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This 5-ingredient Italian dressing chicken is healthy, flavorful, and incredibly delicious. Best of all, the marinated chicken is delicious grilled or baked — whichever you prefer!
Table of Contents
If you’re looking for even more grilled chicken recipes, be sure to try this golden chicken, this grilled bbq chicken breast, and this chicken shawarma, too!
The addition of the mayo in the marinade was fantastic. I added extra garlic powder, onion powder, Italian seasoning, garlic salt, and paprika until the marinade was exactly the taste I was looking for. This was so good and makes a beautiful presentation.
– Jennifer
What to Know Before You Get Started
- A marinade adds flavor to the chicken, tenderizes the meat, and helps to prevent it from drying out. I like to allow for at least 20 minutes of marinating time, but you can leave this chicken in the Italian dressing marinade for up to 24 hours.
- I prefer Wish-Bone Italian dressing for this marinade, but any similar variety will work.
- The recipe calls for boneless, skinless chicken breasts; however, boneless, skinless chicken thighs also work well. For a shorter cooking time, cut large chicken breasts in half lengthwise to create thinner pieces of meat.
- If you’re cooking for just two people, prepare 1 lb. of chicken breasts and cut the marinade ingredients in half as well.
- You can grill the marinated chicken or roast it in the oven. I’ve included both sets of instructions in the recipe card at the bottom of the post.
Why This Marinade Works
There are a few essential components to every good marinade. This particular recipe takes advantage of a couple of shortcuts for even easier prep.
- Oil forms the base of most marinades (here, you get oil in both the mayonnaise and in the Italian dressing);
- Acid helps tenderize the meat by breaking down tough proteins (here, you get the acid from the Italian dressing);
- Sweetener helps to add flavor and to caramelize the outside of the meat (locking in the juices). Here you get sugar in the Italian dressing as well;
- Seasoning gives the marinade its personality! In this dish, the marinade gets its seasoning and flavor from both the dressing and the extra garlic powder and red pepper!
Directions
Grill or bake this Italian dressing chicken. I’ve included both sets of instructions in the recipe card below, but here’s the overview:
- Prepare the Italian dressing chicken marinade by whisking together the mayonnaise, Italian salad dressing, garlic powder, and red pepper.
- Place the chicken in a dish or large Ziploc bag. Pour the marinade over top, toss to coat the chicken, and then cover (or seal the bag) and refrigerate for at least 20 minutes (or overnight).
- Remove the chicken from the marinade (discard the leftover marinade).
- Grill over medium-high heat until the chicken reaches an internal temperature of 165 degrees F. This will take about 5 minutes per side for small, thin chicken breasts, up to 10-12 minutes per side for larger, thick chicken breasts, or about 6-7 minutes for chicken thighs.
- Allow the meat to rest for about 5 minutes before slicing and serving. Garnish with chopped fresh parsley or other herbs, if desired.
Serving Suggestions
Serve the Italian dressing chicken on top of big entrée salads, in these chicken caprese sandwiches, with pesto pasta, or in pasta salad. It’s delicious alongside cucumber tomato onion salad, roasted yellow squash, succotash, garlic roasted broccoli, corn on the cob in the oven, red skin mashed potatoes, rice, or a Southern tomato pie.
Preparation and Storage Tips
- Make Ahead: Allow at least 20 minutes for the chicken to marinate. You can leave the meat in this particular marinade for up to 24 hours in the refrigerator, so it’s a great prep-ahead option that you can assemble in the morning before work.
- How to Store: Wrapped tightly, the leftovers will keep in the fridge for up to 1 week or in an airtight container in the freezer for up to 3 months.
- How to Reheat: Enjoy the leftover grilled chicken cold — straight from the fridge — or you can reheat the chicken in a 325°F oven just until it’s warmed through, about 15 minutes (be careful that you don’t bake it for too long or it will become dry). You can also reheat individual servings in the microwave for about 60 seconds.
Very tasty! I did two 9 oz breasts and halved the marinade ingredients (it was plenty). Marinated about an hour. Added a teaspoon of Italian seasoning too. Baked them and served with veggies and garlic noodles. Excellent recipe!
– Shannon
More Chicken Marinade Recipes
Simple Grilled Chicken Marinade with Garlic and Herbs
2 hours hrs 25 minutes mins
Chicken Thigh Marinade (Grilled or Baked)
3 hours hrs 17 minutes mins
Roasted Buttermilk Marinated Chicken
5 hours hrs 15 minutes mins
Italian Dressing Chicken
Ingredients
- 1 cup mayonnaise (I use Duke's brand)
- 1 cup Italian dressing (I use Wish-Bone Italian dressing)
- ½ teaspoon garlic powder
- ¼ teaspoon ground red pepper (cayenne)
- 2 lbs. boneless, skinless chicken breasts (or boneless, skinless chicken thighs)
Instructions
PREPARE THE MARINADE
- In a small bowl, whisk together the mayonnaise, Italian dressing, garlic powder, and red pepper.
MARINATE THE CHICKEN
- Place the chicken in a dish or in a large Ziploc bag. Pour the marinade over top. Toss to coat the chicken with the marinade. Cover and refrigerate for at least 20 minutes (or up to 24 hours). Remove chicken from the dish. Discard marinade. Allow chicken to sit on the counter at room temp while you prepare the grill or preheat the oven.
TO GRILL THE CHICKEN
- Heat a nonstick pan, grill pan, or outdoor grill over medium-high heat. Coat the grill grates or pan with about a teaspoon of oil so that the chicken doesn’t stick. Sear or grill the chicken on each side until golden, crispy, and cooked through (about 5 minutes per side for small, thin chicken breasts, up to 10-12 minutes per side for larger, thick chicken breasts, or about 6-7 minutes per side for chicken thighs). The meat is done when it reaches an internal temperature of 165°F. Allow the chicken to rest for about 5 minutes before slicing and serving.
TO BAKE THE CHICKEN (ALTERNATE INSTRUCTIONS)
- Line a large, rimmed baking sheet with foil and lightly coat with nonstick cooking spray or lightly grease a 9 x 13-inch baking dish. Remove the chicken from the marinade (discard the marinade). Bake the chicken in a 425°F oven for 20-30 minutes for thin, small chicken breasts, about 30-45 minutes for thick, large chicken breasts, or about 20 minutes for boneless, skinless chicken thighs.
Notes
Nutrition
This recipe was originally published in May, 2020. It was updated in July, 2024.
The addition of the mayo in the marinade was fantastic. I added extra garlic powder, onion powder, Italian seasoning, garlic salt, and paprika until the marinade was exactly the taste I was looking for. This was so good and makes a beautiful presentation.
Yay! So glad that it was a hit, Jennifer! Thanks for taking the time to leave me a note. 🙂
This was yummy!! I didn’t have a lot of time for marinating so I cut each chicken breast in half and pounded them. I added some Italian seasoning to the marinade and let it sit for about 45 mins. On the side I made some penne pasta. When it was finished I tossed it with olive oil, butter, parsley, fresh grated Parmesan, some garlic salt and a couple handfuls of locally grown, fresh, grape tomatoes that I cut in 4ths. They warmed up perfectly when thrown into the hot pasta. When I made my plate I decided to cut up my chicken in bite-size pieces and tossed with my pasta. Also added a few spoonfuls of the hot marinade & juices from the chicken that dropped into a tinfoil pan on the grill. Dang, that was a good meal!!!
Sounds perfect! Thanks, Rebecca!
Very tasty! I did two 9 oz breasts and halved the marinade ingredients (it was plenty). Marinaded about an hour. Added a teaspoon of Italian seasoning too. Baked them and served with veggies and garlic noodles. Excellent recipe!
Awesome! Sounds perfect, Shannon. Thank you!
Excellent recipe and one we make often now. Changes I made were to cut the mayo and dressing in half. A cup of each is wasteful for 2 lbs of chicken. I also added a little bit of salt to the marinade and soaked it all in a zip lock bag. Chicken comes out very tender and flavorful.
Thanks so much, Melinda!
Can you bake it with all the marinade? We like extra sauce!
Hi Brenda,
We’re not sure how much marinade would actually stick, but you could try it out! Or, try basting the chicken with the marinade occasionally as it cooks. Hope that helps!