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.
I have done this before then cut it up and put it on a Caesar salad
I LOVE that idea! <3
Oh my Heavens! I just made this tonight for dinner and it is fabulous! I would have never thought of it. I didn’t have any parmesian Cheese and not enough sour cream, so I used half sour cream and half mayo, and a half cup of shredded cheddar in the sauce and then topped with a little bit of cheddar at the end of baking, and it is wonderful! I love the cesar dressing with the chicken. thank you for this recipe!
I love your substitutions (we have used mayo before as well and loved it!). So glad you loved it :)
your recipe says #3 Whisk together Caesar dressing and sour cream in a small bowl. Pour ¼ cup Caesar/sour cream mixture over each breasts then sprinkle grated Parmesan cheese on top……. but you never say what to do with the rest of the dressing/sour cream mix which is 1-1/4 cups…. is there a missing step?
My mistake! Thanks for catching that. I’ve updated the recipe.
I jUST MADE THIS WITH BONELESS CHICKEN THIGHS. iT WAS DELICIOUS! I WILL BE ADDING THIS TO MY LIST OF TASTY QUICK DINNERS!
Hooray! LOVE to hear that :)
Would this work in a SLOW cooker?
I think it would work fine it just wouldn’t bake up with the creamy crust quite the same. But it would cook just fine and have the same flavor.
this was amazing! My husband and son loved it. It was great quick dinner. I paired it with oVen roasted garlic potates and steamed broccoli.
I love love that pairing. Simple and perfect! Thanks for letting me know you guys loved the recipe :)
Would this come out just as good wIth creamy italian dressing rather than ceasar? I make this often with the ceasar and we love it but wanting to make sure it will come out just as moist and tender with creamy italian.
It would work exactly the same! I think that flavor combo would be delish!
I made this today And all i can say is wow! I will admit i did not use fresh parm as i di have it on hand and i am unable to drive due to epilepsy so i was not getting an uber for cheese. Even with the good ole can parm it still came out creamy, Though i did pUt just a tad of mozzArella in to cheese it up. The chicken was beautifully flavored and i put it over romaine with croutons making it the perfect caesar salad! I will be using this recipe time and again!
Yay! Makes me so happy to get comments like this. I’m so glad you loved it! Love the idea of using it with caesar salad…awesome idea!
tHE pARMESAN CHEESE IS THE FINELY GRATED KIND RIGHT?
Yes, grated. Enjoy!
Such an easy and flavorful recipe!!!!!! We even used the left overs as a chicken caesar wrap!
OOO! Love that idea!!!