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Baked Caesar Chicken

Baked Caesar chicken with a golden, caramelized Parmesan and panko crust. Marinated in Caesar dressing with garlic and lemon zest, then baked until the chicken is juicy and the topping crackles.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
Caesar 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
  • 0.1 salt to taste
  • 0.1 pepper to taste
Crust
  • 0.5 cup panko breadcrumbs
Serving
  • 1 Fresh romaine chopped
  • 1 croutons
  • 1 extra Caesar dressing for serving
  • 0.25 cup 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 until evenly combined. Add salt and pepper to taste and coat the chicken in the mixture.
  2. Let the chicken marinate for 20 minutes to absorb the Caesar-garlic-lemon flavor. Cover to prevent drying, and keep it refrigerated while it rests.
Bake the Parmesan Caesar crust
  1. Preheat the oven to 400°F and grease a baking dish or sheet pan. Have the dish ready so the chicken goes in right away after coating.
  2. Place the marinated chicken in the prepared baking dish, leaving space between breasts. Keep any excess marinade in the dish for gentle moisture.
  3. Mix the remaining 1/4 cup Parmesan with panko and press it firmly over the top of each breast. The topping should cling in an even layer so it browns and crackles.
  4. Bake at 400°F for 22-25 minutes, until the crust is golden and the internal temperature reaches 165°F. Look for a caramelized, browned top with visible crisp bits.
Serve
  1. Serve the chicken topped with chopped romaine and croutons. Add an extra drizzle of Caesar dressing over the finished breasts.
  2. Finish with shaved Parmesan immediately after baking. The hot chicken helps the Parmesan melt slightly and deepen the aroma.

Notes

For best crust, press the panko-Parmesan firmly so it adheres before baking. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350°F oven until warmed through to help re-crisp the topping. Freezing is not recommended for the crust quality. If you want a lighter option, use low-fat Caesar dressing and reduce the Parmesan slightly while keeping the bake time the same.