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Baked Caesar Chicken

Baked Caesar chicken with a golden, caramelized Parmesan Caesar crust—marinated first, then baked until juicy and deeply fragrant. The crunchy panko-Parm topping crackles, and it’s finished with romaine, croutons, and extra Caesar.
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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 Use evenly sized breasts for consistent bake time.
Caesar marinade and topping
  • 0.75 cup Caesar dressing Store-bought or homemade.
  • 0.75 cup Parmesan cheese Freshly grated; divide between marinade and crust.
  • 1 tsp garlic powder
  • 1 tsp lemon zest
  • Salt and pepper to taste Season after baking is not required; season during marinade.
Crust
  • 0.5 cup panko breadcrumbs
Serving
  • 1 Fresh romaine, croutons, and extra Caesar dressing for serving Add shaved Parmesan on top just before serving.
  • shaved Parmesan For finishing; amount to taste.

Equipment

  • 1 sheet pan

Method
 

Marinate and prep
  1. Mix Caesar dressing, 1/2 cup Parmesan, garlic powder, and lemon zest in a bowl until evenly combined. Season with salt and pepper to taste.
  2. Add the chicken breasts to the Caesar mixture and marinate for 20 minutes. Keep it at room temperature briefly if your kitchen is cool, or cover and refrigerate if needed.
  3. Preheat the oven to 400°F and grease a baking dish. Set it up so the chicken can be transferred quickly after the topping is assembled.
Build the crust and bake
  1. Place the marinated chicken in the greased baking dish, keeping space between breasts. Spoon off any excess marinade clinging to the bottom of the pieces.
  2. Mix the remaining 1/4 cup Parmesan with panko breadcrumbs, then press the crumb mixture over the top of each breast. Press firmly so it adheres and caramelizes.
  3. Bake at 400°F for 22-25 minutes until the crust is golden and the internal temperature reaches 165°F. Watch for a visibly crackled, browned topping near the end of baking.
Serve
  1. Let the chicken rest 3-5 minutes after baking, then serve with chopped romaine and croutons. Drizzle with an extra spoonful of Caesar dressing over the top.
  2. Finish with shaved Parmesan while the chicken is hot so it melts slightly. Serve immediately.

Notes

Pro tip: Pressing the panko-Parm topping firmly helps it bake into a crisp, golden layer instead of sliding off. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended for the best crust texture. For a lighter option, use a reduced-fat Caesar dressing and slightly reduce the Parmesan used in the crust.