasoned breadcrumbs this recipe, since we are incorporating our own spices to the mix.
- Cornflake crumbs – Adding cornflake crumbs contribute a bit of sweetness and a variety in the texture of the chicken breading. You can find them by the breadcrumbs in your grocery store.
- Marinara sauce – You can use your favorite store bought sauce, or try making my homemade marinara – it’s super easy to make at home.
The following is a detailed overview of the recipe steps with added tips and tricks for recipe success. For a simplified and printable version, including ingredient amounts and more formal instructions, see the recipe card below.
How to make crispy chicken marinara
Before starting, preheat your oven to 400˚F and make a batch of your favorite marinara sauce. Or, open your favorite jar, whichever you prefer.
Pound your chicken breasts. Using a meat mallet (or similar instrument, like the bottom of a small saucepan), pound the chicken until it becomes uniformly thick. It should be no thicker than 1 inch. Be sure to cover the chicken with wax paper, plastic wrap or place it in a plastic bag to prevent germs from spreading.
Dip and bread the chicken. In a shallow bowl, whisk the egg with a tablespoons or two of water. In a separate bowl, mix together the cornflake crumbs, Panko, garlic, parsley, and salt & pepper.
Dip each chicken breast into the egg and then into the breading mixture to coat, pressing breadcrumbs as needed to make them stick.
Bake your chicken. Transfer breaded chicken to a baking sheet. Spray with olive oil or cooking spray (optional). Bake the chicken for about 20 minutes, or until the internal temperature reaches 165˚F.
Top with marinara. Remove from oven and top with marinara sauce and a slice of dairy free cheese (or regular if you’re not dairy free). Return the pan to the oven and allow the chicken to cook for about 2 – 5 more minutes, or until cheese is melted.
More chicken recipe ideas. Buffalo chicken meatballs / Peanut chicken wraps / Tequila lime chicken / Kung pao chicken / Ground chicken tacos
Tips for the best baked chicken marinara
Ingredients
- 1/2 cup cornflake crumbs
- 1/4 cup Panko breadcrumbs
- 2 teaspoons dried parsley
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon coarse salt + 1 pinch
- 1/4 teaspoon black pepper
- 1 large egg
- 4 boneless (skinless chicken breasts, pounded to 1″ thickness)
- 1 cup marinara sauce (store bought or homemade)
Instructions
- Preheat oven to 400˚F.
- Using a meat mallet, pound the chicken to a 1 inch thickness.
- In a shallow bowl, whisk the egg with 1 – 2 tablespoons of water. In a separate bowl, mix together the cornflake crumbs, Panko, garlic, parsley, and salt & pepper.
- Dip the chicken into the egg mixture, followed by the breading mixture until completely coated on both sides.
- Transfer breaded chicken to a baking sheet. Spray with olive oil or cooking spray (optional).
- Bake the chicken for about 20 minutes, or until the internal temperature reaches 165˚F.
- Remove from oven and top with marinara sauce and a slice of cheese (vegan or optional). Return pan to the oven and cook for an additional 2 minutes to melt cheese.
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