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Baked Caesar Chicken

Baked Caesar chicken features a 20-minute Caesar dressing marinade and a golden Parmesan-panko crust that bakes until crackled. The result is savory, deeply fragrant chicken breasts topped with romaine, croutons, and extra Caesar for a weeknight chicken dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
marinating 20 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken marinade and crust
  • 4 boneless skinless chicken breasts
  • 0.75 cup Caesar dressing
  • 0.75 cup Parmesan cheese divided: 1/2 cup in marinade + 1/4 cup with panko for topping
  • 1 tsp garlic powder
  • 1 tsp lemon zest
  • 0.25 salt to taste
  • 0.25 pepper to taste
  • 0.5 cup panko breadcrumbs
Serving toppings
  • 1 Fresh romaine
  • 1 croutons
  • 0.25 cup extra Caesar dressing for serving

Equipment

  • 1 sheet pan

Method
 

Marinate the chicken
  1. In a bowl, mix Caesar dressing, 1/2 cup Parmesan, garlic powder, and lemon zest until evenly combined, then set aside. Marinate the chicken in the mixture for 20 minutes for best flavor penetration.
Bake and crisp the crust
  1. Preheat the oven to 400°F and grease a baking dish to prevent sticking. Arrange the baking dish for quick loading once the oven is ready.
  2. Place the marinated chicken in the dish, then press the remaining 1/4 cup Parmesan mixed with panko over the top of each breast. Press firmly so the crust adheres as it bakes.
  3. Bake for 22-25 minutes at 400°F until the crust is golden and the internal temperature reaches 165°F. Look for a caramelized, crackled top and juices running clear near the thickest part.
Finish and serve
  1. Serve the baked chicken topped with chopped romaine, croutons, and an extra drizzle of Caesar dressing. Finish with shaved Parmesan right before eating for the freshest, most fragrant bite.

Notes

Pro tip: Pressing the panko-Parmesan mixture firmly onto the chicken helps it caramelize instead of sliding off. Refrigerate leftovers in a sealed container for up to 3 days; freeze cooked chicken (without fresh romaine) for up to 2 months and reheat until hot. For a lighter option, use low-fat Caesar dressing and reduce Parmesan slightly while keeping the panko topping for crunch.