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Italian Dressing Chicken with Roasted Potatoes and Carrots in Creamy Gravy Recipe

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4.3 from 9 reviews

This Italian Dressing Chicken is a hearty and flavorful oven-baked dish featuring tender chicken breasts marinated and cooked in tangy Italian salad dressing, paired with a medley of baby carrots and Yukon and red potatoes. Finished with a creamy, smooth gravy made from the cooking liquid, heavy cream, and cornstarch, this recipe is perfect for comforting family meals or outdoor campfire cooking.

  • Total Time: 1 hour 20 minutes
  • Yield: 6 servings

Ingredients

Vegetables

  • 2 lbs. baby carrots (slice in ½ lengthwise if thick)
  • 1½ lbs. Yukon gold potatoes (cubed)
  • 1½ lbs. red potatoes (cubed)

Protein

  • 3 lbs. chicken breast (cut into tenders)

Liquids and Seasonings

  • 16 oz. Italian salad dressing
  • 12 oz. ginger ale
  • 5 oz. soy sauce
  • 2 cups heavy cream
  • ½ cup cornstarch
  • 2 tbsp parsley, chopped (optional)

Instructions

  1. Assembly: Start by layering the carrots at the bottom of a Dutch oven or suitable baking pot. Next, layer the chicken tenders evenly over the carrots. Pour the Italian salad dressing over the chicken to coat it thoroughly. Then, add the cubed Yukon gold and red potatoes as the top layer. Finally, pour the ginger ale and soy sauce over the potatoes to add moisture and flavor.
  2. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the assembled dish.
  3. Bake the Dish: Cover the Dutch oven with its lid, ensuring no potatoes touch the lid directly to prevent burning. Bake for 60 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
  4. Campfire Cooking (Optional): If cooking outdoors, heat coals in a charcoal chimney. Place 12 hot coals on the bottom, then nestle the Dutch oven on top. Assemble the ingredients as above, cover with the Dutch oven lid, and place additional hot coals evenly on the lid. Cook for 60 minutes, checking doneness with a lid lifter. If not done, continue cooking up to 15 minutes more until the chicken reaches 165°F.
  5. Make the Gravy: Once cooked, remove the chicken and vegetables from the Dutch oven and keep them warm covered. Place the Dutch oven back on the heat source (stovetop, campfire, or coals) over medium-high heat. Gradually stir in the heavy cream, then whisk in the cornstarch slowly to avoid lumps. Bring the mixture to a boil, then reduce the heat to medium and simmer for 5 minutes until the gravy thickens.
  6. Serve: Plate the chicken and vegetables, pour the creamy gravy over the top, sprinkle with chopped parsley if using, and serve warm. Enjoy your comforting Italian Dressing Chicken meal!

Notes

  • Slicing thicker baby carrots lengthwise helps them cook evenly and quickly.
  • Ensure no potatoes touch the lid while baking or cooking in the camp oven to prevent burning.
  • Using a meat thermometer to check that chicken reaches 165°F ensures it is safely cooked.
  • This recipe works well both indoors (oven or stovetop) and outdoors (camp oven over coals).
  • Parsley is optional but adds a fresh, bright flavor and color to the final dish.
  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Category: Main Course
  • Method: Baking
  • Cuisine: Italian-American

Find it online: https://avascooking.com/italian-dressing-chicken-with-roasted-potatoes-and-carrots-in-creamy-gravy-recipe/