Baked Caesar Chicken with Creamy Parmesan Sauce

When you need a dinner that delivers serious flavor without keeping you in the kitchen all night, this high protein baked caesar chicken recipe hits every mark. Tender chicken breasts get coated in a creamy Parmesan sauce that tastes like your favorite Caesar salad dressing, but turned into a rich, satisfying main course. The whole thing bakes together in one dish, making cleanup just as easy as the prep.

This recipe works beautifully for weeknight dinners when you want something special without the fuss. The combination of garlic, lemon, and Parmesan creates that classic Caesar flavor profile, while the heavy cream adds a luxurious texture that makes this feel restaurant-quality. At 35g of protein per serving, it’s ideal for anyone focused on high-protein meals without sacrificing taste.

Whether you’re cooking for your family or meal prepping for the week ahead, this baked chicken stays moist and flavorful. The sauce naturally bastes the chicken as it bakes, so you don’t have to worry about dry, bland protein on your dinner table.

Why You’ll Love This High Protein Baked Caesar Chicken

This dinner checks all the boxes for a reliable weeknight meal. The 35-minute timeline includes prep, so you can have dinner on the table before anyone gets too hungry. The creamy Parmesan sauce does double duty, keeping the chicken incredibly moist while adding bold, tangy flavor that tastes like you spent way more time on it than you actually did.

The texture combination makes every bite interesting. You get tender, juicy chicken with a lightly golden exterior, all covered in a velvety sauce that coats your fork. The slight tang from Dijon mustard and lemon juice balances the richness of the cream and cheese perfectly.

Meal prep fans will appreciate how well this holds up in the fridge. The sauce doesn’t separate when you reheat it properly, and the chicken maintains its texture through the week. It’s also incredibly adaptable—swap the protein, adjust the seasonings, or thin the sauce if you prefer something lighter. With 35g of protein per serving and only 4g of carbs, it fits seamlessly into various eating styles without feeling restrictive or boring.

Ingredients for High Protein Baked Caesar Chicken

I always start with chicken breasts that are roughly the same size so they cook evenly. If yours vary significantly in thickness, I pound the thicker portions to match the thinner ones—this small step prevents some pieces from drying out while others finish cooking.

• 3 boneless, skinless chicken breasts
• 2 tbsp olive oil
• Salt, to taste
• Black pepper, to taste
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• 1/2 tsp dried thyme or Italian seasoning
• Fresh parsley, chopped (for garnish)

The Parmesan makes a huge difference here. I use freshly grated Parmigiano-Reggiano when possible—the pre-grated stuff works in a pinch, but fresh cheese melts smoother and gives you that authentic Caesar flavor. For the heavy cream, full-fat is worth it. The sauce needs that fat content to stay silky and coat the chicken properly without breaking.

Dijon mustard adds sharpness and helps emulsify the sauce, while lemon juice brightens everything without making it taste lemony. If you’re using dried thyme, crush it between your fingers before adding it to release more flavor. Italian seasoning works just as well and adds a bit more complexity with the blend of herbs.

How to Make High Protein Baked Caesar Chicken

Getting the chicken properly dried before seasoning makes a real difference. I use paper towels to pat each breast completely dry—any surface moisture prevents the seasonings from sticking and interferes with browning if you choose to sear.

1. Preheat your oven to 375°F (190°C). Pat the chicken breasts completely dry with paper towels. Rub each piece with olive oil, making sure to coat all sides. Season generously with salt, black pepper, garlic powder, and paprika. The oil helps the seasonings adhere and creates a flavorful crust.
2. For extra flavor and texture, heat a large oven-safe skillet over medium-high heat. Sear the chicken for 2-3 minutes per side until you see light golden color. This step is optional but adds another layer of flavor. If you skip it, proceed directly to the baking dish.
3. While the chicken sears (or while your oven preheats), whisk together the heavy cream, grated Parmesan, Dijon mustard, lemon juice, and thyme in a small bowl. Whisk thoroughly until the mixture is smooth and the cheese is fully incorporated. The sauce should look creamy and slightly thick.
4. Place the chicken in a greased 9×13-inch baking dish. Pour the Parmesan sauce evenly over each breast, making sure to coat the tops and allowing some sauce to pool around the chicken. This sauce will reduce and thicken as it bakes.
5. Cover the baking dish tightly with aluminum foil. Bake for 20-25 minutes, checking the internal temperature at the 20-minute mark. You’re looking for 165°F (74°C) at the thickest part of the chicken. In the final 5 minutes, remove the foil to let the top brown slightly and the sauce reduce to your preferred consistency.
6. Remove from the oven and let the chicken rest for 5 minutes before slicing. This resting time allows the juices to redistribute throughout the meat. Slice on a slight diagonal, spoon the sauce from the pan over the slices, and garnish with fresh chopped parsley.

The key is not overbaking. Chicken breasts cook quickly, and once they hit 165°F, they’re done. I find that checking early and pulling them right at temperature keeps them from drying out. The carryover heat during resting finishes the job perfectly.

What to Serve with High Protein Baked Caesar Chicken

This rich, creamy chicken pairs best with sides that add freshness or provide a contrast in texture.

Roasted Broccoli: The slight char and crispy edges of roasted broccoli cut through the richness of the sauce beautifully. Toss florets with olive oil, salt, and pepper, then roast at 425°F for 20 minutes.

Garlic Mashed Potatoes: Creamy potatoes match the luxurious sauce and soak up every drop. The garlic flavor echoes the seasonings in the chicken without overwhelming the dish.

Simple Green Salad: A crisp romaine salad with a light vinaigrette provides freshness and crunch. Since the chicken already has Caesar flavors, keep the salad dressing simple with lemon and olive oil.

Steamed Asparagus: Tender asparagus spears add elegance and a slightly bitter note that balances the creamy Parmesan sauce. A squeeze of lemon over the top ties everything together.

Cauliflower Rice: For a low-carb option, cauliflower rice works perfectly. It soaks up the sauce without adding heaviness, keeping the meal light while still satisfying.

Crusty Bread: A good baguette or sourdough is essential if you want to capture every bit of that sauce. Toasted garlic bread takes it even further.

Zucchini Noodles: Spiralized zucchini provides a fresh, vegetal element and keeps the carbs minimal. Toss them quickly in a hot pan to warm through without making them mushy.

Pro Tips & Variations

Choose chicken breasts that are similar in size and thickness for even cooking. If you have time, brining the chicken for 30 minutes in salted water adds extra moisture and flavor. For a faster version, skip the searing step—the chicken will still turn out tender and flavorful with just the baking.

Make the sauce ahead and store it in the fridge for up to 2 days. When you’re ready to cook, just season your chicken, place it in the baking dish, pour the cold sauce over, and bake as directed. This works great when you’re meal prepping.

If the sauce seems too thick after baking, thin it with a tablespoon or two of chicken broth or milk. If it’s too thin, let the chicken rest while you simmer the sauce in a small pan on the stovetop for a few minutes to reduce it.

For Chicken Thighs: Swap boneless, skinless thighs for breasts. Increase the cooking time by 5-10 minutes and check that the internal temperature reaches 175°F for the best texture.

Dairy-Free Version: Use full-fat coconut cream instead of heavy cream and nutritional yeast or a dairy-free Parmesan alternative in place of regular Parmesan. The flavor will shift slightly but remains delicious.

Spicy Kick: Add 1/4 teaspoon of red pepper flakes to the sauce or a dash of hot sauce along with the Dijon for some heat.

Herb Variation: Fresh herbs change the character of this dish entirely. Try fresh basil, oregano, or tarragon in place of thyme for different flavor profiles.

Storage & Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. I find that slicing the chicken before storing makes reheating easier and more even. Keep the sauce with the chicken to prevent the meat from drying out.

To reheat, place the chicken and sauce in an oven-safe dish, cover with foil, and warm in a 325°F oven for 10-15 minutes until heated through. The oven method preserves the texture better than the microwave, which can make the sauce separate or the chicken rubbery.

This freezes well for up to 2 months. Let the chicken cool completely, then transfer to a freezer-safe container with the sauce. Thaw overnight in the refrigerator before reheating. The sauce may look slightly separated after thawing, but a quick stir brings it back together.

For meal prep, portion the chicken and sauce into individual containers. Pair with your chosen side dish, and you have complete grab-and-go dinners for the week. The chicken stays moist even after several days in the fridge thanks to the protective layer of sauce

This high protein baked caesar chicken recipe has become a regular in my dinner rotation because it feels special without requiring special effort. The creamy Parmesan sauce makes simple chicken breasts taste luxurious, and the whole thing comes together in about 35 minutes. Whether you’re feeding your family on a Tuesday or meal prepping for a busy week, this one delivers on flavor, protein, and simplicity. Give this a try next time you want a satisfying dinner that doesn’t tie you to the stove.

Baked Caesar Chicken with Creamy Parmesan Sauce

Tender chicken breasts baked in a rich, creamy Parmesan sauce with classic Caesar flavors, ready in just 35 minutes.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 3 servings

Course: Dinner, Main Course

Cuisine: American, Italian-Inspired

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 3 boneless, skinless chicken breasts
• 2 tbsp olive oil
• salt to taste
• black pepper to taste
• 1 tsp garlic powder
• 1/2 tsp paprika
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese freshly grated preferred
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• 1/2 tsp dried thyme or Italian seasoning
• fresh parsley chopped, for garnish

Equipment

• 9×13-inch baking dish
• small mixing bowl
• whisk
• Instant read thermometer
• aluminum foil

Method

 

1. Preheat oven to 375°F (190°C). Pat chicken breasts completely dry with paper towels. Rub each piece with olive oil, coating all sides. Season generously with salt, black pepper, garlic powder, and paprika.
2. Optional: Heat a large oven-safe skillet over medium-high heat. Sear chicken for 2-3 minutes per side until lightly golden. This adds extra flavor but can be skipped.
3. In a small bowl, whisk together heavy cream, grated Parmesan, Dijon mustard, lemon juice, and thyme until smooth and well combined.
4. Place chicken in a greased 9×13-inch baking dish. Pour the Parmesan sauce evenly over each breast, coating the tops and allowing sauce to pool around the chicken.
5. Cover the baking dish tightly with aluminum foil. Bake for 20-25 minutes, or until internal temperature reaches 165°F (74°C) at the thickest part. Remove foil in the last 5 minutes to allow the top to brown slightly.
6. Remove from oven and let chicken rest for 5 minutes. Slice on a slight diagonal, spoon sauce over the slices, and garnish with fresh chopped parsley.

Notes

Storage: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently in a 325°F oven covered with foil for 10-15 minutes. Can be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

Substitutions: Chicken thighs can be used (increase cooking time by 5-10 minutes and cook to 175°F). For dairy-free, use coconut cream and dairy-free Parmesan alternative. Half-and-half can replace heavy cream but will produce a thinner sauce.

Make-Ahead: Sauce can be prepared up to 2 days in advance and stored in the refrigerator. Season chicken and combine with sauce in the baking dish, then refrigerate and bake when ready (add 5-10 minutes to cooking time if baking from cold).