Reviewed: Jan. 22, 2013

I'm still a novice when it comes to cooking, but of the methods I've used to make chicken, this one so far is the best! I use this method also when I'm making teriyaki chicken (obviously substituting the italian dressing for a teriyaki/soy marinade). The chicken comes out so juicy and full of flavor!

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Reviewer:

mouserie

Reviewed: May 10, 2012

Super Yummy and Super Easy! I baked them as suggested by another reviewer at 350 degrees for 40 minutes. I pounded out 2 of the 3 breasts and those had a lot more flavor from the marinade than the one I left alone. But they all tasted great!

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2 users found this review helpful

Reviewer:

MrBadCookWhoLikes2Cook

Cooking Level: Beginning

Living In: Wichita, Kansas, USA

Reviewed: Mar. 15, 2012

My children are picky eaters and they devoured several pieces of chicken. Loved the receipe and it's so easy. Wouldn't change a thing.

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Reviewer:

adaisy1129

Cooking Level: Beginning

Home Town: Corpus Christi, Texas, USA

Living In: Naples, Florida, USA

Reviewed: Jan. 21, 2012

Easy and tasty.

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Reviewer:

MissMeredith

Cooking Level: Intermediate

Reviewed: Jan. 2, 2012

So easy and surprisingly loaded with great flavor no matter which brand of italian dressing I buy. It is one of the most versatile basic recipes I have used. The sky is the limit on what to serve it with on the side. We serve it with rice and steamed green beans.

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3 users found this review helpful

Reviewer:

YayHeaven

Cooking Level: Beginning

Home Town: Torrance, California, USA

Living In: Anaheim, California, USA

Reviewed: Jun. 15, 2011

thank you for the stove top version of this italian marinated chicken. it is excellent for a hot day when you don't want to grill or warm up the kitchen with the oven. i used non fat italian dressing and it still tasted fabulous. also after i have taken the chicken breast out to rest, i tossed into the pan, some cut up button mushroom and sauteed it. i also added a bit of water and more italian dressing and drizzled the mushroom/gravy over the chicken. bf and i really enjoyed it.

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Reviewer:

Lisa Lai

Cooking Level: Intermediate

Home Town: Petaling Jaya, Selangor, Malaysia

Living In: Dallas, Texas, USA

Reviewed: Jun. 3, 2011

I marinated in low calorie Italian dressing for three-something hours. Then I heated some white wine instead of oil in a frypan, cooked it on medium heat until the outside was no longer pink. Then I set it to low heat, covered it and let it steam for about 10 minutes-ish. WOW! Juicy and flavorful! Hubby couldn't believe it was *only* Italian dressing for the marinade. Paired with some broccoli and rice. Thanks!

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Reviewer:

NekoKat

Reviewed: Oct. 7, 2010

I only use enough salad dressing to fully cover the chicken, add red onion, and marinate in a large storage bag overnight. Skip the extra oil and use a grill pan. Delicious, juicy, and the onions are a treat!

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5 users found this review helpful

Reviewer:

ImStillToni

Reviewed: Jan. 6, 2010

I don't know what I did wrong the 2nd time. Worked to perfect the first time around. The 2nd time around, grease was flying! I'm assuming the grease was too hot/the stove setting for "medium" is too high. I'll learn next time around.

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Reviewer:

nhender1

Reviewed: Dec. 10, 2009

I've been marinating chicken breast like this for years, it's one of our favorite recipes! First I season the chicken with salt and pepper and italian seasoning, then add the italian dressing. Marinate for a few hours, then bake at 375 for about 35 minutes. Serve with a side of pasta, or rice and steamed veggies.

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15 users found this review helpful