Roasted Italian Herb Chicken

Roasted Italian Herb Chicken

Robin 0

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

Ingredients {{adjustedServings}} servings 587 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

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  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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  • Note
  • The nutrition data for this recipe includes information for the full amount of the marinade ingredients. Depending on marinating time, ingredients, cooking method, etc., the actual amount of the marinade consumed will vary.
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Reviews 47

  1. 65 Ratings

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.