Baked Chicken Marinara Recipe

This baked chicken marinara is quick, simple and super quick to put together. Perfect for a busy weeknight or last minute lunch!

Okay. Don’t shoot me. This is beyond simple and involves…. a jar. <GASP!!!>

A bowl sits filled with this Baked Chicken Marinara. Zucchini noodles lay under the chicken and marinara giving it a lovely pop of green.

Yes, I went the jarred sauce route on this one, but it was clean sauce, and I was short on time. That’s life as a clean eater sometimes. But it was totally worth it. I love Rao’s sauce. It’s a little pricey, but it’s fabulous stuff! (And no, I was not paid to say that. I really do love their sauce.)

So if you need convenience on a busy evening, this is definitely the way to go. You can even spiralize your zucchini ahead of time!  It keeps for about 3 days in the fridge. I put a paper towel in a zipper top plastic bag and then add the zucchini noodles. It keeps really well this way!


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A bowl sits filled with this Baked Chicken Marinara. Zucchini noodles lay under the chicken and marinara giving it a lovely pop of green.

Baked Chicken Marinara

Baked in a cast iron skillet or casserole dish, this dish is simple, easy and quick to put together.
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Course: Main Course
Cuisine: American, Italian
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Servings: 4 servings
Calories: 210kcal


  • Cast iron skillet OR baking pan with sides


  • 28 oz. jar marinara (I used Rao's marinara)
  • 1 lb. chicken breasts (2 breasts, boneless, skinless)
  • 4 medium zucchini (raw and spiralized)
  • grated parmesan to taste


  • Preheat oven to 350 F.
  • Simply empty the jar of sauce into a cast iron skillet or baking dish and set your chicken into the sauce.  Use a spoon to spread some of it over the chicken.
  • Bake for about 40 minutes or until the chicken reaches at least 165 F. on a meat thermometer.
  • Pour this over some zucchini noodles and dinner is good to go!
  • Parmesan optional.


Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.


Serving: 0.25the recipe | Calories: 210kcal | Carbohydrates: 17g | Protein: 29g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 1187mg | Potassium: 1588mg | Fiber: 5g | Sugar: 13g | Vitamin A: 1285IU | Vitamin C: 50mg | Calcium: 63mg | Iron: 3mg

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  1. You’ve gotten my family in to the “zoodles”! Glad to know they keep a few days – I’ve always wondered if they’d brown up or get soupy. Thanks for the info!

    1. The Gracious Pantry says:

      Leslie – My pleasure! They don’t get “soupy”, but they do get mushy after too long. Even when kept in the fridge. But I’ve never had a problem with eating them all here. We usually eat them all!

  2. I love Roa’s Marinara too! Can’t wait to try this recipe!

    1. The Gracious Pantry says:

      Melanie – Aren’t they great? It’s one of my splurges at the grocery store. I hope you enjoy the chicken!

  3. Do you cook the zucchini at all or just put it on the plate as is?

    1. The Gracious Pantry says:

      Michelle – i eat it raw. But you can blanch it if you like.

  4. Stephanie says:

    How do you spiralize the noodles?

  5. Stephanie says:

    Wait! Never mind! I saw the link that you posted. It would require me to actually read!

    1. The Gracious Pantry says:

      Stephanie – Haha! No worries. 🙂

  6. Stephanie says:

    I will say that I went ahead and bought a vegetable spiralizer after reading your post. It’s being delivered today! I’ve been salivating over the thought of this recipe all week. I’m excited! Thank you so much for keeping up this website. I’ve wanted to eat clean for a long time, but I’ve been so intimidated. Your recipes are giving me the push that I need. Thank you so much!

    1. The Gracious Pantry says:

      Stephanie – Haha!! My pleasure! I hope you enjoy it. They are fun to use!! And frankly, I far prefer the flavor over regular pasta. It’s delicious!