why make this recipe
Baked Caesar Chicken with Creamy Parmesan Sauce is a delicious dish that brings together the classic flavors of Caesar salad and comforting baked chicken. It’s easy to prepare and perfect for a weeknight dinner or a special occasion. The creamy parmesan sauce gives the chicken a rich flavor, while the juicy chicken breast ensures a satisfying meal. Plus, it takes minimal effort to create this delightful dish!
how to make Baked Caesar Chicken with Creamy Parmesan Sauce
Ingredients:
- 3 boneless, skinless chicken breasts
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1 tsp garlic powder
- ½ tsp paprika
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- ½ tsp dried thyme or Italian seasoning
- Fresh parsley, chopped (for garnish)
Directions:
- Preheat the oven to 375°F (190°C).
- Pat the chicken breasts dry with paper towels. 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.
- In a small bowl, whisk together the heavy cream, Parmesan cheese, Dijon mustard, lemon juice, and thyme.
- Place the chicken in a greased baking dish and pour the Parmesan sauce evenly over the top.
- Cover with foil and bake for 20–25 minutes or until the internal temperature reaches 165°F (74°C). Remove the foil in the last 5 minutes for a lightly browned top.
- Let the chicken rest for 5 minutes, then slice and serve with the sauce. Garnish with chopped parsley.
how to serve Baked Caesar Chicken with Creamy Parmesan Sauce
Serve Baked Caesar Chicken on a plate with a generous spoonful of creamy parmesan sauce on top. It pairs well with a fresh Caesar salad, roasted vegetables, or a side of rice or pasta. A sprinkle of extra parmesan and some crusty bread on the side can also enhance your meal.
how to store Baked Caesar Chicken with Creamy Parmesan Sauce
If you have leftovers, let the chicken cool completely before storing it in an airtight container in the refrigerator. It will stay fresh for up to 3 days. To reheat, simply warm it in the oven or microwave until heated through. You can also freeze it for longer storage, but the texture of the chicken may change slightly once thawed.
tips to make Baked Caesar Chicken with Creamy Parmesan Sauce
- For extra flavor, try marinating the chicken in olive oil, lemon juice, garlic, and herbs for a few hours before cooking.
- Use freshly grated Parmesan cheese for a richer taste.
- If you enjoy a bit of spice, consider adding red pepper flakes to the sauce.
- Make sure to check the chicken’s internal temperature to ensure it’s cooked properly.
variation
You can customize this recipe by using different herbs or adding vegetables like spinach or broccoli to the baking dish. For a lighter version, substitute the heavy cream with Greek yogurt or low-fat cream cheese.
FAQs
1. Can I use thighs instead of breasts?
Yes, you can use boneless, skinless chicken thighs instead of breasts. They will add more flavor and stay moist during cooking.
2. What if I don’t have Dijon mustard?
If you don’t have Dijon mustard, you can omit it or use another type of mustard, such as yellow mustard or stone-ground mustard, for a different flavor.
3. Can this dish be made ahead of time?
Yes, you can prepare the chicken and sauce ahead of time. Store them separately in the fridge and assemble them just before baking. This can save time on a busy day!
Baked Caesar Chicken with 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
- 1 cup heavy cream
- ½ cup grated Parmesan cheese Use freshly grated for better flavor.
- 1 tsp Dijon mustard Can be substituted with other mustards.
- 1 tsp lemon juice
- ½ tsp dried thyme or Italian seasoning Adjust to taste.
- for garnish Fresh parsley, chopped
Instructions
Preparation
- Preheat the oven to 375°F (190°C).
- Pat the chicken breasts dry with paper towels. 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.
- 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 with foil and bake for 20–25 minutes or until the internal temperature reaches 165°F (74°C). Remove the foil in the last 5 minutes for a lightly browned top.
- Let the chicken rest for 5 minutes, then slice and serve with the sauce. Garnish with chopped parsley.
