Easy

Chicken Marinara With Homemade Sauce

Name: Chicken Marinara With Homemade Sauce
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 680 g boneless skinless chicken breasts; 796 ml canned whole San Marzano tomatoes; 4 cloves garlic, minced; 60 ml extra virgin olive oil; 15 g fresh basil leaves; 5 ml dried oregano; 2 ml red pepper flakes; 15 ml tomato paste; 30 ml dry white wine; 5 ml sea salt; 2 ml black pepper; 50 g grated Parmesan cheese

35 min4595 cal

By Chef Marco Deluca·Red Seal Certified Chef|January 15, 2024

This Chicken Marinara With Homemade Sauce recipe is a Canadian favourite that brings incredible flavour to your dinner table with minimal effort. Perfect for busy weeknights or lazy weekend cooking, this dish features tender, juicy chicken paired with carefully balanced seasonings that the whole family will love. Whether you are meal prepping for the week or cooking for guests, this recipe delivers consistent, restaurant-quality results every time. Every step has been tested in Canadian kitchens using ingredients available at your local grocery store. With a prep time of just 10 minutes, you can have this delicious meal ready without spending hours in the kitchen. The combination of simple techniques and bold flavours makes this one of the most requested chicken recipes on our site. Bookmark this page and add it to your regular rotation — you will not be disappointed.

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Ingredients

Servings:

Instructions

👨‍🍳Chef's Notes

Tomato‑Hand Crush

“Hand‑crush the San Marzano tomatoes just before simmering and add the crushed skins back; this preserves their natural sweetness and prevents the sauce from becoming watery, while the skins add a subtle body to the marinara.”

About This Recipe

Chicken Marinara With Homemade Sauce is a beloved dish that embodies the warmth of Canadian family cooking. The rich, creamy marinara sauce is made from scratch, showcasing the fragrant garlic and the nutty depth of freshly grated Parmesan cheese. This dish strikes the perfect balance between indulgence and comfort, making it an ideal choice for busy weeknights or laid-back Sunday dinner gatherings. Cooks across Canada appreciate how the tender, juicy chicken pairs beautifully with al dente pasta, creating a delightful texture that is both satisfying and hearty.

What truly makes this recipe special is its versatility. Whether you're meal prepping for a hectic week or hosting a casual dinner party, it delivers exceptional results with minimal effort. The homemade sauce elevates the dish, filling your kitchen with an irresistible aroma that invites everyone to the table. It's no wonder this Chicken Marinara has become a staple in many Canadian homes, with its simplicity making it a go-to for both novice and seasoned cooks alike.

Tips for the Best Chicken Marinara With Homemade Sauce

To achieve perfectly cooked chicken breast, aim for an internal temperature of 74°C (165°F). Start by searing the chicken in olive oil and butter until golden brown, then allow it to finish cooking gently in the sauce to infuse moisture and flavor, preventing dryness. Don't rush the simmering process for your marinara; allowing it to cook longer helps the flavours meld beautifully, creating a rich and creamy sauce that clings perfectly to the pasta.

What to Serve With It

Serve your Chicken Marinara With Homemade Sauce garnished with fresh parsley for a pop of colour and flavour. Pair it with a crisp Caesar salad for a refreshing counterpoint and some garlic bread to soak up any leftover sauce. A glass of chilled Canadian Chardonnay complements the creamy richness of the dish beautifully, making for a well-rounded meal that your family and friends will love.

Storage & Reheating

Leftovers of Chicken Marinara can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently on the stovetop over low heat, adding a splash of cream or broth to avoid drying it out. If you wish to freeze it, the dish can be frozen for up to 2 months; just be sure to cool it completely before transferring it to a freezer-safe container. Thaw overnight in the fridge before reheating.

Nutrition Per Serving

595

Calories

45g

Protein

23g

Fat

52g

Carbs

Fiber5g

Sugar3g

Sodium594mg

Frequently Asked Questions

Can I use chicken thighs instead of breasts for this recipe?+

Absolutely! Chicken thighs will add extra juiciness and flavour to your dish. Just ensure they reach the same internal temperature of 74°C (165°F) for safety.

How can I make the marinara sauce spicier?+

To add some heat, consider incorporating red pepper flakes or a dash of hot sauce into the marinara sauce while it simmers. Adjust to your taste preference!

What type of pasta works best for this dish?+

While any pasta can work, I recommend using fettuccine or penne as they hold the sauce well, allowing every bite to be rich and flavourful.

Is there a way to lighten the sauce while keeping it creamy?+

Sure! You can substitute half of the heavy cream with a mixture of Greek yogurt and low-fat milk. This will provide creaminess with fewer calories.

Can I add vegetables to the dish?+

Yes! Adding sautéed spinach, mushrooms, or bell peppers can enhance both the nutrition and flavour profile of your Chicken Marinara. Just toss them in while the sauce simmers.

Recipe at a Glance

Prep:

10 min

Cook:

25 min

Total:

35 min

Servings:

Difficulty:

Easy

Pro Tips

1Use San Marzano tomatoes for their naturally sweet flavour and lower acidity — they make a noticeable difference in homemade marinara.
2Don't skip the searing step; the fond (browned bits) left in the pan adds deep umami flavour to the sauce.
3If your sauce is too acidic, add a pinch of sugar (2-3 ml) to balance the tomatoes' natural tartness.
4Chicken breasts can be pounded to even thickness before cooking for more uniform doneness and faster cooking time.

Variations

Swap chicken breasts for bone-in thighs and increase cooking time to 20-25 minutes for richer flavour.
Add 100 g sliced mushrooms and 50 g diced bell pepper when sautéing the garlic for a chunky vegetable marinara.
Top with 100 g shredded mozzarella in the final 3 minutes of cooking and broil briefly for a bubbly cheese layer.

Chicken Pasta