Creamy Parmesan Baked Caesar Chicken (Printable Version)

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

# 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 completely 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 completely smooth and well combined.
04 - Spread the Caesar sauce evenly over each chicken breast, ensuring the meat is fully coated on all exposed surfaces.
05 - Sprinkle shredded mozzarella and additional grated Parmesan cheese evenly over the sauced chicken breasts.
06 - Bake uncovered for 25-30 minutes, or until chicken is completely cooked through and reaches an internal temperature of 165°F. The top should be golden brown and the sauce bubbly.
07 - Remove from oven and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute. Garnish with chopped fresh parsley just before serving.

# Expert Tips:

01 -
  • The sauce creates this incredible creamy blanket that keeps every single bite of chicken moist
  • Cleanup is basically just one baking dish which means more time on the couch
  • It tastes like something you would order off a menu but takes about twelve minutes to throw together
02 -
  • I tried using Greek yogurt once when I was out of sour cream and honestly could not tell the difference at all
  • The sauce will look way too thick before baking but trust the process because it loosens up beautifully in the oven
  • Letting the chicken rest for those five minutes feels impossible but it makes such a difference in juiciness
03 -
  • If your chicken breasts are vastly different thicknesses pound them a bit so everything finishes cooking at the same time
  • The sauce can be made ahead and kept in the fridge for up to three days if you want to get a jump on weeknight prep

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