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Italian Dressing Baked Chicken

Italian dressing baked chicken with a zesty marinade that keeps the breasts juicy and golden in the oven. Parmesan topping caramelizes slightly while the chicken bakes to 165°F (74°C) and rests for easy slicing.
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Prep Time 15 minutes
Cook Time 26 minutes
marinate 30 minutes
Total Time 1 hour 11 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)
  • 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
  • 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 until evenly coated. Add a quick mix so the surface looks glossy with dressing.
  2. Sprinkle the garlic powder, onion powder, dried Italian seasoning, salt, black pepper, and red pepper flakes (if using) over the chicken. Seal the bag and make sure spices cling to the coated chicken.
  3. Refrigerate the sealed bag or covered dish for at least 30 minutes, up to 8 hours, for deeper flavor. Chill until the chicken feels marinated and aromatic.
Bake
  1. Preheat the oven to 425°F (220°C) and lightly grease a baking dish with olive oil. Use a thin coating so the chicken browns instead of sticks.
  2. Remove the chicken from the marinade and let excess drip off, then arrange the pieces in the prepared baking dish in a single layer. Leave space between breasts so they bake evenly.
  3. Sprinkle the grated Parmesan evenly over the tops of each chicken breast. The layer should look dry and even, not clumpy.
  4. Bake uncovered for 22–28 minutes at 425°F (220°C) until the internal temperature reaches 165°F (74°C). The tops should be golden with slightly caramelized edges.
  5. Rest the baked chicken for 5 minutes after removing from the oven. During resting, the juices redistribute so slices stay tender.
Serve
  1. Garnish with fresh chopped parsley and serve with lemon slices alongside pasta, rice, roasted vegetables, or a crisp garden salad. Finish with lemon for bright, tangy flavor right before eating.

Notes

Pro tip: for the most even cooking, keep the chicken breasts as similar in thickness as possible, and bake in a single layer so the tops brown instead of steaming. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently in the oven or microwave until warmed through. Freezing is not recommended because the chicken can soften after thawing. For a lower-sodium option, use reduced-salt Italian dressing and slightly reduce added salt.