Description
This Baked Italian Chicken recipe features tender, juicy chicken breasts infused with zesty Italian dressing and a flavorful garlic kick, topped with a golden Parmesan crust and fresh parsley for a simple yet elegant dinner option.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Marinade & Seasoning
- 1 cup Italian salad dressing
- ¼ teaspoon garlic powder
Topping
- ½ cup grated Parmesan cheese
- 1 tablespoon fresh parsley, chopped
Instructions
- Preheat Oven: Preheat your oven to 425°F to prepare for baking the chicken evenly and thoroughly.
- Prepare Chicken: Arrange the 4 boneless, skinless chicken breasts in a 9×13-inch baking dish, ensuring they are spaced apart for even cooking.
- Mix Marinade: In a small bowl, combine the Italian salad dressing with the garlic powder, stirring well to blend the flavors.
- Coat Chicken: Pour the Italian dressing and garlic mixture evenly over the chicken breasts, ensuring each piece is fully coated for maximum flavor absorption.
- Bake Chicken: Place the baking dish in the oven and bake for 30-35 minutes, or until the internal temperature of the thickest chicken breast reaches 165°F, indicating it is cooked through.
- Add Parmesan Topping: Remove the chicken from the oven and sprinkle the grated Parmesan cheese evenly over each breast. Return the dish to the oven and bake for an additional 5 minutes until the cheese melts and forms a lightly golden, crispy crust.
- Garnish and Serve: Carefully remove the chicken from the oven, drizzle with any remaining Italian dressing from the baking dish, and garnish with freshly chopped parsley. Serve hot for best flavor.
Notes
- Use a meat thermometer to ensure chicken is cooked to a safe internal temperature of 165°F.
- For extra flavor, marinate chicken in the dressing mixture for 30 minutes before baking.
- Substitute fresh Parmesan with shredded Parmesan-Reggiano for a sharper taste.
- Serve this dish with a side of steamed vegetables or a light salad for a well-rounded meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently to avoid drying out the chicken.
