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Baked Caesar Chicken with Creamy Parmesan Sauce
Laura

Baked Caesar Chicken with Creamy Parmesan Sauce

Tender chicken breasts baked in a creamy Caesar, Dijon, garlic, and Parmesan sauce until golden and flavorful.
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Prep Time 10 minutes
Cook Time 32 minutes
Total Time 42 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 548
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts About 170 to 225 g each
  • 1 cup creamy Caesar dressing
  • 1/2 cup sour cream
  • 2 tablespoons Dijon mustard
  • 3/4 cup freshly grated Parmesan cheese Divided
  • 2 cloves garlic Finely minced
  • 1/2 teaspoon Italian seasoning
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon fresh parsley Chopped, plus more for serving
  • 1 teaspoon olive oil Or cooking spray for the baking dish
  • lemon wedges For serving

Equipment

  • 9 x 13-inch baking dish
  • Mixing bowl
  • Whisk
  • Measuring spoons
  • Instant-read thermometer

Method
 

  1. Preheat the oven to 190°C. Lightly grease a baking dish and arrange the chicken breasts in a single layer.
  2. Season the chicken with Italian seasoning and black pepper. Use salt sparingly because Caesar dressing and Parmesan are already savory.
  3. Whisk together the Caesar dressing, sour cream, Dijon mustard, minced garlic, and half of the Parmesan until smooth.
  4. Spread the creamy mixture evenly over the chicken. Sprinkle the remaining Parmesan cheese over the top.
  5. Cover loosely with foil and bake for 20 minutes. Remove the foil and continue baking for 8 to 12 minutes, until the thickest part reaches 74°C.
  6. Broil for 1 to 2 minutes if desired, watching carefully until the Parmesan is golden. Rest the chicken for five minutes, garnish with fresh parsley, and serve with lemon wedges.

Notes

  • Use chicken breasts of similar thickness so they cook evenly.
  • Check the temperature in the thickest part of the chicken.
  • Rest the chicken for five minutes before serving.
  • Refrigerate leftovers in an airtight container for up to three days.