Go Back

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
Cook Time 25 minutes
Total Time 35 minutes
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

  • 9x13-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 9x13-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).