Preheat oven to 400 degrees.
(Optional but recommended) Put the chicken breasts between two pieces of parchment or wax paper and flatten with rolling pin to a uniform thickness of 1/3-3/4 inch.
Drizzle chicken breasts with olive oil, salt, pepper, and fresh rosemary and thyme.
In a large cast-iron or skillet of your choosing (I used my Le Creuset large, deep frying pan), heat 2-3 tbps of olive oil over medium heat. Add the chicken and cook until slightly golden, about 5 minutes on each side.
Remove from heat, drain excess liquid and pour the marinara sauce over the chicken. Scatter your two cheeses on top and bake until bubbling, either in the oven or on the stovetop, around 15 minutes.
Cook a pasta of your choice in salted water, al dente. Serve chicken with pasta and a side of brocolli.