4-5boneless skinless chicken thighstrimmed of extra fat
1tbspred wine vinegar
2tspfresh basilfinely chopped
2tspfresh Italian parsleyfinely chopped
1tspfresh thyme leavesfinely chopped
1tspfresh oregano leavesfinely chopped
Combine the olive oil, red wine vinegar, chopped herbs, smashed garlic cloves, and a pinch of crushed red pepper flakes together in a ziplock bag. Mix until well combined. Add the trimmed chicken thighs to the bag then seal and refrigerator for 5-6 hours. Remove the chicken from the refrigerator 20 minutes prior to cooking.
Coat an oven-proof skillet over medium-high heat with cooking spray. Season both sides of the chicken with sea salt and freshly cracked pepper, to taste. Place the chicken thighs into the HOT pan for 3-4 minutes, or until golden brown.
Flip the chicken over then spoon some marinara over the top. Sprinkle a bit of mozzarella and parmesan on top of the marinara then cover with tin foil and place into the oven for 20 minutes.
Remove the tin foil then continue cooking for 5 minutes or until the cheese is melted and the chicken is cooked through.
Place onto a serving tray, sprinkle the top with fresh chopped parsley, and serve immediately. Enjoy.