Caesar Chicken with Parmesan (Printable Version)
Juicy baked chicken breasts in creamy Caesar dressing, topped with Parmesan and parsley for a savory gluten-free main.
# What You Need:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Sauce & Dairy
02 - 1 cup creamy Caesar salad dressing
03 - 1/2 cup sour cream
04 - 1/2 cup grated parmesan cheese
05 - 2 tablespoons chopped fresh parsley, for garnish (optional)
→ Seasonings
06 - 1 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon black pepper
# How-To:
01 - Set oven temperature to 375°F (190°C) and allow to fully preheat.
02 - Dry chicken breasts using paper towels and arrange in a greased 9x13-inch baking dish.
03 - Combine the Caesar dressing, sour cream, garlic powder, salt, and black pepper in a medium bowl. Stir until mixture is completely smooth.
04 - Distribute the sauce mixture evenly over each chicken breast, ensuring full coverage.
05 - Sprinkle grated parmesan cheese evenly over the sauced chicken breasts.
06 - Transfer dish to the preheated oven and bake uncovered for 25 to 30 minutes, or until the internal temperature of the chicken reaches 165°F (74°C).
07 - Remove the dish from the oven and let chicken rest for 5 minutes. Sprinkle with chopped fresh parsley, if desired.
08 - Serve hot alongside preferred accompaniments.
# Expert Tips:
01 -
- The sauce makes even the blandest chicken breasts succulent and full of flavor in almost no time.
- It is one of those dishes that looks like you went all out, but honestly, it is easier than making a real Caesar salad from scratch.
02 -
- I once forgot to dry the chicken, and the sauce slipped off—always pat them thoroughly so everything clings.
- Switching to freshly grated parmesan from bagged changed everything: the top goes perfectly golden and crisp instead of rubbery.
03 -
- Check the chicken at 25 minutes—overbaking dries it out fast, so trust the thermometer over your timer.
- If your Caesar sauce is extra sharp or salty, a spoon of sour cream can mellow things out beautifully.