Description
Whip up a flavorful Baked Caesar Chicken with a creamy parmesan sauce. This simple recipe brings big flavor to your dinner table with minimal fuss.
Ingredients
Scale
- Main Players:
- 4 boneless, skinless chicken breasts (about 1.5 lbs total)
- ½ cup mayonnaise
- ½ cup grated Parmesan cheese (freshly grated is best!)
- Flavor Boosters:
- 2 tablespoons fresh lemon juice
- 2 cloves garlic, minced (or more, if you’re like me!)
- 1 teaspoon Dijon mustard
- ½ teaspoon Worcestershire sauce
- ½ teaspoon dried oregano
- Crunchy Topping:
- ½ cup panko breadcrumbs
- 1 tablespoon olive oil
- Seasoning Essentials:
- Salt, to taste
- Freshly ground black pepper, to taste
Instructions
- Prep the Chicken: First things first, get those chicken breasts ready. I usually give them a little pat-down with a paper towel to dry them off—this really helps the sauce stick, you know? Then, if they’re super thick, I’ll gently pound them to about ¾-inch thickness. This ensures they cook evenly, which means no dry bits or raw spots, which is a major win in my book. Pop them into a baking dish you love.
- Whip Up the Creamy Sauce: Now for the star of the show! In a medium bowl, whisk together the mayonnaise, that glorious grated Parmesan, fresh lemon juice, minced garlic, Dijon mustard, and Worcestershire sauce. Give it a good whisk until it’s super smooth and creamy. This is where the magic happens, hon. I always take a little sniff – that zesty, garlicky aroma is just divine. Season with a pinch of salt and a good grind of black pepper, tasting it to make sure it’s just right.
- Coat the Chicken: Time to get a little messy! Spoon that luscious creamy sauce all over the chicken breasts in the baking dish. Make sure every inch is coated evenly. Don’t be shy; really get in there. I sometimes use my hands for this part, just to ensure every nook and cranny is covered. It feels a bit like finger painting, but for dinner! This coating is what’s going to keep the chicken moist and infuse it with all that incredible flavor.
- Prepare the Crunchy Topping: In a small bowl, combine your panko breadcrumbs with the dried oregano and a drizzle of olive oil. Give it a good toss until the breadcrumbs are lightly coated. This step is crucial for that golden, crispy crust we’re aiming for. I once forgot the olive oil, and the breadcrumbs just kind of… sat there, looking sad and pale. Learn from my mistakes, friend!
- Top and Bake: Sprinkle that glorious panko mixture evenly over each sauce-coated chicken breast. You want a generous layer, trust me. Pop the baking dish into your preheated oven at 375°F (190°C). Bake for about 20-25 minutes. This is where your kitchen starts to smell absolutely incredible – that mix of garlic, Parmesan, and baking chicken? Oh, it’s heavenly.
- Broil for Golden Perfection: After its initial bake, if your Baked Caesar Chicken isn’t quite golden and crispy on top, turn on the broiler for the last 2-3 minutes. Keep a *very* close eye on it, because breadcrumbs can go from perfectly golden to burnt in a blink! You’re looking for that beautiful, irresistible crunch. Once it’s done, pull it out, let it rest for a few minutes, and get ready for a truly satisfying meal.