Prep the oven and pan: Preheat the oven to 400°F (200°C). Lightly grease a 9x13-inch baking dish with olive oil or cooking spray.

Trim and portion the chicken: If using large breasts, slice them horizontally into cutlets about 3/4 inch thick. Even thickness helps the chicken cook evenly and stay juicy.

Season well: Pat the chicken dry. Drizzle with olive oil and season both sides with salt, pepper, garlic powder, onion powder, and Italian seasoning. Add a pinch of red pepper flakes if you like heat.

Quick sear (optional but worth it): In a hot skillet, sear the chicken 2 minutes per side to get a little color. You’re not cooking it through—just boosting flavor. If you’re short on time, you can skip this step and go straight to the baking dish.

Build the base: Spread 1 cup of marinara on the bottom of the baking dish. Stir the minced garlic into the remaining marinara for extra aroma.

Layer the chicken: Arrange the seasoned chicken in the dish. Spoon the garlicky marinara over the top, coating each piece evenly.

Add the cheese: Sprinkle the grated Parmesan over the sauce, then top with shredded mozzarella. For extra browning, add a small drizzle of olive oil over the cheese.

Bake: Bake uncovered for 18–25 minutes, depending on thickness, until the chicken reaches an internal temperature of 165°F (74°C) and the cheese is melted and bubbly.

Broil for a golden top: If you want a browned, slightly crisp cheese layer, broil on high for 1–2 minutes. Watch closely to avoid burning.

Rest and garnish: Let the bake rest for 5 minutes. Scatter chopped basil or parsley over the top for freshness.

Serve smart: Pair with zucchini noodles, roasted broccoli, spaghetti squash, or a crisp side salad to keep things low carb.