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Italian Dressing Baked Chicken

Italian dressing baked chicken with a golden Parmesan top and juicy, tender texture. The zesty Italian dressing marinade infuses herby, tangy, garlicky flavor with minimal prep for a weeknight win.
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Prep Time 10 minutes
Cook Time 26 minutes
marinating 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 lb 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 greasing the pan.
  • 0.25 cup freshly grated Parmesan cheese Approximate volume for 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 boneless skinless chicken breasts in a large zip-lock bag or shallow dish and pour the Italian dressing over them to coat each piece.
  2. Add the garlic powder, onion powder, dried Italian seasoning, salt, black pepper, and red pepper flakes (if using) to the bag, then seal and toss gently so seasoning is evenly distributed.
  3. Refrigerate at 40°F or below for at least 30 minutes, or up to 8 hours, while the flavors soak in and the chicken stays cold.
Bake
  1. Preheat the oven to 425°F (220°C) and lightly grease a baking dish with olive oil.
  2. Remove the boneless skinless chicken breasts from the marinade, let any excess drip off, and arrange them in a single layer in the prepared baking dish.
  3. Sprinkle the freshly grated Parmesan cheese evenly over the top of each chicken breast so the surface will turn golden.
  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.
Rest, garnish, and serve
  1. Let the chicken rest for 5 minutes so the juices stay in the meat and slicing stays easy.
  2. Garnish with fresh parsley and serve with lemon slices alongside pasta, rice, roasted vegetables, or a crisp garden salad.

Notes

For the most even flavor, coat the boneless skinless chicken breasts thoroughly in the Italian dressing and spread them in a true single layer so they bake evenly. Refrigerate leftovers in a covered container for up to 3–4 days; freeze cooked chicken for up to 2 months (thaw in the fridge overnight). For a lower-sodium option, use no-salt-added Italian dressing and reduce the added salt to taste.