Photo: Johnny Autry; Styling: Mary Clayton Carl
Hands-on Time
37 Mins
Total Time
1 Hour 7 Mins
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.

Ratings & Reviews

BusyGranny08's Review

May 19, 2014
Loved the flavor - I keep this recipe in particular for the "vegie" part and make it often.

nancycotton's Review

October 12, 2012
I thought this was excellent! Great flavors, easy to make. Will definitely make again.

badger22000's Review

September 26, 2012
Followed recipe exactly as stated, and would deffinately do it again, however think im gonna try it with more sauce as well. It was very flavourful and tasted great!! Absolutely a keeper recipe!!

heather1023's Review

June 26, 2012
Loved it! I made this last night and even my picky husband liked it. I added some drumsticks to mine and also cooked it in my dutch oven instead of the baking dish, It turned out great!. Very flavorful, and easy.

CMWynne's Review

March 29, 2012
Followed the recipe exactly, but did add more sauce. Everyone ate it up and asked if I would make it again sometime soon...definitely a keeper!

snookiesan's Review

March 07, 2012
I cannot say that I completely followed the recipe. I was trying to clean out the fridge. I used an orange bell pepper in place of the green bell. I probably had 10 ounce of mushrooms instead of 8. I also combined 1 cup of marinara with 1 cup of Sockarooni pasta sauce. I served it over angel hair pasta drizzled with a bit of olive oil. I thought it was really good and would make it again (with my modifications though). This is not a fast meal. While I was fine doing it on a weeknight, it's best saved for a night when you have the time.

JackieP021's Review

March 06, 2012
I thought this recipe was excellent. Wouldn't change a thing! All the chopping was worth the effort.

skspillman's Review

March 06, 2012
I'm not sure what went wrong with this dish, but my family and I definitely didn't like it. The flavors just didn't seem to meld well. I couldn't find the McCutcheon's marinara at my grocery store and instead used a different brand of sauce... maybe that was it. I followed the directions exactly (besides the McCutcheon's) and served over whole wheat penne. I will not make this dish again.

daneanp's Review

February 19, 2012
This was excellent. I used a food processor to do all the chopping and it went together quite easily. The family loved it. The only complaint was the desire for more marinara in the sauce. I served it along side of some lightly buttered spaghetti noodles (garlic salt and parsley flakes mixed in) and a tossed green salad. Time-wise, I'd probably save this for a weekend meal. I would definitely serve it to guests.