Description

This Baked Caesar Chicken recipe delivers tender, juicy chicken breasts coated in a creamy Caesar dressing and a crispy Parmesan breadcrumb crust. Perfect for a quick weeknight dinner, it combines classic Caesar salad flavors with the comforting texture of baked chicken.

Ingredients

Chicken and Marinade

4 boneless, skinless chicken breasts
1 cup Caesar dressing
1 teaspoon garlic powder
1 teaspoon black pepper

Breading

1 cup grated Parmesan cheese
1 cup breadcrumbs
1 tablespoon olive oil

Garnish

Fresh parsley for garnish

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Instructions

Preheat oven: Preheat your oven to 375°F (190°C) to prepare for baking the chicken.
Prepare dressing mixture: In a bowl, combine Caesar dressing with garlic powder and black pepper, blending well to create a flavorful coating.
Coat chicken: Dip each chicken breast into the dressing mixture, ensuring they are fully coated for maximum flavor.
Mix breadcrumb topping: In a separate bowl, mix together the breadcrumbs and grated Parmesan cheese to form the crispy crust.
Apply breadcrumb crust: Press the breadcrumb and Parmesan mixture firmly onto the coated chicken breasts, covering them evenly.
Arrange and oil: Place the prepared chicken breasts on a baking sheet and drizzle with olive oil to promote browning and crispiness during baking.
Bake chicken: Bake the chicken in the preheated oven for 25-30 minutes or until cooked through and the internal temperature reaches 165°F (74°C).
Garnish and serve: Once baked, garnish the chicken breasts with fresh parsley to add color and fresh flavor before serving.

Notes

Ensure the chicken is cooked through by checking that the internal temperature reaches 165°F (74°C).
You can substitute regular breadcrumbs with gluten-free breadcrumbs if needed.
For extra crispiness, use panko breadcrumbs instead of regular ones.
This recipe pairs well with steamed vegetables or a green salad for a balanced meal.
Leftover chicken can be stored in the refrigerator for up to 3 days.