Baked Caesar Chicken

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I first tried this creamy, oven-baked Caesar chicken on a busy weeknight and kept coming back for seconds—it’s rich, fast, and entirely fuss-free. This recipe bakes chicken breasts in a silky Parmesan-Caesar sauce, finishes with crunchy croutons, and gives you a dinner that feels special without a long ingredient list. For a similar take with slight tweaks, see my note on the oven-baked Caesar chicken variant I compared while testing.

Why you’ll love this dish

This baked Caesar chicken hits a sweet spot: it’s comforting, creamy, and ready in under an hour. It’s a great option when you want something that feels restaurant-quality but requires minimal hands-on time. Families love it because kids usually accept the mild, cheesy flavor and the crunchy crouton topping adds texture without extra work. It’s also budget-friendly—simple pantry items like heavy cream and Parmesan turn ordinary chicken breasts into a decadent main.

"A weeknight miracle: juicy chicken, creamy sauce, and a crouton crunch that everyone at the table fights over." — home cook review

The cooking process explained

Overview: You’ll whisk a creamy sauce, nestle seasoned chicken into a baking dish, pour the sauce over the breasts, then bake until just cooked. In the final minutes add croutons so they stay crisp but don’t burn. This method keeps the chicken moist and gives you a luscious sauce to spoon over rice, pasta, or greens.

What to expect as you cook:

• Prep takes about 10 minutes (mostly whisking and arranging).
• Baking time is 25–30 minutes at 375°F (190°C).
• The sauce thickens slightly in the oven; a quick rest lets juices settle and flavor deepen.

What you’ll need

• 4 chicken breasts (boneless, skinless). Tip: pound to even thickness if they’re uneven.
• 1 cup heavy cream (substitute: half-and-half + 2 tbsp flour for a lighter sauce).
• 1/2 cup grated Parmesan cheese (freshly grated is best for flavor and texture).
• 1/4 cup Caesar dressing (use a good-quality or homemade for stronger anchovy/garlic notes).
• 2 cloves garlic, minced (or 1/2 tsp garlic powder in a pinch).
• 1 teaspoon black pepper.
• 1 teaspoon salt (adjust if your Caesar dressing or Parmesan is very salty).
• 1 tablespoon olive oil.
• 1 cup croutons (use sturdy, dry croutons; Panko can work as a substitute for extra crunch).

If you prefer chicken thighs, they’ll work—adjust the bake time slightly (see Variations).

Step-by-step instructions

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1. Preheat your oven to 375°F (190°C). Lightly grease a baking dish or brush it with the olive oil.
2. In a mixing bowl, whisk together heavy cream, grated Parmesan, Caesar dressing, minced garlic, black pepper, and salt until smooth.
3. Pat the chicken breasts dry. Place them in the prepared baking dish in a single layer. Drizzle the olive oil over the chicken and rub lightly to coat.
4. Pour the creamy Parmesan-Caesar mixture evenly over the chicken, ensuring each breast gets coated.
5. Bake in the preheated oven for 25–30 minutes. Chicken is done when an instant-read thermometer reads 165°F (74°C) at the thickest part.
6. Five minutes before the end of baking, scatter the croutons over the top so they crisp up without burning.
7. Remove from oven and let the chicken rest for 5 minutes. Serve hot and spoon some sauce over each breast.

Best ways to enjoy it

This chicken is versatile—pair it with:

• Steamed rice or buttery mashed potatoes to soak up the sauce.
• Garlic or lemon-herb roasted vegetables for freshness.
• Over a bed of mixed greens for a deconstructed Caesar salad dinner.
  For a comforting pairing, toss it with pasta and extra Parmesan; if you want a richer pasta pairing check my notes on pairing with creamy linguine at creative Parmesan pasta ideas.

Presentation tip: slice the breasts on a diagonal and fan them over mashed potatoes or pasta. Spoon warm sauce and a few extra croutons on top for a restaurant-style finish.

Storage and reheating tips

• Refrigerator: Store leftovers in an airtight container for up to 3–4 days.
• Freezing: Freeze portions in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm gently in a 325°F (160°C) oven covered with foil for 15–20 minutes, or microwave in 30-second bursts until heated through. Avoid high heat that will separate the cream sauce.
• Safety: Always reheat to at least 165°F (74°C) before serving. Discard any chicken left out at room temperature for more than 2 hours.

Helpful cooking tips

• Even thickness: Pound thicker ends of the breasts so everything cooks evenly. That prevents dry edges with undercooked centers.
• Use a thermometer: An instant-read thermometer removes guesswork—165°F (74°C) is the safe internal temp.
• Sauce consistency: If the sauce seems thin after baking, transfer to a saucepan, simmer gently for a couple minutes to reduce, and whisk in a tablespoon of cold butter for gloss.
• Crouton timing: Add croutons in the last 3–5 minutes to preserve crunch. If you like them more golden, broil for 30–45 seconds while watching closely.
• Flavor boost: Stir in a squeeze of lemon or a teaspoon of Dijon for brightness in the sauce.

Creative twists

• Lemon-Herb: Add 1 tsp lemon zest and 1 tbsp chopped fresh parsley to the sauce for a fresher profile.
• Bacon & Spinach: Scatter crisp bacon and baby spinach over the chicken before returning to the oven for the last 5 minutes.
• Low-carb/Keto: Swap croutons for toasted almond slivers or crushed pork rinds. For a keto-specific take, see adaptations similar to this original oven-baked Caesar chicken guide.
• Thighs: Use bone-in or boneless thighs; bake 35–40 minutes (bone-in will take longer).
• Vegetarian: Replace chicken with thick slices of roasted cauliflower or portobello caps and bake until tender.

Common questions

Q: How long does prep and total cook time take?
A: Prep is about 10 minutes. Bake time is 25–30 minutes. Plan roughly 40 minutes total including resting time.

Q: Can I make this ahead?
A: Yes. Assemble in the baking dish, cover, and refrigerate up to 24 hours. Bake as directed from chilled; you may need an extra 5–8 minutes.

Q: Can I use low-fat dairy?
A: You can substitute half-and-half or a lighter cream mix, but the sauce will be less rich and may not thicken as well. Adding a small slurry of cornstarch (1 tsp mixed with 1 tbsp cold water) helps thicken lower-fat versions.

Q: Are croutons necessary?
A: They add a signature crunch, but you can omit them or replace them with breadcrumbs, panko, or toasted nuts if you prefer.

Q: Is this safe for meal prep?
A: Yes—store in meal-sized portions and reheat to 165°F (74°C). Consume refrigerated meals within 3–4 days.

Conclusion

If you’d like another take with extra searing and a slightly different seasoning profile, the Melt in Your Mouth Caesar Chicken Recipe – The Cookie Rookie® is a great reference. For a classic baked version that’s widely loved and tested, check the Baked Caesar Chicken – Reluctant Entertainer. And if you’re following low-carb or keto, this Keto Baked Caesar Chicken – Eat Beautiful offers helpful substitutions and tips.