Baked Caesar Chicken with Creamy Parmesan Sauce and Golden Panko Crust
Chicken in a creamy Caesar-Parmesan sauce under a golden panko crust, baked in one dish until it looks like it came from a restaurant. Fifteen minutes of real work, forty minutes to the table.
Equipment
- 9×13-inch baking dish
- Small saucepan
- Small Mixing Bowl
- Box grater or microplane
- Tongs
Ingredients
For the Chicken and Sauce
- 4 whole boneless skinless chicken breasts (about 1.5 to 2 lbs)
- 1 cup good Caesar dressing from the refrigerated section
- 1 cup heavy cream
- 1/2 cup low-sodium chicken broth
- 3 cloves garlic, minced
- 1/2 cup freshly grated Parmesan, divided
For the Panko Crust and Finish
- 2/3 cup panko breadcrumbs
- 2 tbsp butter, melted
- Flaky salt and fresh black pepper, to taste
- Fresh chives or tarragon, cut on a bias
- 1 wedge lemon, for serving (optional)
Instructions
- Preheat the oven to 375°F. Butter or spray a 9x13-inch baking dish.
- Place the chicken between two pieces of plastic wrap and pound to an even 3/4-inch thickness. Season both sides generously with salt and pepper.
- Rub the minced garlic all over the chicken so it is evenly coated.
- In a small saucepan over medium heat, whisk the Caesar dressing, heavy cream, chicken broth, and 1/4 cup of the Parmesan until smooth. Warm just until hot but not boiling, about 2 minutes.
- Arrange the chicken in the baking dish in a single layer. Pour the sauce evenly over the top so it comes up around the sides but does not completely submerge the chicken.
- In a small bowl, combine the panko, melted butter, and the remaining 1/4 cup Parmesan. Mix until it looks like wet sand.
- Sprinkle the panko mixture evenly over the chicken. Bake for 25 minutes, until the crust is golden brown and the chicken registers 165°F in the thickest part.
- Rest for 5 minutes before serving. Finish with flaky salt, cracked pepper, and chives or tarragon cut on a bias. Add a squeeze of lemon if using.
Notes
Use a refrigerated Caesar dressing with anchovy listed in the ingredients. Pound the chicken to an even 3/4 inch so it cooks evenly. Let the dish rest a full five minutes before serving so the sauce settles. For gluten-free, use gluten-free panko. To freeze, scrape off the panko crust first and add a fresh one after reheating gently.