Baked Caesar Chicken Creamy Parmesan (Printable Version)

Tender baked chicken in a creamy Caesar-Parmesan sauce, topped with mozzarella and parsley.

# What You Need:

→ Poultry

01 - 4 boneless, skinless chicken breasts

→ Sauce

02 - 1 cup Caesar dressing
03 - 1/2 cup sour cream
04 - 1/2 cup grated Parmesan cheese
05 - 1 teaspoon garlic powder
06 - 1/2 teaspoon black pepper

→ Topping

07 - 1/2 cup shredded mozzarella cheese
08 - 2 tablespoons grated Parmesan cheese
09 - 2 tablespoons chopped fresh parsley

# Method:

01 - Preheat the oven to 400°F. Lightly grease a baking dish large enough to accommodate the chicken breasts in a single layer.
02 - Pat the chicken breasts dry with paper towels and arrange them in the prepared baking dish.
03 - In a mixing bowl, whisk together Caesar dressing, sour cream, 1/2 cup grated Parmesan cheese, garlic powder, and black pepper until uniformly blended.
04 - Spread the prepared sauce evenly over each chicken breast to ensure full coverage.
05 - Sprinkle shredded mozzarella cheese and the remaining 2 tablespoons of Parmesan cheese evenly over the sauced chicken.
06 - Bake in the preheated oven for 25 to 30 minutes, or until the internal temperature of the chicken reaches 165°F and the cheese topping is golden and bubbling.
07 - Allow the chicken to rest for 5 minutes after baking. Garnish with chopped fresh parsley before plating, if desired.

# Expert Tricks:

01 -
  • It transforms humble chicken into a decadent, restaurant-worthy main using simple fridge staples.
  • This dish wows even picky eaters and always disappears whenever I set it down at the table.
02 -
  • Piling too much sauce on cold chicken will make it run off, so start with room temperature chicken for better coating.
  • I learned the hard way that a scant sprinkle of mozzarella just isn’t enough—the more cheese, the happier everyone at the table.
03 -
  • Lining the baking dish with parchment makes cleanup a breeze and saves every drop of sauce.
  • Let the chicken rest, uncovered, for a few minutes after baking so the cheese stays gooey but not watery.

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