Italian Dressing Chicken
Italian Dressing Chicken is a versatile and flavorful dish that’s sure to please any crowd. Our homemade marinade guarantees juicy and flavorful chicken, making it the perfect centerpiece for any meal.
Whenever I want a quick and easy chicken recipe, I always opt for chicken and italian dressing. It’s the best way to get flavorful and tender chicken every single time.
We make a homemade Italian dressing using a blend of simple pantry ingredients like olive oil, white wine vinegar, lemon juice, and a variety of spices. It’s a great way to omit sugar and control the amount of sodium in the marinade.
This recipe is as simple as make the dressing, marinate, then cook the chicken and enjoy! Super simple. Add our Italian dressing chicken to your weekly dinner rotation for an easy meal the whole family will love!
Don’t forget to try some of our other great chicken recipes like this panko chicken, coconut lime chicken, and grilled half chicken.
Tips for Success:
- Marinade Time: The longer you let the chicken marinate, the more intense the flavor will be. Be careful not to marinate the chicken too long; otherwise, the vinegar can break down the protein and change its texture. We stick to an hour max.
- Don’t Overcook: To keep the chicken from drying out, make sure not to overcook it. Use a meat thermometer to ensure the chicken reaches the proper internal temperature of 165°F.
- Resting Time: After grilling, allow the chicken to rest for a few minutes before slicing. This allows the juices to redistribute back into the meat, resulting in a juicier chicken.
- Clean the Pan: To avoid sticking, clean your grill pan thoroughly before each use. Also, preheating the pan before adding the chicken helps to sear it quickly and prevent sticking.
- Versatility: This Italian marinated chicken is versatile. Feel free to serve it atop a fresh salad, sliced in sandwiches, or as the main dish with some sautéed vegetables.
Storage Instructions:
Refrigerator: Transfer the cooked and cooled chicken to an airtight container or wrap it well in aluminum foil or plastic wrap. Store it in the refrigerator for up to 3-4 days.
Freezer: For longer storage, you can freeze the leftover chicken. Place it in freezer-safe bags or containers and use within 2-3 months. Always thaw frozen chicken in the refrigerator overnight before reheating.
Can I use store-bought Italian dressing for the marinade?
Yes, you can use store-bought Italian dressing for the chicken marinade. However, making your own allows you to control the ingredients and adjust the flavors to your preference.
If you choose a store-bought dressing, try to find one low in sugar. Marinades high in sugar tend to burn more easily than dressings and marinades without sugar.
How long should I marinate the chicken in Italian dressing?
For the best flavor, marinate the chicken in Italian dressing for at least 30 minutes. However, marinating it for about an hour is ideal.
If you’d prefer to marinate the chicken longer than an hour, just be aware that the texture will change the longer the chicken sits in the marinade.
Can I use the Italian dressing marinade as a sauce for the chicken after cooking?
If you want to use the marinade as a sauce, make a little extra and set it aside before adding the chicken. Once marinade comes in contact with raw chicken, it needs to be discarded after use.
Does this Italian dressing work as a marinade for chicken thighs?
Yes! This Italian dressing marinade is perfect for chicken thighs. Use it the same way you’d use it on chicken breasts.
The cooking time may vary slightly.
Can you bake chicken in Italian dressing in the oven?
Absolutely, you can bake chicken in Italian dressing in the oven. After the chicken has been marinated in the Italian dressing, preheat the oven to 375°F.
Place the chicken in a baking dish and bake for about 25-30 minutes or until the chicken reaches 165°F on an instant read thermometer inserted into its thickest part.
Remember, the cooking time may vary based on the size and thickness of the individual chicken pieces.
Ingredients
For the Italian Dressing Marinade
- ¾ cup olive oil
- ¼ cup white wine vinegar
- 1 teaspoon freshly squeezed lemon juice
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
For the Chicken
- 1 pound boneless skinless chicken breasts
Instructions
To Make the Italian Dressing Marinade:
- Whisk together the ingredients for the marinade. Set aside.¾ cup olive oil¼ cup white wine vinegar1 teaspoon dried oregano1 teaspoon dried basil1 teaspoon garlic powder1 teaspoon freshly squeezed lemon juice½ teaspoon onion powder½ teaspoon salt¼ teaspoon ground black pepper¼ teaspoon red pepper flakes
To Marinate and Cook the Chicken:
- Place the chicken breasts into a large, plastic bag then pour in the Italian dressing. Press out as much of the air as possible and zip the bag closed.1 pound boneless skinless chicken breasts
- Transfer the bag to the refrigerator and allow the chicken to marinate for 1 hour. When the chicken is almost finished marinating, preheat a griddle or cast-iron pan over low-medium heat and grease it very lightly with cooking oil.
- Use tongs to remove the chicken from the bag and place the it on the hot pan, then discard the leftover marinade. Cook the chicken for 7 to 8 minutes on each side or until the juices run clear. The chicken should reach 165°F on an instant read thermometer.
- Transfer the cooked chicken to a waiting plate to rest for 5 to 10 minutes before serving.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 chicken breast. Actual calories will vary.
I’m curious about the nutritional information that is shared. It seems that the fat/saturated fat contents are beyond what might be expected. Otherwise, looks great!
Hi Jay! Thanks so much! I double checked the nutrition facts and reran the numbers. The calories went up, but here’s what’s happening. The calories, fat, sodium, etc. are taking into account the total amount of the marinade, the majority of which is discarded. Unfortunately, there’s not a great way to calculate the nutrition information on recipes with marinades. My best guess would be that about 1-2 tablespoons ends up on the chicken when it’s cooked. Here’s the Italian Dressing recipe I used for the marinade. It’s on my other website, and contains nutrition info if that would be helpful. Hope this helps! Have a wonderful week!
Love the flavor of the marinade! Absolutely scrumptious and the chicken was tender. Thanks.
Thank you, Jessica! I’m glad you like the marinade. We appreciate you coming back to comment on the recipe! Have a lovely day 🙂