Anniversary Chicken I Recipe -
Anniversary Chicken I Recipe
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Anniversary Chicken
See how to make a creamy, piquant chicken dish. See more

Anniversary Chicken I

Recipe by  

"I made this chicken for 100 people at my in-laws' 50th wedding anniversary party. Boy, was it a hit!"

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    30 mins
  • COOK

    35 mins

    1 hr 5 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large skillet, heat oil over medium-high heat. Add chicken breasts, and saute 4 to 5 minutes each side, until lightly browned.
  3. Place browned chicken breasts in a 9x13 inch baking dish. Brush with teriyaki sauce, then spoon on salad dressing. Sprinkle with cheese, green onions and bacon bits.
  4. Bake for 25 to 35 minutes, or until chicken is no longer pink and juices run clear. Garnish with parsley and serve.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Jan 22, 2004

Excellent. I tried it this way as well as putting all the ingredients (including raw chicken)into the slow cooker on low overnite. Tasted MUCH, MUCH better. This recipe is always requested at any potluck I attend.

Most Helpful Critical Review
Jan 20, 2010

This recipe was just OK! The browning time plus the amount of time baked in the oven made for over cooked chicken. My husband only took two bites and said, "Way too salty". Guess that's it for this dish and I had such high hopes with 1,550 reviews.... Sorry, definitely didn't make it into our dinner rotation!

Jul 22, 2003

This is fantastic! My husband and son raved about it and couldn't wait for leftovers. Delicious flavors and wonderfully moist. For those of you who weren't that impressed, use teriyaki baste & glaze (not just a sauce or marinade) -- it's thicker and adds much more flavor than a marinade. No need to marinade over night or hours before if you use this. I used Kikoman baste & glaze and Hidden Valley ranch lite, with real bacon(low salt) crumbled. I didn't fry the chicken - I just spooned on the baste & glaze to both sides of the chicken & then spooned on the ranch, with everything else following. Great with an angel hair pasta with sauteed garlic, tomatoes, onions, and spices.

Feb 10, 2004

It was very good. I like trying new things and this recipe hit the spot. I'll be passing it on to my mom. One note: I would add the chese until the last 10-15 mins of baking and next time, and I also like to use real bacon (4-5 strips) which I will cook while it is in the oven and when it is done, I add the cheese and bacon during the last 10-15 mins and it tastes fabulous!!

Sep 16, 2003

My husband and I really liked this dish. The only thing I did different was that I marinated the chicken in the teriyaki sauce for several hours. Then after browning the chicken, I mixed the remaining teriyaki sauce with the ranch and spooned the mixture over the chicken. That eliminated the "gross" color I've read others complain about. I think next time I will cover the dish with foil before baking to keep the cheese from drying out so much. We eat baked chicken in more than 50% of our meals, and this was a really nice change from the ordinary.

Feb 10, 2004

Is 9:00 a.m. too early to eat the half of piece of this wonderful chicken leftover from last night? The only change I made was to dip the chicken into egg and then seasoned flour before sauteing. I also added a bit of teriyaki to the bottom of the dish before baking. I waited until the last 15 minutes of cooking time before I added my shredded cheddar. This dish was so good!

Jan 06, 2004

My entire family loved it! I always use Lawry's brand teriyaki marinade instead of any other brand...not as salty, I guess because of the pineapple juice. I followed this recipe to the letter except that I marinaded the chicken breast in teryaki sauce for about 20 minutes while the oven preheated. I served it with homemade garlic mashed potatoes, fresh broccoli, and garlic bread. My husband and son had 2 helpings!

Jan 22, 2004

This is by far the best chicken recipe I've tried on this site. I didn't have some of the items, so I did a few substitutions and it turned out wonderful. This is what I did: I used real bacon and cooked it, saved the drippings and sauted the chicken in them. I didn't have any ranch dressing, but I had ranch seasoning packet, so I combined whatever left I had of sour cream and plain yogurt with the ranch to make the dressing. I also didn't have teriyaki sauce, but instead a marinating sauce, which isn't really "sauce", so I thickened the marinating sauce with corn starch and it was fine. Other than that, I followed the recipe to the T and it came out perfect! I only made two chicken breast and my sister who doesn't like cheese loved it. Too bad I didn't make her any =/. Oh, and I do agree that it is a bit salty (wasn't too bad for us), so you might want to use low sodium ingredients.


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  • Calories
  • 529 kcal
  • 26%
  • Carbohydrates
  • 6.7 g
  • 2%
  • Cholesterol
  • 167 mg
  • 56%
  • Fat
  • 26.4 g
  • 41%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 62.8 g
  • 126%
  • Sodium
  • 894 mg
  • 36%

* Percent Daily Values are based on a 2,000 calorie diet.

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