Baked Caesar Chicken with Creamy Parmesan Sauce

Imagine the oven door opening to a warm, savory cloud: tangy lemon notes, the nutty richness of Parmesan, and that irresistible roasted chicken aroma that makes everyone pause mid-conversation. The sauce is silky and coats each slice, offering a balanced tension between creamy indulgence and bright Caesar-style tang. Texture plays its part too — a slightly browned top, tender interior, and sauce that clings to the meat and your fork. This is the kind of dish that comforts and impresses at once.

This Baked Caesar Chicken with Creamy Parmesan Sauce is perfect for a cozy weeknight when you want something easy but elevated, for a small dinner gathering where you want a crowd-pleaser without fuss, or as a special weekend meal when you want to treat family to something memorable. It’s quick enough for busy evenings, yet rich and celebratory enough for holidays or date nights.

At a Glance

Prep Time: 10 minutes
Cook Time: 25 minutes (plus optional quick sear)
Total Time: 35 minutes
Servings: 3 (one chicken breast per serving)
Difficulty Level: Easy — approachable for home cooks of all levels

Nutrition Highlights
Estimated nutrition per serving (one chicken breast with sauce)

Calories: ~720 kcal
Protein: ~60–62 g
Carbohydrates: ~3–5 g
Fat: ~50–55 g
Fiber: 0–1 g
Sodium: variable (approximately 600–900 mg, depending on added salt and Parmesan)

Notes on accuracy and sources:

These values are estimates based on standard ingredient nutrition data (USDA FoodData Central) and typical portion sizes for boneless, skinless chicken breast and the dairy components. Exact numbers will vary with the actual size of the breasts, the brand of ingredients used, and how much salt you add.
For generalized guidance on portion sizes, protein needs, and nutrition context, trusted resources include the USDA FoodData Central and health organizations such as the CDC and Mayo Clinic.

Why You’ll Love It
This recipe marries immediate sensory appeal with real practicality. The creamy Parmesan sauce gives a luxurious mouthfeel that feels indulgent without being fussy. The lemon and Dijon offer bright counterpoints so the dish never tastes heavy. It’s a memory-maker — familiar Caesar flavors delivered in a comforting baked form that’s easy to replicate for family dinners, small celebrations, or meal-prep lunches. It’s also efficient: a short sear (optional) plus a bake yields juicy chicken without constant tending, which makes it ideal for busy cooks who still want great flavor.

How to Make Baked Caesar Chicken with Creamy Parmesan Sauce

Ingredients

3 boneless, skinless chicken breasts
2 tbsp olive oil
Salt and black pepper, to taste
1 tsp garlic powder
½ tsp paprika
1 cup heavy cream
½ cup grated Parmesan cheese
1 tsp Dijon mustard
1 tsp lemon juice
½ tsp dried thyme or Italian seasoning
Fresh parsley, chopped (for garnish)

Optional ingredients and substitutions

Use low-fat cream or half-and-half to reduce calories (note: sauce will be thinner).
Substitute Greek yogurt (tempered into the warm sauce) or a cashew cream for a lighter or dairy-free twist.
Swap chicken breasts for boneless thighs (juicier) — adjust cook time slightly.
Use freshly grated Parmigiano-Reggiano for the best flavor; pre-grated works in a pinch.
Add a clove of minced garlic or 1 tsp anchovy paste for a more classic “Caesar” depth.

Directions (step-by-step)

Preheat oven to 375°F (190°C). Grease a medium baking dish lightly with oil or nonstick spray.
Pat chicken breasts dry with paper towels. Rub them all over with olive oil, then season evenly with salt, black pepper, garlic powder, and paprika.
Optional sear: Heat a skillet over medium-high heat. Add a small drizzle of oil and sear the chicken 2–3 minutes per side just until lightly golden. This step builds flavor and color but is not required if you’re short on time.
In a small bowl, whisk together heavy cream, grated Parmesan, Dijon mustard, lemon juice, and dried thyme until smooth. Taste and adjust salt/pepper (remember Parmesan adds salt).
Place the seasoned (and optionally seared) chicken breasts in the prepared baking dish in a single layer.
Pour the Parmesan-cream sauce evenly over the chicken, making sure each breast gets covered.
Cover the baking dish with foil and bake for 20–25 minutes, or until the internal temperature reaches 165°F (74°C). Remove the foil for the last 5 minutes to let the top brown slightly.
Remove from oven and let the chicken rest for 5 minutes to redistribute juices.
Slice the chicken (if desired), spoon extra sauce over the top, and garnish with chopped fresh parsley before serving.

Practical tips

Use an instant-read thermometer to confirm doneness — avoid overcooking which dries the breast.
If your sauce separates slightly after baking, whisk it gently or stir in a small knob of cold butter off heat to re-emulsify.
For an even creamier sauce, stir in a tablespoon of crème fraîche or mascarpone just before serving.

Best Pairings

Classic: Serve over a bed of buttery mashed potatoes or creamy polenta to soak up the sauce.
Lighter: Plate with a crisp green salad (Caesar-style or a lemony arugula) and roasted asparagus or green beans.
Carbs: Toss with al dente pasta (fettuccine or pappardelle) for a rich entree that doubles as a comforting pasta dish.
Bread: Offer warm crusty bread or garlic bread to mop up the luscious sauce.
Beverages: Pair with a crisp Chardonnay, a light Pinot Grigio, or a sparkling water with lemon for balance.

Storage Instructions

Room temperature: Cooked chicken should not be left at room temperature for more than 2 hours (1 hour if ambient temperature is above 90°F/32°C) for food safety.
Refrigeration: Store cooled chicken and sauce in an airtight container in the refrigerator for up to 3–4 days.
Freezer: Freeze portions in airtight, freezer-safe containers or vacuum bags for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
Reheating: Warm gently in a low oven (325°F/160°C) covered, or reheat on the stovetop over low heat until just warmed through to prevent the sauce from breaking. If texture is grainy after reheating, whisk in a splash of cream or broth to smooth it.

Pro Tips & Tricks

Best chicken cuts: For the leanest option, use trimmed boneless skinless breasts. If you prefer more forgiving juiciness, bone-in breasts or thighs work well; adjust cook time and check internal temperature.
Sauce texture keys: Freshly grated Parmesan blends more smoothly than pre-grated (the coatings on pre-grated cheese can make sauces grainy). Heat gently to avoid curdling; don’t boil the cream.
Flavor balance: The Dijon and lemon are small but crucial — they cut through fat and keep the dish bright. Taste the sauce before baking and adjust acidity or salt slightly.
Doneness cues: Besides the thermometer, look for juices that run clear when pierced and a firm but springy texture.

Creative Twists

Lemon-Herb & Garlic Boost: Add 1–2 cloves of minced garlic to the sauce and increase lemon zest for a brighter, herb-forward profile. Finish with chopped fresh basil or tarragon.
Bacon-Parmesan Crust: Scatter cooked, crumbled bacon and extra Parmesan on top, then broil for 1–2 minutes to create a crunchy, savory crust (watch carefully to avoid burning).
Vegetarian/Vegan Option: Replace chicken with thick, marinated and seared tofu or portobello caps; swap heavy cream for cashew cream and Parmesan for nutritional yeast + vegan Parmesan to mimic flavor and creaminess.
Low-Carb/Keto-Friendly: This recipe is already low-carb; to make it more keto-friendly, use full-fat cream and serve with cauliflower mash or roasted Brussels sprouts.
Mediterranean Twist: Add sun-dried tomatoes and chopped olives to the sauce, and serve over orzo or farro for a heartier grain accompaniment.

Frequently Asked Questions
Q: Can I make this ahead and reheat?
A: Yes. Store in the fridge up to 3–4 days. Reheat gently in a low oven or on the stovetop; add a splash of cream or broth if the sauce has thickened.

Q: What if my sauce curdles or separates?
A: Remove from high heat immediately. Whisk in a tablespoon of cold butter or a splash of warm cream slowly to re-emulsify. Using freshly grated Parmesan and heating gently helps prevent separation.

Q: Can I use chicken thighs instead of breasts?
A: Absolutely. Bone-in or boneless thighs add richness and stay juicier. Adjust baking time: thighs may need a few extra minutes, and always use an instant thermometer.

Q: How can I lower the calories/fat?
A: Use half-and-half or a mix of milk and cornstarch to thicken instead of heavy cream, reduce olive oil, and trim visible fat from chicken. Note: texture and richness will be lighter.

Q: Is this gluten-free?
A: The core ingredients are naturally gluten-free, but always check labels on Dijon mustard and any pre-grated cheese for additives or cross-contamination if you need strict gluten-free assurance.

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Conclusion

Give this Baked Caesar Chicken with Creamy Parmesan Sauce a try next time you want dinner that’s both effortless and elegant — it’s a dependable recipe that impresses without the stress. For additional inspiration and similar comforting chicken ideas, check out this detailed version at Melt in Your Mouth Caesar Chicken Recipe – The Cookie Rookie® and a tasty riff at Baked Caesar Chicken – That Oven Feelin. If you make it, I’d love to hear how you served it — leave a comment, share a photo, or tag me so we can build a community of home cooks enjoying simple, delicious meals.