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Baked Caesar Chicken

Baked Caesar chicken with a golden, caramelized Parmesan and panko crust. Chicken breasts are marinated in Caesar dressing, baked until crisp, then finished with romaine, croutons, and extra Parmesan.
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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: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts Trim any excess fat.
Caesar marinade and topping
  • 0.75 cup Caesar dressing Use store-bought or homemade.
  • 0.75 cup Parmesan cheese Freshly grated; divided.
  • 1 tsp garlic powder
  • 1 tsp lemon zest
  • 0.25 cup panko breadcrumbs Reserved for the crust topping.
  • 1 salt To taste.
  • 1 pepper To taste.
Serving
  • 1 Fresh romaine Chopped.
  • 1 croutons
  • 0.25 cup extra Caesar dressing For drizzling; adjust to taste.
  • 0.25 cup shaved Parmesan For finishing.

Equipment

  • 1 sheet pan

Method
 

Marinate the chicken
  1. In a bowl, mix Caesar dressing, 1/2 cup Parmesan, garlic powder, and lemon zest until evenly combined. Add the chicken breasts and marinate for 20 minutes so the flavor penetrates.
Bake with a Parmesan-panko crust
  1. Heat the oven to 400°F and grease a baking dish. Arrange the marinated chicken in the dish in a single layer.
  2. In a small bowl, mix the remaining 1/4 cup Parmesan with panko breadcrumbs. Press the panko-Parmesan mixture over the top of each chicken breast so it forms an even crust.
  3. Bake for 22-25 minutes at 400°F until the crust is golden and crackled, and the internal temperature reaches 165°F. Let the chicken rest briefly after baking so juices settle.
Serve
  1. Serve the baked Caesar chicken topped with chopped romaine and croutons, then drizzle with extra Caesar dressing. Finish with shaved Parmesan for a salty, savory topper.

Notes

Pro tip: press the panko-Parmesan firmly onto the chicken so it turns crisp instead of shedding. Refrigerate leftovers in an airtight container up to 3 days; reheat at 375°F until warmed through. Freezing is not recommended for best crust texture. For a lighter option, use low-fat Caesar dressing and reduce Parmesan slightly while keeping the crust method the same.