Caesar Chicken is my favorite melt in your mouth chicken recipe! It’s creamy, simple, and filled with flavor. My easy baked chicken recipe only has 4 ingredients and takes less than 30 minutes to make. It’s one of my favorite weeknight dinners of all time! With over 2000 reviews, I’m positive you’ll love it, too!
This post may include affiliate links that earn us a small commission from your purchases at no extra cost to you.
With just a handful of ingredients and 30 minutes to bake in the oven, this melt in your mouth Caesar chicken recipe makes dinner a breeze! I always keep the ingredients on hand for this easy chicken dinner, and my whole family loves it. This is one of my most made recipes!
What’s in This Caesar Chicken Recipe?
- Chicken: I prefer to use boneless, skinless chicken breasts for this recipe. If they are on the thicker side, thin them out evenly.
- Caesar Dressing: Use your favorite creamy Caesar salad dressing to make this chicken melt in your mouth.
- Parmesan: Freshly grated Parmesan cheese adds a touch of saltiness and cheesiness to the dish.
- Sour Cream: I like to mix a bit of sour cream into the dressing to add extra tanginess. It’s totally optional, though, so skip it if you prefer. Greek yogurt also achieves a similar result.
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
Tips for Success
- There’s no need to salt the chicken since the dressing is so flavorful
- If you’re not a fan of Caesar, this recipe works great with ranch dressing or creamy Italian.
- If using the sour cream, make sure it is at room temperature to avoid curdling.
- If you still find that the sauce seems to separate or curdle, I recommend mixing 1 tablespoon of all-purpose flour into the dressing/sour cream mixture before adding it to the chicken. This will help bind it together.
- To make in a crockpot, add the chicken and Caesar dressing to the crockpot and cook on low for 6-8 hours or high for 3-4 hours, stirring the cheese and sour cream in the last 20-30 minutes.
How to Store and Reheat
Store leftover baked Caesar chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months. Let thaw overnight in the refrigerator before reheating in the oven at 350°F until it reaches an internal temperature of 165°F.
Serving Suggestions
This melt in your mouth Caesar chicken is the perfect dish to serve for any weeknight dinner, and it goes well with almost any side dish. I like to start with a kale Caesar salad, and add some roasted mushrooms or air fryer baked potatoes. And don’t forget the dinner rolls! You could also mix in some Instant Pot rice to beef up the meal.
5-Star Review
“This recipe was so delicious and so easy to make, thank you for sharing. I’ve told 3 people about it the last hour. It’s a must make for me and will be on my table weekly ar monthly. Thank you!!!!” -Margaret Terhar
Melt in Your Mouth Caesar Chicken Recipe
Email This Recipe
Enter your email and we’ll send the recipe directly to you!
Ingredients
- 4 boneless, skinless chicken breasts
- 1½ cups freshly grated Parmesan cheese divided
- ½ teaspoon freshly ground black pepper
- 1 cup Caesar salad dressing (click for homemade recipe!)
- ½ cup sour cream room temperature (optional)
Recommended Equipment
- 8×11½-inch Baking Pan
Instructions
- Preheat oven to 375°F and spray the inside of an 8×11½-inch baking pan with nonstick spray.
- If the breasts are uneven thickness, pound them (placed in a Ziplock bag and on a flat surface) to an even ¾-1-inch thickness using a meat pounder.4 boneless, skinless chicken breasts
- Sprinkle the breasts (both sides) with 1 cup of grated Parmesan cheese and all of the freshly ground black pepper, and place them in the prepared baking dish.1½ cups freshly grated Parmesan cheese, ½ teaspoon freshly ground black pepper
- Whisk together Caesar dressing and sour cream in a small bowl. Pour the Caesar/sour cream mixture over each breasts then sprinkle the remaining ½ cup grated Parmesan cheese on top.1 cup Caesar salad dressing, ½ cup sour cream
- Place the prepared chicken in the oven and bake at 375°F for 30 minutes, or until a meat thermometer inserted in the thickest part of one of the middle breasts reads 150°F.
- Turn the oven to broil and broil the breasts an additional 2-4 minutes, or until the chicken turns golden brown. It can burn quickly, so watch it closely. When done, a meat thermometer should register 165°F when stuck into the thickest part of one of the middle breasts.
- Remove from the oven, cover loosely with foil and allow chicken to rest 5-10 minutes before serving.
- If desired, garnish with chopped parsley.
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
Nutrition Information
How to Make Melt in Your Mouth Caesar Chicken Step by Step
Season the Chicken: Preheat your oven to 375°F and spray the inside of an 8×11½-inch baking pan with nonstick spray. If the breasts are uneven thickness, pound them (placed in a Ziplock bag and on a flat surface) to an even ¾-1-inch thickness using a meat pounder. Sprinkle 4 boneless, skinless chicken breasts (both sides) with 1 cup of grated Parmesan cheese and ½ teaspoon of freshly ground black pepper, and place them in the prepared baking dish.
Pour Over the Sauce: Whisk together 1 cup of Caesar dressing and ½ cup of sour cream in a small bowl. Pour the Caesar/sour cream mixture over each breast then sprinkle the remaining ½ cup grated Parmesan cheese on top.
Bake and Serve: Place the prepared chicken in the oven and bake at 375°F for 30 minutes, or until a meat thermometer inserted in the thickest part of one of the middle breasts reads 150°F. Turn the oven to broil and broil the breasts an additional 2-4 minutes, or until the chicken turns golden brown. It can burn quickly, so watch it closely. When done, a meat thermometer should register 165°F when stuck into the thickest part of one of the middle breasts. Remove from the oven, cover loosely with foil and allow chicken to rest 5-10 minutes before serving. If desired, garnish with chopped parsley.
Let’s see what the real critics say (in my household) lol. Super easy convenient dish, my forkful actually taste really good. We shall see.
I hope they love it!
Could this be made in a crock pot as well?
I’m sorry I haven’t made it that way! I’m sure its possible but not sure on settings.
This is so creamy and moist. My family said it reminded them a little bit like Fettuccini Alfredo. It reminds me of a wine sauce. I can’t get over how good and easy this recipe is, it taste like you had to marinade the chicken all day and it only took a few minutes to put together. Thank You for the excellent recipe!
Thank you so much for this comment! Made my day to hear it. We love it too. Hope you have a great holiday!
I cooked this Caesar chicken tonight for dinner and it was amazing! Thank you for such a simple and amazing recipe. I definitely will be making this again! Next time for a family get together!
So happy to hear you loved it!
How do you think creamy Italian would work instead of caesar? I have a bottle on hand that we didnt really care for on salads but I’d like to still use it somehow!
I think it would work great! It’s actually on my list to try next :)
Easy and DELICIOUS! My husband said it was company worthy so it’s a keeper. The only change that I would make is by using thighs instead of breasts. The breast didn’t soak up the amazing sauce well enough. We paired it with an orzo salad and broccoli.
I love your idea and you’re so right, thighs would be juicier! So glad you loved it. Thanks for letting us know :)
I made this recipe last night. It came out delicious! However, I had to tweak it, because just dressing & sour cream makes for a bland dish.
I seasoned the chicken with light olive oil, very little sea salt, pepper, Italian seasoning, oregano, and fresh minced garlic. I also, used light sour cream & light caesar dressing as well as added more fresh garlic to this mix. I baked for 45 minutes instead of 30.
As a side I made lemon butter asparagus. Very good recipe, just had to add more flavors.
Wow this sounds delicious! Thanks for letting us know how you made it :)
Chicken by weight, not portion, please. Depending on where you buy, it can vary from 4 oz each to almost a pound. Thanks!
Can this be done in slow cooker? Assume add all to cooker on Low for 3-4 hours?
I haven’t tried it but I think it would work just fine :)
Chicken was very moist but in spite of NOT adding salt, dish was too salty! Suppose it’s due to the cheese and dressing.
Yes that can happen. All depends on the dressing. Finding a great one you love that’s not too salty is really important. Thanks for saying hi!