Description
Savory Baked Caesar Chicken brings a fuss-free, delicious meal to your table. Experience juicy chicken with tangy Caesar flavors, perfect for any weeknight.
Ingredients
Scale
- Chicken & Marinade Base:
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 1/2 cup creamy Caesar dressing
- Flavor Builders:
- 1/2 cup freshly grated Parmesan cheese
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper (freshly cracked preferred)
- Crunchy Toppings & Fresh Finish:
- 1 cup panko breadcrumbs
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Prep Your Chicken:: First things first, let’s get those chicken breasts ready. I usually pat them super dry with paper towels; this helps the dressing stick better, you know? Then, if they’re really thick, I’ll sometimes slice them in half horizontally or just give them a good pound with a meat mallet. This helps them cook evenly. Honestly, this is where I usually get chicken juice everywhere, so wash those hands after! I’m always amazed how much flatter they get with just a little effort.
- Marinate Your Flavor:: Now for the good stuff! Grab a medium bowl or a zip-top bag – I prefer the bag because it’s less mess, honestly. Pour in about half a cup of that delicious Caesar dressing, add a sprinkle of garlic powder and black pepper, then toss your chicken breasts in there. Make sure every piece is coated. I usually let it sit for at least 20 minutes on the counter, or even a few hours in the fridge if I’m planning ahead. I forgot once and it still tasted good, but the extra marinating time really makes a difference!
- Get the Oven Ready:: While the chicken is soaking up all that goodness, preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or foil – trust me, cleanup is a breeze this way. There’s nothing worse than scrubbing baked-on cheese, right? I always forget this step and then regret it later. Give yourself that little win!
- Crumb Coating Time:: In a shallow dish, mix your panko breadcrumbs with the grated Parmesan cheese and a bit more garlic powder, if you’re feeling it. Take each marinated chicken breast and press it firmly into the breadcrumb mixture, making sure both sides are generously coated. This is where you get that lovely crunchy crust. I always make a bit of a mess here, crumbs flying everywhere, but it’s part of the fun!
- Bake Away:: Place the coated chicken breasts on your prepared baking sheet, leaving a little space between each one. Pop them into the preheated oven. I usually set a timer for about 20-25 minutes. You’re looking for that beautiful golden-brown crust and for the chicken to be cooked through. If you have a meat thermometer, aim for 165°F (74°C) in the thickest part. I once overcooked them, and they were a bit dry, so keep an eye on them!
- Rest & Serve:: Once your Baked Caesar Chicken is golden and cooked, pull it out of the oven. Let it rest for 5 minutes before slicing or serving. This little step is crucial; it lets the juices redistribute, keeping your chicken moist and tender. Sprinkle with fresh parsley for a final flourish. The smell is absolutely incredible at this point – garlicky, cheesy, and just so inviting!