Italian Dressing Chicken
I have always loved to watch cooking shows on TV. I remember watching Julia Child when I was young, probably on PBS because we didn’t have cable. My favorite has always been Paula Dean (even if she did say something thirty years ago that she now regrets; really, who hasn’t said something they’ve later regretted…probably less than thirty years ago). Being from Georgia, I feel a kindred spirit with her cooking, and use of butter. Recently I watched Master Chef Junior with my girls. In case you aren’t familiar, the contestants are nine to twelve year old children who cook gourmet meals. It’s CRAZY!
While I appreciate a good gourmet meal cooked by anyone, including a nine year old, I know most of us don’t have time on a regular basis to prepare that kind of food. For this reason, I’ve always enjoyed Rachel Ray and her 30 Minute Meals. I also thought it was funny to hear her use the term “EVOO” (Extra Virgin Olive Oil) and she kept her “GB” (garbage bowl) under the counter for trash. The biggest problem with the show was it usually came on at a time when I should have been making a thirty minute meal rather than watching one.
This Italian Dressing Chicken recipe is a great “30 Minute Meal”. It is super easy and uses only two ingredients…chicken and Italian dressing. It’s easily done in under thirty minutes, although it does need to marinate, but that takes only a minute or two, then in the refrigerator and “forgotten”. It tastes a lot more “fancy” than the time required to make it…and that’s always a good thing.
Here’s the Recipe:
(Printable recipe card below)
Boneless, skinless chicken breasts or boneless thighs – 1 piece per person
Italian Dressing – your favorite brand or whatever is on sale
In a large bowl or zip lock bag, place chicken and cover with dressing
Turn to coat
Cover and place in frig until ready to use (at least 2 hrs)
When ready to cook, remove chicken from dressing and discard dressing
Heat a large non stick skillet over high heat. A teaspoon of oil could be used if your skillet tends to stick.
***This is also good on the grill***
Place chicken in skillet and brown on one side. Turn and brown other side.
Reduce heat to medium and cook until chicken is no longer pink in the center.
When I think it’s done, I take out the biggest piece and slice into the thickest part to check for doneness
We like it with tri-colored noodles
I wonder if I used some EVOO if Rachel Ray would make this?
- Chicken - boneless skinless breasts or thighs - 1 per person
- Bottled Italian Dressing
- In a large bowl or zip lock bag, place chicken and cover with dressing
- Turn to coat
- Cover and place in frig until ready to use (at least 2 hrs)
- When ready to cook, remove chicken from dressing and discard dressing
- Heat a large non stick skillet over high heat.
- Place chicken in skillet and brown on one side.
- Turn and brown other side.
- Reduce heat to medium and cook until chicken is no longer pink in the center.
- A teaspoon of oil could be used if your skillet tends to stick.
- When I think it's done, I take out the biggest piece and slice into the thickest part to check for doneness
- This is a great recipe for a "busy day". Marinade in the morning or even the night before and it's ready when you are
- Would also be good on the grill