Baked Chicken With Italian Dressing


Baked chicken with Italian dressing is an easy meal to make and so good, you’ll want to make it again. This chicken is baked, not fried and very quick to whip up. It goes well with mashed potatoes and some steamed vegetables. You can make this dish any time of year but I think it’s a perfect dish to serve in the winter when it’s chilly outside – just give yourself enough time for the chicken to marinate before putting it in the oven.

Baked Italian Dressing Chicken

This crispy baked Italian dressing chicken is not only delicious, it is also super easy to make! It is prepared using only 3 ingredients that you already have on hand. Marinated in Italian dressing, this simple chicken recipe is bursting with flavor!

I love to serve this delicious chicken dinner with easy side dishes that don’t take long to make. Some of my favorites are these Garlic Mashed Potatoes, a fresh Spinach Salad or healthy serving of Roasted Vegetables.

Italian Dressing Chicken

Usually the word “crispy” in a recipe usually means fried and fatty, but this time it couldn’t be any further from the truth! Today we are baking this Italian dressing chicken and the result is a crispy, tasty exterior with a moist, flavorful inside. Your taste buds aren’t gonna know what hit them!

This is one of those recipes where the entire dish is always consumed and everyone leaves the dinner table with a smile on their face. I love when something so simple gets such great reviews!

How To Make Italian Dressing Chicken

  1. Preheat your oven to 350 degrees F
  2. Pour the Italian dressing into the casserole pan and coat the entire bottom of the pan
  3. Pound the chicken breasts until they are approximately 1/4 of an inch thick
  4. Dip each breast into a bowl filled with Italian dressing
  5. In a separate bowl, roll the chicken in potato flakes
  6. Place the chicken breasts in the casserole dish
  7. Bake for 20 minutes or until the temperature of the chicken reaches 165 degrees F

Tip For Making Baked Italian Chicken

  • Marinate – Marinate your chicken in the Italian dressing overnight. I usually take the chicken out of the freezer in the night before and just place it in the fridge inside a casserole dish filled with Italian dressing. This way it defrosts and marinates at the same time.
  • Not Too Flaky – Be careful not to coat the chicken breasts with too many potato flakes or that’s all you will taste. You just want enough to give the chicken a nice crunchy taste.
a piece of baked italian chicken made with italian dressing on a white plate with a garden salad on the side

Storage & Reheating

Refrigerator – Any leftovers can be stored in the fridge for at least 5 days. Just be sure to keep the chicken in an airtight container.

Freezer – I wouldn’t recommend freezing the chicken after it has been baked because the crispy potato flakes will turn out soggy after reheating them. You can freeze the chicken in the Italian dressing to give it a little extra time to marinate and then cook according to the directions above. If you freeze the chicken with the dressing, I would use it within a month.

Items Used To Make Baked Italian Chicken

  • A 9 x 13 casserole dish – I love my Pyrex dishes
  • Meat tenderizer
  • Mixing bowl

Italian Dressing Chicken Recipe

This chicken recipe really is as easy as it looks and it’s one of our family’s favorites. Leave us a comment below and let us know how you liked it. We also love seeing you make one of our recipes, so tag us on social media the next time you’re whipping something up in the kitchen.

Italian Dressing Chicken Recipe


This crispy baked Italian dressing chicken is not only delicious, it is also super easy to make! It is prepared using only 3 ingredients that you already have on hand.  You need to add this to your weekly dinner menu, it is definitely a crowd pleaser!

Prep Time:15 mins

Cook Time:20 mins

Total Time:35 mins


  • Boneless, Skinless Chicken Breasts
  • Italian Dressing
  • Instant Potato Flakes
  • Fresh parsley flakes, optional


  • Preheat oven to 350 degrees.
  • Coat the bottom of a casserole dish with some Italian Dressing.
  • Pound your chicken until it is about 1/4 thick.
  • Dip your chicken into a bowl of Italian dressing, then roll it in a bowl of instant potato flakes. (Don’t coat your chicken with too many potatoes or it will be all you taste!)
  • Place chicken in the casserole dish.
  • Bake for 20 minutes or until heated through.
  • Remove from over and sprinkle with fresh parsley flakes, optional.



Optional: Marinate your chicken in the Italian dressing. I usually take the chicken out of the freezer in the morning and just place it in a casserole dish filled with dressing. This way it defrosts and marinates at the same time.


Calories: 205 kcal

Baked Italian Dressing Whole Chicken

Sharing is caring

I don’t recall if I first saw my mother or a relative use salad dressing while cooking meat as a child but I do know that I took that cooking tip / trick with me well into my adulthood. Cooking with oil based salad dressing is a game changer. It acts as a quick , no fuss marinade and really takes the flavor up on your meats.

This recipe is for my Italian dressing whole chicken and it is absolutely delicious. Serve this with mashed potatoes and a green veggie and you will have a top tier dinner.

My favorite Italian dressings come from Ken’s Steakhouse and Wish Bone, but feel free to use your favorite brand

As always if you make this let me know what you think!

Serves 4


1 whole chicken (3-4 pounds), cut spatchcock style

2 teaspoon adobo all purpose

2 teaspoon garlic powder

2 teaspoon onion powder

2 teaspoon paprika

2 teaspoon cayenne pepper

1 cup Italian dressing ( I used the Ken’s Steakhouse brand )

1/2 large red onion , cut into chunks

1 medium red bell pepper , cut into chunks

1 medium orange red bell pepper , cut into chunks

Fresh parsley (optional garnish )


1. Preheat oven to 375 degrees

2. Season side 1 (bottom of the spatchcock / butterflied chicken ) with 1 teaspoon all purpose, 1 teaspoon garlic powder , 1 teaspoon onion powder, 1 teaspoon paprika, and 1 teaspoon cayenne

3. Season side 2 of the Chicken (top of the spatchcock / butterflied chicken ) with with 1 teaspoon all purpose, 1 teaspoon garlic powder , 1 teaspoon onion powder, 1 teaspoon paprika, and 1 teaspoon cayenne

4. Arrange chopped red bell pepper , orange bell pepper , and red onion around the chicken

5. Pour Italian dressing over the chicken

6. Bake chicken for 1 hour and 20-30 minutes (adjust accordingly to size of your chicken ) until fully cooked – make sure you baste the chicken every 20 minutes with the pan juices to keep it juicy

7. Remove from oven and let it rest for 5-8 minutes

8. Garnish with fresh parsley , serve, and enjoy !

Baked Italian Chicken

Looking for a easy baked Italian chicken recipe? Look no further – this Italian Dressing Chicken uses simple ingredients, and needs NO store-bought Italian dressing. Made with boneless, skinless chicken breasts, this easy baked chicken breast recipe is the perfect home-cooked dinner for a busy weeknight.

Wondering what to do with those boneless, skinless chicken breasts that you have in your fridge? This baked Italian Chicken recipe is the perfect dinner option that comes together quickly and easily.

Made with homemade Italian dressing, cherry tomatoes, artichoke hearts and served with orzo pasta, this easy baked chicken recipe comes together in one baking dish.

Ingredients needed for baked Italian chicken recipe.

What you’ll need to make this Italian Dressing Chicken:

  • Boneless, skinless chicken breasts
  • Cherry Tomatoes – any color
  • Jar of Marinated artichoke hearts
  • Homemade Italian Dressing
  • Orzo Pasta – I used whole wheat orzo, or any other small pasta

For exact ingredient amounts and full recipe instructions be sure to scroll down to the bottom of the post for the recipe. Thanks!

Cherry tomatoes and artichoke hearts in bottom of white oval baking dish.

How do I make baked Italian Chicken?

  1. First, begin by mixing together the homemade Italian Dressing. Don’t worry – this comes together really quickly in a large measuring cup or bowl. You’ll need: olive oil, red wine vinegar, juice of 1 lemon, minced garlic, garlic powder, dried oregano, basil, crushed red pepper flakes, garlic salt and pepper. I’ve added the exact ingredient amounts in the recipe below.
  2. Lightly spray a medium, 12″ baking dish (can also use a 9×13″ pan) with non-stick cooking spray and add the halved cherry tomatoes and artichoke hearts.
  3. Place the chicken breasts on top of the tomatoes and artichokes.
Italian dressing being poured over chicken breasts in baking dish.
  1. Pour the mixed Italian dressing over the top of the chicken, evenly coating each breast.
  2. Bake the chicken, tomatoes and artichokes at 425 degrees for approximately 25-30 minutes.


  • A medium 5-6 oz thinner cut chicken breast will need 20-25 minutes at 400 degrees.
  • A larger, thicker 8 oz. boneless, skinless chicken breast will need 25-30 minutes at 400 degrees.


  • A medium 5-6 oz thinner cut, chicken breast will need 18-20 minutes at 425 degrees.
  • A larger, thicker 8 oz. boneless, skinless chicken breast will need 22-27 minutes at 425 degrees.

Note on Chicken Baking Times and Doneness: To ensure your chicken is adequately cooked, internal temperature should be 165 degrees. I use this ThermaPen Mk4 Digital Instant Read Thermometer, which is fantastic for checking doneness of meat.


Whole wheat orzo pasta is the perfect pairing for this Italian dressing chicken.

Once the baked chicken comes out of the oven, transfer the chicken breasts to a cutting board to rest before slicing. The baked tomatoes and artichokes will be juicy and delicious. I then add the cooked orzo pasta to the baked tomatoes and artichokes. Topped with fresh grated Parmesan cheese, it’s the perfect side dish for this chicken.

Serving the baked tomatoes and artichokes without the pasta is also a great, low-carb option.

Baked chicken breasts in baking dish with cherry tomatoes.


Should I bake chicken with or without foil?

For best results, bake boneless, skinless chicken breasts uncovered (without foil). This will help the chicken evenly cook and the tops will brown nicely. If the top of the chicken gets too brown before the internal temperature reaches 165, cover the baking dish or pan with foil to keep the chicken from over-browning.

How do you keep chicken moist in the oven?

The best way to keep chicken moist in the oven is to NOT overcook the chicken. Internal temperature of chicken will need to be 165 degrees. As soon as this internal temperature is reached, remove from the oven promptly. Other ways to keep chicken moist is to roast/bake with other ingredients like tomatoes or vegetables. Also, coating or marinating the chicken prior to cooking helps keep the chicken moist and flavorful.

Can you cook chicken in its marinade?

Yes, as long as the chicken and marinade have been adequately refrigerated. For best results, bake or grill marinated chicken once it has been removed (but still evenly coated) from marinade.

Leave a Reply

Your email address will not be published.

TheSuperHealthyFood © Copyright 2022. All rights reserved.