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Baked Caesar Chicken

Baked Caesar chicken with a golden, caramelized Parmesan-Caesar crust. The chicken breasts are marinated for 20 minutes, then baked until crisp-topped and juicy at 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: 520
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, divided
  • 1 tsp garlic powder
  • 1 tsp lemon zest
  • 0.1 salt to taste
  • 0.1 pepper to taste
Crust and serving
  • 0.25 cup Parmesan cheese freshly grated, divided
  • 0.5 cup panko breadcrumbs
  • 0.25 cup Fresh romaine chopped, for topping
  • 0.25 cup croutons for topping
  • 0.25 cup extra Caesar dressing for serving

Equipment

  • 1 sheet pan

Method
 

Marinate
  1. Mix together Caesar dressing, 1/2 cup Parmesan, garlic powder, and lemon zest until well combined. Marinate the chicken in the mixture for 20 minutes.
Bake
  1. Preheat the oven to 400°F and grease a baking dish or sheet pan. Keep the oven at 400°F while you assemble the chicken.
  2. Place the marinated chicken in the greased dish, spacing it evenly. Let any excess marinade cling to the surface.
  3. In a small bowl, mix the remaining 1/4 cup Parmesan with panko breadcrumbs. Press the panko-Parmesan mixture over the top of each breast so it forms an even layer.
  4. Bake at 400°F for 22-25 minutes until the crust is golden and crackled, and the internal temperature reaches 165°F. The topping should look browned and set when done.
Serve
  1. Serve the baked chicken topped with chopped romaine, croutons, and an extra drizzle of Caesar dressing. Add the final garnish right before serving for the best texture.
  2. Finish with shaved Parmesan over the top. The cheese should sit on the hot crust and slightly melt.

Notes

For maximum flavor and crisp crust, press the panko mixture firmly onto the chicken so it adheres before baking. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because the Parmesan-Caesar crust can soften after thawing. For a lighter option, use a low-fat Caesar dressing and reduce the serving drizzle while keeping the baked crust the same.