When I think of baked chicken, I think of the classic dish that has been served as Sunday dinner for generations and although the original is delicious, this creamy caesar variation is on another level. Before I baked this up, tasted it and fell hard for it, I never would have believed that I would become this obsessed with a baked chicken dish that takes less than 10 minutes to whip up from scratch.
Seasoned chicken breasts are baked in a smooth, creamy caesar dressing loaded with parmigiano reggiano. This sauce transforms into something truly fabulous and once you pull those juicy chicken breasts out of the baking dish, there will be a little extra sauce in the dish that I highly recommend tossing some cooked pasta into. This meal is decadent, satisfying, incredibly flavorful and wonderfully comforting…. sounds great, right?
Well, let’s get it started…
To begin, gather 2 boneless skinless chicken breasts, 1/2 teaspoon of garlic powder, 1/2 teaspoon of onion powder, 3/4 cup of creamy caesar dressing, 1/2 cup of sour cream, 3/4 cup of parmigiano reggiano and some finely chopped fresh parsley for garnishing.
If you have a favorite creamy caesar dressing, use that, but if you are interested in whipping up a bowl of the best creamy caesar dressing you have ever tasted in your life (dramatic, but true), check out my creamy caesar dressing recipe here or simply combine 1 1/2 cups of a good mayonnaise, 2 teaspoons of Worcestershire sauce, 2 tablespoons of fresh lemon juice, 1 tablespoon of dijon mustard, 3 crushed cloves of garlic, 2 anchovy filets, a pinch of salt and black pepper, 2/3 cup of finely shredded parmigiano reggiano and an optional pinch of cayenne pepper in a bowl and whisk vigorously until the anchovy fillets have dissolved into the dressing.
This dressing rocks and it makes this creamy caesar baked chicken so fabulously delicious…
Now that you have a bowl of fabulous creamy caesar dressing whipped up, place the chicken breasts into a deep baking dish. Although this recipe makes 2 baked chicken breasts, it is easily expanded by simply multiplying the ingredients.
Season both sides of the chicken breasts with garlic powder and onion powder…
Combine the creamy caesar dressing and sour cream and pour the mixture over the chicken breasts. Sprinkle the finely shredded parmigiano reggiano over everything and place the baking dish on the center rack of a preheated 375 degree oven. Bake for 35-45 minutes (depending on how thick the chicken breasts are) or until the chicken is cooked through with an internal temperature of 165 degrees.
Before you pull the chicken out of the oven, turn the oven off and turn your high broil setting on. Broil the chicken for about 2 minutes or until the sauce is bubbly and the parmigiano reggiano is golden brown.
Look at that chicken! The creamy caesar sauce is thick, rich and something I can definitely just eat with a spoon and the chicken is juicy and super flavorful.
When you pull the chicken out to slice it up, you will notice that you have some extra sauce in the baking dish. Do not let one bit of this sauce go to waste! I usually ladle a bit of it over the sliced chicken and then toss some cooked pasta into the dish and stir it around until all of the pasta is coated in that glorious sauce.
Plate up some chicken, some of that glorious pasta (or mashed potatoes, potato salad or some toasted parmesan orzo) and some baby arugula or your favorite greens and get ready to enjoy some of the best comfort food you have ever tasted…
I could spend the next three or four paragraphs explaining how delicious this chicken is, but I think I will just tell you that you are going to love it and that I am quite certain that you are going to be making this creamy caesar baked chicken again and again and again…
You’re so welcome…
Creamy Caesar Baked Chicken
Ingredients
Creamy Caesar Baked Chicken
- 2 boneless skinless chicken breasts
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of onion powder
- 3/4 cup of creamy caesar dressing
- 1/2 cup of sour cream
- 3/4 cup of parmigiano reggiano, finely shredded
- fresh parsley, finely chopped
Creamy Caesar Dressing
- 1 1/2 cups of mayonnaise
- 2 teaspoons of worcestershire sauce
- 2 tablespoons of fresh lemon juice
- 1 tablespoon of dijon mustard
- 3 cloves of garlic, crushed
- 2 anchovy fillets
- a pinch of salt and black pepper
- a pinch of cayenne pepper (optional)
- 2/3 cup of parmigiano reggiano, finely shredded
Instructions
Make the creamy caesar dressing...
- Combine 1 1/2 cups of mayonnaise, 2 teaspoons of Worcestershire sauce, 2 tablespoons of fresh lemon juice, 1 tablespoon of dijon mustard, 3 crushed cloves of garlic, 2 anchovy filets, a pinch of salt and black pepper, 2/3 cup of finely shredded parmigiano reggiano and a pinch of cayenne pepper
- Set 3/4 cup of dressing off to the side for this dish and transfer the remaining dressing into an airtight container and store in the refrigerator
Make the baked chicken...
- Preheat your oven to 375 degrees
- Place 2 chicken breasts in a deep baking dish and season with garlic powder and onion powder
- Combine 3/4 cup of creamy caesar dressing and 1/2 cup of sour cream and pour the mixture over the chicken
- Sprinkle 3/4 cup of finely shredded parmigiano reggiano over the entire dish
- Bake the chicken in a 375 degree oven for 35-45 minutes or until the chicken is cooked through to an internal temperature of 165 degrees
- Turn the oven off and turn your high broiler on
- Broil until the sauce is bubbly and the parmigiano reggiano is golden brown
- Transfer the baking dish to a heat proof surface and allow the chicken to rest for 10 minutes before slicing
- Garnish with finely chopped fresh parsley and enjoy!
