Baked Caesar Chicken
This baked Caesar chicken is tender, juicy, and coated in a creamy Caesar dressing with plenty of savory flavor in every bite. It’s an easy, oven-baked dinner made with simple ingredients that turns an everyday chicken recipe into something the whole family will love.
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With a cheesy and crunchy exterior and juicy chicken breast, this golden brown chicken dish takes the classic flavors of chicken caesar salad and turns them into a fantastic and hearty main course.
Why this Recipe Works
Looking for a brand new dinner that the whole family will love? This Caesar chicken combines boneless, skinless breasts with a crunchy crouton exterior for a simple and flavorful dish!
Easy prep and quick cooking means this chicken dinner is ready and on the table in under an hour, so it's perfect for busy weeknights but could also be the centerpiece for a Sunday family dinner.
If you love the flavors of this dish, my Chicken Cobb Caesar Salad and this Chicken Caesar Salad Wrap are other must-try dishes!
Ingredients Needed
- Boneless Skinless Chicken Breasts: You can also use chicken thighs if you prefer.
- Caesar Dressing: Helps the coating adhere to the chicken and gives it that classic caesar flavor.
- Parmesan Cheese: I prefer to use fresh grated Parmesan, but pre-greated also works.
- Provolone Cheese: Pairs well with the salty Parmesan and gives the chicken a nice melty quality.
- Crunchy Croutons: Use your favorite storebought croutons or make your own using stale bread!
- Butter: Salted or unsalted is fine.
How to Make this Caesar Chicken
- Step 1: In a mixing bowl, crush the croutons.
- Step 2: Combine the crushed croutons with melted butter.
- Step 3: In a separate bowl, add half of the Parmesan cheese and dressing.
- Step 4: Mix until well combined and set aside.
- Step 5: Place chicken in the bottom of a prepared baking dish. Season with salt and pepper.
- Step 6: Coat the chicken with the Caesar dressing mixture.
- Step 7: Add slices of provolone cheese on top of the dressing.
- Step 8: Sprinkle with crouton mixture, then bake!
Recipe Tips
- If the crouton crust gets too brown while baking, cover the baking dish with some aluminum foil.
- If your chicken breasts are any thicker than 2 inches or so, cut them in half to make them thinner so they bake more evenly.
- Boneless skinless chicken thighs can be used instead if you prefer dark meat.
- A creamy style Caesar dressing is best here--something oil based may get watery during the baking process.
- Serve this chicken over some romaine lettuce, either with more Caesar dressing or a light homemade dressing made with some olive oil, vinegar, and your seasonings of choice.
Recipe FAQ's
Use an instant-read thermometer to check for an internal temperature of at least 165 degrees F to ensure the chicken is cooked all the way through.
Avoid overbaking the chicken to prevent drying out. Covering the dish with some foil can also help keep moisture in. Allow the chicken to rest for a bit after baking so the juices can circulate and won't leak out when you cut into each chicken breast.
More Easy Poultry Recipes
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Baked Caesar Chicken
Ingredients
- 4 pieces of boneless skinless chicken breast about 1.5 pounds
- ⅔ cup creamy Caesar dressing
- ½ cup Parmesan cheese grated divided
- 4 slices provolone cheese
- 1 cup croutons your favorite type
- 1 tablespoon butter melted
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
Instructions
- Preheat the oven to 375 degrees F. Lightly spray a 9”x13” baking dish with non-stick spray.
- In a bowl crush the croutons and add the melted butter and mix together. Set aside.
- Mix the Caesar dressing with ½ of the parmesan cheese in a second mixing bowl. Set aside.
- Place the chicken breast in the prepared baking dish and sprinkle with the salt and pepper. Spread the Caesar dressing mixture over each chicken breast. Place a slice of provolone cheese on each chicken breast. Finish with the chicken with the crouton topping.
- Bake at 375 degrees for about 20-25 minutes until the chicken is cooked through to 165 degree internal temperature. If the croutons start to brown too much you can cover loosely with foil.
- Top with the remaining parmesan cheese and serve.
Notes
- If the chicken breasts are thicker than 2 inches, it is recommended to slice them in half lengthwise (as if you’re cutting it open like a book). This will ensure even cooking while baking.
- Use a creamy-style Caesar dressing, as oil-based options may break down during the baking process.
- Sliced mozzarella is always a great alternative; if you want to add a stronger flavor, smoked mozzarella or a sharp provolone will enhance this casserole.
- Refrigerate any leftovers in airtight containers for up to 4 days after baking.
