Made with just 6 ingredients, my oven-baked Caesar chicken is a weeknight dinner hero that requires almost zero effort but still tastes incredible! I coat juicy chicken breasts in two types of cheese, a blanket of creamy Caesar dressing, and top it all off with even more cheese. I’m talking 10 minutes of prep, one baking dish, and a result so juicy it practically melts in your mouth.
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Creamy Baked Caesar Chicken Casserole
I genuinely love a good chicken Caesar salad, but some nights I need something a bit heartier that doesn’t involve chopping a mountain of romaine. This easy casserole gives me all those zesty, garlicky flavors I crave but wrapped into a cozy, high-protein dinner my whole family actually agrees on.
I season juicy chicken breasts with chili powder for just the right amount of smoky depth, and a squeeze of fresh lemon juice beautifully cuts through the richness of the Caesar dressing. And speaking of Caesar dressing… this is my favorite way to use up that last half-bottle that’s been sitting in my fridge. It bakes up into a velvety rich sauce with zero effort!
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Use the Right Dressing!
Not all Caesar dressings bake the same! For best results, I recommend a creamy, emulsified dressing (not the thin, oily kind). In testing, I found that Ken’s Creamy Caesar worked the best for me (not sponsored). The creamy base helps the sauce cling to the chicken and melt beautifully with the cheese, giving you a luscious sauce. If you’re not sure, check the label: look for Parmesan and egg yolk as key ingredients.
Baked Caesar Chicken Recipe
Equipment
- 9×13-inch Baking Dish
Ingredients
- 1 teaspoon chili powder
- 1 teaspoon kosher salt (optional*)
- 1 teaspoon ground black pepper
- 4 boneless, skinless chicken breasts (**)
- 2 cups shredded mozzarella cheese (divided)
- ½ cup grated Parmesan cheese (divided)
- 1 cup creamy Caesar dressing (***)
- 1 tablespoon lemon juice (from ½ lemon)
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch baking dish.
- In a small bowl, mix the chili powder, salt, and pepper together. Rub this mixture onto both sides of each chicken breast. Place the seasoned chicken breasts in the prepared baking dish.1 teaspoon chili powder, 1 teaspoon kosher salt, 1 teaspoon ground black pepper, 4 boneless, skinless chicken breasts
- Sprinkle ½ cup of the mozzarella cheese and half of the Parmesan cheese on top of the chicken.0.5 cups shredded mozzarella cheese, 0.25 cup grated parmesan cheese
- Whisk the Caesar dressing and lemon juice together in a small bowl and pour on top of the cheese/chicken.1 cup creamy Caesar dressing, 1 tablespoon lemon juice
- Evenly sprinkle the remaining cheeses in an even layer on top.1.5 cups shredded mozzarella cheese, 0.25 cup grated parmesan cheese
- Bake for 25-30 minutes, or until the chicken reaches 165°F internally. For a toasty, golden brown cheese topping, broil the chicken for 1-2 minutes prior to removing from the oven.
- Let the chicken rest for 10 minutes before serving.
Notes
- If your chicken breasts are uneven thicknesses, pound them to an even thickness so they cook through more evenly.
- Pat the chicken dry before seasoning to help the seasonings stick.
- For an extra hit of savory flavor, add 1-2 tsp Worcestershire sauce to the dressing mixture.
- For a bit of crunch, mix ½ cup of Panko breadcrumbs with a little melted butter and sprinkle them over the final layer of cheese before baking.
- If you notice a lot of liquid in the dish halfway through, don’t panic. Just make sure you definitely use the broiler at the end; it helps evaporate some surface moisture and tightens the sauce.
- Since Caesar dressing is naturally high in sodium, I recommend serving this alongside a simple steamed vegetable like broccoli or a light side salad to balance the meal
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Watch one of our trusted recipe testers make this!
This melt-in-your-mouth Caesar chicken only takes simple 6 ingredients.
How to Make Caesar Chicken Step by Step
Prep: Gather up all of the ingredients you need to make this chicken Caesar bake. Shred the cheeses to save time, and preheat your oven to 375°F. Grease a 9×13-inch baking pan with oil or nonstick spray. If your chicken breasts are uneven thicknesses, pound them to an even thickness so they cook more evenly.
Season the Chicken: Mix 1 teaspoon of chili powder, 1 teaspoon of kosher salt (if needed–check the sodium content of your Caesar dressing first!), and 1 teaspoon of ground black pepper together in a small bowl. Pat 4 boneless, skinless chicken breasts dry and rub the spice mixture all over each breast. Place the chicken into the prepared baking dish.
Top with Cheese: Top the chicken breasts with ½ cup of freshly shredded mozzarella cheese and ¼ cup of freshly grated Parmesan cheese.
Cover with Sauce: In a small bowl, combine 1 cup of creamy Caesar dressing and 1 tablespoon of lemon juice. Pour the mixture evenly over the chicken breasts and cheese.
Add More Cheese: Sprinkle the remaining 1½ cups of shredded mozzarella cheese and ¼ cup of grated Parmesan cheese over the sauce.
Bake the Chicken: Place the baking dish into the preheated oven and bake for 25-30 minutes, or until the chicken breasts are cooked through to 165°F internally. If you want the cheese to be really browned and bubbly, you can broil the dish for 1-2 minutes before taking it out of the oven. It can easily burn, so keep a close eye on it. Allow the chicken to rest for 10 minutes to lock in the juices before serving.
How to Store, Freeze, and Reheat
Store leftover Caesar chicken casserole in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10-15 minutes, or until warmed through. I do not recommend freezing this dish, as the dressing can turn watery once thawed.
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