Description
This Caesar Chicken recipe features tender boneless, skinless chicken breasts marinated in creamy Caesar salad dressing, then coated with a flavorful mixture of grated Parmesan, panko breadcrumbs, and aromatic spices. Baked to golden perfection, it’s an easy and delicious dish perfect for a healthy weeknight meal or entertaining guests.
Ingredients
Scale
Chicken
- 4 boneless, skinless chicken breasts
Marinade
- 1 cup (240ml) Caesar salad dressing
Coating
- 1 cup (100g) grated Parmesan cheese
- 1 cup (60g) panko breadcrumbs
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp dried parsley
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat oven: Preheat the oven to 375°F (190°C). Grease a baking dish or line it with parchment paper to prevent sticking.
- Prepare chicken: Pound the chicken breasts to an even thickness of about ½ inch to ensure even cooking throughout.
- Marinate chicken: Coat the chicken evenly with Caesar salad dressing and let it marinate for at least 15 minutes. This adds flavor and moisture.
- Mix coating: In a bowl, combine grated Parmesan cheese, panko breadcrumbs, garlic powder, onion powder, dried parsley, salt, and black pepper.
- Coat chicken: Dredge the marinated chicken breasts in the Parmesan breadcrumb mixture, pressing gently so the coating sticks well.
- Bake chicken: Arrange the coated chicken in a single layer in the prepared baking dish. Bake for 25-30 minutes until the coating is golden brown and the chicken reaches an internal temperature of 165°F (74°C).
- Rest & serve: Remove the chicken from the oven and let it rest for 5 minutes. Serve garnished with fresh parsley, extra Parmesan, or lemon wedges if desired.
Notes
- Pounding the chicken ensures even cooking and prevents dryness.
- Use a meat thermometer for best results to check the chicken’s internal temperature.
- If you prefer extra crispiness, broil the chicken for an additional 1-2 minutes at the end of baking.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
