Baked Caesar Chicken with Creamy Parmesan Sauce

Baked Caesar Chicken with Creamy Parmesan Sauce

Tender chicken breasts baked in a luscious Parmesan cream sauce with garlic, Dijon mustard, and fresh herbs. A simple yet indulgent dish perfect for weeknight dinners or special meals.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 3 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

3 boneless, skinless chicken breasts
2 tablespoons olive oil
Salt and black pepper to taste
1 teaspoon garlic powder
1/2 teaspoon paprika
1 cup heavy cream
1/2 cup grated Parmesan cheese freshly grated preferred
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1/2 teaspoon dried thyme or Italian seasoning
Fresh parsley, chopped for garnish

Equipment

9x13 inch baking dish
Small mixing bowl
whisk
Aluminum foil
meat thermometer
Skillet (optional for searing)

Method

Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
Pat chicken breasts dry with paper towels. Rub them evenly with olive oil, then season with salt, black pepper, garlic powder, and paprika.
Optional: Heat a skillet over medium-high heat and sear chicken for 2-3 minutes per side until lightly golden. Transfer to the greased baking dish. If skipping this step, place seasoned chicken directly in the baking dish.
In a small bowl, whisk together heavy cream, grated Parmesan cheese, Dijon mustard, lemon juice, and thyme until smooth and well combined.
Pour the Parmesan cream sauce evenly over the chicken breasts in the baking dish.
Cover the dish tightly with aluminum foil to prevent the sauce from overbrowning and to lock in moisture.
Bake for 20-25 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
For a lightly browned top, remove the foil during the last 5 minutes of baking.
Let chicken rest for 5 minutes before slicing to allow juices to redistribute.
Slice each breast, spoon the creamy Parmesan sauce over the top, and garnish generously with fresh chopped parsley.

Notes

Pat chicken dry before seasoning for better browning and seasoning adherence. Use freshly grated Parmesan for the smoothest sauce texture. Don't skip the resting time - it keeps the chicken juicy. Whisk Dijon mustard thoroughly to prevent clumps in the sauce. The foil cover is essential for keeping the chicken moist. Store leftovers in an airtight container for up to 3 days. Reheat gently at 300°F to prevent sauce separation.