Description
Tender Baked Caesar Chicken with Creamy Parmesan Sauce is a family favorite. Easy, flavorful, and perfect for dinner any night.
Ingredients
Scale
- Main Players:
- 4 boneless, skinless chicken breasts (about 1.5–2 lbs)
- 1 cup creamy Caesar dressing
- 1/2 cup freshly grated Parmesan cheese, plus more for garnish
- 1/4 cup heavy cream
- Flavor Boosters:
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- Fresh Finish:
- 2 tbsp fresh parsley, chopped, for garnish
- Lemon wedges, for serving (optional)
Instructions
- Prep Your Chicken:: First things first, get those chicken breasts ready. I usually pat them super dry with a paper towel – this honestly helps them get a better sear later, or at least a nicer texture from the oven. If they’re really thick, I might give them a little pound with a meat mallet (hello, stress relief!) to even them out. This helps them cook through more uniformly, preventing that dry edge, you know? I always forget to do this and end up with one side a little less juicy.
- Whip Up the Creamy Parmesan Sauce:: Now for the good stuff! In a medium bowl, combine your creamy Caesar dressing, a good handful of freshly grated Parmesan, the heavy cream, garlic powder, onion powder, and a generous crack of black pepper, maybe some red pepper flakes if you’re feeling a little adventurous. Whisk it all together until it’s smooth and smells absolutely divine. This is where the magic happens for your Baked Caesar Chicken. Don’t be afraid to taste it and adjust – I always add a little more Parmesan, oops!
- Coat and Arrange:: Pour about half of that glorious creamy Parmesan sauce into a baking dish. Then, nestle your prepped chicken breasts right on top. Make sure they’re not too crowded; they need their space to bake evenly. Spoon the remaining sauce generously over each piece of chicken. You want every inch coated in that creamy goodness! I always make sure to get some of that good Parmesan on top of each breast, too. It’s what makes this Baked Caesar Chicken so special.
- Bake Until Golden:: Pop that dish into your preheated oven at 375°F (190°C) and let it bake for about 20-25 minutes. The exact time will depend on the thickness of your chicken. You’re looking for the chicken to be cooked through and opaque, with an internal temperature of 165°F (74°C). The sauce around the edges will start to bubble and get all golden. Don’t overcook it, or your Baked Caesar Chicken will be dry!
- Broil for a Crispy Top (Optional but Recommended!):: For that irresistible golden-brown, slightly crispy top, I like to switch my oven to broil for the last 2-3 minutes. Keep a very close eye on it, though! Parmesan can go from perfectly golden to burnt in a blink. I learned that the hard way, once almost setting off the smoke alarm. It just adds that extra layer of texture to your Baked Caesar Chicken with Creamy Parmesan Sauce.
- Rest and Serve Your Baked Caesar Chicken:: Once it’s out of the oven, resist the urge to cut into it immediately! Tent the baking dish loosely with foil and let the Baked Caesar Chicken rest for 5-10 minutes. This lets the juices redistribute, keeping the chicken super tender and moist. Trust me, it’s worth the wait! Garnish with fresh parsley, maybe a lemon wedge, and get ready to dig into your amazing creation.