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Italian Dressing Chicken Breast

Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 4 servings
Author: Victor
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  • 4 skin-on boneless chicken breasts (or airline chicken breasts, or skinless breasts)
  • 1 cup Italian dressing
  • For the vegetable stir-fry:
  • 3 cups mushrooms halved
  • 3 Tbsp olive oil
  • 1 medium onion cut in half and thinly sliced
  • Salt to taste
  • 1/4 tsp ground black pepper
  • 2 Tbsp balsamic vinegar


  • Place the chicken breasts in a bowl, add the Italian dressing. Mix well, cover and marinate in a fridge for at least 30 minutes or overnight and up to 24 hours.
  • Preheat oven to 375F (for skin-on breasts) or 350F for skinless breasts.
  • Transfer the chicken breasts and the marinade into a deep baking dish. Bake until the internal meat temperature reaches 160F, about 35-40 minutes at 375F (or 50-60 minutes at 325F). If you are using skin-on breasts, you may want to use the broiler mode in the last few minutes to crisp up the skins.
  • Meanwhile, prepare the balsamic mushrooms. Heat the oil in a wok or a cast iron pan over medium-high heat. Add the mushrooms and the onions and stir-fry until nicely caramelized, about 7-8 minutes. Add the pepper and the balsamic vinegar, then add salt to taste. Continue cooking for another minute. Remove from heat and set aside.
  • Remove the baking dish with the chicken from the oven. Let the chicken rest for 5 minutes before serving.
  • Garnish with fresh basil leaves and serve with balsamic mushrooms on the side.