Creamy Parmesan Baked Caesar Chicken (Printable)
Tender chicken baked in creamy Caesar-Parmesan sauce with golden crust
# What You'll Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
→ Sauce
04 - 3/4 cup creamy Caesar dressing
05 - 1/2 cup sour cream or Greek yogurt
06 - 1/2 cup grated Parmesan cheese
07 - 2 cloves garlic, minced
08 - 1 teaspoon Dijon mustard
09 - 1/2 teaspoon lemon juice
→ Topping
10 - 1/2 cup shredded mozzarella cheese
11 - 1/4 cup grated Parmesan cheese
12 - 1 tablespoon chopped fresh parsley (optional)
# Step-by-step:
01 - Preheat 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 black pepper. Arrange seasoned chicken in the prepared baking dish in a single layer.
03 - In a medium bowl, combine Caesar dressing, sour cream (or Greek yogurt), grated Parmesan, minced garlic, Dijon mustard, and lemon juice. Whisk vigorously until completely smooth and well incorporated.
04 - Spread the creamy Caesar sauce evenly over each chicken breast, using a spoon or spatula to ensure complete coverage on all exposed surfaces.
05 - Sprinkle shredded mozzarella cheese and additional grated Parmesan evenly over the sauced chicken breasts.
06 - Bake uncovered for 25-30 minutes, or until chicken reaches an internal temperature of 165°F and the cheese topping is golden brown and bubbling.
07 - Remove from oven and let chicken rest for 5 minutes to allow juices to redistribute. Garnish with fresh chopped parsley before serving.
# Expert Advice:
01 -
- The sauce creates this incredible velvety blanket that keeps the chicken moist even after baking
- Everything comes together in one dish, which means less cleanup and more time enjoying your evening
02 -
- I learned the hard way that thin chicken breasts dry out faster, so if yours are uneven thickness, pound them to uniform size first
- The sauce might look thin going in but it thickens beautifully in the oven, so resist the urge to add more thickener
03 -
- Room temperature chicken cooks more evenly, so take it out of the fridge 20 minutes before starting
- Letting the dish rest those crucial 5 minutes helps the sauce redistribute so every bite stays incredibly moist