Description
Succulent baked caesar chicken brings Italian-inspired comfort to dinner tables with its rich, tangy parmesan sauce. Crispy edges and juicy meat invite diners to savor each creamy, flavorful bite.
Ingredients
Scale
Main Proteins:
- 4 boneless, skinless chicken breasts
Sauce Ingredients:
- 1 cup (240 milliliters) heavy cream
- 1/2 cup (50 grams) grated Parmesan cheese
- 1/4 cup (60 milliliters) mayonnaise
- 2 garlic cloves, minced
- 2 anchovy fillets, finely chopped
- 1 tablespoon (15 milliliters) lemon juice
- 1 teaspoon (5 milliliters) Worcestershire sauce
- 1/2 teaspoon (2.5 milliliters) Dijon mustard
Seasoning and Garnish:
- 1 tablespoon (15 milliliters) olive oil
- Salt, to taste
- Freshly ground black pepper, to taste
- Chopped fresh parsley
- Extra grated Parmesan cheese
Instructions
- Warm the oven to 375F (190C) for optimal cooking temperature.
- Generously coat chicken breasts with salt and pepper, ensuring even seasoning.
- Heat olive oil in an oven-safe skillet over medium-high heat and sear chicken for 2-3 minutes per side until achieving a golden-brown exterior.
- Create the creamy Parmesan sauce by combining heavy cream, Parmesan cheese, mayonnaise, garlic, anchovies, lemon juice, Worcestershire sauce, and Dijon mustard in a saucepan.
- Simmer the sauce over medium-low heat, stirring consistently until it reaches a slightly thickened consistency, approximately 5 minutes.
- Cascade the velvety Parmesan sauce directly over the seared chicken breasts within the skillet.
- Slide the skillet into the preheated oven and bake for 20-25 minutes, confirming doneness when chicken internal temperature hits 165F (74C).
- Allow the chicken to rest for 5 minutes after removing from the oven, enabling juices to redistribute.
- Elevate the presentation by garnishing with fresh chopped parsley or crisp romaine lettuce and a sprinkle of additional grated Parmesan cheese.
Notes
- Prep ahead by marinating chicken in Caesar dressing for extra flavor infusion before searing.
- Swap heavy cream with Greek yogurt or coconut cream for a lighter, healthier version that still maintains creamy texture.
- Remove anchovies if sensitive to fish taste, or substitute with capers for similar umami depth without fishy notes.
- Use chicken thighs instead of breasts for more moisture and richer taste, adjusting cooking time slightly to ensure proper doneness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 4
- Calories: 540 kcal
- Sugar: 1 g
- Sodium: 650 mg
- Fat: 45 g
- Saturated Fat: 15 g
- Unsaturated Fat: 28 g
- Trans Fat: 0.2 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 40 g
- Cholesterol: 140 mg