Description
Creamy Baked Caesar Chicken is a weeknight dream! Juicy chicken drenched in a rich Parmesan sauce, it’s comforting and oh-so-easy. Perfect for a cozy meal.
Ingredients
Scale
- Main Players:
- 4 boneless, skinless chicken breasts (about 1.5–2 lbs total)
- Sauce Essentials:
- 1 cup creamy Caesar dressing (good quality is key!)
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese, divided
- Flavor Boosters:
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Finishing Touches:
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Prep Your Chicken:: Alright, first things first, let’s get that chicken ready. Pat your boneless, skinless chicken breasts really dry with paper towels. This is a crucial step, seriously! If they’re wet, they’ll steam instead of getting that lovely golden crust. I usually lay them out on a cutting board and give them a good pat-down while the oven preheats. You want them about an inch thick; if they’re super plump, give ’em a little gentle pound with a meat mallet (or a heavy pan, in my kitchen chaos) to even them out. This helps them cook through evenly, and nobody wants half-cooked chicken, right?
- Whip Up the Creamy Parmesan Sauce:: Now for the star of the show, that glorious creamy Parmesan sauce! In a medium bowl, combine your creamy Caesar dressing, heavy cream, about half of the grated Parmesan, garlic powder, and Italian seasoning. Whisk it all together until it’s smooth and beautifully combined. I always give it a little taste test here – sometimes I add an extra pinch of garlic powder if I’m feeling bold. This is where the magic happens, so make sure it’s well mixed. You’ll smell that amazing blend of garlic and cheese already, it’s just wonderful!
- Arrange and Drench:: Next, grab a baking dish – something that fits your chicken snugly but not too tightly. Place your prepped chicken breasts in a single layer. Now, pour that luscious creamy Parmesan sauce evenly over each piece of chicken. Make sure every inch is coated! I usually use a spoon to coax the sauce over any bare spots. You want the chicken swimming in it, honestly. This is what keeps it incredibly moist and infuses every bite with that amazing flavor. Don’t be shy with the sauce!
- Time for a Cheesy Blanket:: Sprinkle the remaining grated Parmesan cheese generously over the sauced chicken. This is going to create a beautiful, golden-brown crust as it bakes, adding another layer of texture and flavor. I love watching the cheese melt and bubble in the oven; it’s honestly one of my favorite parts of making this Baked Caesar Chicken. Make sure it’s a nice, even layer so every piece gets that delightful cheesy topping. Don’t worry if some falls into the sauce, that’s just extra goodness!
- Bake to Perfection:: Slide that baking dish into your preheated oven. Now, here’s where we practice patience – no rushing this part! Let it bake for about 25-35 minutes, depending on the thickness of your chicken. You’re looking for the chicken to be cooked through (internal temperature of 165°F or 74°C) and for that creamy Parmesan sauce to be bubbling and slightly golden around the edges. If it starts to get too brown too quickly, you can loosely tent it with foil. I always use a meat thermometer; it takes the guesswork out and prevents dry chicken!
- Rest and Garnish:: Once your Baked Caesar Chicken is out of the oven, don’t just dive in immediately! Let it rest in the baking dish for 5-10 minutes. This resting period is super important, as it allows the juices to redistribute, keeping the chicken incredibly tender and juicy. While it rests, those flavors continue to meld. Before serving, sprinkle generously with fresh chopped parsley. It adds a vibrant pop of color and a lovely fresh counterpoint to the rich, creamy Parmesan sauce. Enjoy, my friend, you’ve earned this!