Italian Dressing Chicken

5 from 10 votes
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This Italian Dressing Chicken is prepared with juicy chicken breasts marinated in a blend of Italian dressing, mayo, and herbs, baked to juicy perfection, and topped with melty Parmesan cheese.

Italian dressing chicken on a serving platter with lemon slices.


Ever tried this Italian Dressing chicken recipe that’s been my go-to since college? It’s like the little black dress of chicken recipes—simple, elegant, and never goes out of style. You add chicken breasts to a ziplock bag with the world’s easiest Italian dressing chicken marinade (spoiler: it’s just Italian dressing and mayonnaise) and let it sit until you’re ready to bake. This isn’t just any baked chicken; it’s the kind that ends up so juicy and flavorful that you might want to make it weekly.

We’re talking about 5 minutes of actual prep work in the kitchen and a 30-minute marinate time. Once it hits the oven, you can go back to binge-watching, laundry folding, or whatever you like. Then, BAM! Sprinkle some Parmesan on it towards the end, and you’ve got yourself a tender chicken with a cheesy, crispy topping that is also loaded with flavor.

Labeled ingredients for Italian dressing chicken.

Ingredients & Substitutions

Preparing marinated chicken with Italian dressing starts with gathering a handful of simple ingredients. And for those looking to tweak the recipe, I’ve got substitutions that’ll ensure you don’t have to make an extra trip to the grocery store.

  • Italian dressing – Store-bought will certainly do the trick but, if you have the extra time, whip up a batch of my famous Homemade Italian Salad Dressing and use it in the marinade.
  • Mayonnaise – Use your favorite brand.
  • Herbs and seasoning – Salt, ground black pepper, dried thyme, and fresh parsley.
  • Boneless, skinless chicken breasts – You could use boneless skinless chicken thighs instead. Bone in breasts or thighs would also work, but you’ll have to adjust the cooking time.
  • Grated parmesan – For a richer flavor, I recommend grating your own Parmesan.

How to Make Italian Dressing Chicken

Whipping up a batch of my beloved baked chicken with Italian Dressing is so easy. You’ll only need to follow a few simple steps to make a dish dripping with so much zest that your taste buds will be doing the cha-cha!

  1. Marinate the chicken. Whisk together the Italian dressing, mayonnaise, herbs, and seasoning. In a large Ziplock bag, coat the chicken in the marinade. Seal the bag and place it in the fridge for at least 30 minutes.
  2. Prep. Preheat the oven to 375°F and line a baking pan with aluminum foil.
  3. Bake. Arrange the chicken in the baking pan and pour the marinade over it. Bake for 10 minutes.
  4. Add the cheese. Sprinkle the chicken with parmesan and bake for an additional 15 minutes. You can broil it for a minute or two at the end if the cheese doesn’t get quite as brown and bubbly as you’d like.
  5. Garnish. Remove the chicken from the oven and garnish with fresh parsley.
  6. Rest. Allow the chicken to rest for 5 to 8 minutes before slicing and serving.

Recipe Tips And Variations

  • How long to bake chicken breasts. Chicken breasts usually need about 20-25 minutes in a 375˚F oven, but it can vary with the chicken’s thickness and your oven’s true temperature. For this recipe, I bake the chicken for 10 minutes, add Parmesan, then continue for another 15 minutes or until the chicken reaches a safe internal temperature of 165°F.
  • Don’t skimp on marinade time. You’ll want to marinade the chicken for at least 30 minutes but preferably for 2 hours or up to 24 hours. This longer marinade time will give the dressing a chance to tenderize the chicken and also impart flavor to the meat.
  • Use a meat thermometer. I highly recommend using a meat thermometer to make sure that the chicken is cooked through. Insert it into the thickest part of the largest breasts. You will know the chicken is done when the thermometer reads 165°F.
  • Rest. Allow the chicken to rest for 5 or so minutes before slicing and serving it. This will give the juices a chance to redistribute throughout the meat, helping to ensure that every bite is tender, flavorful, and juicy.

How long to marinate chicken in Italian dressing?

If you need to plan ahead, you can marinate the chicken for 30 minutes and up to 24 hours. If you are going to marinate it for longer than 1 hour, please put it in the fridge. You can also freeze this in the marinade for 2 to 3 months. This Italian chicken recipe is like that reliable friend who’s always ready to hang out, whether you planned it three weeks ago or three hours ago.

Italian dressing chicken on a serving platter with serving spoons.

How To Make Crockpot Chicken with Italian Dressing

To make this in the slow cooker, simply mix 1 cup of Italian dressing, mayonnaise, herbs, and seasonings in a bowl. Place 4 large boneless chicken breasts in the slow cooker, and pour the dressing mix over them. Set to cook on Low for 4 hours or until the chicken is tender and juices run clear. Add the Parmesan cheese about 30 minutes before it finishes cooking.

Serving Suggestions

This savory, cheesy Italian dressing chicken recipe pairs beautifully with a variety of sides to make this dish a full, delicious meal.

A fork taking a bite out of Italian dressing chicken.

Proper Storage

  • To store. Once the chicken has cooled completely, seal it in an airtight container. You can store it in the fridge for up to 4 days or in the freezer for up to 3 months.
  • To reheat. Allow the chicken to thaw in the fridge (if applicable) before arranging it in a single layer in a baking dish. Cover the chicken with aluminum foil, and bake at 350°F for 20 minutes or until heated through. You can also microwave sliced or whole chicken breasts in 30-second intervals until heated through.

Easy Chicken Recipes

Affordable and versatile, chicken is a staple for many home cooks. Here are some fun ways to spice up your typical chicken dinner rotation.

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5 from 10 votes

Italian Dressing Chicken

This Italian dressing chicken is so delicious and so easy to make! Chicken breasts are marinated in a creamy blend of Italian dressing, mayo, and herbs, then baked and finished with bubbly, melty parmesan cheese.
Prep Time: 10 minutes
Cook Time: 25 minutes
Marinade Time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 4


  • ½ cup Italian dressing
  • ¼ cup mayonnaise
  • ½ teaspoon salt,, or to taste
  • ¼ teaspoon freshly ground black pepper,, or to taste
  • 1 teaspoon dried thyme
  • ¼ cup chopped fresh parsley,, plus more to garnish
  • pounds boneless, skinless chicken breasts
  • ½ cup grated parmesan cheese
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  • Make the marinade. Whisk together the Italian dressing, mayo, salt, pepper, thyme, and parsley.
  • Marinate the chicken. In a large zip-top bag, mix the chicken with the marinade, making sure that the marinade thoroughly covers each piece of the chicken. Seal the bag and place it in the fridge for at least 30 minutes, ideally 2 hours.
  • Prep. Preheat the oven to 375°F and line a baking pan with aluminum foil.
  • Bake. Arrange the chicken in the baking pan and pour the marinade over it. Bake for 10 minutes.
  • Add the cheese. Sprinkle the chicken with parmesan and bake for an additional 15 minutes or until the chicken reaches an internal temperature of 165°F.
  • Broil (optional). If the cheese doesn’t get quite as brown and bubbly as you’d like it, feel free to put it under the broiler for a minute or two. Just keep a close eye to make sure it doesn’t burn.
  • Garnish. Remove the chicken from the oven and garnish with chopped fresh parsley.
  • Rest. Allow the chicken to rest for 5 minutes before slicing and serving.


  • Marinate the chicken for at least 30 minutes, ideally 2 hours, or up to 24 hours for better flavor.
  • To ensure the most delicious outcome, choose your favorite brands of Italian dressing and mayo, as they significantly influence the overall taste.
  • Check doneness with a meat thermometer; chicken is done when the temperature registers at 165°F in the thickest part of the chicken. Thicker chicken breasts will need more time to cook through.
  • Let the chicken rest for 5 minutes before serving.
  • Seal leftovers in an airtight container and refrigerate for 3 to 4 days or freeze for up to 3 months.


Serving: 0.25recipe | Calories: 415kcal | Carbohydrates: 6g | Protein: 40g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 126mg | Sodium: 1380mg | Potassium: 707mg | Fiber: 0.3g | Sugar: 3g | Vitamin A: 520IU | Vitamin C: 8mg | Calcium: 133mg | Iron: 1mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

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Recipe Rating:


  1. Tisha says:

    I was just looking for ideas for chicken to cook!

    1. Katerina says:

      That’s great! I hope you enjoy it! 🙂

  2. Melissa says:

    Great recipe – packed with flavor! Everyone in my family was raving over it! Looking forward to making it again.

    1. Katerina says:

      That’s fantastic to hear! It’s always a win when a recipe is a hit with the whole family. Thank YOU! 🙂

  3. Sandra says:

    So glad I tried this recipe! It was phenomenal! So delicious and easy to make!

    1. Katerina says:

      I’m very glad you liked the recipe and found it easy to make! Thank YOU! 🙂

  4. Erin | Dinners, Dishes and Dessert says:

    It’s incredibly delicious! Always a favorite on our table!

    1. Katerina says:

      That’s wonderful to hear! It’s great that it’s become a favorite for your table. Thank YOU! 🙂

  5. Gina says:

    So juicy and flavorful – this dinner was a HIT!

    1. Katerina says:

      That’s great to hear! I’m very glad you enjoyed it! Thank YOU! 🙂

  6. Beth says:

    I love how easy this is to make, and it tastes amazing with the dressing. I just kept things easy and served it with some rice and steamed vegetables. Delicious.

    1. Katerina says:

      I’m happy you found the recipe easy and delicious, especially with the dressing. Serving it with rice and vegetables sounds great. Thank YOU! 🙂

  7. Sheryl says:

    This recipe was absolutely delicious. It was east to prepare and has so much flavor. Thank you!

    1. Katerina says:

      I’m happy you enjoyed it! Thank you for your kind feedback. ❤️

  8. David says:

    I made this recipe for dinner tonight. Although it was easy and tasty, there is enough salt in the recipe to cure a ham. I should have known better than to add all the salt called for in the recipe, but I thought, someone tested it. It was nearly inedible.

    1. Katerina says:

      Oh no, I’m so sorry that happened. For raw meats, poultry, fish, etc, using 3/4 to 1 teaspoon salt per pound is standard. I’m thinking it’s probably the Italian Dressing brand you used that may have added to the saltiness. Ugh, that’s unfortunate because this is a really delicious recipe.