Preheat the oven. Set to 400°F (200°C). Lightly grease a 9x13-inch baking dish with olive oil.

Prep the chicken. Pat the breasts dry. If using large breasts, slice them in half horizontally to create thinner cutlets. Season both sides with salt, pepper, and 1–2 teaspoons Italian seasoning.

Sear for flavor. Heat 1–2 tablespoons olive oil in a large skillet over medium-high heat. Sear chicken 2–3 minutes per side until lightly browned. You don’t need to cook it through; you just want color. Transfer to a plate.

Warm the aromatics. In the same skillet, lower the heat to medium. Add a little more oil if needed, then sauté minced garlic for 30 seconds until fragrant. Stir in the marinara, a pinch of red pepper flakes, and adjust salt and pepper. Simmer 2–3 minutes.

Assemble the bake. Spread half the sauce in the baking dish. Nestle the seared chicken on top. Spoon the remaining sauce over the chicken. If using add-ins like spinach or sautéed mushrooms, tuck them around the chicken now.

Add cheese. Sprinkle mozzarella evenly over the top, then dust with Parmesan. For extra browning, drizzle a teaspoon of olive oil over the cheese.

Bake. Place the dish on the center rack and bake 15–20 minutes, or until the chicken reaches 165°F (74°C) internally and the cheese is melted and bubbling.

Finish under the broiler (optional). For a golden top, switch to broil for 1–2 minutes. Keep a close eye on it—it can brown fast.

Rest and garnish. Let the bake rest 5 minutes. Sprinkle with chopped fresh basil or parsley before serving.

Serving ideas. Keep it low carb with zucchini noodles, roasted broccoli, cauliflower mash, or a simple arugula salad with lemon and olive oil.