Ingredients
- 4 boneless, skinless chicken breasts
- 1 tbsp olive oil
- Salt & black pepper, to taste
- 1 tsp garlic powder
- 1 tsp paprika
- 3 tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 2 tsp Dijon mustard (optional)
- ½ tsp Italian seasoning
- 1 cup shredded mozzarella
- ¼ cup croutons, lightly crushed
- 2 tbsp grated Parmesan
- Optional garnish: fresh parsley or chopped romaine, lemon wedges
Instructions
- Preheat oven to 400°F (200°C) and lightly grease a baking dish.
- Pat chicken dry and rub with olive oil, salt, pepper, garlic powder, and paprika. Place in dish.
- In a saucepan, melt butter and sauté garlic until fragrant. Stir in cream and simmer for 2–3 minutes.
- Add Parmesan, Dijon (if using), Italian seasoning, salt, and pepper. Remove from heat.
- Pour half the sauce over the chicken and bake uncovered for 20–25 minutes, until internal temp reaches 165°F (74°C).
- Remove from oven, pour remaining sauce over the chicken, and top with mozzarella, crushed croutons, and Parmesan.
- Return to oven for 5–7 minutes, until topping is golden and bubbly.
- Garnish with parsley or romaine and a squeeze of lemon before serving.
Notes
- Use chicken thighs for extra juiciness if preferred.
- Half-and-half can substitute for heavy cream for a lighter version.
- Anchovy paste adds more Caesar authenticity to the sauce.
- Broil briefly at the end for a crispier topping.
- Prepare sauce ahead to streamline cooking time.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 520
- Sugar: 2 g
- Sodium: 540 mg
- Fat: 36 g
- Saturated Fat: 19 g
- Unsaturated Fat: 14 g
- Trans Fat: 0.5 g
- Carbohydrates: 6 g
- Fiber: 0.5 g
- Protein: 42 g
- Cholesterol: 160 mg
