Go Back
Baked Caesar Chicken with creamy parmesan sauce on a plate

Creamy Caesar Baked Chicken

This Baked Caesar Chicken with Creamy Parmesan Sauce features tender chicken breasts baked in a rich, silky sauce made with cream, Parmesan, and bright notes of lemon and Dijon. It's easy to prepare, making it ideal for busy weeknights or special gatherings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American-Italian, Comfort
Calories: 520
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 pieces boneless, skinless chicken breasts Choose even-thickness breasts for uniform cooking.
  • 2 tablespoons olive oil Use a light-flavored oil for searing.
  • to taste Salt Taste the sauce before adding.
  • to taste Black pepper Taste the sauce before adding.
  • 1 teaspoon garlic powder Can be replaced with a minced garlic clove.
  • ½ teaspoon paprika Can be replaced with smoked paprika.
  • 1 cup heavy cream Can substitute with half-and-half and cornstarch for a lighter option.
  • ½ cup grated Parmesan cheese Freshly grated offers the best melt and flavor.
  • 1 teaspoon Dijon mustard Adds acidity for balance.
  • 1 teaspoon lemon juice Can substitute white wine vinegar if needed.
  • ½ teaspoon dried thyme or Italian seasoning Use fresh thyme sprigs if available.
  • to taste Fresh parsley, chopped For garnishing.

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C) and lightly grease a baking dish.
  2. Pat the chicken breasts dry with paper towels. Rub with olive oil, then season with salt, black pepper, garlic powder, and paprika.
  3. (Optional) Heat a skillet over medium-high heat and sear the chicken for 2–3 minutes per side until lightly golden. Transfer to the baking dish.
  4. In a small bowl, whisk together the heavy cream, Parmesan cheese, Dijon mustard, lemon juice, and thyme until smooth.
  5. Pour the sauce evenly over the chicken. Cover the dish loosely with foil.
Cooking
  1. Bake for 20–25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
  2. Remove foil during the last 5 minutes if desired for light browning.
  3. Let rest for 5 minutes before slicing. Spoon sauce over the chicken and garnish with fresh parsley before serving.

Notes

Effortless cleanup as everything bakes in one dish and the sauce doubles as both cooking liquid and table sauce for easy serving.