Baked Caesar Chicken with Creamy Parmesan Sauce
Chicken breasts baked under foil in a creamy Caesar, sour cream, and Parmesan sauce, then finished with mozzarella.
Equipment
- 9x13 inch baking dish
- Aluminum foil
- Mixing bowl
- Instant read thermometer
Ingredients
Main Ingredients
- 1 ½ lb boneless skinless chicken breasts about 4 breasts
- 1 cup Caesar dressing
- ½ cup sour cream
- ¾ cup grated Parmesan cheese
- 1 tsp garlic powder
- ½ tsp black pepper
- ½ tsp Italian seasoning
- ½ cup shredded mozzarella cheese
- 2 tbsp chopped fresh parsley for garnish
Instructions
Cooking
- Preheat. Heat the oven to 375 degrees F and grease a baking dish.
- Stir the sauce. Combine the dressing, sour cream, Parmesan, and seasonings until smooth.
- Layer. Set the chicken in the dish and spread the sauce evenly over it.
- Bake. Cover with foil and bake for 25 to 30 minutes, then uncover, add the mozzarella, and bake for 5 minutes more.
- Check and rest. Confirm 165 degrees F in the thickest piece, rest for a few minutes, and add the parsley.
Notes
Substitutions: Use plain Greek yogurt for sour cream or boneless thighs for breasts.
Tips: Do not add salt, since the dressing and Parmesan are already salty.
Storage: Refrigerate for up to 3 days with extra sauce. Do not freeze. Reheat until 165 degrees F.