Creamy Baked Caesar Chicken with Parmesan Sauce (Print Version)

Tender Baked Caesar Chicken smothered in rich Parmesan sauce. A simple, satisfying weeknight meal with classic flavors and a homemade touch.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: High-Protein, Gluten-Free (if no croutons)

# Ingredients:

→ Chicken & Base

01 - 4 boneless, skinless chicken breasts (about 1.5-2 lbs total)
02 - 1 tbsp olive oil

→ Caesar Sauce Magic

03 - 1/2 cup mayonnaise (full-fat for best results)
04 - 1/4 cup freshly grated Parmesan cheese
05 - 2 tbsp fresh lemon juice
06 - 3-4 cloves garlic, minced
07 - 1 tbsp Dijon mustard
08 - 1 tsp anchovy paste (optional, but highly recommended for authentic flavor)

→ Flavor Boosters & Garnish

09 - Salt and freshly ground black pepper, to taste
10 - 2 tbsp fresh parsley, chopped (for garnish)

# Instructions:

01 - First things first, let's get that chicken ready. Pat your chicken breasts really dry with paper towels; this helps them get a nice sear later. If they're super thick, you might want to slice them in half horizontally or pound them a bit so they cook evenly. I always forget this step and end up with unevenly cooked chicken, oops! Season them generously with salt and pepper on both sides. You'll see them start to firm up a little. This is where the flavor journey for our Baked Caesar Chicken truly begins.
02 - Heat a tablespoon of olive oil in a large, oven-safe skillet over medium-high heat. Once it's shimmering, add your seasoned chicken breasts. Sear them for about 2-3 minutes per side, just until they're golden brown. We're not cooking them through here, just building some lovely color and flavor. This step is crucial for that 'roasted' taste in our Baked Caesar Chicken. Don't overcrowd the pan, or they'll steam instead of sear; you might need to do this in batches. I've definitely tried to cram too many in before, and it never works!
03 - While your chicken is searing, grab a medium bowl and whisk together the mayonnaise, grated Parmesan, fresh lemon juice, minced garlic, Dijon mustard, and anchovy paste (if you're using it). Season this creamy concoction with a pinch of salt and a good grind of black pepper. Taste it! Does it need more lemon? More garlic? This is your sauce for the Baked Caesar Chicken, so make it sing to your taste buds. This is where I always get a little messy, a dab of sauce on the counter, a quick taste from the spoon. It smells so garlicky and bright!
04 - Once your chicken is beautifully seared, transfer it to an oven-safe baking dish if you didn't sear it in one. Pour that glorious Caesar sauce right over the chicken, making sure each piece is generously coated. Honestly, don't be shy here! I like to use a spoon to really spread it out. This is the heart of our Baked Caesar Chicken. Pop the dish into your preheated oven at 375°F (190°C). The kitchen will start to smell amazing as it bakes.
05 - Bake for 20-25 minutes, or until the chicken is cooked through and the sauce is bubbly and lightly golden on top. A meat thermometer should read 165°F (74°C) at the thickest part of the chicken. Every oven is a little different, so keep an eye on it. I once pulled it out a bit too early and had to pop it back in, which was fine, just added a few minutes to dinner. This is where the magic happens for tender, juicy Baked Caesar Chicken.
06 - Once your Baked Caesar Chicken is out of the oven, let it rest for a few minutes. This allows the juices to redistribute, keeping the chicken super moist. Garnish with a sprinkle of fresh parsley and a little extra grated Parmesan, if you're feeling fancy (or just love cheese, like me!). The final dish should look golden, smell heavenly, and taste like pure comfort. I love how the Parmesan on top gets a little crispy!

# Notes:

01 - Don't overcrowd the baking dish; chicken needs space to brown evenly.
02 - Sauce can be made ahead and stored in the fridge for up to 3 days.
03 - Greek yogurt can substitute mayo in a pinch, but expect a tangier flavor.
04 - A sprinkle of fresh parsley and extra Parmesan makes for a lovely finish.

# Equipment Needed:

01 - Oven-safe skillet or baking dish
02 - whisk
03 - mixing bowls
04 - measuring cups and spoons
05 - meat thermometer (optional but recommended)

# Nutrition (Per Serving):

Calories: 480
Total Fat: 35g
Total Carbohydrate: 7g
Protein: 42g

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