Baked Chicken Caesar with Parmesan Glaze
⭐ Ingredients:
For the Chicken:
4 boneless, skinless chicken breasts
Salt and black pepper, to taste
1 tablespoon olive oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
For the Caesar Coating:
1/2 cup Caesar dressing (use creamy store-bought or homemade)
1/4 cup sour cream or Greek yogurt (for added creaminess)
1/4 cup grated Parmesan cheese
1 tablespoon lemon juice (optional, for a tangy kick)
For the Parmesan Glaze:
1/3 cup shredded Parmesan cheese
1/4 cup panko breadcrumbs (optional for texture)
1 tablespoon melted butter or olive oil
Garnish:
Chopped fresh parsley (optional)
Extra shaved Parmesan
Croutons or Caesar salad (to serve on the side)
Instructions:
1. Preheat the oven:
Preheat your oven to 375°F (190°C). Lightly grease a baking dish or line it with parchment paper.
2. Prepare the chicken:
Pat chicken breasts dry with paper towels. Rub with olive oil, and season both sides with salt, pepper, garlic powder, and onion powder.
3. Make the Caesar coating:
In a bowl, mix the Caesar dressing, sour cream (or Greek yogurt), Parmesan, and lemon juice if using.
4. Coat the chicken:
Place the chicken in the baking dish and spread the Caesar mixture evenly over the top of each breast.
5. Add the Parmesan glaze:
In a small bowl, mix shredded Parmesan, panko (if using), and melted butter. Sprinkle generously over each chicken breast for a crispy, cheesy topping.
6. Bake:
Bake uncovered for 25–30 minutes, or until the chicken is fully cooked (internal temp 165°F / 74°C) and the topping is golden and bubbly. For extra browning, broil the last 2–3 minutes.
7. Serve:
Let rest for a few minutes. Serve with a crisp Caesar salad, steamed veggies, or roasted potatoes. Garnish with parsley, more shaved Parmesan, or croutons if desired.
Here are Tips, Q&A, and Nutrition Info for your Baked Chicken Caesar with Parmesan Glaze to help you make it perfectly every time and understand what’s in your meal.
✅ Tips for Success
1. Use even-sized chicken breasts:
Pound thicker parts to even thickness for uniform cooking and juicier results.
2. Let it rest before slicing:
Resting for 5 minutes after baking helps juices redistribute, keeping the chicken tender.
3. Want it crispier?
Add panko to the Parmesan glaze and broil for the last 2–3 minutes to brown the top.
4. Homemade Caesar = more flavor:
Use a homemade Caesar dressing with garlic, anchovy, Dijon, and lemon for gourmet depth.
5. Make it low-carb:
Skip the panko and serve with roasted veggies or cauliflower mash.
❓ Frequently Asked Questions (Q&A)
Q: Can I use chicken thighs instead of breasts?
A: Yes! Boneless, skinless thighs work great. Adjust cook time to 20–25 minutes as they cook faster and stay moist.
Q: Can I prepare it ahead of time?
A: Absolutely. Coat the chicken with Caesar mix, cover, and refrigerate up to 24 hours ahead. Add glaze just before baking.
Q: What sides go well with this?
A: Caesar salad, garlic green beans, roasted potatoes, or steamed broccoli are all great options.
Q: Can I freeze leftovers?
A: Yes, but the texture may change slightly. Wrap tightly and freeze up to 2 months. Reheat in the oven for best results.
Q: Can I make this gluten-free?
A: Yes — just use gluten-free Caesar dressing and skip or replace the panko with gluten-free crumbs.
Approximate Nutrition Info (Per Serving – serves 4)
| Nutrient | Amount |
|---|---|
| Calories | ~375–450 kcal |
| Protein | 35–40g |
| Fat | 24g |
| Saturated Fat | 7g |
| Carbohydrates | 4–6g (w/ panko) |
| Sugar | 1g |
| Fiber | 0.5g |
| Sodium | ~700–900mg |
| Cholesterol | ~95mg |