Baked Caesar Chicken

Caesar Chicken Ingredients

These are the ingredients you’ll need to make this baked Caesar chicken recipe:

• Croutons: Use store-bought Caesar salad croutons or make your own at home.

• Cheese: For the most delicious results, grate your own Parmesan by hand.

• Butter: A tablespoon of butter lends richness and moisture to the crispy topping.

• Chicken: This recipe serves four, so you’ll need four boneless skinless chicken breasts.

• Seasonings: Simply season the chicken with salt and black pepper.

• Salad dressing: Use store-bought Caesar dressing or make your own at home.

• Sour cream: Sour cream gives the dish richness and tangy flavor.

• Flour: All-purpose flour thickens the dressing mixture and helps bind it together.

• Parsley: Fresh parsley adds a pop of flavor and color.

How to Bake Caesar Chicken

You’ll find the full, step-by-step recipe below — but here’s a brief overview of what you can expect when you make this baked Caesar chicken:

1. Make the topping with croutons, butter, and cheese.

2. Pound the chicken to an even thickness, season, and place in a prepared baking dish.

3. Make the dressing mixture and use it to evenly coat the chicken.

4. Top with the crouton mixture.

5. Bake until the chicken is no longer pink in the center. Garnish.

Test Kitchen Tips

This recipe was developed in our test kitchen — check out some tips and tricks from culinary experts that might make the cooking process easier:

• To easily coat the pound and coat the chicken breasts: Place the croutons in a resealable plastic bag and smash them with a meat mallet. Remove the crumbs. Place the chicken breasts, one at a time, in the same bag and pound to an even thickness.

• Crouton substitute: If you don’t have croutons, a cup of Panko bread crumbs will also work. Italian-seasoned crumbs are best, but you just add about ¼ teaspoon Italian seasoning to plain Panko.

What to Serve With Caesar Chicken

Juliana suggests serving the Caesar chicken a simple salad or sautéed vegetables, such as zucchini and yellow summer squash.

Recipe tester Kathryn Standing, meanwhile, would serve it over rice or pasta so that “no sauce goes to waste.”

Editorial contributions by Corey Williams

Ingredients

• cooking spray (optional)

• 1/2 cup Caesar salad croutons, crushed

• 1/2 cup shredded Parmesan cheese

• 1 tablespoon butter, melted

• 4 skinless, boneless chicken breasts (1 1/2 to 2 pounds total)

• 1/2 teaspoon freshly ground black pepper

• 1/4 teaspoon salt

• 1 cup creamy Caesar salad dressing

• 1/3 cup sour cream

• 1 tablespoon all purpose flour (gluten-free)

• chopped fresh parsley to taste for garnish
  

Directions

1. Gather all ingredients. Preheat oven to 375 degrees F (180 degrees C). Coat a 2-quart baking dish with nonstick spray.
   

2. Combine crushed croutons, Parmesan cheese, and butter; toss to mix. Set aside.
   

3. Place chicken breasts between 2 sheets of plastic wrap. Pound to an even thickness with a meat mallet.
   

4. Sprinkle with pepper and salt on both sides and place chicken into the prepared baking dish.
   

5. Stir together salad dressing, sour cream, and flour in a small bowl.
   

6. Spoon salad dressing mixture over chicken and turn to coat.
   

7. Top with crouton mixture.
   

8. Bake in the preheated oven until topping is browned and chicken is longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with parsley.