Baked Caesar Chicken with Parmesan (Printable)
Tender baked chicken in a creamy Caesar and Parmesan topping, golden mozzarella finish for a simple low-carb main.
# What You'll Need:
→ Poultry
01 - 4 boneless, skinless chicken breasts
→ Sauce
02 - 1 cup Caesar dressing
03 - 1/2 cup sour cream
04 - 1/2 cup grated Parmesan cheese
05 - 1 teaspoon garlic powder
06 - 1/2 teaspoon ground black pepper
→ Topping
07 - 1/2 cup shredded mozzarella cheese
08 - 2 tablespoons grated Parmesan cheese
09 - 2 tablespoons chopped fresh parsley
# Directions:
01 - Set oven temperature to 400°F (204°C). Lightly grease a baking dish suitable for four chicken breasts arranged in a single layer.
02 - Pat chicken breasts dry using paper towels and arrange them evenly in the prepared baking dish.
03 - In a mixing bowl, whisk together Caesar dressing, sour cream, 1/2 cup grated Parmesan cheese, garlic powder, and ground black pepper until fully blended.
04 - Evenly spread the Caesar sauce mixture over each chicken breast, ensuring thorough coverage.
05 - Sprinkle shredded mozzarella cheese and remaining 2 tablespoons grated Parmesan cheese on top of the sauced chicken.
06 - Bake for 25 to 30 minutes, or until the chicken is cooked through and the cheese topping is golden and bubbling. Chicken should reach an internal temperature of 165°F (74°C).
07 - Allow the chicken to rest for 5 minutes before garnishing with chopped fresh parsley and serving as desired.
# Expert Tips:
01 -
- No one ever guesses how simple it actually is you just smother the chicken and let the oven do the magic.
- The sauce is so creamy that leftovers almost never happen in my house.
02 -
- If you crowd the pan, the sauce won't bubble and brown on top—always give your chicken some space.
- Once, I forgot to pat the chicken dry and the sauce just slipped off—don't skip this step.
03 -
- Invest in an instant-read thermometer so your chicken is never overcooked.
- A final dusting of Parmesan post-bake adds savory depth that people rave about.