Italian Dressing Chicken

What You'll Need

Here’s what you’ll need to make this baked chicken with Italian dressing. Don't forget to scroll down to the recipe card for a prinable list.

• Olive oil
• White wine vinegar
• Lemon juice – Fresh squeezed lemon juice is best here. It just has a much better flavor than the stuff you might find in a bottle.
• Garlic
• Fresh herbs – Parsley, basil, and oregano. You could use dried herbs in a pinch. You’ll need about 1 teaspoon of dried herbs per every tablespoon of fresh herbs.
• Kosher salt and ground black pepper
• Mayonnaise – If you aren’t a mayo person, you can use plain Greek yogurt or sour cream instead.
• Boneless skinless chicken breasts – Boneless skinless chicken thighs would also work. So would bone-in, skin-on breasts or thighs. They’ll just need a bit more time in the oven. Use a meat thermometer to ensure they reach an internal temperature of 165°F.
• Butter – I used butter to grease the baking dish. Olive oil or non-stick cooking spray would also work.
• Cheese – Parmesan and pecorino; both finely shredded. Don’t buy the pre-shredded stuff. It won’t melt well.

Can I Use Bottled Dressing Instead?

While I prefer the flavor you get from a homemade dressing, you can use a store-bought dressing in a pinch. Swap the olive oil, white wine vinegar, lemon juice, garlic, parsley, basil, oregano, salt, and pepper out for about 2/3 cup of your favorite Italian dressing. Whisk it together with the mayo and voila — Italian dressing chicken marinade.

How to Make Italian Dressing Chicken

Time to tie on your apron and get to cooking. Here’s a quick overview of how to make this juicy, flavorful chicken dinner. For a printable list of detailed instructions, scroll to the recipe card below.

• Marinade the chicken. Whisk together the olive oil, white wine vinegar, lemon juice, garlic, herbs, salt, pepper, and mayo. Combine the dressing and the chicken in a freezer bag and chill for 1 hour.
• Prep your tools. Preheat the oven to 375°F and grease a baking dish with butter, olive oil or PAM.

• Bake. Arrange the chicken in the baking dish and pour the marinade over it. Bake for 15 minutes.
• Add the cheese. Sprinkle the cheeses over the chicken and bake for 10 more minutes. You can broil the chicken for a couple of minutes at the end to get the cheese nice and bubbly.
• Rest. Transfer the chicken to a serving platter, garnish with fresh parsley, and let it rest for a few minutes before serving.

Tips for Success

• Fresh is best. When it comes to the herbs and lemon juice in the marinade, I highly recommend using fresh products. Squeeze a lemon or two and grab fresh herbs from the produce section. While bottled lemon juice would work in a pinch and dried herbs would be fine, you’ll get a much more vibrant flavor profile if you go the fresh route.
• Grate your own cheese. Seriously. Pre-grated products often contain preservatives and mystery ingredients that prevent the cheese from melting properly. So, grab a block of parmesan and a block of pecorino and grate them yourself.
• Don’t overcook. No one likes a dry chicken breast. So, make sure not to overcook yours. Use an oven thermometer to ensure you’re baking at the right temperature, set a timer, and use a meat thermometer to make sure the chicken reaches just 165°F.
• Let it rest. After baking the chicken and before slicing it, let it rest for 5-10 minutes. During this time, the juices will redistribute throughout the meat, ensuring that every bite is as succulent and flavorful as possible.

Variation Ideas

• Swap out the mayo. If you aren’t a fan of mayonnaise, you can easily use plain Greek yogurt or sour cream instead. The resulting marinade will be a little lighter and tangier.
• Play with herbs. I went with a classic combination of herbs you would find in an Italian dressing (basil, parsley, and oregano) but you can experiment. Try adding chopped fresh rosemary, thyme, tarragon, or even dill! Sage would be fun as well.
• Use different cheese. Parmesan and pecorino work well together in this dish. If you’d like, you could just use one or the other, though. Or you could swap one or both out for shredded mozzarella or provolone. I even bet crumbled gorgonzola would be fun. Feel free to mix and match.

How to Store and Reheat Extras

• Refrigerator. Once the chicken has cooled completely, seal it in an airtight container (with the sauce). You can store it in the fridge for up to 4 days.
• Freezer. Allow the chicken breasts to cool before sealing them in an airtight container with the sauce. Store the leftovers in the freezer for up to 3 months. Allow the chicken to thaw in the fridge before reheating.
• To reheat. Transfer the leftover Italian dressing chicken to a baking dish and pour the sauce over it. Cover the dish with aluminum foil and bake at 325°F for 15-20 minutes or until heated through. You can also microwave individual portions in 30-second intervals until warm.

More Easy Chicken Dinner Ideas

• Chicken Pad Thai
• Air Fryer Popcorn Chicken
• Moroccan Chicken
• Smothered Chicken
• Instant Pot Shredded Chicken