Baked Caesar Chicken
Baked Caesar Chicken coats tender chicken breasts with creamy Caesar dressing, sour cream, garlic, and Parmesan before baking to a golden finish. It is a dependable one-dish dinner with about 10 minutes of hands-on prep.
Equipment
- 9-by-13-inch baking dish
- Medium Mixing Bowl
- Meat mallet or rolling pin
- Instant-read thermometer
Ingredients
- 3 large chicken breasts pounded to 1-inch thickness
- 1 cup Caesar dressing creamy style
- 1/2 cup sour cream or Greek yogurt
- 1 cup Parmesan cheese freshly grated and divided
- 1/2 teaspoon garlic powder
- 2 tablespoons fresh parsley finely minced
- 1 teaspoon black pepper coarsely cracked
Instructions
- Preheat the oven to 375°F / 190°C, lightly grease a 9-by-13-inch baking dish, and arrange the pounded chicken in one layer.
- Stir the Caesar dressing, sour cream, garlic powder, black pepper, and half of the Parmesan together until smooth.
- Spread the Caesar mixture over the chicken from edge to edge, then scatter the remaining Parmesan across the top.
- Bake uncovered for 25 to 30 minutes, until the thickest part of each breast reaches 165°F / 74°C.
- Rest the chicken for 5 minutes, garnish with parsley, and serve with the sauce from the baking dish.
Notes
Storage: Refrigerate cooled chicken and sauce in an airtight container for 3 to 4 days, or freeze portions for up to 2 months.
Reheating: Cover and warm at 325°F / 165°C until the center reaches 165°F / 74°C, or microwave gently in short intervals.
Best Tips: Pound the chicken evenly, use freshly grated Parmesan, and begin checking the temperature at 25 minutes.
Variations: Substitute full-fat Greek yogurt for sour cream, use boneless chicken thighs, or add mushrooms around the chicken.