Creamy Parmesan Baked Caesar Chicken (Printable Version)
Tender chicken in creamy Caesar-Parmesan sauce with golden bubbly topping ready in 40 minutes.
# What You Need:
→ Chicken
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1/2 teaspoon salt
03 - 1/4 teaspoon black pepper
→ Sauce
04 - 3/4 cup creamy Caesar dressing
05 - 1/2 cup sour cream or Greek yogurt
06 - 1/2 cup grated Parmesan cheese
07 - 2 cloves garlic, minced
08 - 1 teaspoon Dijon mustard
09 - 1/2 teaspoon lemon juice
→ Topping
10 - 1/2 cup shredded mozzarella cheese
11 - 1/4 cup grated Parmesan cheese
12 - 1 tablespoon chopped fresh parsley (optional)
# How to Make It:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of oil.
02 - Pat chicken breasts dry with paper towels. Season both sides generously with salt and black pepper. Arrange seasoned chicken in the prepared baking dish in a single layer.
03 - In a medium bowl, whisk together Caesar dressing, sour cream (or Greek yogurt), grated Parmesan, minced garlic, Dijon mustard, and lemon juice until completely smooth and well combined.
04 - Spread the prepared sauce evenly over each chicken breast, ensuring the entire surface is covered. Use a spatula or spoon to distribute sauce thickly and uniformly.
05 - Sprinkle shredded mozzarella cheese evenly over the sauced chicken, followed by the additional grated Parmesan cheese layer.
06 - Bake uncovered for 25-30 minutes until chicken is cooked through (internal temperature reaches 165°F) and the cheese topping is golden brown and bubbling.
07 - Remove from oven and let chicken rest for 5 minutes to allow juices to redistribute. Garnish with fresh chopped parsley before serving hot.
# Expert Advice:
01 -
- The sauce does double duty keeping the chicken impossibly tender while creating that irresistible cheesy crust we all secretly fight over
- It comes together in under 10 minutes of active prep but tastes like something that simmered all afternoon
02 -
- I learned the hard way that using pre-shredded mozzarella creates a weird, waxy texture instead of that gorgeous melt you want
- Letting the chicken rest for those 5 minutes seems pointless but it's the difference between juicy and dry
03 -
- Sprinkle a handful of panko breadcrumbs over the cheese during the last 5 minutes for next-level crunch
- Use a meat thermometer the first few times, you'll be surprised how quickly perfectly juicy chicken can happen