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Chicken Marinara for Two

 Chicken Marinara for Two
If some people in your family prefer dark-meat chicken and others prefer light, this recipe is a good choice. It offers both with a delightful marinara sauce.
2 ServingsPrep: 30 min. Bake: 40 min.


  • 2 tablespoons chopped onion
  • 1 garlic clove, minced
  • 1-1/2 teaspoons olive oil
  • 1 can (8 ounces) tomato sauce
  • 1-1/2 teaspoons minced fresh parsley
  • 1/4 teaspoon salt
  • 1/4 teaspoon dried oregano
  • 1/8 teaspoon dried basil
  • 1/8 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 1 to 1-1/4 pounds meaty bone-in chicken pieces
  • 2 tablespoons butter, melted
  • 2 tablespoons grated Parmesan cheese


  • In a skillet, saute onion and garlic in oil until crisp tender. Stir
  • in the tomato sauce, parsley, salt, oregano, basil and pepper. Bring
  • to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
  • Place flour in a resealable plastic bag. Add chicken, one piece at a
  • time, and shake to coat.
  • In a skillet, cook chicken in butter until lightly browned on all
  • sides. Place skin side up in a greased shallow 1-1/2-qt. baking
  • dish. Pour sauce over chicken.
  • Cover and bake at 350° for 35 minutes. Uncover; sprinkle with

2 of 2

Chicken Marinara for Two (continued)

Directions (continued)

  • Parmesan. Bake 5-15 minutes longer or until chicken juices run
  • clear. Yield: 2 servings.
Nutritional Facts: 1 serving (1/2 pound) equals 420 calories, 20 g fat (10 g saturated fat), 125 mg cholesterol, 1,104 mg sodium, 19 g carbohydrate, 2 g fiber, 39 g protein.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.