Creamy Parmesan Baked Caesar Chicken (Printable)

Tender chicken baked in creamy Caesar sauce with golden Parmesan 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 (optional)

# How-To Steps:

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 in the prepared baking dish in a single layer.
03 - In a medium bowl, combine Caesar dressing, sour cream (or Greek yogurt), grated Parmesan, minced garlic, Dijon mustard, and lemon juice. Whisk until completely smooth and well combined.
04 - Spread the sauce evenly over the chicken breasts, using a spatula or spoon to ensure each piece is fully coated.
05 - Sprinkle shredded mozzarella and additional grated Parmesan cheese evenly over the sauced chicken.
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 bubbling.
07 - Remove from oven and let chicken rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.

# Expert Advice:

01 -
  • The sauce creates this incredible velvety blanket around the chicken that keeps it juicy even if you accidentally overcook it by a few minutes
  • Everything happens in one pan so you get maximum flavor with minimum cleanup
02 -
  • If your chicken breasts are huge like mine often are slice them in half horizontally so they do not dry out
  • The sauce will look thin going in but it thickens beautifully as it bakes
03 -
  • Use freshly grated Parmesan not the pre grated stuff it melts so much better
  • Let the chicken rest for the full 5 minutes or the juices will run all over your cutting board

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