The 2-Ingredient Chicken I Make Almost Once a Week

As a teen, I requested dinner at Olive Garden every year on my birthday. Fettuccine alfredo was my go-to order, but the salad was always the star of the show. I considered the giant bowl stuffed with crispy greens, smothered in tangy dressing, and stacked high with black olives, carrots, croutons, and freshly grated Parmesan the epitome of upscale dining.

That beautifully balanced, tangy, salty Italian dressing will always have a place in my heart. So, when my grocer started carrying Olive Garden’s Signature Italian Dressing in stores, I started putting it on everything—including chicken.

I love this Italian dressing chicken recipe because it’s so easy and gives me all the nostalgic Olive Garden vibes—and it’s only two ingredients! Chicken breasts and a bottle of dressing are all you need.

Marinating Chicken in Italian Dressing

Marinating meat not only heightens its flavor, but also leads to a more tender, juicy bite. On busy weeknights, I usually only marinate this chicken for 15 to 20 minutes—even a short time can make a huge difference in the tenderness and flavor of the meat. If you opt for a longer marinating time, you’ll have even more flavorful, extra-juicy chicken. I don’t recommend marinating longer than 3 hours, though, or the chicken can wind up mushy.

If Olive Garden Signature Italian Dressing isn’t your thing, there are a couple of other store-bought dressings I think work well. Wish-Bone Italian or Kraft Zesty Italian both have the right amount of tang and salt to create a delicious marinade. Give your favorite Italian dressing a try.

How To Make My 2-Ingredient Italian Dressing Chicken

To make four servings, you’ll need:

• 4 boneless, skinless chicken breasts (2 1/2 to 3 pounds)

• 1/2 cup store-bought Italian dressing (such as Olive Garden Signature Italian)

Add the chicken breasts to a 9x13-inch baking dish. Pour the Italian dressing over the chicken and use tongs to toss until all the pieces are fully coated. Cover the dish and place it in the refrigerator to marinate for at least 15 minutes and up to 3 hours.

Remove the baking dish from the fridge and preheat the oven to 425°F. Transfer the baking dish to the oven and bake until the chicken is spotty golden brown and the thickest part of each breast reads 165°F with an instant-read thermometer, 25 to 35 minutes. Remove from the oven, allow the chicken to rest for 5 minutes, then enjoy.

Store any leftovers in an airtight container in the fridge for up to 4 days.

Serving Suggestions

At least once a week, I make this chicken as the entrée and serve it with sides like green beans and mashed potatoes. It’s also excellent sliced and served on top of a big, leafy salad with croutons, freshly grated Parmesan, and extra Italian dressing (of course!). You can also serve it over grains like rice or couscous.

The chicken and dressing create a sauce while it bakes, and I highly recommend spooning it on top of your mashed potatoes or rice.

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