Go Back

Baked Caesar Chicken

Baked Caesar chicken with a golden Parmesan Caesar crust: marinate, bake until crackly, and serve with romaine and croutons. This Caesar dressing chicken recipe delivers savory, fragrant flavor in an easy weeknight chicken dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
marinating 20 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and marinade
  • 4 boneless skinless chicken breasts
  • 0.75 cup Caesar dressing store-bought or homemade
  • 0.5 cup Parmesan cheese freshly grated, divided
  • 1 tsp garlic powder
  • 1 tsp lemon zest
  • Salt and pepper to taste
Topping and serving
  • 0.25 cup Parmesan cheese freshly grated, divided
  • 0.5 cup panko breadcrumbs
  • Fresh romaine chopped, for topping
  • croutons for garnish
  • extra Caesar dressing for serving
  • shaved Parmesan for finishing

Equipment

  • 1 sheet pan

Method
 

Marinate the chicken
  1. Mix Caesar dressing, 1/2 cup Parmesan, garlic powder, and lemon zest in a bowl, until evenly combined and fragrant.
  2. Place chicken breasts in the marinade and let them marinate for 20 minutes so the flavor penetrates.
Bake and crust the chicken
  1. Preheat the oven to 400°F and grease a baking dish so the chicken releases easily.
  2. Put the marinated chicken in the dish in a single layer.
  3. Mix the remaining 1/4 cup Parmesan with panko, then press the mixture over the top of each breast so a crust forms.
  4. Bake for 22-25 minutes until the crust is golden and the internal temperature reaches 165°F, using a visual cue of crackled, caramelized edges.
Serve
  1. Top the baked Caesar chicken with chopped romaine and croutons for crunch and freshness.
  2. Drizzle with extra Caesar dressing and finish with shaved Parmesan for a bright, salty finish.

Notes

For the best crust, press the panko-Parmesan firmly so it adheres before baking. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350°F oven until warmed through to keep the topping crisp. Freezing is not recommended because the romaine and crust texture can soften. If you want a lighter option, choose a reduced-fat Caesar dressing and use the same Parmesan amount for similar flavor with less fat.