Go Back

Baked Caesar Chicken

Baked Caesar chicken with a golden, caramelized Parmesan Caesar crust—savory and deeply fragrant, baked until juicy and tender. Marinated in Caesar dressing and lemon zest, then topped with panko and Parmesan for a crackly finish.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
marinating 20 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken and marinade base
  • 4 boneless skinless chicken breasts
  • 0.75 cup Caesar dressing store-bought or homemade
  • 0.5 cup Parmesan cheese freshly grated (for the marinade)
  • 1 tsp garlic powder
  • 1 tsp lemon zest
  • 1 salt and pepper to taste
Parmesan Caesar crust and serving
  • 0.25 cup Parmesan cheese freshly grated (for the crust)
  • 0.5 cup panko breadcrumbs
  • 1 Fresh romaine chopped, for topping
  • 1 croutons for serving
  • 1 extra Caesar dressing for drizzling

Equipment

  • 1 sheet pan

Method
 

Marinate and prep
  1. Mix Caesar dressing with 1/2 cup Parmesan, garlic powder, and lemon zest until evenly combined. Add salt and pepper to taste and whisk until fragrant.
  2. Place chicken breasts in the bowl and coat them in the Caesar mixture. Cover and marinate for 20 minutes, letting the surface look glossy and lightly thickened.
Bake the crust
  1. Preheat the oven to 400°F and grease a baking dish. The oven should be fully hot before the chicken goes in.
  2. Transfer the marinated chicken to the baking dish, spacing pieces evenly. Use a gentle shake to let excess marinade drip back into the bowl.
  3. Stir the remaining 1/4 cup Parmesan into the panko breadcrumbs. Press the panko-Parmesan mixture firmly over the top of each breast so it adheres.
  4. Bake at 400°F for 22-25 minutes until the crust turns golden and crackled. Cook until the internal temperature reaches 165°F.
Serve
  1. Top the baked chicken with chopped romaine and sprinkle with croutons. Finish with a drizzle of extra Caesar dressing so everything looks lightly coated.
  2. Finish with shaved Parmesan. Serve immediately for the best crust texture and aroma.

Notes

Pro tip: press the panko-Parmesan firmly onto dry-ish chicken surfaces so it bakes into a crackly, golden layer. Refrigerate leftovers in a covered container for up to 3 days; reheat at 350°F until warmed through. Freezing is not recommended because the crust can soften. For a lighter option, use light Caesar dressing and reduce Parmesan by 2 tablespoons.