Baked Caesar Chicken with Creamy Parmesan Sauce
A delicious, easy-to-make meal that combines tender chicken breasts with a rich and creamy Parmesan sauce, perfect for any occasion.
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
Creamy Parmesan Sauce
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 tsp Dijon mustard
- 1 tsp lemon juice
- ½ tsp dried thyme or Italian seasoning
- 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.
- 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 for the last 5 minutes to let the top brown lightly.
- Let the chicken rest for 5 minutes, then slice and serve with the sauce. Garnish with chopped parsley.
Notes
To store leftovers, let the chicken cool completely, then place it in an airtight container in the refrigerator. It should keep well for up to 3 days. To reheat, place the chicken in the oven at a low temperature until warmed through, or microwave it briefly. Make sure to season the chicken well for the best flavor. If you don't have heavy cream, you can substitute it with half-and-half or milk, but the sauce may be less creamy. Feel free to experiment with different herbs to give it your twist.