Baked Caesar Chicken


4 chicken breasts boneless, skinless (approximately 600g)

1 cup Caesar salad dressing 240ml

1 ½ cups grated Parmesan cheese 180g

½ cup sour cream 120ml (optional)

Freshly ground black pepper


Preheat the oven to 375°F (190°C). Spray the inside of an 8×11″ baking dish with cooking spray.

If the chicken breasts are uneven in thickness, place them in a Ziploc bag and pound them with a meat pounder until they are an even ¾”-1″ thickness.

Sprinkle the chicken breasts with grated Parmesan cheese and freshly ground black pepper, and place them in the prepared baking dish.

In a small bowl, whisk together the Caesar dressing and sour cream (if using).

Pour the mixture over each chicken breast, then sprinkle grated Parmesan cheese on top.

Bake the chicken in the preheated oven for 30 minutes.

Turn the oven to broil, and broil the chicken for an additional 2-4 minutes until golden brown.

Use a meat thermometer to ensure that the chicken is fully cooked – it should register 165°F (74°C) when inserted into the thickest part of the middle breast.

Remove the chicken from the oven, cover loosely with foil, and let it rest for 5-10 minutes before serving.

Garnish with chopped parsley, if desired, and serve with your favorite side dishes.


You can use any brand of Caesar salad dressing that you prefer.

For a healthier option, you can use reduced-fat or light Caesar dressing.

If you want to add a little more flavor, try marinating the chicken in the Caesar dressing for a few hours before baking.

See also  Butter Swim Biscuits

If the chicken breasts are very large, you can cut them in half or into smaller pieces to ensure even cooking.

This recipe is also delicious with grated mozzarella or a blend of Italian cheeses instead of Parmesan.