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Baked Caesar Chicken

Baked Caesar chicken with a golden, crackled Parmesan and panko crust. Marinate in Caesar dressing for 20 minutes, then bake until the chicken is juicy and cooked through to 165°F.
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Prep Time 10 minutes
Cook Time 25 minutes
marinating 20 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and marinade
  • 4 boneless skinless chicken breasts
  • 0.75 cup Caesar dressing Store-bought or homemade
  • 0.5 cup Parmesan cheese, freshly grated Use 1/2 cup total for marinade and crust as directed
  • 1 tsp garlic powder
  • 1 tsp lemon zest
  • 0.25 Salt To taste
  • 0.25 pepper To taste
Crust and serving
  • 0.25 cup Parmesan cheese, freshly grated Remaining 1/4 cup for crust
  • 0.5 cup panko breadcrumbs
  • 1 Fresh romaine Chopped for topping
  • 1 croutons For serving
  • 1 extra Caesar dressing For drizzling
  • 1 shaved Parmesan For finishing

Equipment

  • 1 sheet pan

Method
 

Marinate the chicken
  1. Mix Caesar dressing, 1/2 cup Parmesan, garlic powder, and lemon zest in a bowl, until evenly combined.
  2. Season the chicken breasts with salt and pepper, then marinate in the Caesar mixture for 20 minutes.
Bake with a Parmesan-panko crust
  1. Preheat the oven to 400°F and grease a baking dish.
  2. Remove the chicken from the marinade and place it in the dish.
  3. Combine the remaining 1/4 cup Parmesan with the panko breadcrumbs, then press the mixture over the top of each breast.
  4. Bake for 22-25 minutes at 400°F, until the crust is golden and the internal temperature reaches 165°F.
Serve
  1. Top the baked chicken with chopped romaine and croutons.
  2. Drizzle with extra Caesar dressing, then finish with shaved Parmesan.

Notes

For best flavor, keep the chicken covered while it marinates for the full 20 minutes. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat at 350°F until warmed through, and add a fresh romaine topping after reheating for crunch. Freezing baked chicken is possible, but the crust texture may soften. If you want a lighter option, use light Caesar dressing and reduce the Parmesan topping slightly while keeping the panko crust.