For this baked Caesar chicken recipe, chicken breast is coated in a creamy dressing and sprinkled with buttery Parmesan topping resulting in crispy, juicy chicken.
Ingredients
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cooking spray
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1/2 cup Caesar salad croutons, crushed
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1/2 cup shredded Parmesan cheese
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1 tablespoon butter, melted
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4 skinless, boneless chicken breasts (1 1/2 to 2 pounds total)
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1/2 teaspoon freshly ground black pepper
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1/4 teaspoon salt
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1 cup creamy Caesar salad dressing
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1/3 cup sour cream
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1 tablespoon all purpose flour
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chopped fresh parsley to taste for garnish
Description
Gather all ingredients. Preheat oven to 375 degrees F (180 degrees C). Coat a 2-quart baking dish with nonstick spray.
Combine crushed croutons, Parmesan cheese, and butter; toss to mix. Set aside.
Place chicken breasts between 2 sheets of plastic wrap. Pound to an even thickness with a meat mallet.
Sprinkle with pepper and salt on both sides and place chicken into the prepared baking dish.
Stir together salad dressing, sour cream, and flour in a small bowl.
Spoon salad dressing mixture over chicken and turn to coat.
Top with crouton mixture.
Bake in the preheated oven until topping is browned and chicken is longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Garnish with parsley.
