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Baked Caesar Chicken with Creamy Parmesan Sauce Recipe
Ash Tyrrell

Baked Caesar Chicken with Creamy Parmesan Sauce Recipe

I still remember the first time I baked this Baked Caesar Chicken with Creamy Parmesan Sauce — it was one of those evenings when I wanted something comforting without spending hours in the kitchen. The creamy, tangy sauce transformed simple chicken into something special. Everyone at the table went back for seconds, and the dish quickly became a regular in my dinner rotation.
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Total Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 3 –4 boneless skinless chicken breasts — Choose pieces of similar size so they cook evenly.
  • 1 cup creamy Caesar dressing — This provides the signature tangy savory base.
  • ½ –1 cup grated Parmesan cheese — Freshly grated melts smoother and tastes richer than pre-packaged cheese.
  • ½ cup sour cream — Adds extra creaminess and keeps the chicken moist while baking.
  • 1 teaspoon garlic powder — Gives flavor without the need for fresh chopping.
  • Salt to taste — Enhances the overall flavor.
  • Freshly ground black pepper to taste — Adds mild spice and depth.
  • Lemon wedges — Brighten the finished dish when served.
  • Fresh parsley chopped — Adds freshness and color as garnish.

Method
 

  1. Preheat the oven to 375°F (190°C) and lightly grease your baking dish. Pat chicken breasts dry so the sauce sticks better. Arrange them in a single layer for even cooking.
  2. Combine Caesar dressing, sour cream, Parmesan, garlic powder, salt, and pepper in a bowl. Whisk until smooth and creamy. This sauce delivers all the rich flavor in the dish.
  3. Place chicken in the dish and pour sauce evenly over each piece. Cover with foil and bake until chicken reaches an internal temperature of 165°F. Remove foil for the final minutes if you want light browning.
  4. Let the chicken rest briefly after baking so juices settle. Sprinkle chopped parsley over the top and serve with lemon wedges for brightness.

Notes

  • I let chicken sit at room temperature for about 15 minutes before baking so it cooks evenly.
  • Adding a little lemon zest to the sauce brightens the flavor beautifully.
  • When I want extra sauce, I double the mixture so leftovers can be served over pasta or rice.
  • Fresh cheese always melts better than packaged versions.
  • If the sauce thickens too much during reheating, I add a splash of milk or cream.