Creamy Parmesan Baked Caesar Chicken (Printable)

Tender chicken baked in rich Caesar-parmesan sauce with melted mozzarella topping

# What You'll Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon freshly ground black pepper

→ Sauce

04 - 3/4 cup creamy Caesar dressing
05 - 1/2 cup sour cream
06 - 1/3 cup grated Parmesan cheese
07 - 1 teaspoon garlic powder

→ Topping

08 - 1/2 cup shredded mozzarella cheese
09 - 1/4 cup grated Parmesan cheese
10 - 1/2 teaspoon dried Italian herbs (optional)
11 - Fresh chopped parsley, for garnish (optional)

# Step-by-step:

01 - Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of oil.
02 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and pepper. Arrange in a single layer in the prepared baking dish.
03 - In a medium bowl, whisk together Caesar dressing, sour cream, 1/3 cup Parmesan cheese, and garlic powder until smooth and well combined.
04 - Spread the sauce mixture evenly over each chicken breast, ensuring complete coverage.
05 - Sprinkle mozzarella cheese and 1/4 cup Parmesan cheese evenly over the sauced chicken. Add Italian herbs if using for additional flavor.
06 - Bake for 25-30 minutes until chicken reaches an internal temperature of 165°F and the cheese topping is golden brown and bubbly.
07 - Let the chicken rest for 5 minutes before serving to allow juices to redistribute. Garnish with fresh chopped parsley if desired.

# Expert Advice:

01 -
  • The sauce creates its own rich flavor so no marinating is needed
  • Everything comes together in one dish with minimal prep work
  • Leftovers reheat beautifully for lunch the next day
02 -
  • Dry chicken breasts thoroughly or the sauce will slide right off during baking
  • Using freshly grated Parmesan instead of the pre-grated kind makes a huge difference in how it melts
  • The chicken is done when an instant read thermometer inserted into the thickest part reads 165°F
03 -
  • Pound the chicken breasts to an even thickness before cooking for more uniform results
  • Let the dish rest under the broiler for 2 minutes at the end for extra browning

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