Creamy Caesar Chicken Bake (Printable)

Baked chicken in creamy Caesar dressing with parmesan, garlic, and parsley for a savory gluten-free main.

# Ingredient List:

01 - 4 boneless, skinless chicken breasts

02 - 1 cup Caesar salad dressing

03 - 1/2 cup sour cream

04 - 1/2 cup grated parmesan cheese

05 - 2 tablespoons chopped fresh parsley, optional for garnish

06 - 1 teaspoon garlic powder

07 - 1/2 teaspoon salt

08 - 1/2 teaspoon black pepper

01 - Set oven to 375°F and allow to fully preheat.

02 - Pat chicken breasts dry using paper towels and arrange them in a greased 9x13-inch baking dish.

03 - In a medium mixing bowl, blend Caesar dressing, sour cream, garlic powder, salt, and black pepper until fully incorporated.

04 - Evenly spread the prepared sauce over the chicken breasts, covering each piece thoroughly.

05 - Sprinkle grated parmesan cheese across the sauced chicken breasts.

06 - Bake uncovered for 25 to 30 minutes until the chicken reaches an internal temperature of 165°F.

07 - Remove baking dish from oven, allow chicken to rest for 5 minutes, and top with chopped fresh parsley if desired.

08 - Serve hot accompanied by complementary side dishes as preferred.

01 -

This recipe transforms a store-bought dressing into a sauce so tangy and rich, your tastebuds will wonder what magic you pulled off.
It has saved me on nights when the only thing I wanted was a main dish that practically cooks itself but feels a little fancy.

02 -

Don’t skip patting the chicken dry, or your sauce will slide right off and pool underneath, leaving the tops bare.
I learned that if you use a low-fat Caesar dressing, the sauce can separate when baked, so rich and creamy is the way to go.

03 -

Let the chicken rest after baking so the juices redistribute and every bite stays moist.
Using freshly grated parmesan (not the green can) makes the entire dish taste sharper, toastier, and more authentic.