3-Ingredient Creamy Italian Chicken Recipe Is a Dinner Grand Slam by Donna John

3-Ingredient Creamy Italian Chicken Recipe Is a Dinner Grand Slam

Looking for another winner winner chicken dinner? My three-ingredient baked Caesar chicken recipe was such a hit, I decided to try it with another type of salad dressing. Creamy Italian salad dressing was definitely the right choice. Creamy Italian dressing added not only creaminess but twang to this easy baked chicken recipe.

All you need for this creamy Italian chicken dinner is bone-in chicken thighs (or whatever pieces you like), a bottle of creamy Italian salad dressing and grated Parmesan cheese. The chicken is seasoned with salt and black pepper, and then coated with the Italian dressing. Bake the chicken until done (165 degrees F internal temperature) and then top with some grated Parmesan and parsley flakes, if desired. 

Serve this baked chicken recipe with a grain, vegetable, salad or your favorite side dishes. I served mine with quinoa and fresh English peas. The sauce it forms at the bottom of the pan would be delicious over rice or potatoes.

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Cuisine: American
Prep Time: 5 minutes
Cook Time: 40 minutes (approximately)
Total Time: 45 minutes
Servings: 4


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Recipe Notes

  • I used Wish-Bone Creamy Italian Dressing.
  • You could omit the Parmesan and parsley flakes and just use the salad dressing, but the cheese especially adds a little extra something to the chicken.
  • For easier cleanup, line the baking dish with aluminum foil. 

Here's how to make it: 

  1. Put the chicken into a baking dish. Season with salt and pepper on both sides. Pour the dressing over the chicken, coating both sides.
  2. Bake in a preheated 375-degree F oven for about 40 minutes or until chicken is cooked through (165 degrees F internal temperature). (The cooking time will depend on how big your chicken pieces are.)
  3. Top each piece of chicken with a little grated Parmesan cheese. Sprinkle with parsley flakes, if desired. Bake a couple more minutes to melt the cheese.

Nutrition Facts Per Serving

Calories: 577

Total Fat: 48.8g

Saturated Fat: 9.6g

Cholesterol: 93mg

Sodium: 1844mg

Total Carbohydrate: 6.9g

Dietary Fiber: 0g

Total Sugars: 6.7g

Protein: 30.9g

Vitamin D: 0mcg

Calcium: 71mg

Iron: 1mg

Potassium: 243mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Donna John
This chicken was great! Will definitely be in regular rotation. The sauce it creates is so good.
Elisa Schmitz
This definitely is a dinner grand slam. My mouth is watering already, my friend! #yum
This looks so good Donna.
Michelle Harris
Hello, I love the idea for this recipe it sounds delicious and I'm all for not laundry list of ingredients and simple and good stuff, but I have a question have you thought about Crock-Pot with this? If so I love to hear your thoughts. Thanks a bunch
Donna John
You could probably do this in the crock pot. I'm not big on cooking chicken in a crock pot. I would remove the skin. Crock pot tends to produce "wobbly" chicken skin which I'm not a fan of. If you try it, please let us know!
Maria Martinez
I will try to make your recipe, thank you very much for sharing it
So I have tried your Baked Chicken Caesar recipe and it was a huge hit. I’m just curious is there a reason you broil that one to melt the cheese and not this one?
Donna John
That was a decision made because the skin was already crispy. No reason to. So glad this recipe was a hit with your family!
TL Drennan
I had really high hopes for this! After adding the parmesan cheese at the end and baking until cheese melted, my chicken just didn't get a nice crispy finish. Instead it was soggy and I ended up pulling the soggy chicken skin off and away went all the sauce and flavor. . What did you do differently? Did you broil it at the end? This simple recipe has so much potential and I hope it's an easy fix. Do you think I could partially fry the chicken before placing in baking dish next time to lightly crisp the skin? (Beng careful not to smother the just fried areas with sauce if course.)
Donna John
So sorry to hear that. All ovens are different. The skin on mine was crispy, so I chose not to broil it and just add the cheese right before taking it out of the oven. If your oven cooks slower or less hot, maybe increase the oven temperature toward the end of baking time. You could also sear it in a pan, if you prefer. I usually shy away from that and use the oven to crisp the skin. Hope this helps! You could also not put the dressing on the top of the chicken, then drizzle it over the top when serving.
TL Drennan
Okay, I'm going to give this another try sometime! Thank you for your response.
Donna John
You are very welcome. I'm not a fan of "wobbly" chicken skin either. So understand. There are ways to fix it though. Please let us know how it turns out for you next time.
Khôi Bùi
The name is Italian chicken ... but the recipe says American cuisine. I can only assume this is American because as soon as I saw Caesar, it just can't be Italian.
Donna John
I named it Creamy Italian Chicken because it uses creamy Italian salad dressing. I wouldn't classify this as an Italian recipe.

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