Baked Caesar Chicken

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A comforting and rich baked dish featuring chicken breasts coated in a creamy Parmesan-Caesar sauce, topped with crunchy croutons, perfect for busy weeknights.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: American

Calories: 500

Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

4 pieces chicken breasts (boneless, skinless) Pound to even thickness if large.
1 cup heavy cream Can substitute with half-and-half + 2 tbsp butter.
1/2 cup grated Parmesan cheese Use freshly grated for best melt and flavor.
1/4 cup Caesar dressing Homemade or store-bought, preferably anchovy-forward.
2 cloves garlic, minced Or use 1/2 tsp garlic powder in a pinch.
1 teaspoon black pepper
1 teaspoon salt
1 tablespoon olive oil
1 cup croutons Plain or garlic; optional panko or toasted breadcrumbs.

Method

Preparation

Preheat the oven to 375°F (190°C).
In a bowl, whisk together heavy cream, grated Parmesan, Caesar dressing, minced garlic, black pepper, and salt until smooth.
Place the chicken breasts in a single layer in a baking dish. Drizzle olive oil over the chicken and rub briefly to coat.
Pour the creamy mixture evenly over the chicken so each breast is mostly submerged.

Cooking

Bake in the preheated oven for 25–30 minutes. Check at 20 minutes if breasts are thin. Chicken is done when an instant-read thermometer reads 165°F (74°C).
During the last 5 minutes of baking, sprinkle the croutons evenly over the sauce so they can crisp up.
Remove from oven and let rest for 5 minutes before serving to let the juices settle. Serve hot.

Nutrition

Serving: 1gCalories: 500kcalCarbohydrates: 10gProtein: 40gFat: 30gSaturated Fat: 15gSodium: 900mgFiber: 1gSugar: 2g

Notes

For maximum crouton crunch, store separately and add before serving. Can use broth instead of oil for a lighter option.

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