Creamy Parmesan Baked Caesar Chicken (Printable View)

Tender chicken baked in creamy Caesar-Parmesan sauce with golden cheesy crust. Ready in 40 minutes.

# Ingredient List:

→ 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 Make It:

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 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 smooth and well combined.
04 - Spread the sauce mixture evenly over each chicken breast, ensuring complete coverage on all surfaces.
05 - Sprinkle shredded mozzarella and additional grated Parmesan cheese over the sauced chicken breasts.
06 - Bake uncovered for 25-30 minutes until chicken reaches internal temperature of 165°F and the top is golden brown and bubbling.
07 - Remove from oven and let rest for 5 minutes to allow juices to redistribute. Garnish with fresh chopped parsley before serving.

# Expert Suggestions:

01 -
  • The sauce creates this incredible creamy blanket that keeps the chicken juicy while it bakes
  • You probably have everything in your fridge right now, but it tastes like a restaurant dish
  • That cheese crust on top is honestly worth the whole effort by itself
02 -
  • I once tried using fat-free Caesar dressing and the sauce completely separated into a weird watery mess
  • If your chicken breasts are super thick, slice them horizontally or they'll be dry before the sauce bubbles
  • The resting period isn't optional, it lets all those juices redistribute back into the meat
03 -
  • Room temperature chicken breasts cook more evenly, so take them out 20 minutes before you start prep
  • Grate your Parmesan from a wedge instead of buying pre-grated, it melts into the sauce so much better

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