Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on Time
37 Mins
Total Time
1 Hour 7 Mins
Yield
Serves 4 (serving size: 2 chicken thighs, 1 cup vegetable mixture, and about 1 tablespoon cheese)

Serve on a bed of spaghetti or with a short pasta like penne or cavatappi for a complete meal.

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Heat a large nonstick skillet over medium-high heat. Sprinkle chicken with 1/4 teaspoon salt and black pepper. Add 2 teaspoons oil to pan; swirl to coat. Add 4 chicken thighs to pan; cook for 4 minutes on each side or until browned. Remove chicken from pan, and keep warm. Repeat procedure with 2 teaspoons olive oil and remaining chicken.

Step 3

Add the remaining 2 teaspoons olive oil to pan, and swirl to coat. Add bell peppers, 1 cup onion, celery, rosemary, minced garlic, and remaining 1/8 teaspoon salt; cook for 3 minutes, stirring frequently. Add mushrooms; cook for 6 minutes, stirring occasionally. Stir in marinara sauce; cook 1 minute.

Step 4

Spread vegetable mixture in bottom of a 13 x 9-inch glass or ceramic baking dish. Arrange chicken on top of the vegetable mixture. Bake at 350° for 30 minutes or until a thermometer inserted into chicken registers 160°. Sprinkle with cheese.

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