Creamy Parmesan Baked Caesar Chicken (Printable Version)

Tender chicken baked in creamy Caesar-parmesan sauce with melted mozzarella topping

# What You'll Need:

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)

02 - 1/2 teaspoon salt

03 - 1/2 teaspoon freshly ground black pepper

04 - 3/4 cup creamy Caesar dressing

05 - 1/2 cup sour cream

06 - 1/3 cup grated Parmesan cheese

07 - 1 teaspoon garlic powder

08 - 1/2 cup shredded mozzarella cheese

09 - 1/4 cup grated Parmesan cheese

10 - 1/2 teaspoon dried Italian herbs (optional)

11 - Fresh chopped parsley, for garnish (optional)

01 - Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish.

02 - Pat chicken breasts dry and season both sides with salt and pepper. Arrange them in a single layer in the prepared baking dish.

03 - In a medium bowl, mix Caesar dressing, sour cream, 1/3 cup Parmesan cheese, and garlic powder until well combined.

04 - Spread the sauce evenly over the chicken breasts.

05 - Sprinkle mozzarella cheese and 1/4 cup Parmesan cheese evenly over the top. If desired, add Italian herbs for extra flavor.

06 - Bake for 25–30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the top is golden and bubbly.

07 - Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.

01 -

The sauce creates this incredibly rich velvety blanket that keeps the chicken moist even if you accidentally overcook it by a few minutes which happens to the best of us
Everything comes together in one pan and the cleanup is so minimal you might actually look forward to doing dishes

02 -

I once tried to skip the sour cream and just use extra Caesar dressing and the sauce never thickened properly so stick to the recipe
If your chicken breasts are super thick try pounding them to even thickness or they will take forever to cook through

03 -

Sprinkle some crushed croutons or gluten free breadcrumbs on top during the last five minutes for the most incredible crunch
Use an instant read thermometer to check doneness rather than cutting into the chicken and letting all those juices escape