Caesar Dressing Chicken

This Caesar Dressing Chicken is proof that a seriously satisfying dinner doesn’t need a long ingredient list. Made with just 6 simple ingredients and ready in under 30 minutes, it’s creamy, cheesy, crunchy, and perfect for busy weeknights when you want big flavor with minimal effort.

Course Main

Cuisine American

Diet Gluten Free

Prep Time 15

Cook Time 8

Total Time 23

Servings servings

Calories 602

Author Kim

Ingredients

4 boneless, skinless, thin chicken breasts
1 cup Caesar dressing of choice click for homemade recipe
1 ½ cup shredded mozzarella or Provolone cheese
2 cups crushed croutons
4 tablespoons melted butter
¼ cup grated parmesan cheese
Salt and pepper to taste
Chopped fresh parsley optional to garnish

Instructions

Preheat oven to 375ºF and spray the inside of an 8×11½-inch or 9x13-inch baking dish with nonstick spray. If the breasts are uneven thickness, pound them (placed in a Ziplock bag and on a flat surface) to an even ¾-1-inch thickness using a meat pounder.
Season chicken with salt and pepper and place in the casserole dish. Pour ½ of the 1 cup Caesar dressing of choice on one side of the chicken, flip and repeat on the other side.
Sprinkle 1 ½ cup shredded mozzarella across the top of the chicken.
In a medium bowl, mix the 2 cups crushed croutons, 4 tablespoons melted butter and ¼ cup grated parmesan cheese.
Spread crouton mixture across the top of the chicken. Then, bake on the center rack at 375°F for 20–30 minutes, until the chicken is cooked through and the topping is golden. If the crumbs start to brown too quickly, loosely tent the dish with foil for the remaining bake time.
The chicken is done when an instant-read thermometer inserted into the thickest part of a center breast reads 165°F. Remove from the oven, loosely tent with foil, and let rest for 5–10 minutes before serving. Garnish with chopped parsley, if desired.

Video

Notes

Store baked Caesar chicken in an airtight container in the refrigerator for up to 3 days. You can assemble the chicken (without the crouton topping) up to 24 hours in advance. Cover and refrigerate, then add the topping right before baking for best results.

Nutrition