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Caesar Chicken Recipe
Ben Carraoli

Caesar Chicken Recipe

I still remember the first time I made this Caesar Chicken recipe at home, and honestly, I was surprised by how comforting and flavorful it turned out. I wanted something easy but different from plain baked chicken, and this delivered perfectly. The creamy Caesar flavor, juicy chicken, and crispy topping came together so well.
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Total Time 50 minutes
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 6 boneless skinless chicken breast halves (about 6 ounces each) – Try to choose evenly sized chicken breasts so they cook at the same pace.
  • 1 cup crushed Caesar salad croutons – Crushing them finely helps create a crispy even topping that browns well.
  • 1/4 cup freshly grated Parmesan cheese – Freshly grated cheese melts better and gives stronger cleaner flavor than packaged cheese.
  • 1/2 cup sour cream – Adds extra creaminess and balances the bold tangy Caesar dressing.
  • 3 tablespoons butter melted – Helps the topping brown evenly and adds rich flavor.
  • 1 cup creamy Caesar salad dressing – A thick creamy dressing works best for coating the chicken evenly.
  • 1/4 teaspoon garlic powder – Enhances savory flavor without overpowering the dish.
  • 1/4 teaspoon salt – Season lightly since the dressing and cheese already contain salt.
  • 1/4 teaspoon black pepper – Freshly ground pepper adds better aroma and depth.
  • Fresh parsley chopped (for garnish) – Adds color and a fresh finish before serving.

Method
 

  1. I start by patting the chicken breasts dry and seasoning them with salt, pepper, and garlic powder. This step helps lock in flavor and ensures the chicken doesn’t release excess moisture. Even seasoning makes a big difference in the final taste.
  2. In a bowl, I mix the Caesar dressing and sour cream until smooth. The sour cream softens the sharpness of the dressing and creates a rich, velvety sauce. Stir well so the mixture coats evenly.
  3. Place the seasoned chicken breasts in a single layer in the baking dish. Pour the creamy Caesar mixture over the chicken, spreading it evenly so every piece is fully covered. This keeps the chicken moist while baking
  4. In another bowl, combine crushed croutons, melted butter, and Parmesan cheese. This mixture creates the signature crunchy topping. Sprinkle it evenly over the chicken for consistent texture.
  5. Bake the dish until the chicken is cooked through and the topping turns golden brown. Let it rest for a few minutes after baking so the juices settle. Garnish with fresh parsley before serving.

Notes

  • I always grate Parmesan fresh for better melt and flavor.
  • Crushing the croutons by hand gives a nicer texture than using a processor.
  • Letting the chicken rest after baking keeps it juicier.
  • If I want extra crispiness, I broil for the last 2 minutes.
  • A small squeeze of lemon juice before serving brightens the whole dish.