why make this recipe
This baked Caesar chicken cooks simply and tastes rich. The creamy Parmesan sauce makes the chicken feel special without a lot of work. It is great for weeknights and for guests.
introduction
This dish uses simple ingredients and a quick oven bake. You can pair it with rice, pasta, or a green salad. For more baked chicken ideas, check this list of baked chicken breast recipes.
how to make BAKED CAESAR CHICKEN WITH CREAMY PARMESAN SAUCE
Work in a few clear steps:
- Dry the chicken and rub with oil and seasonings.
- Sear the chicken in a hot skillet for a short time if you want a golden outside. This step is optional.
- Place the chicken in the oven at 375°F (190°C) until cooked through.
- Warm the heavy cream, Parmesan, Dijon, lemon juice, and thyme in a pan until the cheese melts and the sauce thickens. Spoon the sauce over the baked chicken and garnish with parsley.
Ingredients :
- 3 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon lemon juice
- 1/2 teaspoon dried thyme or Italian seasoning
- Fresh parsley, chopped (for garnish)
Directions :
- Preheat your oven to 375°F (190°C).
- Pat chicken breasts dry with paper towels. Rub each piece with olive oil, salt, black pepper, garlic powder, and paprika for a flavorful coating.
- In a skillet over medium-high heat, sear the chicken for 2-3 minutes per side until lightly golden. (This step is optional.)
Then bake the seared or raw rubbed chicken in the preheated oven until the internal temperature reaches 165°F (74°C). While the chicken bakes, make the sauce: heat the cream, add Parmesan, Dijon, lemon juice, and thyme, and stir until smooth and slightly thick. Pour the sauce over the baked chicken and garnish with parsley.
how to serve BAKED CAESAR CHICKEN WITH CREAMY PARMESAN SAUCE
Serve with cooked pasta, mashed potatoes, steamed vegetables, or a fresh green salad. Spoon extra sauce over the sides. Add a lemon wedge for a bright touch.
how to store BAKED CAESAR CHICKEN WITH CREAMY PARMESAN SAUCE
Cool the chicken and sauce to room temperature, then store in an airtight container. Keep in the fridge for up to 3–4 days. Reheat gently in a pan over low heat so the sauce does not split.
tips to make BAKED CAESAR CHICKEN WITH CREAMY PARMESAN SAUCE
- Pat the chicken dry to help the seasoning stick.
- Sear quickly for color but finish in the oven for even cooking.
- Warm the sauce slowly and stir often to melt the cheese smoothly.
- For another simple baked option, try this baked lemon pepper chicken for a different bright flavor.
- Use a meat thermometer to avoid overcooking.
variation (if any)
- Add a teaspoon of anchovy paste to the sauce for a more classic Caesar taste.
- Top with toasted breadcrumbs or crushed croutons for crunch.
- Swap heavy cream for half-and-half mixed with a teaspoon of cornstarch if you want a lighter sauce.
FAQs
Q: Can I use bone-in chicken for this recipe?
A: Yes. Increase the bake time and check that the internal temperature reaches 165°F (74°C).
Q: Can I make the sauce ahead?
A: Yes. Make the sauce and keep it in the fridge for 1–2 days. Reheat gently before serving.
Q: Can I use low-fat dairy?
A: You can try half-and-half, but the sauce will be thinner. Add a small slurry of cornstarch to thicken if needed.
Q: Is the searing step required?
A: No. Searing adds color and flavor, but you can skip it and bake the seasoned chicken directly.
Conclusion
If you want another Caesar-style chicken idea, see this Melt in Your Mouth Caesar Chicken Recipe – The Cookie Rookie®: Melt in Your Mouth Caesar Chicken Recipe – The Cookie Rookie®.
Baked Caesar Chicken with Creamy Parmesan Sauce
Ingredients
Method
- Preheat your oven to 375°F (190°C).
- Pat chicken breasts dry with paper towels. Rub each piece with olive oil, salt, black pepper, garlic powder, and paprika for a flavorful coating.
- In a skillet over medium-high heat, sear the chicken for 2-3 minutes per side until lightly golden. This step is optional.
- Bake the seared or raw rubbed chicken in the preheated oven until the internal temperature reaches 165°F (74°C).
- While the chicken bakes, make the sauce: heat the cream in a pan, add Parmesan, Dijon, lemon juice, and thyme, and stir until smooth and slightly thick.
- Pour the sauce over the baked chicken and garnish with parsley.