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!
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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.
Made this For a dinner party with rice and green beans and it was a huge Hit! Everyone loved it and wanted the recipe. Was great as leftovers for the next couple days too!
YAY! SO happy to hear that!
I have made this and it is delicious! I have even sprinkled the top with panko bread crumbs for a bit of a crunch.
Oh I love that idea! I’ll have to add that next time!
Im entertaining 50 & wAnt to serve this. I can fit 6 9X13 pans in my oven. Suggestions?
That is so awesome! I hope it’s a big success. I would think you’d be able to fit 6-8 chicken breasts in each 9×13 pan…give or take? So you should be able to double the recipe per pan. If you’re able to fit 10 small breasts in each pan you could still just double the recipe as the chicken would be smaller. I haven’t expanded the recipe in that way so I’m not totally confident in cook time…but I’d try a few minutes longer than listed to start to account for more being in the oven and then add in 5 minute increments until the chicken reaches an internal temp of 165F. Alternately you could cook some chicken ahead of time if they won’t all fit and keep those warm in a slow cooker and then add in some sauce to warm before serving. I like the way it toasts up in the oven best. Hope that helps and good luck!
Thanks so much. Will let you know how it goes.
It looks like you are putting more than 1/4 dressing on each. how much dressing was actually used?
1 cup total is what we used. It just looks like more when melted. 1/4 cup on each breast :)
This sounds delish. How do you think this would work With Olive garden italian dressing???
I love that idea! I’ve been wanting to try it with different flavored dressings. Let me know if you give it a try!
OMG!!! I just made this and it is delicious! Definitely a keeper recipe. sent it to my mom to make. YUMMM!!!
So glad you loved it!!! Makes me so happy :)
Has anyone tried this recipe in the crockpot?
Thank you! I’m not “the cook”, so this was a great recipe… My first time making, my first recipe from you guys! I’m geeked to try others, especially SIMPLE & Delicious ones like this dish was.
Someone ask if ranch dressing can be used and I didn’t see an answer. Can it?
I’d personally don’t think I woukd like ranch dressing in this but why not experiment. I know one person said they used a half a cup of the creamy Caesar dressing with about a cup of mayonnaise I guess you can experiment with ranch dressing and mayonnaise or use the powdered Ranch packets and make dressing as directed on the packets and use that over bottled dressing.
Yes definitely!
Recipe sounds great. However, why 8 photos of the same thing before I even get to the recipe?