Creamy Baked Caesar Chicken with Parmesan Sauce (Print Version)

Creamy Baked Caesar Chicken with Parmesan Sauce is a family favorite! Tender chicken in a rich, garlicky Caesar-Parmesan sauce. Easy weeknight comfort.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: High Protein

# Ingredients:

→ Main Ingredients

01 - 1.5 lbs boneless, skinless chicken breasts (about 4 medium)
02 - 1 cup freshly grated Parmesan cheese, divided
03 - Drizzle of olive oil

→ For the Caesar-Parmesan Sauce

04 - 1/2 cup mayonnaise
05 - 3-4 cloves garlic, minced
06 - 2 tablespoons fresh lemon juice
07 - 1 tablespoon Dijon mustard
08 - 1 teaspoon Worcestershire sauce
09 - 1/2 teaspoon anchovy paste (optional, but recommended)

→ Seasonings & Flavor

10 - Salt, to taste
11 - Black pepper, to taste
12 - Pinch of paprika

→ Finishing Touches

13 - 2 tablespoons fresh parsley, chopped
14 - 1/2 cup croutons

# Instructions:

01 - First things first, let's get that chicken ready. Pat your chicken breasts dry with paper towels; this helps them get a nice sear and absorb flavor better. If they're super thick, I usually put them between two pieces of plastic wrap and give 'em a gentle pound with a rolling pin. Just to about 3/4-inch thickness, so they cook evenly. Season them with a little salt, pepper, and a tiny dash of paprika. I always forget this step sometimes, but it's important for building flavor!
02 - Now for the good stuff! In a medium bowl, whisk together the mayonnaise, minced garlic, fresh lemon juice, Dijon mustard, Worcestershire sauce, and if you're brave (and you should be!), the anchovy paste. Stir in about half of your freshly grated Parmesan cheese. Give it a good taste. Does it need more lemon? More pepper? This is where you can really make it your own. I usually add an extra squeeze of lemon because I like things bright.
03 - Lightly grease a baking dish. Place your seasoned chicken breasts in a single layer. Now, spoon that glorious Caesar-Parmesan sauce generously over each piece of chicken, making sure they're completely coated. Don't be shy! I sometimes find myself getting a little messy here, sauce dripping everywhere, but it's all part of the fun. Pop it into a preheated oven at 375°F (190°C).
04 - Bake for about 20-25 minutes. You want the chicken to be cooked through, reaching an internal temperature of 165°F (74°C). The sauce should be bubbly and starting to turn a beautiful golden-brown on the edges. That's when you know it's getting really good. The smell filling your kitchen at this point? Oh, it's heavenly – garlicky and cheesy, just delicious. Don't overcook it, or the chicken can get dry.
05 - Take the baking dish out of the oven. Now, sprinkle the remaining half of your freshly grated Parmesan cheese all over the top of the chicken. This creates that lovely, slightly crispy, cheesy crust. Return the dish to the oven for another 5-10 minutes, or until the cheese is melted, bubbly, and lightly golden. I've definitely scorched the cheese a time or two by forgetting it in there, so keep an eye on it!
06 - Once it's done, pull it out and let the Baked Caesar Chicken rest for about 5 minutes before serving. This lets the juices redistribute, keeping the chicken tender and juicy. Garnish with some fresh chopped parsley and a handful of crunchy croutons. It should look absolutely inviting, smell incredible, and taste like pure comfort.

# Notes:

01 - Don't skimp on fresh garlic; it makes all the difference in the sauce.
02 - Leftovers are fantastic cold in a sandwich or reheated gently in the oven.
03 - Greek yogurt can substitute for mayo in a pinch, but the sauce texture will be lighter.
04 - Serve with a simple green salad to balance the richness of the Baked Caesar Chicken.

# Equipment Needed:

01 - Baking dish
02 - mixing bowl
03 - whisk
04 - meat thermometer (optional)

# Nutrition (Per Serving):

Calories: 450
Total Fat: 30g
Total Carbohydrate: 5g
Protein: 40g

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