Caesar Chicken with Asparagus

A complete one-pan meal with tender, juicy chicken breasts and crisp asparagus spears coated in creamy Caesar dressing. Ready in 30 minutes.

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Prep Time 10

Cook Time 20

Total Time 30

Servings: 4 portions

Course: Dinner, Main Course

Cuisine: American

Calories: 380

Ingredients Equipment Method Notes

Ingredients

4 boneless skinless chicken breasts about 1.5 lbs total; pound to even thickness if thick
1 lb fresh asparagus trimmed; choose medium-thickness spears for best texture
3/4 cup Caesar dressing store-bought or homemade
1/2 cup grated Parmesan cheese freshly grated preferred; divided
2 tbsp olive oil
2 cloves garlic minced
1 tsp Italian seasoning
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper flakes optional
lemon wedges for serving
fresh parsley chopped, for garnish

Equipment

Large oven-safe skillet or cast iron pan
meat thermometer
Small mixing bowl

Method

Preheat your oven to 400 degrees F (200 degrees C).
Season the chicken breasts on both sides with salt, black pepper, and Italian seasoning.
Heat olive oil in a large oven-safe skillet over medium-high heat. Sear the chicken breasts for 2 to 3 minutes per side until golden brown. Remove from heat.
Arrange the trimmed asparagus spears around the chicken in the skillet.
In a small bowl, stir together the Caesar dressing, minced garlic, and half of the Parmesan cheese.
Pour the Caesar mixture over the chicken and asparagus, making sure everything is well coated.
Sprinkle the remaining Parmesan cheese over the top, along with red pepper flakes if using.
Transfer the skillet to the oven and bake for 15 to 18 minutes, or until the chicken reaches an internal temperature of 165 degrees F and the asparagus is fork-tender.
Remove from the oven and let the chicken rest for 3 to 4 minutes before serving.
Garnish with fresh chopped parsley and serve with lemon wedges.

Notes

Choose asparagus spears of similar thickness for even cooking. Always use a meat thermometer to check for 165 degrees F internal temperature. If using thick chicken breasts, pound them to even thickness before cooking. Store leftovers in an airtight container in the refrigerator for up to 3 days. Not recommended for freezing due to asparagus texture.