Creamy Parmesan Baked Caesar Chicken (Printable)

Tender chicken baked in rich Caesar-parmesan sauce with melted mozzarella topping.

# What goes in:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
02 - 1/2 teaspoon salt
03 - 1/2 teaspoon freshly ground black pepper

→ Sauce

04 - 3/4 cup creamy Caesar dressing
05 - 1/2 cup sour cream
06 - 1/3 cup grated Parmesan cheese
07 - 1 teaspoon garlic powder

→ Topping

08 - 1/2 cup shredded mozzarella cheese
09 - 1/4 cup grated Parmesan cheese
10 - 1/2 teaspoon dried Italian herbs (optional)
11 - Fresh chopped parsley, for garnish (optional)

# Directions:

01 - Preheat the oven to 400°F. Lightly grease a 9x13-inch baking dish.
02 - Pat chicken breasts dry and season both sides with salt and pepper. Arrange them in a single layer in the prepared baking dish.
03 - In a medium bowl, mix Caesar dressing, sour cream, 1/3 cup Parmesan cheese, and garlic powder until well combined.
04 - Spread the sauce evenly over the chicken breasts.
05 - Sprinkle mozzarella cheese and 1/4 cup Parmesan cheese evenly over the top. If desired, add Italian herbs for extra flavor.
06 - Bake for 25–30 minutes, or until the chicken is cooked through (internal temperature of 165°F) and the top is golden and bubbly.
07 - Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.

# Expert Advice:

01 -
  • The sauce creates a velvety blanket that keeps the chicken insanely moist
  • Everything happens in one dish so cleanup is practically nonexistent
  • That golden bubbly topping makes your kitchen smell like an Italian restaurant
02 -
  • Patting the chicken completely dry before seasoning helps the sauce actually stick instead of sliding right off
  • Using freshly grated Parm instead of the shelf stable kind makes a massive difference in how well the sauce melts together
  • Letting it rest is not optional or you will lose all those precious juices onto your cutting board
03 -
  • If your chicken breasts are super thick pound them to even thickness so they cook through before the cheese burns
  • Room temperature chicken cooks more evenly so take it out of the fridge about 20 minutes before starting

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