Baked Caesar Chicken is juicy chicken breasts topped with Parmesan, creamy Caesar dressing, and crispy panko. Just 5 ingredients and 5 minutes of prep!

Baked Caesar Chicken takes everything I love about a Caesar salad, the creamy garlicky dressing, the salty Parmesan, and that bit of crunch, and turns it into a hot, cozy chicken dinner. Juicy chicken breasts are topped with Parmesan cheese and Caesar dressing, then finished with a layer of Italian panko that turns crisp and golden under the broiler.

 

This is one of my favorite weeknight chicken dinners because it takes just 5 ingredients and about 5 minutes of hands-on work. Everything goes into one baking dish, the oven does the rest, and dinner is ready in about 35 minutes. Some people call it a Caesar chicken bake, and whatever you call it, it is the kind of easy, comforting meal that has everyone going back for seconds.

Ingredient Notes

• Chicken breasts: Grocery store chicken breasts have gotten really thick, sometimes close to a pound each. I butterfly them (slice in half lengthwise) or pound them to an even thickness so they cook evenly and stay juicy.
• Caesar dressing: Use a creamy, full-fat Caesar dressing. Use your favorite brand. Lower-fat dressings have more liquid and are more likely to separate and turn oily in the oven.
• Parmesan cheese: Grated Parmesan melts into the dressing and adds that classic Caesar flavor.
• Italian panko breadcrumbs: These give you the crispy golden topping. The Italian seasoning adds a little extra flavor, but plain panko works too.
• Black pepper: I skip the salt since the cheese and dressing are already salty, but feel free to add a pinch if you like.

How to Make Baked Caesar Chicken

• Preheat the oven. Heat the oven to 375°F.
• Season the chicken. Season the chicken breasts evenly with black pepper and arrange them in a single layer in a casserole dish.
• Add the cheese. Sprinkle the Parmesan cheese over the chicken.
• Spread on the dressing. Pour the Caesar dressing over the chicken and use a spatula to spread it evenly over each piece.
• Top with breadcrumbs. Sprinkle the panko over the top in an even layer.
• Bake. Bake for about 25 minutes, until the chicken reaches 165°F on an instant-read thermometer.
• Broil. Turn on the broiler and cook for 2–3 minutes, until the top is golden brown. Keep a close eye on it, since panko goes from golden to burnt quickly.
• Serve. Take the dish out of the oven and serve right away.

How Long To Bake Caesar Chicken

It depends on how thick your chicken is. Butterflied or pounded chicken breasts take about 25–30 minutes at 375°F, plus a couple of minutes under the broiler. Thick, whole chicken breasts will need longer, which is why I like to slice them in half first.

The best way to know when chicken is done is to check the temperature. It only needs to reach 165°F. A lot of people worry so much about undercooking chicken that they leave it in way too long and dry it out. Pull it as soon as it hits 165°F and you’ll have juicy, tender chicken every time. I use the Thermapen Mk4, which is the most accurate thermometer I have found, and I’ve been using it for years.

Recipe Tips

• Stick with full-fat dressing. It stays creamy in the oven, while light dressings tend to separate.
• Don’t crank up the heat. I usually like to roast chicken hot for a crispier outside, but a creamy sauce can curdle and separate at high temperatures. 375°F is as high as I go for this recipe, and the broiler at the end takes care of the crunch.
• Even out the chicken. Butterflying or pounding the breasts to the same thickness means every piece is done at the same time.
• Use a thermometer. It is the easiest way to avoid dry chicken.
• Watch the broiler. Stay close to the oven for those last 2–3 minutes.

Variations

• Mozzarella or provolone: Swap these in for the Parmesan or add them along with it for an extra melty topping.
• Chicken thighs: Boneless, skinless chicken thighs work great and stay extra juicy. Start checking the temperature at about 25 minutes.
• Chicken tenders: Tenders cook much faster since they are smaller, which makes this an even quicker dinner. Start checking at about 15 minutes. They’re also a kid-friendly way to serve Caesar chicken.
• Crouton topping: Swap the panko for crushed Caesar croutons for an even more classic Caesar crunch.
• Make it spicy: Sprinkle red pepper flakes over the chicken before baking.

Storage & Reheating

Refrigerator: Store leftover chicken in an airtight container in the fridge for 3–4 days.

Reheating: The oven is best. Warm the chicken at 350°F until heated through. You can use the microwave, but the sauce may start to separate. If you do, reheat at 50% power so it warms slowly.

Freezer: Let the cooked chicken cool completely, then freeze in an airtight, freezer-safe container for up to 2–3 months. Thaw overnight in the fridge and reheat in the oven. The topping won’t be quite as crisp, and the sauce may separate a little after freezing.

What To Serve It With

This is a super versatile dinner that you can serve whatever your favorite side dishes with!

• Simple Tossed Salad
• Mashed Potatoes
• Roasted Asparagus
• Air Fryer Brussel Sprouts

More Easy Dinner Recipes

• Beef Stroganoff
• Crispy Baked Shrimp
• Shrimp Scampi
• Hawaiian Chicken
• Crockpot Fiesta Chicken