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Baked Caesar Chicken

Baked Caesar chicken with a golden, crackled Parmesan Caesar crust and tender baked breasts. Marinated briefly in Caesar dressing, then baked until 165°F for a savory, deeply fragrant weeknight chicken dinner.
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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: 640
Ingredients Equipment Method Notes

Ingredients
  

boneless skinless chicken breasts
  • 4 boneless skinless chicken breasts
caesar dressing marinade
  • 0.75 cup Caesar dressing store-bought or homemade
parmesan cheese
  • 0.75 cup Parmesan cheese freshly grated, divided
seasonings
  • 1 tsp garlic powder
  • 1 tsp lemon zest
  • 0.1 salt and pepper to taste use to season
panko crust
  • 0.5 cup panko breadcrumbs
serving toppings
  • 1 Fresh romaine chopped
  • 1 croutons
  • 0.25 cup Caesar dressing extra, for serving

Equipment

  • 1 sheet pan
  • 1 baking dish

Method
 

Marinate the chicken
  1. Mix Caesar dressing, 1/2 cup Parmesan, garlic powder, and lemon zest in a bowl until evenly combined. Marinate the chicken breasts in the mixture for 20 minutes so the flavor penetrates.
Bake and crisp the Parmesan crust
  1. Preheat the oven to 400°F and grease a baking dish. This helps the crust release cleanly after baking.
  2. Place the marinated chicken in the dish. Arrange the breasts so they bake evenly and stay in a single layer.
  3. Mix the remaining 1/4 cup Parmesan with panko breadcrumbs, then press the crumb mixture over the top of each breast. The topping should fully coat for a crisp, caramelized surface.
  4. Bake for 22-25 minutes until the crust is golden and the internal temperature reaches 165°F. Look for a crackled, browned top and clear juices when checked.
Serve
  1. Serve the chicken topped with chopped romaine and croutons, then drizzle with extra Caesar dressing. Finish with shaved Parmesan so it melts slightly into the hot crust.

Notes

For best results, marinate at cool room temperature only if your kitchen is very cool; otherwise refrigerate the 20 minutes and bring the dish close to room temp before baking. Store leftovers in an airtight container in the fridge up to 3 days; reheat in a 350°F oven until warmed through to keep the crust from getting soggy. Freezing is not recommended because the Caesar crust texture can soften. For a lower-fat option, use light Caesar dressing and reduce Parmesan slightly (start with 1/2 cup total) while keeping the panko press the same.