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Baked Caesar Chicken

Baked Caesar chicken with a golden Parmesan-panko crust and a quick Caesar marinade that infuses the breasts. Bake until deeply fragrant and caramelized, then finish with shaved Parmesan, fresh romaine, and croutons.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts
Caesar marinade and sauce
  • 0.75 cup Caesar dressing store-bought or homemade
  • 0.75 cup Parmesan cheese, freshly grated divided
  • 1 tsp garlic powder
  • 1 tsp lemon zest
  • 0.25 tsp Salt and pepper to taste use to season
Crust
  • 0.5 cup panko breadcrumbs
To serve
  • 1 Fresh romaine chopped
  • 1 croutons
  • 0.25 cup extra Caesar dressing for drizzling
  • 1 shaved Parmesan for finishing

Equipment

  • 1 sheet pan

Method
 

Marinate the chicken
  1. Mix Caesar dressing with 1/2 cup Parmesan, garlic powder, and lemon zest until evenly combined, then coat the chicken breasts in the mixture. Marinate for 20 minutes so the surface absorbs the Caesar flavor.
Bake
  1. Preheat the oven to 400°F and grease a baking dish. Position the rack so the chicken bakes evenly and the crust can caramelize.
  2. Place the marinated chicken in the dish. Save any extra marinade for later only if you are confident it has not been contaminated by raw chicken handling.
  3. Mix the remaining 1/4 cup Parmesan with panko breadcrumbs. Press the panko-Parmesan mixture over the top of each breast so it forms a thick, even crust.
  4. Bake for 22-25 minutes at 400°F until the crust is golden and crackles slightly, and the internal temperature reaches 165°F. Let it rest briefly so juices settle before serving.
Serve
  1. Serve the chicken topped with chopped romaine and croutons with an extra drizzle of Caesar dressing. Finish with shaved Parmesan for a fresh, salty finish.

Notes

Pro tip: Press the panko-Parmesan firmly so it adheres; if the crust looks light, keep baking a few extra minutes until it’s deeply golden and fragrant. Refrigerate leftovers in a sealed container up to 3 days; freeze cooked chicken up to 2 months. For a lower-carb swap, use finely crushed keto-friendly bread crumbs in place of panko to keep a similar crunchy top.