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Creamy Baked Caesar Chicken

Juicy baked chicken breasts topped with a homemade Caesar sauce of mayo, Parmesan, and garlic, finished with melted mozzarella and a golden crust.
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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, Italian-American
Calories: 445
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts about 1.5 lbs total, pounded to even thickness if needed
  • 2 tbsp olive oil
  • salt and black pepper to taste
  • 0.5 tsp garlic powder
  • 0.5 tsp paprika
  • 0.5 cup mayonnaise full-fat recommended
  • 0.25 cup grated Parmesan cheese freshly grated preferred
  • 2 cloves garlic minced
  • 2 tsp lemon juice freshly squeezed
  • 0.5 tsp Dijon mustard
  • 0.25 tsp black pepper for the sauce
  • 0.5 cup shredded mozzarella optional, for extra cheesiness
  • 0.5 cup crushed croutons optional, for crunch; substitute crushed pork rinds for keto

Equipment

  • Baking dish
  • small mixing bowl
  • Meat thermometer

Method
 

  1. Preheat oven to 400°F (200°C). Lightly grease a baking dish with olive oil or non-stick spray.
  2. Pat chicken breasts completely dry. Rub olive oil over both sides and season with salt, pepper, garlic powder, and paprika. Pound any thick ends to an even thickness.
  3. In a small bowl, stir together the mayonnaise, grated Parmesan, minced garlic, lemon juice, Dijon mustard, and black pepper until smooth.
  4. Arrange seasoned chicken in a single layer in the baking dish. Spread the Caesar sauce generously over the top of each breast, covering all the way to the edges.
  5. If using, sprinkle mozzarella over the sauce, then top with crushed croutons. Press lightly so they adhere.
  6. Bake at 400°F for 25 to 30 minutes until the internal temperature reaches 165°F and the sauce is bubbling and golden.
  7. Optional: Switch broiler on for 2 to 3 minutes to deepen the color on the crust. Watch closely to prevent burning.
  8. Let the chicken rest for 5 minutes before slicing and serving.

Notes

Storage: Refrigerate in an airtight container for 3 to 4 days. Reheat covered at 350°F for 10 to 12 minutes. Freeze for up to 2 months without the crouton topping. Make-ahead: Assemble up to 12 hours in advance and refrigerate. Add croutons just before baking. Keto option: Replace croutons with crushed pork rinds or almond flour mixed with Parmesan. Chicken thighs work well with 5 to 10 minutes of additional bake time.