Italian Dressing Chicken is juicy, tender, and made with just 2 ingredients! You can make this easy recipe on the grill or in the oven for a zesty Italian chicken dinner the whole family will love.
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Ridiculously Easy Italian Dressing Chicken
I first posted a recipe for this Easy Italian Dressing Chicken way back in 2011, when the only people who read my blog were my husband and my mom. Not all the recipes from those early days have stood the test of time, but this is one we continue to make over and over again. It’s so incredibly simple and reliably delicious. I mean, two ingredients? What’s not to love?
This recipe can be made in the oven or on the grill, but we’re partial to grilling it and serving it alongside a big bowl of Italian bowtie pasta salad or corn on the cob for a gorgeous summer dinner.
Whether you’re entertaining a crowd or just looking for a quick weeknight dinner win, I hope this recipe makes your life a little easier!
CourtneyIngredients You’ll Need
- Boneless chicken breasts or thighs– Thighs are juicier and a bit more forgiving to overcooking, while breasts are leaner and great for adding to salads.
- Italian dressing– Acts as both marinade and flavor booster. You can use our homemade Italian dressing or store bought. Our favorite store bought dressing is Newman’s Own Family Recipe Italian.
- Salt and Pepper- We add a little extra salt and pepper before grilling.
And, that’s it! Seriously! Italian dressing makes an AWESOME marinade for chicken. It has a great balance of acid and oil, plus plenty of herbs to add flavor. You don’t need anything else!
How to Make Italian Dressing Chicken
Step 1: Pound the chicken. Place the chicken between two pieces of plastic wrap or directly on a cutting board. Use a meat mallet or heavy duty rolling pin to pound it to an even thickness.
Step 2: Marinate the chicken. Place the chicken in a large zip lock bag or shallow baking dish and pour the Italian dressing over it. Flip the chicken over to make sure it’s covered on both sides. Place in the fridge to marinate for at least 30 minutes, but preferably 2-4 hours.
Step 3: Bake or grill. Give the chicken a light sprinkling of Kosher salt and a few turns of black pepper on each side. Preheat the grill to medium high heat or the oven to 375 degrees. Place the chicken on the grill and grill for 4-5 minutes on each side, or until the chicken registers 165 degrees. Alternatively, place the chicken in the oven and bake for 20-25 minutes, or until the internal temperature reaches 165 degrees. Let the chicken rest for 10 minutes before slicing and serving.
Storage and Make-Ahead Instructions
- Storage: Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
- Make Ahead: You can marinate the chicken up to 8 hours in advance, making this perfect for meal prep or entertaining.
- Freezing: Freeze cooked chicken in an airtight container or freezer bag for up to 3 months. Thaw overnight in the refrigerator before reheating.
Recipe Tips & Variations
- Pound the chicken before marinating. This is the #1 thing I recommend any time you’re making chicken breasts (see also: Cast Iron Skillet Chicken Breasts and Crispy Chicken Cutlets). Use a meat mallet to pound the thicker part of the breast until it is the same thickness as the smaller end. This helps the chicken cook more quickly and evenly, so you don’t char one end, while the thicker end is still raw. You don’t need to do this step if you’re using chicken thighs.
- Don’t skip the marinade time. Even 30 minutes makes a big difference in flavor and tenderness.
- Use a meat thermometer to avoid overcooking. This simple gadget will save you the stress of wondering whether your chicken is done.
- Let the chicken rest before slicing to keep juices locked in.
- Don’t over-marinate. Longer is not always better when it comes to chicken marinades, particularly ones with a lot of acid. We recommend marinating no longer than 8 hours to avoid a mushy texture. 2-4 hours is ideal.
- Make extras, because the leftovers are great! Slice the chicken and add to a Garden Salad Recipe to turn it into a full meal, or use it in a Chicken Bacon Ranch Salad! We also love cutting it up and using it for Cranberry Chicken Salad.
FAQs
For store bought dressing, we really love Newman’s Own Family Italian Dressing, but the Olive Garden Italian Dressing or Garlic Expressions Vinaigrette also make great, easy marinades.
For a homemade option, we recommend this easy Italian Dressing recipe.
Chicken is best marinated for at least 30 minutes, but not longer than 8 hours. Chicken marinaded in an acidic dressing for too long can turn mushy. The ideal time is 2-4 hours.
Yes. Cook on low for 4–5 hours or high for 2–3 hours. If you cook it in the crock pot, the chicken will likely shred rather than be sliced.
What to Serve with Italian Dressing Marinated Chicken
Looking for side dishes? We love serving Italian Grilled Chicken with Garlic Green Beans, Balsamic Grilled Vegetables, or Roasted Zucchini and Peppers. For a cozy meal, add some Creamy Mashed Potatoes.
More Favorite Marinade Recipes:
- Marinated Skirt Steak with Simple Summer Salad
- Spicy Chicken Marinade
- Mexican Chicken Marinade
- Asian Chicken Marinade
- The Best Pork Chop Marinade
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Italian Dressing Chicken
Ingredients
- 1 cup Italian Dressing (store bought or homemade)
- 2.5-3 pounds boneless skinless chicken breasts
- Kosher salt and fresh cracker pepper
Instructions
- Place the chicken breasts between two pieces of plastic wrap or directly on a cutting board. Use a meat mallet to pound the chicken to an even thickness.
- Place the chicken in a ziplock bag or large baking dish and pour the marinade over top. Turn the breasts over to ensure it's evenly covered. Marinade in the refrigerator for at least 30 minutes, preferably 2-4 hours.1 cup Italian Dressing, 2.5-3 pounds boneless skinless chicken breasts
To grill:
- Grease your grill grates, then preheat the grill to 400-450 degrees.
- Sprinkle both sides of the chicken lightly with Kosher salt and pepper. Remove the chicken from the marinade and place it directly on the grill. Grill for 4-5 minutes per side, or until internal temperature reaches 165 degrees. Allow to rest for 5-10 minutes before slicing.Kosher salt and fresh cracker pepper
To bake:
- Preheat the oven to 375 degrees. Place the chicken and a shallow coating of the marinade in a baking dish. Sprinkle both sides of the chicken lightly with Kosher salt and pepper. Bake for 20-30 minutes depending on the thickness, or until chicken reaches an internal temperature of 165 degrees. Allow to rest for 5-10 minutes before slicing.Kosher salt and fresh cracker pepper
Notes
- Do not marinate the chicken for longer than 8 hours, as it can get mushy.
- Store leftovers in an airtight container in the fridge for up to 5 days. Use leftovers in salads or chicken salad sandwiches.
- Our favorite store bought dressing is Newman’s Own Family Italian.
Nutrition
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