Baked Caesar Chicken with Creamy Parmesan Sauce
A delicious dish combining the classic flavors of Caesar salad and baked chicken, topped with a rich, 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.
Notes
Serve with a fresh Caesar salad, roasted vegetables, or a side of rice or pasta. Leftovers can be stored in an airtight container for up to 3 days.