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Baked Caesar Chicken

Tender chicken breasts coated in creamy Caesar sauce and topped with golden Panko breadcrumbs—ready in 35 minutes.
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 395
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts
  • 0.5 cup creamy Caesar dressing
  • 0.25 cup sour cream at room temperature
  • 0.5 cup grated Parmesan cheese
  • 0.5 tsp garlic powder
  • 0.5 tsp black pepper
  • 0.5 cup Panko breadcrumbs
  • 1 tbsp olive oil or melted butter
  • fresh parsley for garnish

Equipment

  • 9x13-inch baking dish
  • Two small mixing bowls
  • Meat Thermometer

Method
 

  1. Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish with cooking spray or olive oil.
  2. 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.
  3. 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.
  4. In another small bowl, toss the Panko breadcrumbs with the olive oil or melted butter until the crumbs are evenly coated.
  5. Sprinkle the buttered breadcrumbs evenly over the Caesar-coated chicken breasts, creating a nice layer. Press down gently so the crumbs adhere.
  6. 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.
  7. 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.
  8. Remove from the oven and let rest for about 5 minutes before serving. Garnish with chopped fresh parsley.

Notes

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 to 12 minutes to re-crisp the topping. Pound thicker chicken breasts to even thickness for consistent cooking. Let sour cream come to room temperature before mixing to prevent lumps. Use freshly grated Parmesan for best results. The dish can be assembled up to 4 hours ahead and refrigerated—add 5 minutes to baking time. Toast Panko breadcrumbs before mixing with butter for extra crispiness. Works beautifully with boneless pork chops or turkey cutlets.