Baked Caesar Chicken with Creamy Parmesan Sauce
Juicy baked Caesar-Parmesan chicken topped with a rich, creamy garlic Parmesan sauce—quick, easy, and perfect for busy weeknights.
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.