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Italian Dressing Baked Chicken

Italian dressing baked chicken is a quick, tangy method for juicy, golden oven-baked breasts. Marinate in herby Italian dressing, then bake until 165°F with lightly caramelized Parmesan tops.
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Prep Time 10 minutes
Cook Time 26 minutes
marinate 30 minutes
Total Time 1 hour 6 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Italian
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Marinade & Chicken
  • 4 boneless, skinless chicken breasts About 2 lbs total.
  • 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 About 1/4 cup.
  • 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 and pour the Italian dressing over them, coating each piece well with visible coverage.
  2. Add the garlic powder, onion powder, dried Italian seasoning, salt, black pepper, and red pepper flakes if using, then seal the bag and gently turn to distribute the seasoning.
  3. Refrigerate the sealed chicken for at least 30 minutes, or up to 8 hours, so the flavors penetrate.
Bake the chicken
  1. Preheat the oven to 425°F (220°C) and lightly grease a baking dish or sheet pan with olive oil.
  2. Remove the chicken from the marinade and let any excess drip off, then arrange the pieces in a single layer.
  3. Sprinkle the grated Parmesan evenly over the top of each chicken breast so the surface is fully covered.
  4. Bake uncovered for 22–28 minutes at 425°F (220°C), until the chicken reaches an internal temperature of 165°F (74°C) and the tops look golden with slightly caramelized edges.
  5. Let the chicken rest for 5 minutes to keep the juices in, then slice or serve directly from the dish.
Serve
  1. Garnish with chopped fresh parsley and serve with lemon slices alongside pasta, rice, roasted vegetables, or a crisp garden salad.

Notes

For best flavor, marinate closer to 4–8 hours so the Italian dressing seasons deeper. Refrigerate leftovers in a covered container for 3–4 days; freeze cooked chicken up to 2 months. For a dairy-free option, swap the Parmesan for a vegan grated cheese or omit it and use extra parsley for garnish.