Baked Caesar Chicken With Creamy Garlic Parmesan Sauce

This baked Caesar chicken turns simple chicken breasts into a rich, creamy, flavor-packed dish that I love making on busy nights. The garlic Parmesan sauce coats the chicken beautifully, and the optional Caesar-style topping gives it a golden, slightly crunchy finish that always impresses.

Why You’ll Love This Recipe

I enjoy this recipe because it delivers big flavor with minimal effort, making it perfect for weeknights. I appreciate how the creamy sauce keeps the chicken tender and juicy, and I love that I can customize the topping depending on what I have in the kitchen. The combination of garlic, Parmesan, and a hint of Dijon creates a sauce that tastes indulgent without being complicated.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chicken:
4 boneless, skinless chicken breasts
1 tbsp olive oil
Salt & black pepper, to taste
1 tsp garlic powder
1 tsp paprika

For the creamy garlic Parmesan sauce:
3 tbsp butter
4 cloves garlic, minced
1 cup heavy cream
½ cup grated Parmesan cheese
2 tsp Dijon mustard (optional)
Salt & black pepper, to taste
½ tsp Italian seasoning

For the Caesar topping (optional):
1 cup shredded mozzarella
¼ cup croutons, lightly crushed
2 tbsp grated Parmesan

Optional garnish:
Fresh parsley or chopped romaine
Lemon wedges

Directions

Step 1: Preheat the oven to 400°F (200°C) and lightly grease a baking dish.

Step 2: Pat the chicken dry, then coat it with olive oil, salt, pepper, garlic powder, and paprika. Place the seasoned chicken in the baking dish.

Step 3: Prepare the sauce by melting butter in a saucepan over medium heat. I sauté the garlic until fragrant, then pour in the heavy cream and let it gently simmer. I stir in Parmesan, Dijon mustard, Italian seasoning, and season it with salt and pepper before removing it from heat.

Step 4: Pour half of the sauce over the chicken and bake uncovered for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Step 5: Remove the dish from the oven. I add the remaining sauce, then sprinkle mozzarella, crushed croutons, and Parmesan on top. I return the dish to the oven for 5–7 minutes, just until the topping is golden and bubbly.

Step 6: Plate the chicken and spoon any extra sauce over it. I like finishing it with parsley or romaine and a squeeze of lemon.

Servings And Timing

Servings: 4
Prep time: 15 minutes
Cook time: 30–35 minutes
Total time: about 50 minutes

Variations

I sometimes swap chicken breasts for chicken thighs for extra juiciness. If I want a lighter version, I use half-and-half instead of heavy cream. I also enjoy adding anchovy paste to the sauce for a more authentic Caesar flavor. For a crispier top, I occasionally broil the dish for the last minute or two.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the chicken in a covered dish at 300°F (150°C) until heated through so the sauce stays creamy. I avoid microwaving on high heat, as it can make the chicken dry.

FAQs

How do I keep the chicken from drying out?

I make sure not to overcook it and check that it reaches exactly 165°F (74°C) internally.

Can I make the sauce ahead of time?

Yes, I often prepare the sauce earlier in the day and warm it gently before using.

Can I use pre-shredded Parmesan?

I can, but I find freshly grated melts more smoothly into the sauce.

Can I freeze this dish?

I freeze the cooked chicken without the topping for the best texture, and I add fresh topping when reheating.

Is the Dijon mustard necessary?

It isn’t required, but I like how it adds depth and enhances the Caesar-inspired flavor.

Conclusion

I love how this baked Caesar chicken combines simple ingredients into a comforting, creamy, and satisfying dish. It’s a recipe I return to often because it’s versatile, flavorful, and always a hit at the table.

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