Baked Caesar Chicken with Parmesan (Printable)
Tender baked chicken in Caesar and creamy Parmesan sauce topped with mozzarella and fresh parsley.
# What You'll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts
→ Sauce
02 - 1 cup Caesar dressing
03 - 1/2 cup sour cream
04 - 1/2 cup grated Parmesan cheese
05 - 1 teaspoon garlic powder
06 - 1/2 teaspoon black pepper
→ Topping
07 - 1/2 cup shredded mozzarella cheese
08 - 2 tablespoons grated Parmesan cheese
09 - 2 tablespoons chopped fresh parsley
# How-To Steps:
01 - Preheat oven to 400°F. Lightly grease a baking dish large enough to fit the chicken breasts in a single layer.
02 - Pat chicken breasts dry and arrange them evenly in the prepared baking dish.
03 - In a mixing bowl, whisk together Caesar dressing, sour cream, 1/2 cup grated Parmesan cheese, garlic powder, and black pepper until homogenous.
04 - Spread the prepared sauce evenly over all chicken breasts to fully coat each piece.
05 - Sprinkle shredded mozzarella and remaining 2 tablespoons Parmesan cheese over the sauce-covered chicken.
06 - Place dish in preheated oven and bake for 25 to 30 minutes, until chicken is cooked through with an internal temperature of 165°F and the top is golden and bubbly.
07 - Let chicken rest 5 minutes out of the oven. Garnish with chopped fresh parsley before serving if desired.
# Expert Suggestions:
01 -
- You get all the flavor of restaurant Caesar chicken with just a handful of ingredients and barely any prep.
- Each slice stays tender under a creamy, bubbling sauce—it&aposs one of those secret low-effort, high-reward dishes.
02 -
- If you skip patting the chicken dry, the sauce can get watery—I learned this the messy way.
- Baking uncovered gives that irresistible cheesy crust, so resist any urge to cover with foil.
03 -
- An instant-read thermometer is the easiest way to guarantee juicy, safely cooked chicken every time.
- Don&apost skimp on the sauce—leftovers make a great dip for veggies or bread.