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Pre‑heat your oven to 375 °F (190 °C) and lightly grease or spray an 8×11½‑inch (or equivalent) baking dish.
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If the chicken breasts are uneven in thickness, place each between plastic wrap and pound gently to about ¾–1 inch (2 cm) thickness so they cook evenly.
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Season both sides of the chicken breasts with salt and freshly ground black pepper.
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Sprinkle 1 cup of the grated Parmesan cheese evenly over and under the chicken in the baking dish.
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In a small bowl, whisk together the creamy Caesar dressing and the sour cream (if using). Pour this mixture evenly over the chicken, coating each piece.
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In another bowl, mix the crouton crumbs (or breadcrumbs) with the melted butter and the remaining ½ cup Parmesan cheese. Sprinkle this crumb‑cheese mixture evenly over the coated chicken.
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Bake in the pre‑heated oven for about 25‑30 minutes, or until the internal temperature reaches 165 °F (74 °C) and the chicken is cooked through.
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For an extra golden top, turn the oven to broil (top‑heat) for 2–4 minutes, watching carefully to avoid burning, until the crust is golden and crisp.
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Remove from the oven, cover loosely with foil and let rest for 5 minutes so the juices redistribute. Garnish with chopped parsley before serving.
Tips for Success
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Use freshly grated Parmesan cheese rather than pre‑grated — it melts and browns better.
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If your chicken pieces are large, slice horizontally or pound to uniform thickness so they finish cooking at the same time.
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Want an even crispier topping? After baking, place under the broiler for a minute or two but keep a close eye.
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To check doneness, use a meat thermometer rather than relying solely on time: aim for 165 °F (74 °C).
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For a lighter version, you can skip the sour cream and use low‑fat Caesar dressing or yogurt.
Variations
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Use boneless chicken thighs instead of breasts for more flavour — adjust cooking time slightly.
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Make a vegetarian version by using thick cauliflower steaks or portobello mushrooms in place of chicken.
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Add a spicy twist: mix in a pinch of red pepper flakes or drizzle hot sauce before baking.
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Swap plain breadcrumbs for panko + Italian herbs for extra texture and crunch.
Ingredient Substitutions
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If you don’t have Caesar dressing, you can mix ¾ cup mayonnaise + ¼ cup Greek yogurt + 1 Tbsp lemon juice + 1 tsp Worcestershire sauce + 1 tsp minced garlic as a quick imitation.
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Instead of crouton crumbs, use ½ cup panko breadcrumbs + ½ cup finely crushed croutons.
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Replace sour cream with an equal amount of Greek yogurt for a tangy protein‑rich swap.
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If Parmesan is unavailable, try Asiago or Romano cheese (though flavour will vary).
Storage & Reheating
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Refrigerator: Store leftover chicken in an airtight container for up to 3‑4 days.
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Freezer: Once cooled, you can freeze portions for up to 2 months. Thaw overnight in fridge before reheating.
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Reheating: To retain crisp topping, reheat in the oven at 350 °F (175 °C) for about 15 minutes, uncovered. Microwave works but topping will soften.
What to Serve With Oven‑Baked Caesar Chicken with Parmesan Sauce
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A crisp green salad with lemon vinaigrette or classic Caesar salad for more of that theme.
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Roasted vegetables (asparagus, broccoli, carrots) seasoned simply with olive oil, salt & pepper.
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Garlic mashed potatoes or rice pilaf to soak up any leftover sauce.
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Crusty bread or dinner rolls to mop up the creamy sauce.
Nutrition Facts
(Approximate per serving — variations may apply based on ingredient brands and substitutions.)
Calories: ~550‑650 kcal
Protein: ~45‑55 g
Carbohydrates: ~8‑15 g (depending on crumbs)
Fat: ~30‑40 g
Saturated Fat: ~12‑18 g
Sodium: ~1000–1300 mg
FAQs
Q: Can I use frozen chicken breasts?
Yes — thaw completely before using. Ensure they are fully defrosted so they cook evenly.
Q: Can I make this ahead of time?
You can prepare the chicken and topping, cover and refrigerate, then bake when ready (add ~5 minutes to baking time).
Q: Is this dish gluten‑free?
If you use gluten‑free breadcrumbs or omit the crumbs, and ensure your Caesar dressing is gluten‑free, yes it can be.
Q: Can I use homemade Caesar dressing?
Absolutely — it works wonderfully. A homemade dressing with anchovy, garlic, lemon, oil, and Parmesan will add even more flavour. (See USDA or Healthline for safe anchovy handling)
Q: How can I make it lighter?
Use plain Greek yogurt in place of sour cream, choose a lighter Caesar dressing, skip the crouton topping or reduce butter in crumbs.
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Conclusion
This Oven‑Baked Caesar Chicken with Parmesan Sauce is a genuinely satisfying meal that brings together rich, creamy Caesar flavour and golden‑cheesy topping — and yet it’s remarkably simple. Whether you’re cooking for family or guests, it delivers on both ease and taste. Try it this week, and I promise it will become a go‑to in your rotation!
