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Simple Baked Chicken


  • 1 broiler/fryer chicken (3-1/2 to 4 pounds), cut up
  • 1 cup Italian salad dressing
  • 1-1/4 cups crushed cornflakes


  • 1. Place chicken in a large resealable plastic bag or shallow glass container; add salad dressing. Seal or cover and turn to coat. Refrigerate for at least 1 hour. Drain and discard marinade.
  • 2. Coat chicken with cornflakes; place in a greased 13-in. x 9-in. baking dish. Bake, uncovered, at 350° for 1 hour or until juices run clear.

Nutrition Facts


Average Rating: 4.75
  • gunslinger
    Feb 22, 2020
    Very moist and delicious and the cornflakes let you get a very crispy crust even though it is baked. My husband's review on this You need to make this again real soon!
  • dawnrosanne
    Sep 8, 2016

    Moist and tasty! I used 4 chicken breasts. Took about 40 minutes. Delicious!

    Feb 23, 2012

    Used boneless/skinless chicken breasts for this, baked for about 45 minutes. Didn't have enough Italian dressing, so I added some Ceasar and a little French to use up the bottles. These were really liked by husband and two boys! Served with pasta salad and jello.

  • Dazaga
    Feb 5, 2010

    Love the taste and simplicity!

  • lssrls
    Jan 24, 2009

    This is our new chicken recipe, I agree it is very good. I too used prepackaged chicken coating.

  • kgrtaste
    Aug 14, 2008

    I made this easy baked chicken today, with a couple of changes. I used skinless boneless chicken breasts, and prepackaged chicken coating. I added some minced onion and seasonings to the marinade. And, I marinated the chicken overnight.

    My husband has been raving about the great taste. I can't believe how much he like it. And it is so easy to make.

  • Joscy
    Dec 31, 1969

    My husbnd and I just love chicken prepared this way. While in hospital having had surgery,I was surprised to learn my husband made this for himself - I was so proud of him, that now whenever we want it, which is often, he makes it!

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