Creamy Parmesan Baked Caesar Chicken (Printable Version)

Tender chicken baked in creamy Caesar-Parmesan sauce with a golden, bubbly topping.

# 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)

# Step-by-Step:

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 smooth and well combined.
04 - Spread the prepared sauce evenly over each chicken breast, ensuring the meat is completely covered. Use a spatula or spoon to distribute sauce uniformly.
05 - Sprinkle shredded mozzarella and additional grated Parmesan cheese over the sauced chicken, creating an even layer for the golden crust.
06 - Bake uncovered for 25-30 minutes, or until chicken is cooked through (internal temperature reaches 165°F) and the cheese topping is golden brown and bubbly.
07 - Remove from oven and let the chicken rest for 5 minutes to allow juices to redistribute. Garnish with fresh chopped parsley before serving hot.

# Expert Advice:

01 -
  • The creamy Caesar sauce creates this incredible richness that feels indulgent but comes together in minutes
  • That crispy Parmesan-mozzarella crust on top is basically dinner magic
  • One pan means zero cleanup stress and maximum flavor payoff
02 -
  • Patting the chicken completely dry before seasoning helps the sauce stick better and prevents watery sauce
  • If your chicken breasts are super thick, pound them to even thickness so they cook at the same rate
  • The sauce will seem thick but that's exactly what creates that luxurious coating
03 -
  • Room temperature chicken cooks more evenly, so let it sit out for 20 minutes before starting
  • Grate your own Parmesan from a wedge—it melts so much better than pre-grated
  • For extra crunch, add 1/4 cup panko breadcrumbs to the topping mixture before baking

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