Creamy Caesar Baked Chicken
A rich, creamy baked chicken dish full of comforting caesar flavors and parmigiano reggiano cheese.
Servings: 2
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!