Man, I love marinating chicken. I really really do. Once I get a good marinade going I know my meal is going to be a winner. Plus I feel like mom of the year because there’s something about marinading something that just tells me I’m a boss. Like an organized “yeah, I have dinner planned and I know what I’ll be cooking in an hour” boss. Just me? Stay with me, friend.
When I was in college I cooked two things. (1) Corn from a can that I poured into a bowl, heated in the microwave, and drowned in salt and butter. (2) Chicken marinated in store bought Italian dressing and baked in the oven.
Also brownies from a box of brownie mix. I was a beast at brownie making.
Now I’m a little older (ahem, thirty-six), wiser, and my food tastes have most definitely changed. But I still crave me some Italian Marinated Chicken. These days I use my own Easy Homemade Italian Dressing. It contains no sugar or junk of any kind. (Those sneaky salad dressing makers are not scared to throw in a crazy sounding ingredient.) My dressing is completely Whole30 compliant, gluten free, and dairy free. I can personally attest that it’s also dang tasty on a salad or as a marinade.
I like to let the chicken marinade for at least an hour. From there it’s up to you how you want to prepare it. It’s awesome on the grill or in a saute pan on the stove with a little olive oil. Give it a try and let me know what you think!
Italian Marinated Chicken
- 6 chicken breasts trimmed
Easy Homemade Italian Dressing
- 3/4 cup olive oil
- 1/4 cup red or white wine vinegar
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon onion powder
- 1/2 teaspoon crushed red pepper
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 teaspoon lemon juice
Add all your Easy Homemade Italian Dressing Ingredients to a jar. Shake until combined.
Place your chicken breasts in a gallon Ziploc bag. Pour the dressing over them. Seal the bag.
Let your chicken marinade for at least one hour.
Grill or saute your chicken depending on your preference. I'm providing instructions for both below.
Remove each chicken breast from the bag and place on a hot grill over medium heat. Grill 5 to 7 minutes on each side or until done. (Juices should run clear.)
Add 2 tablespoons of olive oil to a skillet on the stove. Heat the oil over medium high heat. (You'll know it's ready when the chicken sizzles as you place it in the pan.) Add each chicken breast to the skillet in a single layer. Cook for about 5 minutes. Flip your chicken. Cook for an additional 5 minutes. (Chicken should be firm to the touch when done and juices should run clear.)