Taking inspiration from the iconic Caesar salad and transforming it into a baked chicken dinner is one of those simple ideas that works brilliantly. Tender chicken breasts get smothered in a creamy mixture of Caesar dressing, sour cream, and Parmesan, then topped with buttery Panko breadcrumbs that bake up golden and crunchy. The combination of creamy sauce and crispy topping creates that perfect contrast in every bite, while the familiar Caesar flavors make this feel both comforting and a little bit special. Perfect for busy weeknights when you want something that tastes impressive but requires minimal hands-on time, this recipe delivers high-protein satisfaction with just a few minutes of prep work and one baking dish to clean.
Why You’ll Love This Baked Caesar Chicken
This recipe solves the weeknight dinner problem by being almost embarrassingly easy while still tasting like you put in real effort. You’ll appreciate how the Caesar dressing does most of the flavor work for you, eliminating the need to measure out multiple herbs and spices. The creamy Parmesan coating keeps the chicken incredibly moist during baking, so you don’t have to worry about dry, overcooked meat. Families love the familiar Caesar flavors that appeal to both kids and adults without being too adventurous. The entire dish bakes hands-free in the oven, giving you time to prepare sides or just relax while dinner cooks itself. The crispy Panko topping adds textural interest that makes this feel more sophisticated than basic baked chicken. Leftovers stay moist and reheat well, making this great for meal prep or next-day lunches. The ingredient list is short and uses items you can find at any grocery store.
Ingredients for Baked Caesar Chicken
I always use a good quality creamy Caesar dressing here since it’s such a prominent flavor in the dish. The brand matters—choose one you’d actually enjoy on a salad. Freshly grated Parmesan cheese makes a noticeable difference in both flavor and how smoothly it incorporates into the sauce.
- 4 boneless, skinless chicken breasts
- ½ cup creamy Caesar dressing
- ¼ cup sour cream, at room temperature
- ½ cup grated Parmesan cheese
- ½ tsp garlic powder
- ½ tsp black pepper
- ½ cup Panko breadcrumbs
- 1 tbsp olive oil or melted butter
- Fresh parsley for garnish
Ingredient Notes:
Choose chicken breasts that are similar in size so they cook evenly. If yours are particularly thick, slice them horizontally to create thinner cutlets or pound them to an even thickness using a meat mallet. I prefer full-fat sour cream because it creates a richer sauce and is less likely to separate during baking. Let the sour cream sit at room temperature for about 15 minutes before mixing—cold sour cream can cause the sauce to be lumpy. Use freshly grated Parmesan rather than the pre-grated kind in the green canister, which has a sawdust-like texture and doesn’t melt well. Panko breadcrumbs create a lighter, crunchier topping than regular breadcrumbs. The olive oil or melted butter helps the breadcrumbs crisp up and turn golden during baking. Choose a Caesar dressing that’s thick and creamy rather than thin and vinegary for the best coating.
How to Make Baked Caesar Chicken
The key to juicy baked chicken is not overcooking it. Use a meat thermometer to check for doneness rather than relying on time alone, especially if your chicken breasts vary in size.
- Prepare the oven and pan: Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with cooking spray or a thin layer of olive oil. This prevents the chicken from sticking and makes cleanup easier.
- Make the Caesar sauce: In a small bowl, whisk together the Caesar dressing, room-temperature sour cream, grated Parmesan cheese, garlic powder, and black pepper. Mix until everything is smooth and well combined with no lumps. The sauce should be thick and creamy.
- Coat the chicken: Pat the chicken breasts dry with paper towels and place them in the prepared baking dish in a single layer. Spoon the Caesar mixture generously over the top of each chicken breast, spreading it evenly to cover the entire surface. Make sure each piece is well coated—this keeps the chicken moist and adds tons of flavor.
- Prepare the breadcrumb topping: In another small bowl, toss the Panko breadcrumbs with the olive oil or melted butter until the crumbs are evenly coated. The fat helps them crisp up and turn golden in the oven.
- Add the topping: Sprinkle the buttered breadcrumbs evenly over the Caesar-coated chicken breasts, creating a nice layer that covers the sauce. Press down gently so the crumbs adhere.
- Bake until done: Place the baking dish in the preheated oven and bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F when tested with a meat thermometer in the thickest part. The breadcrumb topping should be golden brown and crispy.
- Optional broil: If you want an extra golden, crispy crust, turn on the broiler for the last 1 to 2 minutes of cooking. Watch it carefully so the breadcrumbs don’t burn—they can go from golden to charred very quickly under the broiler.
- Rest and serve: Remove the chicken from the oven and let it rest for about 5 minutes before serving. This allows the juices to redistribute, keeping the meat tender and moist. Garnish with chopped fresh parsley and serve immediately.
Check the internal temperature in the thickest part of the chicken. If you cut into it too early to check doneness, you’ll lose those precious juices that keep it moist.
What to Serve with Baked Caesar Chicken
This rich, creamy chicken pairs well with lighter sides that complement the Caesar flavors without overwhelming them.
Caesar Salad: A classic Caesar salad is the natural companion to this dish, tying everything together thematically. The crisp romaine and tangy dressing provide freshness and crunch.
Roasted Broccoli: Simple roasted broccoli with olive oil and lemon adds a healthy vegetable component. The slight char on the florets complements the creamy chicken nicely.
Garlic Bread: Warm, buttery garlic bread is perfect for soaking up any extra Caesar sauce left on your plate. The crispy edges and soft interior make it irresistible.
Lemon Butter Pasta: Light pasta tossed with lemon, butter, and Parmesan keeps things simple while adding substance. The bright lemon flavor cuts through the richness of the chicken.
Roasted Asparagus: Tender asparagus spears roasted with Parmesan cheese echo the flavors in the chicken while adding an elegant vegetable side.
Mashed Potatoes: Creamy mashed potatoes provide comfort and a neutral base that lets the Caesar chicken shine. They’re perfect for catching any sauce that drips off.
Green Beans Almondine: Sautéed green beans with toasted almonds add crunch and freshness. The nutty flavor complements the Parmesan in the chicken beautifully.
Pro Tips & Variations
Even Cooking: Pound thicker chicken breasts to an even thickness so they cook at the same rate. Place them between two sheets of plastic wrap and use a meat mallet to gently pound them until they’re about ¾ inch thick throughout.
Extra Flavor: Add a tablespoon of fresh lemon juice to the Caesar mixture for brightness, or stir in some chopped fresh basil for an herby note.
Crispy Topping Guarantee: Toast the Panko breadcrumbs in a dry skillet for 2 to 3 minutes before mixing them with butter. Pre-toasted crumbs get even crispier in the oven.
Make-Ahead Option: Assemble the entire dish up to 4 hours ahead, cover it tightly with plastic wrap, and refrigerate. When ready to bake, remove the plastic wrap and add 5 minutes to the cooking time since the chicken will be cold.
Protein Swaps: This same method works beautifully with boneless pork chops or turkey cutlets. Just adjust the cooking time based on thickness and check that the internal temperature reaches the safe level for each protein.
Add Vegetables: Layer sliced cherry tomatoes or spinach in the baking dish before adding the chicken for a one-pan meal with built-in vegetables.
Different Cheeses: Mix in some shredded mozzarella with the Parmesan for a stretchier, gooier topping, or use Romano for a sharper flavor.
Spicy Version: Add a pinch of red pepper flakes to the Caesar mixture or drizzle with hot sauce before serving for a kick of heat.
Storage & Reheating Tips
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. The breadcrumb topping will soften as it sits, which is normal. To reheat while maintaining the best texture, place individual portions on a baking sheet and warm in a 350°F oven for about 10 to 12 minutes until heated through. This helps re-crisp the topping better than microwaving. You can also microwave individual servings on medium power for 1 to 2 minutes, though the breadcrumbs won’t be as crispy. If the topping seems soggy after reheating, pop it under the broiler for 30 seconds to a minute to crisp it back up. The chicken freezes reasonably well for up to 2 months, though the texture of the sour cream sauce changes slightly when thawed. Freeze in a freezer-safe container and thaw overnight in the refrigerator before reheating. Use leftover chicken sliced over a fresh Caesar salad, tucked into wraps with romaine and tomatoes, or chopped and tossed with pasta for a quick second meal.
Common Questions
Can I use chicken thighs instead of breasts? Yes, boneless skinless thighs work great and tend to stay even more moist. Use the same amount by weight and check that they reach 165°F internally. The cooking time should be similar.
What if I don’t have Caesar dressing? You could make a quick substitute by mixing mayonnaise with lemon juice, minced garlic, Worcestershire sauce, and anchovy paste, but store-bought Caesar dressing is really the easiest and most reliable option here.
Can I make this without sour cream? You can substitute with plain Greek yogurt or additional Caesar dressing. The texture will be slightly different, but it will still taste good and keep the chicken moist.
How do I know when the chicken is done? Use an instant-read thermometer inserted into the thickest part of the chicken. It should read 165°F. The breadcrumbs will be golden brown and the sauce will be bubbling around the edges.
Can I use regular breadcrumbs instead of Panko? Regular breadcrumbs work but won’t be quite as crispy and light. If using them, you might want to add a tablespoon of grated Parmesan to the crumb mixture for extra flavor and texture.
This recipe proves that impressive dinners don’t require complicated techniques or long ingredient lists. The combination of creamy Caesar coating and crispy breadcrumb topping transforms basic chicken breasts into something that feels special. Give it a try the next time you want a satisfying dinner that practically cooks itself.
Baked Caesar Chicken
Ingredients
Equipment
Method
- Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish with cooking spray or olive oil.
- In a small bowl, whisk together the Caesar dressing, room-temperature sour cream, grated Parmesan cheese, garlic powder, and black pepper. Mix until smooth and well combined with no lumps.
- Pat the chicken breasts dry with paper towels and place them in the prepared baking dish in a single layer. Spoon the Caesar mixture generously over the top of each chicken breast, spreading it evenly to cover the entire surface.
- In another small bowl, toss the Panko breadcrumbs with the olive oil or melted butter until the crumbs are evenly coated.
- Sprinkle the buttered breadcrumbs evenly over the Caesar-coated chicken breasts, creating a nice layer. Press down gently so the crumbs adhere.
- Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F in the thickest part and the breadcrumb topping is golden brown and crispy.
- Optional: Turn on the broiler for the last 1 to 2 minutes of cooking for an extra golden, crispy crust. Watch carefully to prevent burning.
- Remove from the oven and let rest for about 5 minutes before serving. Garnish with chopped fresh parsley.
