Cheesy Chicken Marinara

Everything you love about chicken parmesan, but made in one pot! Buttery shredded chicken, cooked to perfection in a velvety smooth, parmesan-spiked marinara, blanketed with mozzarella. Gluten-free, undeniably sublime, and ready in 20 minutes. 

How cool is all THAT? One pot... savory sauce... tender/buttery chicken... plenty of cheese. You can probably make this right now - with what you already have on hand!

I decided to serve my chicken/sauce with a wild rice blend and warm baguette. If you want to keep this a gluten-free meal, you can serve the dish alone, or with rice or quinoa. If carbs aren't in your crosshairs, serve the chicken and sauce over pasta or couscous, or spoon it onto warm bread!

Cheesy Chicken Marinara 

15-ounce can tomato sauce (or 2 cups)
1 cup chicken broth
2 tablespoons grated parmesan cheese
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
Salt and ground black pepper
1 pound boneless skinless chicken breasts
1 cup shredded mozzarella cheese
Chopped fresh basil for serving, optional

In a large stock pot or saucepan, whisk together the tomato sauce, broth, parmesan cheese, oregano, dried basil, onion powder, garlic powder, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Set the pan over medium-high heat and bring to a boil. Add the chicken, reduce the heat to low, cover and simmer for 10 to 15 minutes, until the chicken is fork-tender.
Remove the chicken from the pan, shred it with two forks, and return to the pan. Simmer for 3 to 5 minutes, or until ready to serve (you can keep the chicken on low for 2 hours!).
When ready to serve, ladle the chicken and sauce into shallow bowls and top with the mozzarella cheese and basil.
Serves 4