Creamy Baked Caesar Chicken with Parmesan Sauce (Print Version)

Creamy Baked Caesar Chicken with Parmesan Sauce is a family favorite. Tender chicken baked in a rich, garlicky Caesar sauce, topped with bubbly Parmesan.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 55 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains Dairy, Contains Gluten

# Ingredients:

→ Chicken & Base

01 - 4 boneless, skinless chicken breasts
02 - 1 tbsp olive oil

→ Caesar Sauce Essentials

03 - 1/2 cup mayonnaise (full-fat)
04 - 1/2 cup grated Parmesan cheese
05 - 2 tbsp fresh lemon juice
06 - 4 cloves garlic, minced
07 - 1 tbsp Dijon mustard
08 - 1 tsp Worcestershire sauce
09 - 1/2 tsp dried oregano
10 - 1/2 tsp salt
11 - 1/4 tsp black pepper

→ Finishing Touches

12 - 1/4 cup grated Parmesan cheese (for topping)
13 - 2 tbsp fresh parsley, chopped

→ Optional Extras

14 - Pinch of red pepper flakes (for a kick)

# Instructions:

01 - Okay, first things first, preheat your oven to 375°F (190°C). Then, grab those chicken breasts. I usually pat them super dry with paper towels – this helps them brown a bit, you know? If they're really thick, I'll whack 'em a bit with a meat mallet (or a heavy pan, if I'm feeling rustic) to get them an even thickness. This just ensures your Baked Caesar Chicken cooks through beautifully without drying out in spots, which is a total bummer.
02 - In a medium bowl, get ready to make magic! Whisk together the mayo, Parmesan, lemon juice, minced garlic, Dijon, Worcestershire, and oregano. Season it generously with salt and pepper. Give it a good taste – does it need more garlic? More lemon? This is *your* kitchen, hon, make it sing! I usually add an extra squeeze of lemon here because I love that brightness in my Baked Caesar Chicken.
03 - Now, place your prepped chicken breasts in a baking dish. I usually use a 9x13-inch dish, but whatever fits your chicken snuggly works. Pour that glorious Caesar sauce right over the chicken. Make sure every piece is coated generously. Don't be shy with the sauce; it's what makes this chicken so incredibly moist and flavorful. I sometimes use my hands for this, it just feels right, though it can get a little messy, but that's kitchen life!
04 - Pop that dish into your preheated oven. Bake for about 25-30 minutes. You're looking for the chicken to be cooked through (internal temperature of 165°F or 74°C) and the sauce to be bubbly and slightly golden. My kitchen starts smelling absolutely divine around the 20-minute mark, a mix of garlic and toasted Parmesan, it's just the best aroma, truly.
05 - After the initial bake, pull the dish out of the oven. Sprinkle a bit more Parmesan cheese over the top of each piece of chicken. This extra layer is going to get all melty and golden and honestly, it's a game-changer for texture. I always add more than I think I should, because, well, Parmesan! It's worth that extra sprinkle for a truly irresistible crust.
06 - Return the dish to the oven for another 5-10 minutes, or until that extra Parmesan is bubbly and a gorgeous golden brown. Once it's done, let it rest for a few minutes before serving. This helps the juices redistribute, making your chicken extra tender. Before serving, sprinkle with fresh parsley. This dish is just begging to be devoured, and it always looks so vibrant with that green pop.

# Notes:

01 - Don't overcook the chicken! Dry chicken is a sad chicken. Use a meat thermometer, it's your best friend for juicy results.
02 - Store any cooled leftovers in an airtight container in the fridge for up to 3-4 days. Reheat gently in the oven for best results.
03 - If you don't have fresh lemon, a tiny splash of white wine vinegar can give acidity, but it won't be quite the same brightness.
04 - A crisp green salad or roasted asparagus makes a perfect side, balancing the richness of the sauce beautifully.

# Tools You'll Need:

01 - 9x13-inch baking dish
02 - whisk
03 - mixing bowls
04 - meat mallet (optional)
05 - meat thermometer

# Nutrition Facts (Per Serving):

Calories: 450 kcal
Total Fat: 30g
Total Carbohydrate: 8g
Protein: 38g

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