ITALIAN DRESSING CHICKEN
Italian dressing chicken is one of the easiest and most delicious chicken recipes. Chicken breasts are marinated in Italian salad dressing then topped with parmesan cheese and baked until incredibly juicy and flavorful. You will LOVE this recipe!
Provided by Kristen Stevens
Categories Dinner
Time 35m
Number Of Ingredients 3
Steps:
- Lay the chicken in a baking dish just big enough to hold the chicken. (See notes.) Pour the Italian dressing over the top. Cover the chicken then place it into your fridge for up to 24 hours, turning the chicken over once halfway through marinating. (See notes.)
- Remove the chicken from the fridge then preheat your oven to 420 degrees.
- Bake the chicken, uncovered, for 25 minutes. Sprinkle the parmesan cheese evenly over the chicken breasts then continue to cook for another 5-10 minutes, or until the chicken reaches an internal temperature of 165 degrees Fahrenheit. Serve with a few spoonfuls of the sauce in the baking dish over the top.
Nutrition Facts : ServingSize 1 chicken breast, Calories 324 kcal, Sugar 6 g, Sodium 906 mg, Fat 19 g, SaturatedFat 5 g, TransFat 1 g, Carbohydrate 8 g, Protein 29 g, Cholesterol 83 mg, UnsaturatedFat 12 g
CHICKEN AND POTATO BAKE
"On evenings I'm busy helping our two kids with homework and don't have time to spend in the kitchen, I rely on this easy recipe," relates Debbi Mullins of Canoga Park, California. Italian dressing gives fast flavor to the juicy chicken and tender potatoes in this satisfying supper.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 4 servings.
Number Of Ingredients 5
Steps:
- Place chicken in a greased 13-in. x 9-in. baking dish. Arrange potatoes around chicken. Drizzle with dressing; sprinkle with Italian seasoning and Parmesan cheese. , Cover and bake at 400° for 20 minutes. Uncover; bake 20-30 minutes longer or until potatoes are tender and chicken juices run clear.
Nutrition Facts : Calories 607 calories, Fat 35g fat (9g saturated fat), Cholesterol 139mg cholesterol, Sodium 811mg sodium, Carbohydrate 20g carbohydrate (3g sugars, Fiber 2g fiber), Protein 48g protein.
EASY ITALIAN CHICKEN II
Chicken breasts marinated in Italian-style salad dressing, then baked! It is the easiest and most delicious meal ever and my husband thinks I slave all day to make it!
Provided by MARIONROWE
Categories World Cuisine Recipes European Italian
Time 2h5m
Yield 6
Number Of Ingredients 2
Steps:
- To Marinate: Pour salad dressing into a large, resealable plastic bag. Add chicken breasts, seal bag and shake to coat. Place in refrigerator for at least 1 hour or overnight (the longer you marinate, the more taste the chicken will absorb).
- Preheat oven to 350 degrees F (175 degrees C).
- Remove chicken from bag, discarding remaining marinade. Place chicken in a lightly greased 9x13 inch baking dish and bake at 350 degrees F (175 degrees C) for 1 hour, or until chicken is cooked through and juices run clear. Note: Turn chicken occasionally while baking.
Nutrition Facts : Calories 344.3 calories, Carbohydrate 7.7 g, Cholesterol 68.4 mg, Fat 22.4 g, Protein 27.5 g, SaturatedFat 3.7 g, Sodium 1296.1 mg, Sugar 6.1 g
ZESTY ITALIAN CHICKEN WITH DRESSING
This Zesty Italian Chicken with Dressing Recipe is so quick and easy to prepare. With only TWO main steps, you will have this delicious meal on the table in no time! You will love this Italian dressing chicken recipe!
Provided by kasey
Categories Main Course
Number Of Ingredients 5
Steps:
- Preheat oven to 375 F. Grease a 13 X 9 baking dish.
- Place the chicken in a large zip lock bag with the Italian dressing, and marinate it in the fridge for 30-45 minutes. If you do not have time to marinate, the chicken go ahead and add the chicken and dressing to a greased 13 X 9 baking dish.
- Add the seasonings to the chicken, and place the baking dish in the middle rack of the oven.
- Bake for 45-55 minutes on the middle rack or until a digital meat thermometer reaches 160°F degrees. Then move the baking dish to the top rack to broil for 5 minutes so that the skin crisps. After you have removed the chicken from the oven, use a meat thermometer to make sure the chicken reaches 165°F.
- Let rest for 5 minutes before serving. Enjoy!
ITALIAN DRESSING CHICKEN RECIPE
This crispy baked Italian dressing chicken is not only delicious, it is also super easy to make! It is prepared using only 3 ingredients that you already have on hand. You need to add this to your weekly dinner menu, it is definitely a crowd pleaser!
Provided by Stephanie Dulgarian
Categories dinner Main Course
Time 35m
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees.
- Coat the bottom of a casserole dish with some Italian Dressing.
- Pound your chicken until it is about 1/4 thick.
- Dip your chicken into a bowl of Italian dressing, then roll it in a bowl of instant potato flakes. (Don't coat your chicken with too many potatoes or it will be all you taste!)
- Place chicken in the casserole dish.
- Bake for 20 minutes or until heated through.
- Remove from over and sprinkle with fresh parsley flakes, optional.
Nutrition Facts : Calories 205 kcal, ServingSize 1 serving
ONE-PAN CHICKEN AND POTATO BAKE
Watch our video for a One-Pan Chicken and Potato Bake to find out exactly how easy it is! This chicken and potato bake is tasty and offers easy clean-up.
Provided by My Food and Family
Categories Home
Time 1h10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat oven to 400°F.
- Place chicken and potatoes in 13x9-inch baking dish.
- Top with dressing; sprinkle with cheese and seasoning. Cover.
- Bake 1 hour or until chicken is done (165ºF), uncovering after 30 min.
Nutrition Facts : Calories 370, Fat 12 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 110 mg, Sodium 350 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 33 g
DUMP-AND-BAKE ITALIAN CHICKEN AND RICE
This Dump and Bake Italian Chicken and Rice is an easy and healthy dinner recipe that comes together in about 10 minutes! Just stir together the raw ingredients and pop it in the oven!
Provided by Blair Lonergan
Categories Dinner
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 425 degrees F. Spray a 9 x 13-inch baking dish with cooking spray.
- Stir marinara sauce, tomatoes (in their juice), and uncooked rice together in the prepared dish (or in a separate bowl).
- In a small bowl, combine diced, uncooked chicken with Italian seasoning and salt.
- Add seasoned chicken to the rice mixture and stir to completely combine. Transfer to prepared baking dish.
- Cover tightly with foil or with a lid.
- Bake for 35 minutes, remove the cover, and give the dish a good stir. At this point the chicken should be cooked through and the rice should be just about tender (but still slightly al dente). If the rice is too hard, cover the dish and return to the oven for 5-10 more minutes, or until it's ready.
- Once the rice is just about tender, sprinkle mozzarella and Parmesan cheeses over top. Return dish to the oven, uncovered, for about 5 more minutes, or just until cheese is melted and rice is completely done.
- Garnish with parsley before serving.
Nutrition Facts : ServingSize 1 /6 of the recipe, Calories 308 kcal, Carbohydrate 29 g, Protein 31 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 83 mg, Sodium 878 mg, Fiber 1 g, Sugar 3 g
ZESTY ITALIAN CHICKEN AND RICE
What more could you ask for- Light,easy, great tasting and a all-in-one dish meal! My entire family loves this recipe. It was passed to me by my Mom. The rice has such a wonderful flavor that I sometimes adjust recipe and make more rice. I also like to marinate the chicken in some italian dressing ahead of time. It really makes a difference. It adds extra flavor to the chicken.
Provided by JanV546
Categories One Dish Meal
Time 1h2m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Place rice, 1/2 can french fried onions, and italian seasonings in 9x13 pan.
- Pour bouillon over rice mixture.
- Arrange chicken on top.
- Pour salad dressing over chicken.
- Bake covered at 400 degrees for 30 minutes .
- Place vegetables around chicken, covering rice. Bake uncovered for 20-25 minutes.
- Top with remaining onions. Bake 1-3 minutes.
ITALIAN DRESSING CHICKEN
This Italian Dressing Chicken is the best way to use up that last bit of jam left in the jar. Mix in a little Italian dressing to make an easy chicken marinade, then bake. Seriously, that's all there is to this recipe!
Provided by Sweet Basil
Categories Mom's Best 100 Easy Chicken Recipes
Time 40m
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F.
- Mix the salad dressing and preserves together. Then, pour over the chicken in a small baking dish.
- Bake for 25 -30 min.
- Serve chicken and sauce over pasta!
Nutrition Facts : ServingSize 1 g, Calories 396 kcal, Carbohydrate 17 g, Protein 48 g, Fat 14 g, SaturatedFat 2 g, Cholesterol 145 mg, Sodium 644 mg, Sugar 13 g
ZESTY CHICKEN CASSEROLE
Broccoli, chicken and rice get a little "zip" from Italian salad dressing. Anyone who favors food with lots of flavor will enjoy this dish.-Dianne Spurlock, Dayton, Ohio
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Place rice in a greased 13x9-in. baking dish. Top with the broccoli, onion, celery, parsley and salt. Arrange chicken over vegetables. , In a large saucepan, combine the soup, water, cheese sauce, salad dressing and milk. Cook and stir until cheese sauce is melted and mixture is smooth. Pour over chicken. , Cover and bake at 375° for 45 minutes. Uncover; bake 10-15 minutes longer or until a thermometer reads 170°. Garnish with red currants if desired.
Nutrition Facts : Calories 508 calories, Fat 20g fat (8g saturated fat), Cholesterol 98mg cholesterol, Sodium 1739mg sodium, Carbohydrate 42g carbohydrate (6g sugars, Fiber 3g fiber), Protein 37g protein.
ZESTY ITALIAN CHICKEN PASTA WITH VEGETABLES
Want to put Italian chicken and pasta on the menu tonight? Turn to this 30-minute Healthy Living recipe for Zesty Italian Chicken Pasta with Vegetables.
Provided by My Food and Family
Categories Home
Time 30m
Yield Makes 3 servings.
Number Of Ingredients 7
Steps:
- Cook pasta as directed on package.
- Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add vegetables; cook and stir 5 min. or until crisp-tender. Add chicken; cook on medium heat 3 min. or until heated through, stirring occasionally.
- Drain pasta; place in large bowl. Add chicken mixture and dressing; mix lightly. Top with cheese.
Nutrition Facts : Calories 260, Fat 7 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 50 mg, Sodium 670 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 22 g
CHICKEN ITALIAN DRESSING BAKE
This is a very simple but it is one of the best chicken recipes you will ever put into your mouth.Enjoy!!!!!!!!!!!!!!!!!!!!!!!
Provided by Zelda Hopkins
Categories Chicken
Time 35m
Number Of Ingredients 5
Steps:
- 1. Combine breadcrumbs, cheese and salt in a plastic bag and shake to mix. Dip chicken in salad dressing. Place one piece of chicken into bag and shake to coat. Repeat process with remaining chicken. Place in lightly greased pan. Bake at 400 degrees 15 minutes. Spray chicken with Pam and bake an additional 5 to 10 minutes.
CHICKEN IN ITALIAN DRESSING
Make and share this Chicken in Italian Dressing recipe from Food.com.
Provided by sue in pa.
Categories Chicken Breast
Time 55m
Yield 8 serving(s)
Number Of Ingredients 4
Steps:
- Put mayonnaise on chicken breasts, then coat with Italian bread crumbs.
- After you get chicken coated with mayonnaise and bread crumbs, put in a 9x13-inch baking dish and then add Wishbone Italian dressing just enough to cover the bottom of the baking dish after half way through the baking of the chicken then baste the chicken with Italian dressing continue baking.
- Total baking time is 45 minutes at 325°F.
- Cover chicken while baking with foil.
ITALIAN DRESSING CHICKEN BAKE
This was found on Facebook, courtesy of a friend of a friend
Provided by Rebecca Essex
Categories Chicken
Time 1h
Number Of Ingredients 7
Steps:
- 1. Preheat oven to 350 degrees.
- 2. Place the chicken breasts down the middle of the baking pan, long-wise.
- 3. Drain the green beans and put them down one side of the chicken breasts.
- 4. Wash and cut the potatoes in half, thirds, or quarters (depending upon their size) and place down the other side of the chicken breasts.
- 5. Sprinkle the dry dressing mix over all.
- 6. Melt the butter and drizzle it over all.
- 7. Cover the dish with aluminum foil and bake for 1 hour, or until chicken is tender and cooked throughout.
BAKED ITALIAN CHICKEN (HELOISE) RECIPE
Provided by CarolM-2
Number Of Ingredients 4
Steps:
- Preheat oven to 350. Spray a casserole dish with nonstick spray. Place chicken in the dish and cover with dressing. top with onions and potatoes. Bake for about an hour, or until done
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- Pound the chicken breasts to an even thickness using a meat mallet or rolling pin wrapped in saran wrap. Salt and pepper the chicken.
- Place chicken in a ziplock bag or baking dish and add the marinade. Marinade for at least 30 minutes, preferably 2+ hours.
- Preheat the grill to 400 degrees. Dip a paper towel in vegetable or canola oil and use tongs to rub the oil over the grill grates to prevent sticking.
- 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.
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Ratings 3Calories 300 per servingCategory Main Course
- Blend Italian dressing with a stick blender or in an upright blender until emulsified (when the oil is no longer separated and it all looks the same throughout).
- Place chicken thighs in single layer, skin side up, into a 9 x 11 roasting pan. It’s fine if they are packed in tightly, just make sure they are in a single layer and not stacked on top of one another.
- Bake on middle rack of oven at 350 degrees uncovered for 45 - 50 minutes, or until chicken reaches a safe internal temperature (165 F).
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- Place chicken breasts in zip top gallon freezer bag, and use a meat mallet to gently pound chicken to about ¼ inches thick and even
- Place chicken into another zip top gallon freezer bag, add garlic powder, Italian seasoning and Italian dressing. Make sure chicken is well coated -- add more dressing if needed. Place in refrigerator and marinate for 2 to 3 hours or overnight
- Remove chicken from bag, grill over medium direct heat (around 350°) for 10 to 12 minutes, turning over about halfway. Internal temp should be 165°. Or, preheat oven to 425°, place chicken on foil-lined baking sheet, and bake for 20 minutes or until internal temperature is 165° according to a meat thermometer
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5/5 (1)Total Time 40 minsEstimated Reading Time 7 mins
- Roasted tomatoes: Slice all of your grape tomatoes in half. Combine them in a bowl with the dressing a pinch of salt (optional see notes) 1-2 pinches of sugar (optional see notes) and marinate for 10 minutes.
- Place the grape tomatoes cut side up in the baking pan. Bake for 25-30 minutes. They are almost done when you see the tomatoes shrivel up some. Make sure to check on them before the 25 minute mark because they may finish faster.
- For the chicken: Set oven to 450 degrees Fahrenheit. Season the chicken with salt, pepper, (see notes) garlic and onion powder. Heat oil in a large heavy nonstick skillet over high heat until hot but not smoking. In an oven safe pan both sides of the chicken for 2-3 minutes.
- Poke a couple small holes in each of the chicken thighs. Pour the reserved dressing from the tomatoes into the pan plus an additional two cups. Add less dressing if you prefer.
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- Place the chicken breasts in a bowl, add the Italian dressing. Mix well, cover and marinate in a fridge for at least 30 minutes or overnight and up to 24 hours.
- Transfer the chicken breasts and the marinade into a deep baking dish. Bake until the internal meat temperature reaches 160F, about 35-40 minutes at 375F (or 50-60 minutes at 325F). If you are using skin-on breasts, you may want to use the broiler mode in the last few minutes to crisp up the skins.
- Meanwhile, prepare the balsamic mushrooms. Heat the oil in a wok or a cast iron pan over medium-high heat. Add the mushrooms and the onions and stir-fry until nicely caramelized, about 7-8 minutes. Add the pepper and the balsamic vinegar, then add salt to taste. Continue cooking for another minute. Remove from heat and set aside.
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- Place chicken breast in a 1-gallon resealable plastic bag. Pour just enough dressing in the bag over chicken to cover all the chicken pieces. (I used about 2/3's of the bottle). Seal bag, removing as much air as possible. Place bag on a rimmed cookie sheet and refrigerate 30-45 minutes.
- In a 15X10 inch pyrex baking dish, arrange chicken, skin side down, in a single layer. Pour marinade over chicken. Bake chicken in preheated oven for 10 minutes. Remove from oven and turn chicken skin side up. Bake 12-18 minutes, or until cooked through. (depending on the thickness of chicken). Turn oven to broil.
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- Preheat oven to 375f and set oven rack to middle. Cut chicken into pieces and dry well with paper towels. You can also use pre-cut packaged pieces. Cut the potatoes into approximately 1" to 1.5" cubes and dry them off as well with paper towels.
- In a large bowl combine the onion, garlic, parsley, oregano, grated cheese, and 1/2 cup of olive oil. Mix well. Dry the chicken off one more time, then season both sides with salt and pepper. Add the chicken into the bowl and coat well. Use your hands to really get the chicken coated!
- Layer the chicken into a large baking dish skin side up. Toss the potatoes into the bowl with the remaining olive oil mixture and mix well. Season the potatoes with a bit more salt and pepper then place the potatoes around the chicken. If you can not fit it all in the same dish, use another baking dish for the potatoes.
- Drizzle remaining olive oil onto the chicken and potatoes. Bake the chicken for 45 minutes. At the halfway point spoon some of the juices on top of each piece of chicken and resume baking.
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