Creamy Chicken Breasts Recipe -
Creamy Chicken Breasts Recipe

Creamy Chicken Breasts

Recipe by  

"This is an easy, delicious moist and tender grilled chicken dish. I've also used it cut-up and diced in salads."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    15 mins
  • COOK

    20 mins

    2 hrs 35 mins


  1. In a large glass dish, mix together the creamy salad dressing, Italian-style salad dressing and cayenne pepper. Add chicken breasts and toss to coat. Cover and refrigerate. Marinate for 1 to 2 hours.
  2. Preheat an outdoor grill for high heat, and lightly oil grate.
  3. Remove chicken breasts from marinade, and grill for 6 to 8 minutes each side, until no longer pink and juices run clear.
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Reviews More Reviews

Most Helpful Positive Review
Oct 20, 2005

Excellent! I usually up the recipe to do 6 - 8 breasts at one time. If you can't grill you can also bake these in the oven. Very yummy!!!!! Thanks :)

Most Helpful Critical Review
Jan 25, 2004

This recipe is fine, but it needs more taste. Maybe more spices and marinate longer?


69 Ratings

Mar 09, 2009

My husband is a dark meat guy, but as far as chicken breasts go, this is his favorite. I use bacon ranch, or regular ranch and less italian dressing. I also set aside some marinade for dipping, heated it on the grill till thick and bubbly. Yum!

Jun 04, 2007

I've been using this recipe for years and it's still one of our favorites. The only thing we do differently is cook the chicken in all of the dressing at a low heat (275 degrees) for about 2 or 3 hours or until it browns. It comes out tender and we then use the left over cooked dressing to "dip" the chicken. This is our seven year old granddaughter's favorite, especially the dipping!

Nov 03, 2008

I hate to give something only two stars, but it needed so much "doctoring", that it was a totally different marinade by the time I was done so I gave it this rating based on the original recipe. Creamy salad dressing usually refers to miracle whip and maybe that's what was intended, but others took it to mean ranch dressing and that's what I used. It needed a lot of work so I added garlic powder, rosemary, hot pepper sauce, worcestershire, a few hot pepper flakes, ground black pepper, minced onion and let it all marinate for 5 hours. I reserved some marinade for dipping sauce and after that it wasn't bad. There are too many other recipes on this site that don't need this much "doctoring" to make them work.

Jan 25, 2004

This was very easy to prepare and everyone loved it! It's a "keeper"!

Jan 25, 2004

The chicken was tender, juicy, and tasty. My family loved it. I made it with some spanish rice.

Jan 25, 2004

These were some of the most tender and juicy chicken breast fillets I've had. So much of the time the grill seems to dry them out. The had very good flavor and is a recipe I will use again many times.


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  • Calories
  • 286 kcal
  • 14%
  • Carbohydrates
  • 9.1 g
  • 3%
  • Cholesterol
  • 49 mg
  • 16%
  • Fat
  • 21.8 g
  • 33%
  • Fiber
  • 0 g
  • < 1%
  • Protein
  • 12.4 g
  • 25%
  • Sodium
  • 890 mg
  • 36%

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

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