Description
This Juicy Baked Caesar Chicken with Parmesan Sauce is a delicious, easy-to-make dish featuring tender chicken breasts baked in a creamy Caesar dressing and Parmesan cheese sauce. Perfect for a quick weeknight dinner, it delivers a flavorful twist on classic chicken with a golden, bubbly crust and a rich, savory sauce.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 teaspoon garlic powder
Sauce
- 1 cup Caesar dressing
- 1/2 cup sour cream
- 1/2 cup grated Parmesan cheese
Garnish (Optional)
- Fresh parsley, chopped
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a baking dish with cooking spray or oil to prevent sticking and ensure even cooking.
- Prepare the Chicken: Season the chicken breasts on both sides with salt, pepper, and garlic powder. Arrange them evenly in the prepared baking dish to ensure they cook uniformly.
- Make the Creamy Sauce: In a small bowl, mix together the Caesar dressing, sour cream, and grated Parmesan cheese until smooth and well combined to create a rich, flavorful sauce.
- Coat the Chicken: Spread the creamy sauce evenly over the top of each chicken breast, making sure they are fully coated for maximum flavor during baking.
- Bake the Chicken: Place the baking dish in the preheated oven and bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The sauce should be bubbly, and the chicken will develop a golden crust.
- Rest and Serve: Remove the chicken from the oven and allow it to rest for a few minutes to retain juices. Garnish with freshly chopped parsley if desired, then serve with your favorite sides to complete the meal.
Notes
- You can substitute Greek yogurt for sour cream to lighten the sauce.
- Serve with steamed vegetables or a fresh salad for a balanced meal.
- Ensure the chicken is cooked to the recommended internal temperature for food safety.
- Use freshly grated Parmesan for the best flavor and texture.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently to avoid drying out the chicken.
