Baked Caesar Chicken Recipe

Course: Main Course

Cuisine: American

Prep Time: 5

Cook Time: 30

Rest Time: 5

Total Time: 40

Servings:

Calories: 663kcal

This creamy chicken will melt in your mouth! It's so delicious and only requires 4 ingredients to make.

Step-by-step photos can be seen below the recipe card.

Preheat oven to 375°F and spray the inside of an 8x11½-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.

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.

Storage: Store baked Caesar chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.