Crispy Parmesan crust, creamy Caesar flavor, juicy chicken underneath. This baked chicken takes everything you love about Caesar salad — the garlic, the Parmesan, the tang — and turns it into a weeknight dinner with a golden, crunchy top.
Ingredients
- 4 boneless, skinless chicken breasts (about 6 oz each)
- 3/4 cup creamy Caesar dressing
- 1/4 cup sour cream
- 3/4 cup panko breadcrumbs
- 1/2 cup freshly grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 2 tablespoons olive oil
- 2 tablespoons fresh parsley, chopped
- Lemon wedges, for serving
Instructions
- Prep and coat: Preheat your oven to 400°F (200°C). Pat the chicken dry and season with salt, pepper, and garlic powder. In a bowl, whisk the Caesar dressing, sour cream, and minced garlic. Coat each breast in the mixture and arrange in a greased baking dish.
- Make the crust: Toss the panko with the Parmesan, Italian seasoning, and olive oil until the crumbs are evenly moistened. Press the mixture firmly onto the top of each chicken breast.
- Bake: Bake 22-25 minutes until the chicken reaches 165°F (74°C) and the crust is deeply golden. If the top browns too fast, tent loosely with foil for the last few minutes.
- Serve: Rest 5 minutes, then garnish with parsley and serve with lemon wedges — a squeeze of lemon brightens the whole dish.
Pro tip: For the crunchiest crust, let the coated chicken sit for 10 minutes before baking — the crumbs hydrate slightly and cling better instead of sliding off.
Estimated nutrition per serving: 560 calories, 50g protein, 32g fat, 14g carbohydrates.
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