Chicken Breast Italian Dressing Marinade: A Foolproof Recipe For Juicy Chicken
Ben Austin 
Tired of making the same chicken recipe over and over again? No worries – one recipe can taste different daily using chicken breast Italian dressing marinade. Baked chicken breasts will have a better flavor and stay juicier if they are marinated beforehand.
Add a few drops of oil, vinegar, juices, or other seasonings to switch up the usual way of preparing baked chicken breasts with Italian dressing.
Serve baked chicken breast with Italian dressing with healthy sides, and a delicious lunch or dinner will be ready in no time. It is very simple to prepare chicken breast with Italian dressing marinade.
Chicken breast marinated in Italian dressing usually contains oil, which helps the chicken retain moisture during cooking. The rest of the seasoning, vinegar, or juices enhance the flavor. There’s plenty of room for creativity with different flavors.
A Tip: Each Marinade is for Half a Kilogram of Chicken
Remember that the marinade is for at least half a kilogram to marinate chicken with Italian dressing. The chicken breast Italian dressing can be placed in a plastic bag or glass bowl before adding the chicken.
The chicken can be cut into smaller pieces or strips to absorb flavors better. Marinating the chicken for 15-20 minutes is enough for the best taste. It can be left overnight, but this will alter the texture and flavor of the meat.
The chicken breast Italian dressing should not be marinated for more than a day. If the chicken is cut into smaller pieces, each side should be grilled for 5 to 7 minutes.
Italian Marinade for Chicken
Although a store-bought bottle of Italian dressing is the easiest way to make chicken breast Italian dressing marinade, preparing a homemade version, as Italians do, allows for ingredient adjustments to personal taste. Plus, it’s not that difficult.
Ingredients:
- 1.5 kg chicken breasts
- ¼ cup olive oil
- ¼ cup red wine vinegar
- 2 cloves garlic, finely chopped
- 1 teaspoon oregano
- 1 teaspoon basil
- ½ teaspoon red pepper flakes
- Salt and black pepper to taste
Preparation
Rinse and pat dry the chicken breast, then place it in a ziplock bag. Mix the vinegar, olive oil, chopped garlic, red pepper flakes, oregano, basil, salt, and pepper, then pour it into the bag. Seal the bag and shake well to coat the chicken evenly with the marinade.
Refrigerate for at least two hours. Transfer the marinated chicken to a baking dish and bake the chicken breast marinated in Italian dressing in the oven at 200°C (about 400°F) for around 30 minutes, occasionally turning it.
Balsamico Chicken with Zucchini
Ingredients:
- ½ cup honey
- ½ cup balsamico vinegar
- 1 tablespoon orange zest
- Oregano
- 2 medium yellow zucchini
- 2 medium green zucchini
- 1.5 kg chicken breasts
- Extra virgin olive oil
- Salt and black pepper to taste
Preparation
In a small saucepan, combine honey and balsamico vinegar. Cook until the mixture thickens, about 10 minutes. Turn off the heat, then add orange zest and oregano. Set aside a portion for serving.
Meanwhile, trim both ends of each zucchini. Using a vegetable peeler, slice them into long, flat ribbons. Sprinkle with salt and set aside.
Preheat the grill. Season the chicken breasts with olive oil, salt, and pepper. Grill for 4 minutes on each side. Brush the chicken with some glaze and grill for another 3 minutes.
Bring a pot of water to a boil, add salt, then cook the zucchini ribbons until al dente, about 2-3 minutes. Drain well.
Slice the chicken and serve it over the zucchini ribbons, drizzling with the balsamico-honey glaze and sprinkling with sea salt. Serve immediately.
Enjoy!
About Author
Alma Bax 
