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Baked Caesar Chicken

Baked Caesar chicken with a golden, caramelized Parmesan and panko crust. Marinated in Caesar dressing, then baked until juicy at 165°F and finished with fresh romaine, croutons, and extra shaved Parmesan.
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Prep Time 10 minutes
Cook Time 25 minutes
marinating 20 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Pat dry so the crust adheres well.
Caesar marinade and crust
  • 0.75 cup Caesar dressing Store-bought or homemade; use for marinating and drizzling.
  • 0.75 cup Parmesan cheese, freshly grated Divided: 1/2 cup for marinade and 1/4 cup mixed with panko for the crust; finish with more shaved Parmesan.
  • 1 tsp garlic powder
  • 1 tsp lemon zest
  • 0.25 cup panko breadcrumbs Used to build the crisp Parmesan crust layer.
  • 0.5 tsp Salt and pepper to taste Season to taste; go easy if your dressing is salty.
Serving
  • 1 Fresh romaine Chopped for topping.
  • 0.33 cup croutons For crunch on top.
  • 0.25 cup extra Caesar dressing For drizzling at serving.
  • 2 tbsp shaved Parmesan Finish for a classic Caesar flavor.

Equipment

  • 1 sheet pan

Method
 

Marinate the chicken
  1. In a bowl, mix Caesar dressing, 1/2 cup Parmesan, garlic powder, and lemon zest until combined, then rub the mixture all over the chicken. Marinate for 20 minutes to let the dressing flavor soak in.
Bake and brown the crust
  1. Preheat the oven to 400°F and grease a baking dish or sheet pan. This helps the chicken release cleanly after baking.
  2. Place the marinated chicken in the prepared dish. Keep any excess marinade in the bowl for the next step.
  3. In a small bowl, mix the remaining 1/4 cup Parmesan with panko breadcrumbs, then press the crumb mixture over the top of each chicken breast. Aim for an even, fully covered layer so it browns and crackles.
  4. Bake at 400°F for 22–25 minutes, until the crust is golden and the internal temperature reaches 165°F. If browning is uneven, rotate the pan once during baking.
Serve
  1. Serve the chicken topped with chopped romaine, croutons, and an extra drizzle of Caesar dressing. This adds freshness and crunch right before eating.
  2. Finish with shaved Parmesan over the top for extra savory aroma and a classic Caesar finish. Serve immediately.

Notes

For best crust, pat chicken dry before marinating and press the panko mixture firmly onto the surface. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350°F oven until warmed through (microwave can soften the crust). Freezing is not recommended because the Parmesan-panko crust loses its crunch. For a lighter swap, use a reduced-fat Caesar dressing to cut calories while keeping the same bake method.