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Italian Dressing Baked Chicken

Italian dressing baked chicken delivers juicy, golden-baked breasts with herby, tangy, garlic-forward flavor. Marinate the chicken for deep seasoning, then bake uncovered until the tops are golden and slightly caramelized at 425°F.
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Prep Time 10 minutes
Cook Time 25 minutes
marinating 30 minutes
Total Time 1 hour 5 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 Freshly grated.
  • 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 a visible, wet marinade layer.
  2. Add garlic powder, onion powder, dried Italian seasoning, salt, black pepper, and red pepper flakes if using, then press the bag or toss gently so the spices cling evenly to the chicken surface.
  3. Seal and refrigerate for at least 30 minutes, or up to 8 hours for deeper flavor, until the chicken looks seasoned all the way through.
Bake
  1. Preheat the oven to 425°F (220°C) and lightly grease a baking dish with olive oil, leaving a thin, shiny film on the bottom.
  2. Remove the chicken from the marinade, let excess drip off, and arrange the pieces in a single layer so there’s space between breasts for even browning.
  3. Sprinkle the grated Parmesan evenly over the top of each chicken breast so you see a uniform, light cheese layer.
  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 are golden with slightly caramelized edges.
  5. Remove from the oven and let the chicken rest for 5 minutes so the juices redistribute and the surface firms up slightly.
Serve
  1. Garnish with fresh chopped parsley and serve with lemon slices alongside pasta, rice, roasted vegetables, or a crisp garden salad.

Notes

For the best flavor, marinate closer to 8 hours—short marinating still works, but deeper seasoning is more noticeable. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently until warmed through. Freezing is not recommended for best texture. Dietary swap: use dairy-free Parmesan (and a dairy-free Italian dressing) for a lactose-free version.