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A single plate of Caesar chicken with a golden cheese and breadcrumb top and parsley

Baked Caesar Chicken

Easy Caesar chicken baked in one dish: chicken breasts coated in creamy Caesar dressing, baked until juicy, then broiled with mozzarella, Parmesan and seasoned panko until the top is golden and bubbling. Five ingredients and 45 minutes.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 4 servings
Author Nayla
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Ingredients
 

Chicken and Dressing

  • 4 boneless, skinless chicken breasts pounded to an even 3/4-inch thickness
  • salt and black pepper a light pinch of salt, generous pepper
  • 3/4 cup creamy Caesar dressing refrigerated, full fat
  • 1/2 teaspoon garlic powder optional

Cheese and Crumb Topping

  • 3/4 cup mozzarella cheese shredded from a low-moisture block
  • 2 ounces Parmesan cheese finely grated, about 1/2 cup
  • 1/2 cup Italian-seasoned panko or plain panko with 1 teaspoon Italian seasoning
  • 1 tbsp fresh parsley chopped, for serving

Equipment

  • 9x13 inch Baking Dish
  • Meat mallet or rolling pin

Instructions
 

Prep the Chicken

  1. Heat the oven. Set the oven to 375°F (190°C) and grease a 9-by-13-inch baking dish. Pound the chicken breasts between two sheets of plastic wrap to an even 3/4-inch thickness and pat them dry.
  2. Season. Sprinkle both sides of the chicken with a light pinch of salt, plenty of black pepper and the garlic powder if using.
    Salt and pepper sprinkled from a small wooden dish over raw breasts in a glass bowl

Assemble

  1. Dressing in the dish. Spoon 1/4 cup of the Caesar dressing into the baking dish and spread it over the base with a spatula.
    The dressing spread across the bottom of the glass dish with a blue spatula
  2. Lay in the chicken. Place the breasts on the dressing in a single layer with a little space between them.
    A raw breast laid on the dressing in the glass baking dish, with bowls of cheese beside it
  3. Coat the tops. Spread the remaining 1/2 cup of dressing over the tops and sides of the chicken so each breast is completely covered.

Bake and Broil

  1. Bake. Bake uncovered for 25 to 30 minutes, until the thickest breast reads 160°F on an instant-read thermometer.
  2. Top and broil. Switch the oven to broil. Scatter the mozzarella over the chicken, then the Parmesan, then the panko. Broil on the middle rack for 2 to 4 minutes, watching closely, until the cheese bubbles and the crumbs are golden.
  3. Rest and serve. Let the chicken rest for 5 minutes, until it reaches 165°F, then scatter over the parsley and serve with the sauce from the dish.

Notes

Dressing: use a creamy, full-fat Caesar dressing. Light, fat-free or vinaigrette-style dressings run off the chicken and break in the oven.
Doneness: pull the chicken from the first bake at 160°F in the thickest part; the broil and rest carry it to 165°F. Broil on the middle rack and watch it, because panko burns fast.
Make ahead: assemble, cover and refrigerate up to 24 hours. Add 5 minutes to the bake and keep the cheese and panko separate until the broil.
Storage: refrigerate up to 4 days and reheat at 350°F for 10 to 12 minutes. Freeze up to 2 months; the topping softens after thawing.
Substitutions: provolone for the mozzarella; crushed croutons or gluten-free panko for the crumbs; boneless thighs baked 30 to 35 minutes to 175°F.
Nutrition values are an estimate.

Nutrition

Calories: 430kcal | Carbohydrates: 9g | Protein: 45g | Fat: 23g | Saturated Fat: 8g | Cholesterol: 140mg | Sodium: 980mg | Potassium: 610mg | Fiber: 1g | Sugar: 2g | Vitamin A: 300IU | Vitamin C: 2mg | Calcium: 290mg | Iron: 1.4mg
Nayla
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