Baked Caesar Chicken with Creamy Parmesan Sauce
A delightful dish that combines the classic flavors of Caesar salad with juicy chicken, topped with a creamy Parmesan sauce.
Ingredients
Main Ingredients
- 3 pieces boneless, skinless chicken breasts
- 2 tbsp olive oil
- to taste Salt and black pepper
- 1 tsp garlic powder
- ½ tsp paprika
Sauce Ingredients
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- ½ tsp dried thyme or Italian seasoning
Garnish
- to taste Fresh parsley, chopped for garnish
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- Pat the chicken breasts dry. Rub them with olive oil, salt, pepper, garlic powder, and paprika.
- Optional: In a skillet over medium-high heat, sear the chicken for 2–3 minutes on each side until lightly golden.
Make Sauce
- In a small bowl, whisk together the heavy cream, Parmesan cheese, Dijon mustard, lemon juice, and thyme.
Baking
- Place the chicken in a greased baking dish and pour the Parmesan sauce evenly over the top.
- Cover the dish with foil and bake for 20–25 minutes, or until the internal temperature reaches 165°F (74°C). Remove the foil during the last 5 minutes to get a nicely browned top.
Serving
- Let the chicken rest for 5 minutes, then slice and serve with the sauce. Garnish with chopped parsley.
Notes
For extra flavor, marinate the chicken in the olive oil, garlic powder, and spices for a few hours before cooking. If you prefer a thicker sauce, add more Parmesan cheese or let the sauce simmer to reduce it.
