Roasted Italian Herb Chicken

Roasted Italian Herb Chicken

46 Reviews 1 Pic
Recipe by  Robin

“Chicken breasts marinated AND baked in Italian-style salad dressing! Breaded, easy, delicious. Now THAT'S Italian!”

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Adjust Servings

Original recipe yields 4 servings



  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Place chicken breasts in a 9x13 inch baking dish. Pour salad dressing over chicken. Cover dish and refrigerate for 30 minutes to 1 hour.
  3. Roll each chicken piece in stuffing crumbs. Return to baking dish. Cover with aluminum foil and bake in the preheated oven for about 45 minutes or until chicken is cooked through and juices run clear.

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Reviews (46)

Rate This Recipe
Valerie's Kitchen

Valerie's Kitchen

I only used about 1 cup of dressing. Just enough to cover the chicken. I tossed the marinated chicken in the bread crumbs in a gallon sized ziploc bag and placed back into pan. You don't want too much italian dressing on the bottom of the pan at this point or it will turn out too mushy. At end of cooking time I removed foil, topped with shredded parmesan and turned the oven to broil just for a few minutes till nicely browned. I think this gave it a nice touch. Very tasty and moist chicken. Good to serve with a pasta side dish.



Very quick and easy. I would use less dressing. One cup is probably enough for next time.



This is good. The chicken is tender and tasty. I added a little melted butter on top of the bread crumbs to help it get crispy.

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Amount Per Serving (4 total)

  • Calories
  • 587 cal
  • 29%
  • Fat
  • 36.4 g
  • 56%
  • Carbs
  • 32.8 g
  • 11%
  • Protein
  • 31.9 g
  • 64%
  • Cholesterol
  • 69 mg
  • 23%
  • Sodium
  • 2548 mg
  • 102%

Based on a 2,000 calorie diet



previous recipe:

Italian Chicken Marinade


next recipe:

Oven Roasted Stuffed Chicken Breasts