Three Ingredient Chicken


This delicious chicken has just 3 simple ingredients and is ready in about 30 minutes, a perfectly easy weeknight meal! Serve over rice or potatoes with salad or veggies for a gluten free, dairy free, and super satisfying dinner!

AN EASY WEEKNIGHT DINNER RECIPE

It’s weeks like these when easy dinner recipes like this 3 Ingredient Chicken really come to the rescue. I can shave off some time in the kitchen, and my family still gets to sit down together around a delicious, healthy, home-cooked meal.

This simple, marinated chicken recipe really could not be easier. Just marinate two pounds of chicken thighs and drumsticks in my homemade Greek salad dressing for 12-24 hours, then brown on the stove and finish in the oven.

My Greek dressing is one of our very favorites, so I always have a batch in fridge. But, even if you don’t already have some on hand, it only takes a few minutes to mix up and I guarantee you’ll love it!

HELPFUL REVIEWS

  • I’m still surprised about this recipe, as I sit here eating leftovers. As a cook who believes the only path to tender, oven-baked chicken is to slather it in sauces or breading, I almost blew right past this recipe. But, desperate for simplicity, I chose this — the most tender, melt-in-your-mouth chicken ever! Instead of salt, I sprinkled both sides of each buttered breast with McCormick’s Grill Mates Montreal Chicken Seasoning. My chicken breasts were quite large, so I baked these about 50 or 55 minutes in order to reach 165 degrees, and I basted them a few times with the juices while baking. I’m thinking this recipe will work quite well for my low-carb way of eating. Definitely our new favorite! Give it a try.
  • These worked great! I usually bake my chicken in the oven w/ evoo, salt, pepper and garlic powder, but I wanted to try this using the butter. I did add some pepper and garlic powder (I guess that made this 5 ingredient baked chicken, lol), but used the cooking method…it was very good…nice and flavorful! I used the chicken to make chicken salads for dinner. I do like my usual evoo, b/c it’s a bit more healthy, but I would totally make this again, as it was very good! Thanks for sharing. 🙂
  • I used this recipe tonight in place of the way I usually roast chicken breasts, the difference being that I use bone-in, skin-on chicken. Then we discard the bones and skin—but they add so much flavor to the chicken that we really don’t need anything else to go with this. In place of the salt I used Papa’s Seasoning from this site because it is such a flavorful blend of spices. I use Trader Joe’s package of Kosher Chicken Breasts (two halves to a package), and so I halved the recipe. I really liked the butter and will continue to do so now. Yum! It was really tasty! Thanks
  • Tasted great! I actually replaced the salt with Adobo. (My Husband & I are Puergo Rican) so I used the spanish seasoning instead. But other than that.. Very simple & tasted great. Was not dry either!

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