Baked Caesar Chicken with Creamy Parmesan Sauce
A comforting dish that combines baked chicken with rich Caesar salad flavors, topped with a creamy Parmesan sauce, perfect for weeknights or special occasions.
Ingredients
For the Chicken
- 3 pieces boneless, skinless chicken breasts Choose even-sized breasts for uniform cooking.
- 2 tbsp olive oil
- to taste Salt and black pepper
- 1 tsp garlic powder
- 0.5 tsp paprika
For the Creamy Sauce
- 1 cup heavy cream Can substitute with half-and-half for a lighter version.
- 0.5 cup grated Parmesan cheese Use high-quality cheese for best flavor.
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- 0.5 tsp dried thyme or Italian seasoning
For Garnish
- to taste Fresh parsley, chopped Adds freshness to the dish.
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Pat the chicken breasts dry with a paper towel and rub them with olive oil.
- Season with salt, black pepper, garlic powder, and paprika.
- Optionally, sear the chicken in a skillet over medium-high heat for 2-3 minutes per side.
Making the Sauce
- In a small bowl, whisk together the heavy cream, grated Parmesan cheese, Dijon mustard, lemon juice, and thyme.
Baking
- Arrange the seasoned chicken in a greased baking dish and pour the creamy sauce over the top.
- Cover with aluminum foil and bake for 20–25 minutes, until the internal temperature reaches 165°F (74°C).
- In the last 5 minutes, remove the foil to allow the top to brown slightly.
Serving
- Let the chicken rest for 5 minutes before slicing.
- Serve with the creamy sauce and garnish with fresh parsley.
Notes
Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat in the oven or microwave with a splash of cream or broth.