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Baked Caesar Chicken with a Creamy Parmesan Sauce

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This Baked Caesar Chicken with a Creamy Parmesan Sauce is the ultimate comfort food! With a deliciously rich and creamy Parmesan sauce, this chicken dish is baked to perfection and topped with melted mozzarella for extra cheesiness. It’s easy to make and full of flavor. Perfect for family dinners or special occasions.

Ingredients

Scale

  1. For the Chicken:

    1. 4 boneless, skinless chicken breasts
    2. 1 cup Caesar dressing
    3. ½ cup sour cream
    4. ¾ cup grated Parmesan cheese
    5. 1 teaspoon garlic powder
    6. ½ teaspoon black pepper
    7. ½ teaspoon salt
    8. ½ teaspoon Italian seasoning
    9. ½ cup shredded mozzarella cheese (optional, for extra cheesiness)
    10. Fresh parsley, chopped (for garnish)

Instructions

Preheat the Oven:

  • Preheat oven to 375°F (190°C).
  • Lightly grease a baking dish with nonstick spray.

Prepare the Creamy Parmesan Sauce:

  • In a mixing bowl, combine:
    • Caesar dressing
    • Sour cream
    • Grated Parmesan cheese
    • Garlic powder
    • Black pepper
    • Salt
    • Italian seasoning
  • Stir well until creamy & smooth.

Coat the Chicken:

  • Place chicken breasts in the prepared baking dish.
  • Spread the creamy Parmesan sauce evenly over the top.

Bake the Chicken:

  • Cover with foil and bake for 25-30 minutes, or until the chicken is fully cooked (internal temp: 165°F/75°C).

Add the Final Touch:

  • Remove the foil, sprinkle with mozzarella cheese (if using).
  • Bake uncovered for another 5 minutes, until the cheese is melted & golden.

Garnish & Serve:

 

  • Let the chicken rest for a few minutes before serving.
  • Sprinkle with fresh parsley and enjoy!

Notes

  • For extra cheesiness, don’t skip the mozzarella cheese topping!
  • You can substitute the mozzarella with any cheese of your choice.

 

  • To reduce the fat, you can use a lighter Caesar dressing or sour cream.

Nutrition

Find it online: https://grandmarecipesflash.com/baked-caesar-chicken-with-a-creamy-parmesan-sauce/