Caesar Chicken (Printable Version)
Baked chicken breasts smothered in creamy Caesar dressing, sprinkled with parmesan and parsley, ready in 40 minutes.
# What You'll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Sauce & Dairy
02 - 1 cup creamy Caesar salad dressing
03 - 1/2 cup sour cream
04 - 1/2 cup grated parmesan cheese
05 - 2 tablespoons freshly chopped parsley (optional, for garnish)
→ Seasonings
06 - 1 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon ground black pepper
# How To Make It:
01 - Set oven to 375°F. Allow to preheat fully before cooking.
02 - Pat chicken breasts thoroughly dry using paper towels and arrange in a lightly greased 9x13-inch baking dish.
03 - Whisk together Caesar dressing, sour cream, garlic powder, salt, and black pepper in a medium mixing bowl until homogeneous.
04 - Spread the prepared sauce evenly over each chicken breast, ensuring complete coverage.
05 - Distribute grated parmesan evenly over the sauced chicken breasts.
06 - Transfer dish to oven and bake uncovered for 25 to 30 minutes or until an instant-read thermometer registers 165°F at the thickest portion of the chicken.
07 - Remove dish from oven and allow chicken to rest for 5 minutes. Sprinkle with freshly chopped parsley before serving, if desired.
08 - Portion hot chicken and plate with preferred accompaniments.
# Expert Advice:
01 -
- Your secret weapon for juicy, ultra-flavorful chicken with almost no effort.
- It’s the dish I bring out when I want dinner to feel special, but need it on the table fast.
02 -
- If you skip patting the chicken dry, too much liquid can make the sauce watery.
- Using freshly grated parmesan (not the shelf-stable kind) is what transformed the topping from good to gloriously crispy-cheesy.
03 -
- Let the chicken rest before cutting so the juices stay locked in.
- A sprinkle of extra parmesan just as it comes out of the oven will melt from the residual heat for an extra lush topping.