Creamy Parmesan Baked Caesar (Printer-friendly)
Tender baked chicken with creamy Caesar-Parmesan sauce and golden cheesy topping. High-protein comfort ready in 40 minutes.
# 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 (optional)
# Directions:
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 to remove excess moisture. Generously season both sides with salt and black pepper. Place the seasoned chicken in the prepared baking dish in a single layer.
03 - In a medium bowl, combine Caesar dressing, sour cream (or Greek yogurt), grated Parmesan cheese, minced garlic, Dijon mustard, and lemon juice. Whisk thoroughly until completely smooth and well incorporated.
04 - Spread the creamy sauce mixture evenly over each chicken breast, using a spoon or spatula to ensure the chicken is completely covered on all exposed surfaces.
05 - Sprinkle shredded mozzarella cheese and the additional grated Parmesan cheese evenly over the sauce-coated chicken breasts.
06 - Bake uncovered for 25-30 minutes until chicken is fully cooked through. Internal temperature should reach 165°F when tested with a meat thermometer. The cheese topping should be golden brown and bubbly.
07 - Remove from oven and let the chicken rest for 5 minutes to allow juices to redistribute. Garnish with chopped fresh parsley just before serving.
# Expert Advice:
01 -
- The creamy Caesar sauce creates this incredible umami bomb that coats every single bite of chicken
- You get that golden bubbly cheese crust on top without any fancy techniques or hours of prep work
- Leftovers actually taste better the next day, if they even last that long
02 -
- Thin chicken breasts work best here because thick ones will finish cooking before the sauce has time to get all bubbly and golden
- The sauce will seem thin going into the oven but it thickens beautifully as it bakes, so trust the process
03 -
- Room temperature chicken breasts cook more evenly, so take them out of the fridge about 20 minutes before you start
- Grate your own Parmesan from a wedge instead of buying pre-grated for way better melting and flavor