Baked Caesar Chicken with Creamy Parmesan
This is one of those “how is this so easy?” dinners that somehow tastes like you ordered it from a cozy little restaurant. You get tender, juicy baked chicken, but the real star is that creamy Caesar-Parmesan topping — tangy, cheesy, and golden around the edges with those bubbly little spots that make you want to sneak a bite straight from the pan.
It’s perfect for busy weeknights when you want something comforting but low-effort. And it’s also a great “I have people coming over” recipe because it looks impressive with basically zero extra work. The smell alone — warm garlic, toasted cheese, that familiar Caesar zing — will have everyone wandering into the kitchen asking what’s for dinner.
Ingredients
For the Chicken
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon black pepper
1/2 teaspoon paprika
1/4 teaspoon salt
For the Caesar Parmesan Topping
1 cup creamy Caesar dressing
3/4 cup freshly grated Parmesan cheese
1/2 cup shredded mozzarella cheese
1 teaspoon Dijon mustard (optional)
1/2 teaspoon Italian seasoning
1 tablespoon fresh parsley, chopped (plus extra for garnish)
Optional Garnish
Extra grated Parmesan
Fresh chopped parsley
Lemon wedges
Instructions
1. Preheat the oven
Set your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper to keep cleanup simple.
2. Season the chicken
Pat the chicken breasts dry — this helps them bake up nicely instead of steaming. Rub each piece with a little olive oil.
Sprinkle on the garlic powder, black pepper, paprika, and salt. A quick, even coat is all you need.
3. Mix the topping
In a bowl, stir together the Caesar dressing, grated Parmesan, mozzarella, Dijon mustard (if you’re using it), Italian seasoning, and chopped parsley.
It should look thick, creamy, and a little cheesy — basically something you want to taste immediately (no judgment).
4. Assemble
Place the chicken in your baking dish. Spoon the Caesar-Parmesan mixture over the top of each breast and spread it out so the chicken is fully covered.
This is where the magic happens. That topping turns into a cheesy, golden blanket in the oven.
5. Bake
Bake uncovered for 25–30 minutes, until the chicken reaches 165°F (74°C) internally and the topping is golden and bubbly.
You’ll know it’s close when the edges start to brown and the whole dish smells rich and savory.
6. Optional broil for extra color
If you want that extra-toasty finish, broil on high for 2–3 minutes at the end. Keep a close eye — cheese can go from “perfect” to “oops” fast.
7. Rest and serve
Let the chicken rest for 5 minutes before serving. This keeps it juicy and helps the topping set a bit.
Finish with extra Parmesan and parsley. Add a lemon wedge on the side if you like a bright squeeze right before eating.
Presentation
For a pretty plate, spoon a little of the melted topping and pan juices around the chicken like a sauce. A sprinkle of parsley instantly makes it look fresh and finished.
Serving ideas that pair beautifully:
a crisp Caesar salad (yes, double Caesar — it works!)
roasted broccoli, asparagus, or green beans
garlic bread or warm rolls to scoop up the saucy bits
roasted baby potatoes or buttery pasta if you want extra comfort
And if you’re feeling fancy, a little extra Parmesan shower at the table is always a good move.
Conclusion
This Baked Caesar Chicken with Creamy Parmesan is cozy, tangy, cheesy comfort — with barely any effort. It’s the kind of recipe you’ll keep in your back pocket for nights when you want something reliable, crowd-pleasing, and honestly just really delicious.
If you’ve got 40 minutes and a craving for something warm and golden, try it soon. Your kitchen is going to smell amazing — and your future self will thank you when you’re scooping up that last bit of cheesy topping.