By Robin AsbellView →
WEEKDAY SAVER
The 20-Minute Baked Chicken I Make on Repeat
★★★★★
5.0 (420)|(2 Reviews)Tender chicken breasts baked in rich marinara sauce topped with melted provolone and fresh basil.
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By Sara Haas, RDN, LDN (Registered Dietitian)•Published April 28, 2026
⏱ 20 mins
Simply Recipes / Sara Haas🔥 320 kcal
WHY MAKE THIS
- Thin cutlets cook lightning fast without drying out.
- High protein (38g), low carb, and gluten-free.
WEEKDAY SAVER
The 20-Minute Baked Chicken I Make on Repeat
Created by a registered dietitian: thin chicken cutlets placed on a baking sheet, smothered in zesty marinara sauce, and baked with provolone cheese until bubbly and juicy in just 15 minutes. Difficulty: Super Easy.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings4 servings
Scale Recipe:
📱Keep Screen Awake While Cooking
Ingredients
- 4 thin chicken breast cutlets (about 1.25 lbs)
- 1 cup quality marinara sauce
- 4 slices provolone or fresh mozzarella cheese
- 1 tsp Italian herb seasoning & 1 tbsp olive oil
- Fresh chopped basil for garnish
Directions
1
Arrange chicken and season
Place chicken cutlets on a rimmed baking sheet. Drizzle with olive oil, salt, pepper, and Italian herbs.
2
Top with sauce and cheese
Spoon marinara over each cutlet. Drape a slice of provolone cheese over each piece.
3
Bake until melted
Bake at 425°F (220°C) for 14–15 minutes until chicken registers 165°F and cheese is golden brown.
💡 CHEF'S PRO TIPS
- Using chicken cutlets pounded thin to 1/2-inch thickness ensures lightning-fast, juicy baking.
Nutrition Facts
Per ServingCalories320 kcal
Protein38g
Carbs8g
Total Fat14g
Sodium: 520mg
Fiber: 2g
Sugar: 2g
Community Reviews & Ratings
2 cooks have shared their thoughts on this recipe
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Sarah M.★★★★★
This has completely replaced my normal avocado toast! The beans blend so well you cannot even tell, and I stay full until lunchtime!
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David K.★★★★★
Great trick for adding protein without cooking eggs on busy mornings. Added a pinch of red pepper flakes and lemon zest—delicious.
