Italian Marinated Chicken With Red Potatoes Recipes

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ITALIAN MARINATED CHICKEN



Italian Marinated Chicken image

Italian Marinated Chicken is an easy and super flavorful dish the whole family will love. It's also Whole30, gluten free, sugar free, and dairy free!

Provided by Christina

Categories     Dinner     Entree

Time 1h20m

Number Of Ingredients 11

6 chicken breasts (trimmed)
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

Steps:

  • Place your chicken breasts in a gallon Ziploc bag with all ingredients for the Easy Homemade Italian Dressing. Seal the bag, squeezing out any excess air. Let the chicken marinate for at least one hour and up to 12 hours.
  • Grill or saute your chicken depending on your preference. I'm providing instructions for both below.

Nutrition Facts : ServingSize 1 chicken breast, Calories 373 kcal, Carbohydrate 1 g, Protein 24 g, Fat 29 g, SaturatedFat 4 g, Cholesterol 72 mg, Sodium 426 mg

ITALIAN MARINATED CHICKEN



Italian Marinated Chicken image

Seasoned chicken breasts marinated in Italian-style salad dressing, then sauteed. Only four ingredients make a ferociously simple and tasty dish! Great tasting Italian chicken. Prego! Serve with noodles or rice, if desired.

Provided by JWilliams

Categories     World Cuisine Recipes     European     Italian

Time 2h15m

Yield 4

Number Of Ingredients 4

4 skinless, boneless chicken breast halves
salt and pepper to taste
1 (16 ounce) bottle Italian-style salad dressing
⅓ cup vegetable oil

Steps:

  • To Marinate: Place chicken in a nonporous glass dish or bowl. Poke several holes in breasts with a fork; season with salt and pepper to taste and cover with salad dressing. Toss to coat, cover dish and refrigerate to marinate for 2 hours.
  • Heat oil in a medium skillet over medium heat. Remove chicken from marinade (discarding of any remaining marinade) and saute in skillet for 4 to 5 minutes on each side, or until cooked through and juices run clear.

Nutrition Facts : Calories 613.7 calories, Carbohydrate 11.5 g, Cholesterol 68.4 mg, Fat 51.2 g, Protein 27.7 g, SaturatedFat 7.7 g, Sodium 1905.8 mg, Sugar 9.2 g

ITALIAN GARLIC CHICKEN AND POTATOES



Italian Garlic Chicken and Potatoes image

Olive oil, garlic and herbs. Three simple ingredients that taste great together on just about anything. Here they are combined with chicken and potatoes. I used thighs in this but feel free to used legs or breasts. It looks like a lot of steps, but it's really easy to put together. For a complete meal, add some veggies such as sliced carrots, zucchini, peppers, etc. Makes for easy cleanup too!

Provided by CulinaryQueen

Categories     Chicken

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 12

8 chicken thighs
3 tablespoons olive oil
4 garlic cloves, minced
2 teaspoons lemon juice
2 tablespoons fresh parsley, chopped
2 tablespoons fresh basil, chopped
1/2 teaspoon thyme
1/2 teaspoon rosemary
1 teaspoon red chili pepper, finely minced
salt and pepper, to taste
4 -5 new potatoes (depending on size)
2 -3 tablespoons olive oil

Steps:

  • Preheat oven to 190C/375°F.
  • Line a roasting tin with foil.
  • Cut off any excess skin from the chicken leaving just a covering on top. Rinse chicken and toss into a large bowl. Let chicken sit for a minute and then drain any excess water from the bowl. Do this once or twice.
  • Drizzle 3 tablespoons olive oil over chicken.
  • Add garlic, lemon juice, parsley, basil, thyme, rosemary, chili peppers, salt and pepper.
  • Using clean hands, toss the chicken in the oil/garlic/herb mixture to thoroughly coat.
  • Wash your hands.
  • Lay the chicken pieces in the roasting tin, skin side down, leaving any excess oil/garlic/herb mixture in the bowl.
  • Cut up potatoes (do NOT peel) into large chunks and toss into the bowl with the remaining oil/garlic/herb mixture.
  • Add additional 2-3 tablespoons olive oil and toss (with hands) to coat.
  • Place potato chunks around chicken in pan and drizzle any remaining oil mixture over chicken and potatoes.
  • Bake for 25 minutes.
  • Remove from oven and turn chicken over and toss around the potatoes.
  • Return to oven and bake an additional 20-25 minutes until potatoes are tender.
  • Serve and enjoy!

MARINATED ITALIAN CHICKEN



Marinated Italian Chicken image

It doesn't get much easier than this. This is a quick, flavorful chicken dish that I like to serve with baby carrots and garden peas, or sometimes corn. Some garlic and/or cheese biscuits also go well with this. Also great grilled (or broiled), along with marinated vegetables. Note: I have skipped the marinating process before and it is still very tasty.

Provided by Queen Puff

Categories     Chicken Breast

Time 3h20m

Yield 4 chicken breasts, 4 serving(s)

Number Of Ingredients 2

1 cup Italian dressing
4 chicken breasts, boneless and skinless

Steps:

  • In a shallow dish (or ziplock bag), pour 1/2 cup of Italian dressing over chicken.
  • Cover and marinate in refrigerator for up to 3 hours.
  • Pre-heat oven to 425.
  • Remove chicken and discard marinade.
  • Add remaining 1/2 cup Italian dressing to chicken.
  • Bake at 425 for 20 minutes or until chicken is no longer pink.

ITALIAN MARINATED CHICKEN



Italian Marinated Chicken image

For this easiest-ever recipe, all you need are chicken breasts, KRAFT Italian Dressing and a broiler. That's it. No slicing, dicing or chopping required.

Provided by My Food and Family

Categories     Home

Time 53m

Yield 4 servings

Number Of Ingredients 2

1/2 cup KRAFT Italian Dressing, divided
4 boneless skinless chicken breasts (1 lb.)

Steps:

  • Pour 1/4 cup of the dressing over chicken in shallow dish or sealable plastic bag; cover dish, or seal bag.
  • Refrigerate 30 minutes to marinate. Remove chicken from marinade; discard marinade.
  • Preheat broiler. Place chicken on rack of broiler pan. Broil 4 to 6 inches from heat 7 to 9 minutes on each side or until cooked through, turning and brushing occasionally with the remaining 1/4 cup dressing. Serve with hot cooked rice, if desired.

Nutrition Facts : Calories 210, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 70 mg, Sodium 230 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 1 g, Protein 25 g

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