Italian Dressing Chicken
This easy Italian dressing chicken is baked with creamy homemade dressing and finished with melty cheese.
Servings: 4
Calories: 665kcal
Ingredients
- 1/3 cup olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon lemon juice
- 3 cloves garlic minced
- 3 tablespoons chopped fresh parsley
- 3 tablespoons chopped fresh basil
- 1 tablespoon chopped fresh oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/3 cup mayonnaise
- 2 pounds boneless skinless chicken breasts
- 1 ½ tablespoons butter to grease the baking dish
- 1/2 cup finely shredded parmesan
- 1/4 cup finely shredded pecorino
- Chopped fresh parsley to garnish
Instructions
- Make the marinade. Whisk together the olive oil, white wine vinegar, lemon juice, garlic, parsley, basil, oregano, salt, pepper, and mayo until smooth.
- Marinade the chicken. Combine the chicken and the marinade in a freezer bag, seal the bag, and massage the marinade into the chicken. Refrigerate for 1 hour.
- Prep. Preheat the oven to 375°F and grease a baking dish with butter.
- Bake. Arrange the chicken in a single layer in the baking dish and pour the marinade over it. Bake for 15 minutes.
- Make it cheesy. Sprinkle the parmesan and pecorino over the chicken and bake for 10 more minutes or until a meat thermometer inserted into the largest piece reads 165°F.
- Broil. If you want your cheesy topping to brown up a bit more, set the oven to broil and broil the chicken for a minute or two.
- Garnish, rest, and serve. Arrange the chicken on a serving platter and garnish with fresh parsley. Allow it to sit for 5 minutes or so before serving and/or slicing.
Nutrition
Calories: 665kcal | Carbohydrates: 3g | Protein: 55g | Fat: 47g | Saturated Fat: 12g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 21g | Trans Fat: 0.2g | Cholesterol: 179mg | Sodium: 1275mg | Potassium: 910mg | Fiber: 1g | Sugar: 0.5g | Vitamin A: 611IU | Vitamin C: 9mg | Calcium: 259mg | Iron: 2mg