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Baked Caesar Chicken

Baked Caesar chicken features juicy chicken breasts marinated in a fragrant Caesar dressing and finished with a golden, caramelized Parmesan-panko crust. After baking at 400°F, it’s topped with fresh romaine, croutons, and extra Caesar dressing for a crisp, savory bite.
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Prep Time 10 minutes
Cook Time 25 minutes
marinating 20 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts
Marinade and topping
  • 0.75 cup Caesar dressing store-bought or homemade
  • 0.75 cup Parmesan cheese freshly grated; divided
  • 1 tsp garlic powder
  • 1 tsp lemon zest
  • 0.5 cup panko breadcrumbs
  • 0.5 salt to taste
  • 0.5 black pepper to taste
  • 1 fresh romaine for serving
  • 1 croutons for serving
  • 1 extra Caesar dressing for serving
  • 1 shaved Parmesan for finishing

Equipment

  • 1 sheet pan

Method
 

Marinate the chicken
  1. Mix Caesar dressing, 1/2 cup Parmesan, garlic powder, and lemon zest in a bowl until combined. Season with salt and pepper to taste, then coat the chicken and marinate for 20 minutes.
Bake
  1. Preheat the oven to 400°F and grease a baking dish. Place the marinated chicken in the dish in an even layer.
  2. Mix the remaining 1/4 cup Parmesan with panko breadcrumbs, then press the mixture over the top of each breast. Make sure the crust is firmly adhered so it caramelizes during baking.
  3. Bake for 22-25 minutes, until the crust is golden and crackled and the chicken reaches an internal temperature of 165°F. Let it rest briefly for 1-2 minutes before serving for cleaner slices.
Finish and serve
  1. Serve each chicken breast topped with chopped romaine, croutons, and an extra drizzle of Caesar dressing. Finish with shaved Parmesan so it melts slightly from the hot chicken.

Notes

For maximum flavor and a stronger crust, pat the chicken dry before pressing on the panko-Parmesan layer so it browns instead of steaming. Refrigerate leftovers in a sealed container for 3-4 days; reheat in a 375°F oven until warmed through. Freezing is not recommended for best crust texture. Dietary swap: use a Caesar dressing made with Greek yogurt instead of mayo for a lighter option.