Description
This Quick Caesar Chicken Bowl features tender, crispy cornflake-coated chicken breasts paired with fresh Romaine lettuce tossed in a rich, homemade Caesar dressing. Homemade croutons add a satisfying crunch, making this bowl a fresh, flavorful, and satisfying meal ready in just 30 minutes.
Ingredients
For the Chicken
- 2 large boneless, skinless chicken breasts (approx. 1.5 lbs total)
- 1 cup crushed cornflakes
- ½ cup grated Parmesan cheese (for breading)
- 2 tbsp olive oil (for cooking chicken)
- Salt and black pepper to taste
For the Salad
- 1 large head of crisp Romaine lettuce
- 1 cup grated Parmesan cheese, plus extra for garnish (for salad)
For the Croutons
- 4 slices day-old sourdough or rustic bread, ¾-inch thick
- 2 tbsp olive oil (for croutons)
- 1 clove garlic, minced (optional)
- ¼ teaspoon salt
- Pinch of black pepper
- ½ teaspoon dried parsley or Italian seasoning (optional)
For the Caesar Dressing
- 1 large egg yolk, at room temperature
- 2 cloves garlic, minced very finely or grated
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon non-alcoholic Worcestershire sauce
- 1 teaspoon anchovy paste (or 2 whole anchovy fillets, minced)
- ½ cup extra virgin olive oil
- ¼ cup freshly grated Parmesan cheese
- Salt and freshly ground black pepper to taste
Instructions
- Prepare Crispy Chicken: Pat the chicken breasts dry and slice them horizontally or pound to about ¾-inch thickness for even cooking. Crush the cornflakes coarsely and combine them in a shallow dish with ½ cup of grated Parmesan cheese, salt, and black pepper. Lightly coat each chicken breast with 1 tablespoon of olive oil, then dredge thoroughly in the cornflake-Parmesan mixture, pressing firmly to ensure the coating sticks well.
- Cook Chicken & Croutons: Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil. Cook the breaded chicken breasts for 5-7 minutes per side until they are golden brown and reach an internal temperature of 165°F (74°C). Transfer the cooked chicken to a cutting board and allow it to rest for 5-10 minutes before slicing. Meanwhile, prepare the croutons by tossing bread cubes with 2 tablespoons olive oil, minced garlic (if using), ¼ teaspoon salt, a pinch of pepper, and optional dried herbs. Cook the croutons in a separate skillet over medium heat, stirring frequently, for 5-8 minutes until golden and crisp; alternatively, bake them at 375°F (190°C) for 10-15 minutes.
- Whisk Caesar Dressing: In a medium bowl, whisk together the egg yolk, minced garlic, Dijon mustard, lemon juice, non-alcoholic Worcestershire sauce, and anchovy paste. Slowly drizzle in the ½ cup of extra virgin olive oil while whisking vigorously to create a thick, creamy emulsion. Stir in the ¼ cup of freshly grated Parmesan cheese and season the dressing with salt and freshly ground black pepper to taste.
- Assemble Caesar Chicken Bowls: Wash and thoroughly dry the Romaine lettuce, then chop it into bite-sized pieces. In a large mixing bowl, toss the lettuce with the desired amount of Caesar dressing until it is lightly coated. Distribute the dressed lettuce evenly between serving bowls. Top each bowl with the sliced crispy chicken and a generous handful of homemade croutons. Garnish with extra grated Parmesan cheese and a fresh crack of black pepper. Serve immediately for the best flavor and texture.
Notes
- For extra crisp chicken, make sure to press the cornflake-Parmesan coating firmly onto the chicken breasts.
- If you prefer, bake the croutons instead of pan-frying to reduce oil usage.
- To avoid raw egg concerns, use pasteurized egg yolk for the dressing or substitute with a mayonnaise-based Caesar dressing.
- Adjust the amount of anchovy paste in the dressing according to taste preference or omit for a milder flavor.
- Leftover chicken and dressing make great sandwiches or salads the next day.
