Parmesan Chicken with Broccoli and Italian Dressing

I love Italian Dressing, but for some reason my taste buds don’t enjoy when I marinate my chicken in it.

Generally I stick with recipes we both like instead of having to cook multiple meals for dinner, so it’s not something I will use again as a marinade.  Don’t get me wrong Mike loved it, so if you like Italian Dressing as a marinade then this recipe is definitely something you should try and I’m sure you will thoroughly enjoy it 🙂  We gave it 4 stars.

Parmesan Chicken with broccoli and rice



1 lb chicken tenders, cut into chunks

12 oz of broccoli (I used fresh and steamed it)

2 cups of basmati white rice, cooked

1/4 light Italian dressing (I used Wish Bone House Italian)

Parmesan cheese for topping


Heat skillet over high heat and add dressing.  Once dressing starts to slightly sizzle, add chicken to skillet.  Meanwhile, cook broccoli.  Continue to cook chicken until it get BROWNED from the dressing.  This generally takes 10 – 12 minutes.  The dressing almost carmelizes and coats the chicken.  Add cooked broccoli, so that it will also brown up (if you’re using frozen, it has just the right amount of water after it’s cooked to really help this browning process along).  Toss with rice and sprinkle with parmesan cheese.  Serves 4.

Recipe Recommendation:

Cook your rice in chicken broth or add 2 tbsp of butter to the cooked rice.

Angie Crocker

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