Caesar Chicken is my favorite melt in your mouth chicken recipe! It’s creamy, simple, and filled with flavor. My easy baked chicken recipe only has 4 ingredients and takes less than 30 minutes to make. It’s one of my favorite weeknight dinners of all time! With over 2000 reviews, I’m positive you’ll love it, too!
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
With just a handful of ingredients and 30 minutes to bake in the oven, this melt in your mouth Caesar chicken recipe makes dinner a breeze! I always keep the ingredients on hand for this easy chicken dinner, and my whole family loves it. This is one of my most made recipes!
What’s in This Caesar Chicken Recipe?
- Chicken: I prefer to use boneless, skinless chicken breasts for this recipe. If they are on the thicker side, thin them out evenly.
- Caesar Dressing: Use your favorite creamy Caesar salad dressing to make this chicken melt in your mouth.
- Parmesan: Freshly grated Parmesan cheese adds a touch of saltiness and cheesiness to the dish.
- Sour Cream: I like to mix a bit of sour cream into the dressing to add extra tanginess. It’s totally optional, though, so skip it if you prefer. Greek yogurt also achieves a similar result.
Tips for Success
- There’s no need to salt the chicken since the dressing is so flavorful
- If you’re not a fan of Caesar, this recipe works great with ranch dressing or creamy Italian.
- If using the sour cream, make sure it is at room temperature to avoid curdling.
- If you still find that the sauce seems to separate or curdle, I recommend mixing 1 tablespoon of all-purpose flour into the dressing/sour cream mixture before adding it to the chicken. This will help bind it together.
- To make in a crockpot, add the chicken and Caesar dressing to the crockpot and cook on low for 6-8 hours or high for 3-4 hours, stirring the cheese and sour cream in the last 20-30 minutes.
How to Store and Reheat
Store leftover baked Caesar chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. Let thaw overnight in the refrigerator before reheating in the oven at 350°F until it reaches an internal temperature of 165°F.
Serving Suggestions
This melt in your mouth Caesar chicken is the perfect dish to serve for any weeknight dinner, and it goes well with almost any side dish. I like to start with a kale Caesar salad, and add some roasted mushrooms or air fryer baked potatoes. And don’t forget the dinner rolls! You could also mix in some Instant Pot rice to beef up the meal.
5-Star Review
“This recipe was so delicious and so easy to make, thank you for sharing. I’ve told 3 people about it the last hour. It’s a must make for me and will be on my table weekly ar monthly. Thank you!!!!” -Margaret Terhar
Melt in Your Mouth Caesar Chicken Recipe
Equipment
- 8×11½-inch Baking Pan
Ingredients
- 4 boneless, skinless chicken breasts
- 1½ cups freshly grated Parmesan cheese divided
- ½ teaspoon freshly ground black pepper
- 1 cup Caesar salad dressing (click for homemade recipe!)
- ½ cup sour cream room temperature (optional)
Instructions
- Preheat oven to 375°F and spray the inside of an 8×11½-inch baking pan with nonstick spray.
- If the breasts are uneven thickness, pound them (placed in a Ziplock bag and on a flat surface) to an even ¾-1-inch thickness using a meat pounder.4 boneless, skinless chicken breasts
- Sprinkle the breasts (both sides) with 1 cup of grated Parmesan cheese and all of the freshly ground black pepper, and place them in the prepared baking dish.1½ cups freshly grated Parmesan cheese, ½ teaspoon freshly ground black pepper
- Whisk together Caesar dressing and sour cream in a small bowl. Pour the Caesar/sour cream mixture over each breasts then sprinkle the remaining ½ cup grated Parmesan cheese on top.1 cup Caesar salad dressing, ½ cup sour cream
- Place the prepared chicken in the oven and bake at 375°F for 30 minutes, or until a meat thermometer inserted in the thickest part of one of the middle breasts reads 150°F.
- Turn the oven to broil and broil the breasts an additional 2-4 minutes, or until the chicken turns golden brown. It can burn quickly, so watch it closely. When done, a meat thermometer should register 165°F when stuck into the thickest part of one of the middle breasts.
- Remove from the oven, cover loosely with foil and allow chicken to rest 5-10 minutes before serving.
- If desired, garnish with chopped parsley.
Video
Becky’s Tips
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Melt in Your Mouth Caesar Chicken Step by Step
Season the Chicken: Preheat your oven to 375°F and spray the inside of an 8×11½-inch baking pan with nonstick spray. If the breasts are uneven thickness, pound them (placed in a Ziplock bag and on a flat surface) to an even ¾-1-inch thickness using a meat pounder. Sprinkle 4 boneless, skinless chicken breasts (both sides) with 1 cup of grated Parmesan cheese and ½ teaspoon of freshly ground black pepper, and place them in the prepared baking dish.
Pour Over the Sauce: Whisk together 1 cup of Caesar dressing and ½ cup of sour cream in a small bowl. Pour the Caesar/sour cream mixture over each breast then sprinkle the remaining ½ cup grated Parmesan cheese on top.
Bake and Serve: Place the prepared chicken in the oven and bake at 375°F for 30 minutes, or until a meat thermometer inserted in the thickest part of one of the middle breasts reads 150°F. Turn the oven to broil and broil the breasts an additional 2-4 minutes, or until the chicken turns golden brown. It can burn quickly, so watch it closely. When done, a meat thermometer should register 165°F when stuck into the thickest part of one of the middle breasts. Remove from the oven, cover loosely with foil and allow chicken to rest 5-10 minutes before serving. If desired, garnish with chopped parsley.
I’ve made this chicken several times and its easy and delicious! Added some olive garden dressing to it and it melted into the chicken perfectly.
What a great idea, sounds delicious. I’m glad you love the recipe, Emily!
I feel silly asking, but, do the calories say 649 “k” as in thousand?
Not silly at all, I can see how it might look like that. But “Kcal” is the measurement of calories, as in “kilocalories” (which is really just the same as calories). So it’s just 649 calories. :)
Super easy and family friendly. I like to cut the chicken breasts up into large 2-3″ cubes so it can have more contact with the sauce. I also put the dish together the morning of and let it marinate all day before baking. Picky kids 10 and 14 like this – just not with the extra sauce. Makes super moist, tender and flavorful chicken.
Thanks so much for the feedback and ideas Becky. Cutting it into cubes is a great idea. And I’m so glad your kids love it too!
Delicious!! I will be making this again and again.
So happy to hear that!
Love this recipe! Moist, flavorful, super easy…I made it twice now with rave reviews. Please, there is no need to change a thing here. There are a lot of questions about it but really it could not be more simple, just follow the recipe. I used Wishbone Creamy Caesar dressing, and definitely I advise to add the sour cream-just mix them together. Another must is use real parmesan. Just get a wedge and grate it yourself, it makes a world of difference. So much better than the parm already grated in bags and definitely never the stuff in the green can! I had thick chicken breast so cut them in half horizontally. I checked them at 20 minutes, they were close so don’t bake too long. And do broil for a few minutes to get that nice brown on top. First time I made baked potatoes on the side, 2nd time I made small shell pasta- both great but prefer it with pasta because this dish makes a good bit of sauce. A regular recipe for my book now. Hope this helps others and thank you Becky!
I would like to try this recipe tonight. Can I use chicken tenders? I have everything else.
Yes you definitely could! I would just bake a little bit shorter time since they’ll be smaller pieces.
Thank you Becky. I made this tonight with chicken tenders and it was delicious. I cooked it for 20 minutes and broiled for about 3 minutes. This is a keeper. I look forward to trying more of your recipes.
Perfect! Thanks for letting me know :)
Thank you for sharing this recipe. It was absolutely delicious!
I’m so glad to hear that!
Awesome dish. Served that night with just an arugula salad. Had it the next day over orzo pasta and it was fabulous! Thank you for this great recipe.
Oh good!!
Amazing !!! I can’t wait to use the leftover sauce (can’t believe there was any-so delicious ) on our roasted red potatoes tonight ! A definite KEEPER !
OOOO love that idea!
The BEST Chicken ever I have made and easy to make .
HOORAY!