Baked Caesar Chicken Parmesan (Printable Version)

Golden-baked chicken in Caesar dressing and creamy Parmesan, finished 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 ground black pepper

→ Topping

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

# How To Make It:

01 - Preheat the oven to 400°F. Lightly coat a baking dish large enough to arrange chicken breasts in a single layer.
02 - Pat chicken breasts dry thoroughly with paper towels and place them evenly into the baking dish.
03 - In a mixing bowl, thoroughly whisk together Caesar dressing, sour cream, 1/2 cup grated Parmesan cheese, garlic powder, and black pepper until homogeneous.
04 - Evenly spread the prepared sauce over each chicken breast, ensuring full coverage.
05 - Distribute shredded mozzarella cheese and 2 tablespoons of grated Parmesan over the coated chicken breasts.
06 - Bake in the preheated oven for 25 to 30 minutes, or until chicken reaches an internal temperature of 165°F and the surface is golden and bubbly.
07 - Allow chicken to rest for 5 minutes outside of the oven. Sprinkle with chopped parsley prior to serving, if desired.

# Helpful Hints:

01 -
  • You get tender, juicy chicken with almost zero fuss, and the sauce is secretly as rich as restaurant fare.
  • The leftovers taste even better the next day, which makes this a weeknight hero in disguise.
02 -
  • Once, I rushed baking and served the chicken too soon—waiting that extra 5 minutes helps keep the juices in and makes a world of difference.
  • Adding a squeeze of lemon just before serving wakes up the whole dish and cuts through the richness.
03 -
  • Get your chicken as close to the same thickness as possible for perfectly even cooking every time.
  • Make extra sauce and save some for spooning over vegetables or pasta later—you'll thank yourself.

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