Name: Oven-Baked Caesar Chicken with Parmesan Sauce
Prep time: 15 min
Cook time: 25 min
Total time: 45 min
Ingredients: 4 pieces boneless, skinless chicken breasts; 2 tablespoons olive oil (substitute avocado oil if desired); 1 teaspoon garlic powder; 0.5 teaspoon smoked paprika; to taste Salt & black pepper; 2 tablespoons butter; 3 cloves garlic, minced (substitute with 1–1.5 tsp jarred minced garlic); 1 cup heavy cream (substitute with half-and-half + 1 tbsp flour for lighter sauce); 0.5 cup grated Parmesan cheese (freshly grated for best melt); 0.5 teaspoon Dijon mustard (optional, brightens flavor); 1 teaspoon lemon juice (fresh preferred); Croutons (store-bought or homemade); Chopped fresh parsley (for color and freshness); Extra Parmesan (for serving)

235

1.30k

Jump to Recipe Print Recipe

I still remember the first time I baked this Caesar-style chicken: the kitchen smelled like garlic and lemon, the sauce clung to the chicken in a way store-bought bottles never could, and even my picky eater asked for seconds. This Oven-Baked Caesar Chicken with Parmesan Sauce is essentially comfort food with a refined twist — easy enough for weeknights, impressive enough for small dinner parties. If you want the full printable recipe and prep timings laid out, you can find it here: Oven-Baked Caesar Chicken with Parmesan Sauce.

Why you’ll love this dish

This recipe combines familiar Caesar flavors — garlic, lemon, Parmesan — with tender oven-baked chicken and a rich, creamy sauce. It’s great when you want something:

Fast but fancy: mostly hands-off baking with a quick stovetop sauce.
Crowd-pleasing: flavors that both kids and adults enjoy.
Flexible: easy to pair with starches or veggies for any meal.

“A weeknight favorite — velvety Parmesan sauce, simple prep, and dinner on the table in under an hour.”

If you like pairing chicken with hearty sides, try a complementary dish like this chicken and potatoes with garlic-Parmesan cream for a comforting combo.

Step-by-step overview

Before we dive into ingredients and exact steps, here’s the quick roadmap:

Season and sear the chicken briefly for color and flavor.
Finish the chicken in the oven until cooked through.
Make a quick Parmesan cream sauce in the same pan to capture all those fond flavors.
Assemble: spoon sauce over the baked chicken, top with croutons and parsley, and serve with extra Parmesan.

This approach keeps the chicken juicy, concentrates flavor in the sauce, and minimizes dirty pans.

What you’ll need

4 boneless, skinless chicken breasts
2 tablespoons olive oil (sub: avocado oil)
1 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt & black pepper, to taste
2 tablespoons butter
3 cloves garlic, minced (sub: 1–1.5 tsp jarred minced)
1 cup heavy cream (sub: half-and-half + 1 tbsp flour for lighter sauce)
1/2 cup grated Parmesan cheese (freshly grated for best melt)
1/2 teaspoon Dijon mustard (optional, brightens flavor)
1 teaspoon lemon juice (fresh preferred)
Croutons (store-bought or homemade)
Chopped fresh parsley (for color and freshness)
Extra Parmesan for serving (because why not?)

Note: If you prefer a lower-fat version, swap heavy cream for Greek yogurt whisked with a little milk — add off heat to avoid curdling.

Step-by-step instructions

Oven-baked Caesar chicken topped with creamy Parmesan sauce on a plate.

Preparation

Preheat oven to 400°F (200°C). Pat chicken dry and season both sides with garlic powder, smoked paprika, salt, and black pepper.
Heat olive oil in an ovenproof skillet over medium-high heat. Sear chicken 2–3 minutes per side until golden (you’re only aiming for color, not full cook). Transfer skillet to oven and bake 12–18 minutes depending on thickness, until internal temperature reaches 165°F (74°C). Let rest 5 minutes.

Sauce Preparation

Remove chicken from skillet and tent with foil. Return skillet to medium heat and add butter.
When butter foams, add minced garlic and cook 30–45 seconds until fragrant — do not brown.
Pour in heavy cream and bring to a gentle simmer. Whisk in grated Parmesan until smooth. Stir in Dijon (if using) and lemon juice. Taste and season with salt and pepper. If sauce is too thin, simmer 1–2 minutes; if too thick, thin with a splash of milk or chicken stock.

Assembly

Place baked chicken back in skillet or on plates. Spoon the Parmesan sauce generously over each piece.
Top with croutons for crunch, sprinkle chopped parsley, and shave extra Parmesan on top.
Serve immediately so the croutons keep their texture.

Short, active verbs and small steps help keep the process clear and kitchen time efficient.

Best ways to enjoy it

Plate over buttered noodles or creamy mashed potatoes to soak up the sauce.
Serve alongside roasted asparagus or a crisp Caesar salad for a theme-consistent plate.
For a lighter meal, present the chicken on a bed of steamed broccoli or zucchini noodles.
Make it a shareable meal: slice the chicken and arrange on a large platter for family-style serving.

For a bold twist, grate lemon zest over the finished dish to magnify the citrus notes.

Storage and reheating tips

Refrigeration: Cool to room temperature, store in an airtight container up to 3–4 days. Keep sauce and chicken together for best flavor absorption.
Freezing: Freeze in a freezer-safe container for up to 2 months. Note: cream sauces can separate slightly on thawing. Reheat gently.
Reheating: Thaw overnight if frozen. Warm on low heat in a skillet, stirring the sauce; add a splash of cream or milk to bring it back to silky consistency. Microwaving works for single portions — cover, reheat in short bursts, and stir between intervals.
Food safety: Always reheat to at least 165°F (74°C) and do not leave cooked chicken out more than 2 hours at room temperature.

Pro chef tips

Pound chicken breasts to even thickness (about 3/4 inch) for uniform cooking.
Use freshly grated Parmesan (not pre-shredded) for a smoother, creamier sauce — pre-shredded contains anti-caking agents that can affect melt.
Don’t over-salt at the start; Parmesan adds a lot of saltiness. Taste the sauce and adjust.
If your sauce splits, whisk in a small chill of softened butter off heat to re-emulsify.
Rest the chicken after baking — it helps juices redistribute for a juicier bite.

Creative twists

Add anchovy paste (1/2 tsp) to the sauce for a more traditional Caesar umami hit.
Swap Parm for Pecorino Romano for a sharper, saltier profile.
Make it smoky: finish with a quick broil for 1 minute and a sprinkle of smoked paprika.
Low-carb: serve over cauliflower mash or sautéed spinach.
Vegetarian spin: replace chicken with thick-portobello caps seared and finished in the sauce.

For a spicier version, fold in a pinch of red pepper flakes or a drizzle of hot honey before serving.

Your questions answered

Q: How long does this dish take from start to finish?
A: Plan 10–15 minutes active prep, 15–20 minutes searing/baking depending on thickness, and 8–10 minutes for the sauce — about 35–45 minutes total.

Q: Can I make the sauce ahead?
A: Yes — make the sauce up to 24 hours ahead and refrigerate. Gently reheat over low heat and whisk to recombine; add a splash of milk/cream if it’s too thick.

Q: Is this safe for meal prep?
A: Absolutely. Store in airtight containers and consume within 3–4 days. Reheat thoroughly to 165°F (74°C) before eating.

Q: What if I don’t have an ovenproof skillet?
A: Sear the chicken in a skillet, then transfer to a baking dish to finish in the oven. Use the skillet for the sauce, scraping up browned bits for flavor.

Conclusion

This Oven-Baked Caesar Chicken with Parmesan Sauce is a simple way to elevate weeknight dinners without complicated techniques. For more variations and inspiration, check out this version from Baked Caesar Chicken – Spicy Southern Kitchen, a quick option for busy nights at Baked Caesar Chicken – Quick Weeknight Meals, and another family-friendly take at Baked Caesar Chicken · ONE DISH + DELICIOUS.