Creamy Parmesan Baked Caesar Chicken (Printable)
Tender chicken baked in creamy Caesar-Parmesan sauce with golden cheesy crust
# What You'll 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
# How to Cook:
01 - Preheat oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - Pat chicken breasts dry with paper towels. Season both sides with salt and black pepper. Arrange in the prepared baking dish.
03 - In a medium bowl, combine Caesar dressing, sour cream, grated Parmesan, minced garlic, Dijon mustard, and lemon juice. Mix until smooth.
04 - Spread the sauce evenly over the chicken breasts, ensuring they are fully coated.
05 - Sprinkle mozzarella and additional Parmesan over the top.
06 - Bake uncovered for 25-30 minutes, or until chicken is cooked through (internal temperature reaches 165°F) and the top is golden and bubbling.
07 - Let rest for 5 minutes. Garnish with fresh parsley before serving.
# Expert Advice:
01 -
- The creamy sauce creates its own rich gravy that youll want to spoon over everything
- High protein comfort food that somehow tastes even better as leftovers the next day
02 -
- Pounding thicker chicken breasts to even thickness prevents thin pieces from drying out while you wait for thick ones to finish
- That five minute rest period isn't optional, it lets the juices redistribute so they don't run out the moment you cut in
03 -
- Room temperature chicken cooks more evenly, so let it sit out for twenty minutes before you start prepping
- Watch your broiler closely if you use it to brown the top at the end, things can go from golden to burnt in seconds