Go Back

Italian Dressing Baked Chicken

Italian dressing baked chicken marinates in a tangy, herby mixture for juicy, golden results. Bake uncovered at 425°F until the tops are browned and the chicken hits 165°F for easy weeknight dinner flavor.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
marinating 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Marinade & Chicken
  • 4 boneless, skinless chicken breasts (about 2 lbs)
  • 1 cup Italian dressing (store-bought or homemade)
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried Italian seasoning
  • 0.5 tsp black pepper
  • 0.5 tsp salt
  • 0.5 tsp red pepper flakes (optional)
For Baking
  • 1 tbsp olive oil (for the pan)
  • 0.25 cup freshly grated Parmesan cheese
  • 2 tbsp fresh parsley, chopped (for garnish)
  • 1 lemon, sliced (for serving)

Equipment

  • 1 sheet pan

Method
 

Marinate the chicken
  1. Place the chicken breasts in a large zip-lock bag or shallow dish. Pour the Italian dressing over the chicken so every piece is coated.
  2. Add garlic powder, onion powder, dried Italian seasoning, salt, black pepper, and red pepper flakes if using. Seal and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor.
Bake
  1. Preheat the oven to 425°F (220°C). Lightly grease a baking dish or sheet pan with olive oil.
  2. Remove the chicken from the marinade and let excess drip off. Arrange the pieces in a single layer on the prepared baking dish or sheet pan.
  3. Sprinkle the grated Parmesan evenly over the top of each chicken breast. Bake uncovered for 22–28 minutes at 425°F (220°C) until the chicken reaches 165°F (74°C) and the tops are golden with slightly caramelized edges.
Rest and serve
  1. Remove the chicken from the oven and let it rest for 5 minutes. Garnish with fresh chopped parsley.
  2. Serve with lemon slices alongside pasta, rice, roasted vegetables, or a crisp garden salad. The chicken should slice easily while staying tender.

Notes

For the juiciest bake, use a meat thermometer and pull the chicken as soon as it reaches 165°F (74°C); carryover heat finishes the center. Refrigerate leftovers in a sealed container for up to 3 days (reheat gently). Freezing is not recommended due to texture changes. For a lighter option, use low-sodium Italian dressing and reduce added salt accordingly.