Tender Baked Caesar Chicken with Creamy Parmesan Sauce (Print Version)

Tender Baked Caesar Chicken in a dreamy Parmesan sauce. This weeknight favorite is simple, satisfying, and full of flavor. Get ready for a comforting meal.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: High Protein

# Ingredients:

→ Chicken & Base

01 - 1.5 lbs boneless, skinless chicken breasts
02 - 2 tbsp olive oil

→ Creamy Sauce Essentials

03 - 1/2 cup mayonnaise (full-fat for best results)
04 - 1 tbsp Dijon mustard
05 - 2 tbsp fresh lemon juice
06 - 3-4 cloves garlic, minced
07 - 1/2 cup grated Parmesan cheese, divided
08 - 1/4 cup chicken broth
09 - 1/4 cup whole milk
10 - 1 tsp Worcestershire sauce

→ Flavor Boosters & Seasoning

11 - 1 tsp salt, or to taste
12 - 1/2 tsp black pepper, freshly cracked

→ Garnish

13 - 2 tbsp fresh parsley or chives, chopped

# Instructions:

01 - First things first, pat those chicken breasts really, really dry with paper towels. This is a small step, but it makes a huge difference in getting a good sear and keeping the chicken juicy. I usually give them a little pound with a meat mallet (or a heavy pan, if I'm feeling lazy) to even out the thickness. Toss them in a bowl with a tablespoon of olive oil, a good pinch of salt, and a generous crack of black pepper. Let them hang out for at least 15 minutes at room temp, or even longer in the fridge if you've got time. This simple step makes a big difference for our Baked Caesar Chicken!
02 - Heat another tablespoon of olive oil in an oven-safe skillet (my cast iron pan is a lifesaver here!) over medium-high heat. Once it's shimmering, carefully place the chicken breasts in the hot pan. Sear them for 2-3 minutes per side until they're beautifully golden brown. You're not trying to cook them through here, just building that lovely, flavorful crust. I used to skip this step to save time, but honestly, the depth of flavor it adds to the final Baked Caesar Chicken is so worth the extra pan to wash.
03 - In a medium bowl, whisk together the mayonnaise, Dijon mustard, fresh lemon juice, minced garlic, Worcestershire sauce, and about half of the freshly grated Parmesan cheese. Then, slowly whisk in the chicken broth and whole milk until the sauce is super smooth and creamy. Give it a taste! Does it need more salt? More pepper? This is your chance to make it perfect. I once forgot the lemon juice and the sauce just fell flat, so don't be like me and remember that citrus zing!
04 - Arrange the beautifully seared chicken breasts back into your oven-safe skillet or transfer them to a baking dish. Now, pour that glorious creamy Parmesan sauce right over the top, making sure each piece of chicken is nicely coated in all that goodness. Sprinkle the remaining Parmesan cheese over everything – it's going to get all bubbly and golden. Pop it into your preheated oven at 375°F (190°C). This is where the magic really begins for your Baked Caesar Chicken.
05 - Bake the chicken for 20-25 minutes, or until the chicken is cooked through (you're looking for an internal temperature of 165°F / 74°C). The sauce should be bubbly and slightly golden on top, smelling absolutely divine. Don't be afraid to peek! I always get a little nervous it might dry out, but with this creamy sauce, it usually stays wonderfully moist. The kitchen starts to smell absolutely amazing right about now, a true sign of delicious Baked Caesar Chicken.
06 - Once your Baked Caesar Chicken is done, pull it out of the oven and, this is crucial, let it rest for 5-10 minutes. This little break allows the juices to redistribute, ensuring super juicy chicken. While it's resting, chop up some fresh parsley or chives. A sprinkle of green on top makes it look super fancy, and adds a lovely fresh bite to cut through the richness. Slice and serve, ready to enjoy your delicious creation!

# Notes:

01 - Don't skip searing the chicken first, even for a few minutes. It builds incredible flavor.
02 - Always use freshly grated Parmesan; the pre-shredded stuff will make your sauce grainy.
03 - Let the chicken rest after baking; it's the secret to super juicy results every time.
04 - Don't overcrowd the pan when searing the chicken; work in batches if necessary for a proper crust.
05 - For an extra zing, add a pinch of red pepper flakes to the sauce for a subtle kick.
06 - Try adding some sun-dried tomatoes to the sauce for a different layer of flavor and color.

# Equipment Needed:

01 - Oven-safe skillet or baking dish
02 - whisk
03 - cutting board
04 - sharp knife
05 - measuring cups and spoons

# Nutrition (Per Serving):

Calories: 450 Calories
Total Fat: 30g
Total Carbohydrate: 8g
Protein: 35g

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