Baked Caesar Chicken is your ultimate weeknight secret weapon—the kind of no-stress dinner that tastes shockingly restaurant-worthy with almost zero effort. Imagine tender, juicy chicken baked until golden, then coated in a bold Caesar-Parmesan flavor that’s rich, savory, and perfectly cozy in every bite. And just when you think it can’t get better, you finish it with a silky, creamy Parmesan sauce—garlicky, smooth, and absolutely irresistible—so good you’ll want to drizzle it over pasta, veggies, or anything on your plate. This recipe is quick, easy, and truly foolproof, made for busy days when you still want dinner to feel a little special (without the extra work).
Baked Caesar Chicken with Creamy Parmesan Sauce
Ingredients
- For the chicken
- Copie/colle dans Bulk Add Ingredients :
- 2 lb boneless skinless chicken breasts or thighs
- 1/2 cup Caesar dressing creamy style
- 1/3 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp paprika optional
- 1 tbsp olive oil optional
- 1 tbsp chopped parsley for finishing
- For the creamy Parmesan sauce
- 1 tbsp butter
- 2 cloves garlic minced
- 1 cup heavy cream or half-and-half
- 1/2 cup finely grated Parmesan cheese
- 2 tbsp Caesar dressing optional, for extra flavor
- 1 tsp lemon juice
- salt to taste
- black pepper to taste
- 1 tbsp chicken broth optional, to thin
Instructions
- Preheat oven to 425°F. Lightly grease a baking dish or line a sheet pan.
- In a bowl, mix Caesar dressing, Parmesan, garlic powder, onion powder, black pepper, and paprika.
- Pat chicken dry, then coat all over with the Caesar-Parmesan mixture. (Drizzle with olive oil if using for extra browning.)
- Bake for 18–25 minutes, or until the thickest part reaches 165°F.
- Rest the chicken for 5 minutes, then slice.
- For the sauce, melt butter in a saucepan over medium-low heat. Add garlic and cook 30 seconds.
- Pour in cream and warm gently. Whisk in Parmesan until smooth.
- Stir in Caesar dressing (optional) and lemon juice. Season with salt and pepper.
- Spoon sauce over sliced chicken, sprinkle parsley, and serve.
Notes
- Use a meat thermometer and pull chicken right at 165°F to keep it juicy.
- Keep the sauce on low heat so it stays smooth—high heat can cause separation.
- If sauce thickens, add chicken broth 1 tablespoon at a time until it’s perfect.
- Great with pasta, mashed potatoes, rice, or roasted broccoli.
Table of Contents
Why This Baked Caesar Chicken Will Be Your New Weeknight Favorite
This Baked Caesar Chicken checks every box for a busy-night win: it’s fast, easy, and packed with big flavor using simple, everyday ingredients. The Caesar-Parmesan coating helps keep the chicken tender and juicy, so you don’t end up with dry, boring bites. And that creamy, garlicky Parmesan sauce? Total comfort-food magic—perfect for spooning over sliced chicken (and honestly, anything on your plate). It’s also meal-prep friendly because leftovers reheat like a dream, and you can make it work with breasts, thighs, or tenders depending on what you have. Best of all, it’s family-friendly and fuss-free—the kind of cozy dinner everyone eats without complaints.
Ingredients You’ll Actually Use (Simple, Flavor-Packed, Weeknight-Friendly)
For the chicken
- 2 lbs boneless, skinless chicken breasts (or thighs)
- 1/2 cup Caesar dressing (creamy style)
- 1/3 cup grated Parmesan cheese
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp black pepper
- 1/2 tsp paprika (optional, for color)
- 1 tbsp olive oil (optional, helps browning)
- 1–2 tbsp chopped parsley (for finishing)
For the creamy Parmesan sauce
- 1 tbsp butter
- 2 cloves garlic, minced
- 1 cup heavy cream (or half-and-half for lighter)
- 1/2 cup finely grated Parmesan cheese
- 2–4 tbsp Caesar dressing (optional, for extra Caesar flavor)
- 1–2 tsp lemon juice (brightens everything)
- Salt + pepper, to taste
- Optional: 1–2 tbsp chicken broth to thin if needed
Quick note: Choose a Caesar dressing you genuinely love—since it’s the main flavor booster, a good one makes this recipe taste next-level.
How to Make Baked Caesar Chicken
- Preheat your oven to 425°F. Lightly oil a baking dish or line a sheet pan with foil/parchment.
- Make the coating: In a bowl, mix Caesar dressing + Parmesan + garlic powder + onion powder + pepper + paprika.
- Coat the chicken: Pat chicken dry (this helps it brown). Toss or brush the Caesar-Parmesan mixture all over the chicken.
- Bake: Place chicken in the pan (leave a little space between pieces). Bake 18–25 minutes, depending on thickness, until the thickest part reaches 165°F. (A thermometer is your best friend here—USDA recommends 165°F for poultry.)
- Rest + slice: Let the chicken rest 5 minutes, then slice (this keeps it juicy).
- Make the sauce: While chicken rests, melt butter in a small saucepan over medium-low heat. Add garlic and cook 30 seconds (don’t brown). Pour in cream and warm gently.
- Melt in Parmesan: Whisk in Parmesan until smooth. Stir in a little Caesar dressing (optional) plus lemon juice. Season with salt/pepper. If it gets too thick, add a splash of broth.
- Serve: Spoon sauce over sliced chicken, sprinkle parsley, and enjoy.
Optional “extra golden” finish: Broil the chicken for 1–2 minutes at the end—watch closely so it doesn’t burn.
Pro Tips for Foolproof, Restaurant-Style Results
For the juiciest, most flavorful Baked Caesar Chicken, use a meat thermometer so you pull the chicken at the perfect moment—no guesswork, no dryness. Pat the chicken dry before coating to get better browning and a nicer texture, and finely grate your Parmesan so it melts silky-smooth into the sauce (pre-shredded can turn grainy). Keep the heat low when making the creamy Parmesan sauce since high heat can cause dairy to separate, and don’t skip the lemon juice—it adds that bright balance that makes everything taste “restaurant-level.” If you’re serving this with pasta or mashed potatoes, double the sauce for extra comfort-food magic, and if the sauce gets too thick, thin it with broth one tablespoon at a time until it’s exactly how you like it.
Make It Your Way (Easy Swaps, Fun Twists, Same Big Flavor)
This Baked Caesar Chicken is super flexible, so you can customize Baked Caesar Chicken with whatever you have on hand without losing that bold Caesar-Parmesan flavor. Swap in chicken thighs for extra-juicy, more forgiving Baked Caesar Chicken (just add a few minutes of bake time), or make Baked Caesar Chicken in the air fryer at 380°F until the chicken reaches 165°F—perfect for a quick weeknight dinner when time is tight. Want a lighter finish for your Baked Caesar Chicken? Use half-and-half, or stir in a spoonful of Greek yogurt off the heat (don’t boil it) for a creamy, tangy twist. If you love heat, add red pepper flakes or a tiny pinch of cayenne; and if you’re out of Parmesan, Romano or Asiago still give your Baked Caesar Chicken that cheesy, savory punch. For a little crunch, top Baked Caesar Chicken with toasted breadcrumbs mixed with Parmesan (skip any pork-based crumbs), or boost freshness with basil or dill stirred into the sauce. And if you’re going gluten-free, most ingredients for Baked Caesar Chicken are naturally GF—just check the Caesar dressing label to be safe.
Store It Like a Pro (So Leftovers Taste Just as Good)
Store leftover chicken and sauce in airtight containers in the fridge for up to 3–4 days. To reheat the chicken, use the microwave in short bursts to avoid drying it out, or warm it in a skillet with a small splash of broth for extra moisture. Reheat the sauce gently over low heat, whisking often, and add a splash of cream or broth if it thickens. For freezing, the chicken freezes well, but creamy sauces can change texture—so if you plan to freeze, freeze the chicken and make the Parmesan sauce fresh when you’re ready to serve.
FAQs
Can I make this ahead of time?
Yes. Bake the chicken, cool for 20–30 minutes, then refrigerate (covered) for up to 24 hours. For best texture, make the sauce fresh right before serving. If using leftover sauce, reheat it on low heat, whisking constantly, and loosen with 1–2 tablespoons of cream or broth if needed.
Do I have to use Caesar dressing?
For the classic Caesar flavor, yes. If you’re out, you can substitute with a quick mix: 1/4 cup mayonnaise + 1–2 teaspoons lemon juice + 1 small garlic clove (minced) + 2–3 tablespoons grated Parmesan + a pinch of black pepper. This won’t taste identical, but it gives a similar creamy, savory base.
How do I keep the chicken from drying out?
Use a thermometer and pull the chicken at 165°F in the thickest part, then rest 5–10 minutes before slicing. If your breasts are very thick, pound to an even thickness (about 3/4 inch) so they cook evenly and stay juicy.
Can I use chicken tenders?
Yes. Bake tenders at 425°F for 12–16 minutes, depending on thickness, until they reach 165°F. Start checking at 12 minutes—tenders can go from perfect to dry quickly.
What should I serve with it?
For a full meal, pair it with: pasta (great with extra sauce), mashed potatoes, rice, or roasted broccoli (425°F for 15–20 minutes). For something lighter, go with a crisp green salad or steamed veggies.
Ready to make this Baked Caesar Chicken part of your regular rotation? Save it for your next busy weeknight, and don’t forget to double the creamy Parmesan sauce if you’re serving pasta or mashed potatoes—it turns a simple dinner into total comfort-food perfection. If you loved this easy chicken win, you’ll also want to try my Crack Chicken Tenders (Cheesy and Crispy) on Recipes Quick—they’re quick, family-friendly, and seriously addictive.https://recipesquick.net/crack-chicken-tenders-cheesy-and-crispy/.
