The best part about this recipe is that it only requires 3 ingredients and it is absolutely delicious.
The ingredients you’ll need:
- 2.5 lbs-3 lbs Chicken Breast
- 1 packet (.7 ounce) of dried italian dressing mix
- 1/2 cup packed brown sugar
1. Preheat your oven to 350 degrees.
2. Line a 9×13 pan with a large piece of aluminum foil to prevent sticking.
3. Combine the packet of dried Italian dressing mix and 1/2 cup of brown sugar.
4. After cutting excess fat off chicken breasts, dip each piece and coat with the mix on each side. Any extra coating that remains can be sprinkled over.
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5. Place chicken in oven for 15-20 minutes (depending on the size of the chicken breasts) and flip each piece over. Bake for an additional 15 minutes. Turn oven on broil for 2 minutes, flip chicken and broil for another 2 minutes.
Serve with rice, couscous, and quinoa. Enjoy!
Haiyens Kitchen 
yummy
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this is in the oven right now, it smells amazing!
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Awesome!
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I made this tonight and have to say: FINALLY! I found a chicken dish that my (extremely picky) 6yo will eat! He cleaned his plate w/o ANY prompting! I am completely stunned. Thank you for this easy, delicious recipe. (My change ups: I used skinless, boneless thighs and substituted Sucanat for the brown sugar.)
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I’m glad you like it!
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Is there a way to print this recipe out? Sounds delicious!
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The old fashioned way worked for me…pen to paper! Good luck
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I’d like to know the answer to that question also.
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Right click, click print, select desired pages on your print menu, click print.
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Just made this and it was delicious! Full of flavor!
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Sounds and looks delish
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I made this tonight and paired it with sweet potato. The chicken was very moist and tasty! Glad I have leftovers.
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Do you the coat the chicken with anything (oil, olive oil) before coating it with the mix? I’m trying this tonight.
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So, uh, what if I used italian seasoning instead of dressing mix? 😐 Too late now! it’s about to be in the oven.
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so how was it?
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Can you use italian salad dressing instead of dry package italian?
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For this recipe it calls for the packaged italian seasoning.
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Delicous. Am making it again tonight. Super easy
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The flavor was good but cooking it the time suggested, too much! Our’s came out dry & chewy after about 22 minutes on the first side and 20 on the second. We usually bake chicken for about 35 and I would say test the chicken in this recipe after about that long.
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I didn’t have the Italian seasoning mix laying around but we did have taco seasoning so I used that instead and it was sooo delicious! The whole family complimented my cooking 🙂 awesome recipe.
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I only had fajita seasoning mix on hand. Because of your comment, I tried it. Amazing! A new keeper!! Thank you! ; )
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Anyone know how many calories in one piece?
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add all the calories and fat in the ingredients you’re using and divide by the chicken pieces
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When you are working with quality ingredients, simple is best! Who says you have to slave over a hot stove all day?
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can i use Ital. dressing instead of the Pk… if so how much dressing should i use?
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How about dry ranch dressing…..?
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Italian dressing will not be the same as dry pkg Italian. I make this all the time with boneless skinless thighs and it’s fall apart tender! Yum!!
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I think you meant “excess” fat, not “access”.
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I’m going to try this tonight! I’m always looking for quick oven chicken dishes, and this looks delicious!
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I made this with boneless skinless chicken thighs and cooked on the stove for a quick dinner. I just put a little olive oil in the pan and it turned out very tender and moist. It was delicious! My 8 year old daughter, who’s not a fan of chicken, even liked this dish. I will definitely make this again!
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Can I marinate this with honey? How do you think it will turn out?
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This was amazing not to mention easy! And my girl’s (my pickiest eaters) loved it!
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I fixed this tonight and all I can say is, fantastic!!! This is my kind of recipe. It is so easy and so delicious. The only small difference I made was dipping my chicken in egg before dipping in the dressing/brown sugar mixture. The only reason I did that is because I’m from the south and we always dipped our chicken in egg before any coating. I would love to have more recipes like this one, short and simple but makes a tasty difference. Thank you!!!
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I always dip in egg or butter prior to baking! I was wondering if anyone else tried it with this particular recipe. Thank you for posting.
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Looks amazing. I’m going to try making this for my boyfriend tonight. Anyone have any hints on how much of what to use to make an extra amount of the glaze to put on white rice?
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If extra sauce for your rice is your goal, I’d suggest simply doubling your brown sugar and dried Italian seasoning mix. While I haven’t tried it with this recipe specifically, it has always worked out for me with other recipes.
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I’ve made this several times- so good and easy. I do pound the chicken breasts to make them cook evenly and faster, plus there is more “sauce” left in the pan for “dipping”
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Wow! I followed the recipe to the letter and it turned out amazing! Paired it with rice (the leftover sauce was perfect to pour over the top) and sauteed green beans with garlic. There are no leftovers! Thanks so much for sharing!!
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Where do u get dried dressing mix. Never heard of it
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Sue, most grocery stores stock dry salad dressing mixes in the salad dressing aisle. Usually where the vinegar and oil are, as well.
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Very Good! But as others said, the cooking time is way too long. I shortened it and they were still a bit dry. Will cook even less next time.
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Do you cover this while cooking
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I made this last night for dinner and it was a winner. Unfortunately mine did not caramelize like yours; not sure why, but the flavor was still great. I think I’m going to try making this in the slow cooker one of these days for shredded chicken to put over rice.
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so nice – many thanks
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I’m trying this now with chicken thighs… Praying it comes out perfect… Fingers crossed…
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Going to try tonight but looking through all the comments did no one ask what temperature to cook this chicken at….maybe that’s why everyone complaining “its overlooked and dried out” is your temperatures were wrong.
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Ignore my comment lol. Just seen the very first instruction. To bad there’s not a delete.
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Think I will try this tonight with boneless pork chops. 🙂
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So tried it with pork chop…..AMAZING!
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Does anyone know how this would turn out in the slow cooker If so…how long would you recommend the cooking time be?
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Mine’s in the oven right now. Always looking for new recipes. I have a simple one kind of the same. 1 pkg dry ranch and 1/2 cup bread crumbs. Make the same way as this and its simple and delish~
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Made this tonight, baked 15 minutes each side, extremely tender and juicy….delicious. Great recipe. Thanks.
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Made this with boneless, skinless chicken thighs and they came out delicious !!
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Made this for supper tonight and it was fantastic!! Didn’t change a thing. Will be making again. 😀 oh and my teenagers loved it too!
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I just bOught a bunch of thighs that still have the bones and skins. I can easily remove the skins but does anyone know how using thighs with bones would work? Longer cooking? Lower or higher temp?
Appreciate any ideas as I need to cook them for a pile of people in a couple of days.
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did the chicken thighs turn out good; what was your cooking time and did you cook covered or uncovered. I also have some chicken thighs and wanted some tips. Thanks
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Not a fan of the taste of the Good Seasons Italian dressing. If you like that, you’ll like this. Also, a little too sweet for me. Baking the chicken this way was good but just a little too sweet.
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Does it taste sweet?
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Made this tonight for the hubby && I it was AWESOME !!!
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i only defrosted pork chops! Has anyone tried this with pork chops, and if so have you made any changes??
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