1 1/2 pounds boneless, skinless chicken breasts (about 3–4 medium breasts)
1 1/2 cups jarred marinara sauce (choose a brand you enjoy on its own)
1 cup shredded mozzarella cheese
1/3 cup grated Parmesan cheese
1 tablespoon olive oil, plus more for greasing the baking dish
Kosher salt and freshly ground black pepper, to taste (optional but recommended)
Preheat your oven to 400°F (200°C). Lightly oil a 9×13-inch baking dish or similar-sized oven-safe pan to prevent sticking.
Prepare the chicken: Pat the chicken breasts dry with paper towels. Using a sharp knife, slice each breast horizontally into 2–3 thin cutlets, about 1/2 inch thick. This helps them cook quickly and stay tender.
Season the chicken: Arrange the sliced chicken in a single layer in the prepared baking dish. Drizzle with 1 tablespoon olive oil and season lightly with kosher salt and freshly ground black pepper, if using. Turn the pieces to coat both sides.
Add the marinara: Spoon the jarred marinara evenly over the chicken slices, making sure each piece is well coated. A light blanket of sauce helps keep the chicken moist in the oven.
Top with cheeses: Sprinkle the shredded mozzarella evenly over the sauced chicken, followed by the grated Parmesan. The mozzarella gives you that classic stretch, while the Parmesan adds a salty, nutty depth that defines Chicken Parmesan.
Bake: Place the dish in the preheated oven and bake for 20–25 minutes, or until the chicken is cooked through (an instant-read thermometer inserted into the thickest piece should read 165°F/74°C) and the cheese is melted and bubbling around the edges.
Optional browning: For a more deeply browned, slightly blistered top, switch the oven to broil for 1–3 minutes at the end of baking, watching carefully so the cheese doesn’t burn.
Rest and serve: Let the chicken rest for about 5 minutes before serving. This brief rest allows the juices to settle and makes it easier to portion. Serve hot with your choice of pasta, salad, or vegetables.
Because this is a streamlined version of Chicken Parmesan, it’s easy to adapt to your kitchen and preferences. If you miss the crunch of traditional breading, sprinkle a handful of seasoned breadcrumbs (tossed with a teaspoon of olive oil) over the cheese before baking for a lightly crisp top. For extra flavor, you can rub the sliced chicken with a clove of cut garlic or sprinkle it with dried Italian herbs (oregano, basil, or thyme) before adding the sauce.
If you prefer white meat with a bit more richness, substitute boneless, skinless chicken thighs and adjust the baking time slightly, cooking until they reach 175°F for tenderness. To make it a bit heartier and more vegetable-forward, tuck thin slices of zucchini, eggplant, or baby spinach leaves around the chicken before adding marinara; they’ll soften and soak up the sauce as everything bakes. For a spicier take, choose an arrabbiata-style marinara or stir in a pinch of red pepper flakes.
Finally, if you’re cooking for two, halve the recipe and use an 8×8-inch dish, keeping an eye on the baking time since a smaller dish can cook a bit faster.
