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Italian Dressing Chicken

This easy 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.

I have been making this chicken recipe since college, and everyone still loves it! You only need a few simple ingredients and 10 minutes of active time in the kitchen. Chicken breasts are marinated in a creamy blend of Italian dressing and mayonnaise and then baked to juicy perfection. We’ll add a sprinkle of grated Parmesan towards the end of the cooking process to create the perfect cheesy crust on the chicken.

Why Make Italian Dressing Chicken

  • Tender and flavorful. The marinade does a great job of tenderizing the chicken and infusing it with flavor, making the finished product a real treat for your taste buds.
  • Simple. This recipe only requires about 15 minutes of active time in the kitchen, and the steps are super easy to follow. It’s the perfect meal for busy families.
  • Great make-ahead meal. You can easily prep this delicious chicken entree ahead of time and cook it when you’re ready. Just pop the chicken in a Ziplock with the marinade and store it in the fridge for up to 24 hours or in the freezer for up to 3 months.
Labeled ingredients for Italian dressing chicken.

Needed Ingredients

  • 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

Italian salad dressing chicken is super easy to make. You’ll only need to follow a few simple steps. Here’s an overview of how to do it. You’ll find more detailed instructions in the recipe card below.

  • Marinate the chicken. Whisk together the Italian dressing, 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.
  • 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. 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.
  • Garnish. Remove the chicken from the oven and garnish with fresh parsley.
  • Rest. Allow the chicken to rest for a few minutes before slicing and serving.

Recipe Tips And Variations

  • Freshly grated parmesan. Grating your own Parmesan instead of using pre-grated gives you much better flavor and the cheese melts better.
  • 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.
Italian dressing chicken on a serving platter with serving spoons.

What to Serve With Baked Chicken

This savory, cheesy chicken goes beautifully with the amazing La Scala Chopped Salad, but my Tomato Burrata Salad or this Mediterranean White Bean Salad would also make wonderful companions. You could also whip up a batch of Cheesy Grilled Asparagus in Foil Packs or Crispy Air Fryer Roasted Broccoli instead. As far as bread goes, I can’t get enough of this easy Focaccia Bread and my family’s all-time favorite, Slow Cooker Bread With Basil Pesto.

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.

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

Italian dressing chicken on a serving platter with lemon slices.

Italian Dressing Chicken

Katerina | Diethood
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.
5 from 10 votes
Servings : 4
Prep Time 10 minutes
Cook Time 25 minutes
Marinade Time 30 minutes
Total Time 1 hour 5 minutes

Ingredients
  

  • ½ cup Italian dressing
  • ¼ cup mayonnaise
  • 1 teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon dried thyme
  • ¼ cup chopped fresh parsley, plus more to garnish
  • pounds boneless, skinless chicken breasts
  • ½ cup grated parmesan cheese

Instructions
 

  • Make the marinade. Whisk together the Italian dressing, mayo, salt, pepper, thyme, and parsley.
  • Marinade 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.

Notes

  • Marinade 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.

Nutrition

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

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.

Course: Dinner
Cuisine: American, Italian
Keyword: chicken marinade in Italian dressing, italian dressing chicken, italian salad dressing chicken
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16 comments on “Italian Dressing Chicken”

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

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

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

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

  3. 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. 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.

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