Baked Caesar Chicken Oven Recipe

Juicy baked chicken breasts smothered in creamy Caesar dressing and bubbling cheese—this baked Caesar chicken recipe with mozzarella, Parmesan, and breadcrumbs doesn’t mess around.

It smells like your favorite corner of a cozy Italian place, but it’s sneaky-easy to pull off on a Tuesday. Creamy, crispy, cheesy—it’s a texture-lover’s dream with just enough crunch to keep you going back for another bite.

This baked Caesar chicken is saucy, melty, and unapologetically comforting. We’re talking about a creamy Caesar dressing situation that clings to tender chicken breasts, topped with mozzarella (optional, but I mean… come on), a snowy sprinkle of Parmesan, and a final golden crown of crisp panko breadcrumbs.

The Caesar flavor isn’t bossy, just perfectly savory with that little tang and umami punch that makes you go, “Wait, this is really good.” Exactly the kind of thing I make when dinner needs to feel slightly fancy but I’m wearing pajama pants and have zero ambition.

Don’t let this one slip away — pin it now and thank yourself later!

Why You’ll Love this Baked Caesar Chicken

No need to overhype this one, but I will say, it delivers. A few ingredients, a little layering, and you get that bubbling, cheesy masterpiece.

Ridiculously simple to make: You just squish, smear, sprinkle, and wait for the oven to do its magic.
Restaurant-ish flavor with pantry basics: Caesar dressing does most of the flavor heavy lifting, no measuring spoons needed.
Perfectly juicy every time: Thanks to the sauce and cheese duo, your chicken will never dry out on you.
Flexible to dress up or down: You can add mozzarella or skip it, toss in herbs, or just go full simple mode.
Makes leftovers you’ll actually want to eat: Pop it in a pan and reheat until crisp—yes, crisp—then pretend it’s fancy again.
Satisfying without being fussy: No stirring bowls of sauce, no whisking anything… just scoop, bake, and broil.

Ingredient Notes

This recipe uses simple ingredients, but let’s give them a little love with some good-to-know details.

Chicken breasts: Boneless, skinless, and best when pounded out to even thickness to make sure they cook evenly and stay tender.
Salt and freshly ground black pepper: Just enough seasoning to underscore everything else, especially helpful if your dressing is on the mild side.
Creamy Caesar dressing: The MVP. Pick one you like the taste of straight from the bottle. A slightly garlicky, boldly creamy dressing works best here.
Mozzarella cheese (optional): Totally up to you, but it adds that gooey factor that’s just really satisfying under the broiler.
Parmesan cheese: The finely grated kind melts beautifully and packs in salty, nutty flavor. Pre-grated in a pinch is okay, but fresh is worth the grating time.
Italian-seasoned panko breadcrumbs: Adds that crunch factor on top. Give them a gentle sprinkle—no clumping!—so they broil up evenly golden.
Fresh parsley (optional): Toss it over the top if you’ve got some. It adds freshness and a little visual flair.

How To Make This Baked Caesar Chicken

Okay, let’s break it down like we’re making it together. You don’t need a ton of time or equipment. Just your hands, a whisk-free mindset, and the power of melted cheese.

Preheat the oven and prep your pan: Set your oven to 375°F. Spray a 9×13-inch baking dish with some nonstick spray so nothing gets clingy in the wrong way.
Pound the chicken and season it up: Use plastic wrap and a meat mallet (or honestly, a rolling pin works great) to even out your chicken breasts. Season generously with salt and pepper on both sides and pat them dry to help the dressing stick.
Layer that dressing magic: Spread 1/4 cup of Caesar dressing over the base of your baking dish—this keeps the chicken ultra moist. Then nestle your chicken breasts in, laying them side by side in a single layer. Spread the rest of the Caesar dressing over the top so they’re completely cozy and smothered.
Bake the chicken to juicy perfection: Slide the dish in the oven for 25–30 minutes. Check that internal temp hits 165°F. No guessing. Then—and this is the fun part—crank your oven to broil on high.
Add the cheese and breadcrumbs, then broil it!: Sprinkle your mozzarella (if using), Parmesan, and then the panko evenly on top of the chicken. Broil for 2–3 minutes until everything bubbles and crisps up. Watch closely. Like hawk-level close. Breadcrumbs go from golden to scorched real fast.
Let it chill (just a bit): Rest the baked Caesar chicken for 5 minutes before serving. It helps the juices settle and makes it less “molten cheese lava” on the plate. Sprinkle with chopped parsley if you’re feeling fancy or need a pop of green.

Storage Options

Got leftovers? Lucky you. This chicken keeps pretty well, and there are a few tricks to revive that crunchy top without too much hassle.

In the fridge, you can store the chicken in an airtight container for up to 4 days. Reheat in a skillet or toaster oven if you want to bring back some of that crispy breadcrumb vibe. The microwave works fine too, though it won’t win you back the crunch.

If you’re wondering, “Can I freeze it?”—yes, technically. Freeze individual portions, tightly wrapped, then tuck them in a freezer-safe bag or container. They’ll hold up for up to 3 months. Just expect the topping to get a bit softer after thawing.

To reheat from frozen, thaw overnight in the fridge and warm in a 350°F oven until heated through. You can broil it again for a minute or two if you want to fake that fresh-baked finish. Not quite the same, but totally worth it.

Variations and Substitutions

This dish holds up beautifully to a little experimenting, and sometimes necessity is the mother of invention (aka when the store is out of your go-to dressing).

Greek yogurt Caesar dressing: If you’re trying to lighten things a bit, a Greek yogurt–based Caesar works just fine and still brings the zip.
Chicken thighs instead of breasts: Thighs bring extra moisture and flavor, and they’re a little more forgiving if you accidentally overbake things.
Add garlic or shallots: A few sliced shallots or minced garlic tucked under the dressing layer can bump up the savory factor.
Go gluten-free: Swap the panko for crushed gluten-free crackers or a seasoned almond flour mix. Just make sure they crisp up well under the broiler.
Add spice with red pepper flakes: A small pinch adds warmth without taking over the show. Perfect if you like a little heat to cut through the creaminess.

What to Serve with Baked Caesar Chicken

Once your chicken’s all baked, bronzed, and gorgeous, it’s time to think about sides. Here are a few ideas to round things out without overshadowing the main event.

Simple roasted veggies: Think broccoli, carrots, or asparagus tossed with olive oil, salt, and a little lemon. Roasted just until crisp-tender, they bring a fresh contrast to all the creamy richness.
Buttery mashed potatoes: One of my favorite pairings. The sauce from the chicken kind of seeps in like gravy, and you get this dreamy bite-within-a-bite situation.
A crisp green salad: Sometimes Caesar on Caesar is too much, so go with a lemon vinaigrette and crunchy greens to cut through the creaminess. Bonus points if there are shaved radishes in there.
Garlicky pasta or orzo: Something lightly dressed—think olive oil, parmesan, and cracked pepper—keeps the carbs mellow and complementary.
A fun side like these bacon basil cornbread muffins: They’re a little toasty, a little savory, and unbelievably good with something saucy.

Don’t let this one slip away — pin it now and thank yourself later!

Frequently Asked Questions

Can I use store-bought Caesar dressing?

Absolutely, and in fact I usually do. Just pick a brand you like the taste of straight out of the bottle, since it basically becomes your sauce. A good, creamy Caesar with a little garlic bite works beautifully here. If you prefer to make your own dressing, go ahead—the chicken won’t mind either way.

Is it okay to skip the mozzarella?

Totally okay. It’s optional for a reason. The Parmesan and the dressing do most of the flavor work, so if you’d rather keep things a bit lighter (or just don’t have mozzarella on hand), skip it. You’ll still get plenty of savory, cheesy bite with the Parmesan alone.

Does this recipe work with chicken thighs?

Yes it does, and I actually love it that way. Boneless, skinless thighs work best. They’re fattier than breasts, which means they stay juicy even if you get distracted mid-bake and leave them in a little long (not that I’ve done that… ahem). Just check the internal temp for doneness like always.

What’s the best way to reheat leftovers?

If you’ve got time, use a skillet over medium heat or slide a foil-covered dish into a 350°F oven for 10–15 minutes. That helps preserve the texture. For a quick reheat, microwave in 30-second bursts. If you want to bring that crisp back, throw it under the broiler for 1 minute after reheating—but keep an eye on it!

P.S. If you’ve still got chicken on the brain, this chicken panini situation absolutely deserves a spot on your menu rotation too.

If you try this recipe, please leave a comment and rating below. I love to hear from you and always appreciate your feedback!

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