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Baked Caesar Chicken with Creamy Parmesan Sauce

Tender baked chicken breasts coated in a creamy Caesar, sour cream, and Parmesan sauce, topped with melted mozzarella and ready in 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts approx. 2 lbs, pounded to even 1-inch thickness
  • 0.5 tsp garlic powder
  • salt and freshly ground black pepper to taste
  • 1 cup creamy Caesar salad dressing full-fat recommended
  • 0.5 cup sour cream or Greek yogurt for a lighter option
  • 1 cup freshly grated Parmesan cheese divided into two 1/2 cup portions
  • 0.5 cup shredded mozzarella cheese
  • fresh parsley chopped, for garnish

Equipment

  • 9x13-inch baking dish
  • medium mixing bowl
  • Meat thermometer
  • Meat mallet or rolling pin

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with non-stick cooking spray.
  2. If chicken breasts are thick, pound to an even 1-inch thickness using a meat mallet or rolling pin. Pat dry with paper towels.
  3. Season both sides of each chicken breast with garlic powder, salt, and black pepper. Arrange in a single layer in the prepared baking dish.
  4. In a medium bowl, whisk together the Caesar dressing, sour cream, and 1/2 cup of the grated Parmesan until smooth.
  5. Spread the sauce generously over each chicken breast, coating them fully.
  6. Sprinkle the remaining 1/2 cup Parmesan and all of the mozzarella evenly over the sauce layer.
  7. Bake uncovered for 25-30 minutes, until the chicken reaches an internal temperature of 165°F at the thickest part.
  8. Optional: Switch oven to broil for the final 2-3 minutes to achieve a golden, bubbly crust. Watch closely to prevent burning.
  9. Remove from oven and let the chicken rest for 5 minutes before serving. Garnish with fresh chopped parsley.

Notes

Storage: Store leftovers in an airtight container for up to 3 days. Reheat covered at 325°F for 10-12 minutes. Add a small splash of milk if the sauce has thickened in the refrigerator. Serving: Excellent over fettuccine, alongside roasted potatoes, or with steamed asparagus or broccoli for a low-carb option. Substitutions: Greek yogurt can replace sour cream. Panko breadcrumbs or crushed croutons can be added on top before baking for a crunchy topping. Gluten-free Caesar dressing works for a fully gluten-free dish.