Creamy Caesar Chicken (Printable version)
Baked chicken breasts in creamy Caesar dressing topped with parmesan; ready in 40 minutes.
# What You'll Need:
→ Meats
01 - 4 boneless, skinless chicken breasts
→ Sauce & Dairy
02 - 1 cup Caesar salad dressing, creamy and good-quality
03 - 1/2 cup sour cream
04 - 1/2 cup grated parmesan cheese
05 - 2 tablespoons chopped fresh parsley, for garnish (optional)
→ Seasonings
06 - 1 teaspoon garlic powder
07 - 1/2 teaspoon salt
08 - 1/2 teaspoon black pepper
# How to Prepare:
01 - Preheat oven to 375°F (190°C).
02 - Pat chicken breasts dry using paper towels and arrange in a greased 9x13-inch baking dish.
03 - Combine Caesar dressing, sour cream, garlic powder, salt, and pepper in a medium bowl. Mix until smooth and well blended.
04 - Evenly coat the chicken breasts with the prepared sauce.
05 - Distribute grated parmesan cheese over the sauce-covered chicken.
06 - Place dish in the oven and bake uncovered for 25 to 30 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
07 - Allow chicken to rest outside the oven for 5 minutes. Garnish with chopped fresh parsley if desired.
08 - Serve hot with preferred accompaniments.
# Expert advice:
01 -
- No one will guess how little effort you put into such a flavor-packed, luscious dish.
- The leftovers somehow taste even better perched on a slice of toasted bread the next day.
02 -
- If you skip patting the chicken dry, the sauce can slip right off and bake up too watery.
- Finding a Caesar dressing with a touch of anchovy gives the whole dish an authentic kick you won’t want to miss.
03 -
- Always let the finished chicken rest—cutting in too soon means losing those precious juices.
- For show-stopping flavor, mix a teaspoon of Dijon mustard into the sauce before baking.