Caesar Chicken is the perfect melt in your mouth chicken recipe! It’s creamy, simple, and filled with flavor. This easy baked chicken recipe only has 4 Ingredients and takes less than 30 minutes to make. It’s one of the absolute best weeknight dinners out there.
What’s in this Melt in Your Mouth Chicken?
With just a handful of ingredients and 30 minutes to bake in the oven, this chicken dinner will be ready in no time!
- Chicken Breasts: Use boneless, skinless chicken breasts for this recipe. If they are on the thicker side, thin them out evenly.
- Caesar Dressing: Use your favorite creamy Caesar salad dressing. Or try making this homemade Caesar dressing recipe.
- Parmesan: Freshly grated Parmesan cheese will melt best.
- Black Pepper: Ground black pepper adds just a bit of spice into this dish. Simple but effective!
Feel free to mix in other spices and herbs if you’d like to change up the seasoning a little bit. You could also add red pepper flakes, rosemary or thyme, or garlic powder.
How can I make this caesar chicken extra creamy?
While you only need 3 main ingredients to make this baked chicken breast recipe (chicken, caesar dressing, cheese), there’s another ingredient that will make it extra creamy. Mixing sour cream into the dressing will add an extra bit of tanginess to the flavor, and it will really make this chicken melt in your mouth! It’s an optional ingredient though, so skip it if you prefer. Plain Greek yogurt would be a nice substitute if you want something lighter.
Chicken should always be cooked to an internal temperature of 165F before consuming. Use an instant read thermometer to check the center/thickest part of the chicken.
Baking chicken breasts in the oven at 375F will take about 30 minutes, plus a few minutes under the broiler.
Yes, any boneless chicken pieces will work well in this bake. Chicken cutlets, tenderloins, or even boneless thighs will work great.
If the sauce (dressing) starts to curdle, mix 1 tablespoon of flour into the dressing.
How to Store and Reheat Caesar Chicken
Store leftover baked chicken in an airtight container, and keep it in the refrigerator up to 3 days.
To reheat, place it back in the oven at 350 until it reaches an internal temperature of 165F.
How to Freeze Creamy Baked Chicken
Store creamy Caesar Chicken breasts in a freezer-safe container, and freeze it for up to 2 months. Thaw before reheating.
What to Serve with Caesar Chicken Bake
This melt in your mouth chicken is the perfect dish to serve for any weeknight dinner, and it goes well with almost any side dish. Start with a Kale Caesar Salad, and add some roasted mushrooms or Air Fryer baked potatoes. And don’t forget the dinner rolls! You could also mix in some Instant Pot rice to beef up the meal.
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.
Baked Caesar Chicken Recipe
Ingredients
- 4 boneless, skinless chicken breasts
- 1½ cups freshly grated Parmesan cheese divided
- ½ teaspoon freshly ground black pepper
- 1 cup Caesar salad dressing (click for homemade recipe)
- ½ cup sour cream (optional)
Recommended Equipment
- 8×11½-inch Baking Pan
Instructions
- Preheat oven to 375°F and spray the inside of an 8×11½-inch baking pan with nonstick spray.
- If the breasts are uneven thickness, pound them (placed in a ZiplocK bag and on a flat surface) to an even ¾-1-inch thickness using a meat pounder.4 boneless, skinless chicken breasts
- Sprinkle the breasts (both sides) with 1 cup of grated Parmesan cheese and all of the freshly ground black pepper, and place them in the prepared baking dish.1½ cups freshly grated Parmesan cheese, ½ teaspoon freshly ground black pepper
- Whisk together Caesar dressing and sour cream in a small bowl. Pour the Caesar/sour cream mixture over each breasts then sprinkle the remaining ½ cup grated Parmesan cheese on top.1 cup Caesar salad dressing, ½ cup sour cream
- Place the prepared chicken in the oven and bake at 375°F for 30 minutes, or until a meat thermometer inserted in the thickest part of one of the middle breasts reads 150°F.
- Turn the oven to broil and broil the breasts an additional 2-4 minutes, or until the chicken turns golden brown. It can burn quickly, so watch it closely. When done, a meat thermometer should register 165°F when stuck into the thickest part of one of the middle breasts.
- Remove from the oven, cover loosely with foil and allow chicken to rest 5-10 minutes before serving.
- If desired, garnish with chopped parsley.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Do NOT salt the chicken.
- If you find that the sauce seems to curdle, try mixing 1 tablespoon of all-purpose flour into the dressing/sour cream mixture before adding it to the chicken.
Nutrition Information
I made this last night and my sauce was very thin/ runny? Is it supposed to be that way?
The sauce should not be too thick! If you reference the photo above of the spoon pouring sauce over the chicken, that is the consistency it should be!
Just made this tonight, amazing. Simple and delicious. Husband loved it. We will be making it again and again. Thank you for sharing!
I’m so happy to hear you loved it, Jill!
The easiest recipe ever , and SO delicious … moist and flavourful chicken , ready in no time
I’m so happy to hear you loved it, Britt!
I made this chicken tonight loved it over mashed potatoes and teriyaki asparagus.
So easy and wonderful!!
I’m so glad you enjoyed it, Nives!
What are the best side dishes to pair with this?
I like it served with a Kale Caesar Salad, roasted mushrooms, and Air Fryer baked potatoes or Instant Pot rice. It’s also great with dinner rolls!
Made this on Sunday. It was delicious. Had leftovers yesterday and it still was delicious.
I’m so glad you enjoyed it, Irene!
I made mine in the crockpot on high for 2 hours and it was sooo good.
I’m so glad you enjoyed it, Ashley!
This is absolutely wonderful! We make it all the time and it is requested by visiting family members constantly.
I am sorry that you have people commenting/rating that haven’t even made it, or complaining about calories and oil that is obviously based on the dressing that THEY THEMSELVES chose to use! Shake my head…Thank you for your time in managing your page!
I’m so glad you enjoyed it, Ron! Thanks so much for stopping by!
I made this recipe last night after coming across it in my pins. I forgot how amazing it is and my husband absolutely loved it. It’s so easy and the chicken came out tender and juicy. I didn’t broil the chicken it browned on its own and I didn’t rest the chicken either we were super hungry and it turned out perfect!!!
I’m so glad you rediscovered and still love this recipe, Kandi!!
I am only commenting to see what I did wrong but the sauce was all seperated and grainy looking
It sounds like the sour cream/dressing mixture may have gotten too hot. Depending on the brand of dressing you choose, this may happen more or less easily. The best way to prevent it is to add a tablespoon of flour to the mixture!
I used kens lite Caesar and even baked for about 45 minutes and it did not separate or curdle at all, I did sprinkle the top with real bacon bits about 10 minutes before done and this was delicious and very rich.
I’m so glad you enjoyed it, Melissa! Thanks for sharing what worked for you!