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Baked Caesar Chicken

Baked Caesar chicken with a golden, caramelized Parmesan-panko crust and a savory Caesar dressing marinade. Bake until the crust crackles and the chicken reaches 165°F, then finish with shaved Parmesan and fresh romaine.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts
Caesar marinade
  • 0.75 cup Caesar dressing (store-bought or homemade) For marinating and serving.
  • 1 tsp garlic powder
  • 1 tsp lemon zest
  • Salt and pepper to taste Use as needed for seasoning.
Parmesan crust and topping
  • 0.75 cup Parmesan cheese, freshly grated Divided: 1/2 cup for marinade, 1/4 cup for crust; finish with extra shaved Parmesan.
  • 0.5 cup panko breadcrumbs
Serving
  • Fresh romaine Chopped.
  • croutons
  • extra Caesar dressing for serving Drizzle.

Equipment

  • 1 sheet pan

Method
 

Marinate the chicken
  1. Mix Caesar dressing, 1/2 cup Parmesan, garlic powder, and lemon zest until combined, then season with salt and pepper to taste. The mixture should look smooth and well speckled with zest.
  2. Coat the chicken breasts in the Caesar mixture and let marinate for 20 minutes. While it rests, the chicken should absorb some of the dressing and look lightly coated.
Bake with Parmesan-panko crust
  1. Preheat the oven to 400°F and grease a baking dish. Set up the dish so the chicken goes in as soon as it’s ready.
  2. Place the marinated chicken in the greased dish, spacing pieces evenly. Make sure each breast sits in a single layer.
  3. Combine the remaining 1/4 cup Parmesan with panko breadcrumbs, then press the mixture over the top of each breast. The topping should adhere in an even layer across the surface.
  4. Bake for 22-25 minutes, until the crust is golden and the internal temperature reaches 165°F. Look for a crackled, browned top and juices running clear when cut.
Serve
  1. Serve the chicken topped with chopped romaine, croutons, and an extra drizzle of Caesar dressing. Add the toppings right after baking so the romaine stays crisp.
  2. Finish with shaved Parmesan over the top before serving. The extra cheese should melt slightly on contact and add a fresh, salty aroma.

Notes

For the best crust, press the panko-Parmesan firmly onto the chicken so it adheres before baking. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because the crust can soften after thawing. To make it lower-carb, swap panko for crushed pork rinds (use the same 1:1 volume) and keep the rest unchanged.