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Melt-In-Your-Mouth Caesar Chicken

Melt-In-Your-Mouth Caesar Chicken is juicy baked chicken breasts coated in a creamy Caesar Parmesan sauce and topped with a golden layer of melted mozzarella. It’s an easy oven method with a quick broil for color and a fresh parsley finish for a bright, savory bite.
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Prep Time 15 minutes
Cook Time 37 minutes
Total Time 52 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • 1 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp Italian seasoning
  • 0.5 tsp paprika
  • 0.5 tsp salt
  • 0.25 tsp black pepper
Caesar Topping
  • 1 cup Caesar dressing
  • 0.5 cup sour cream
  • 0.5 cup freshly grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • 2 tbsp chopped fresh parsley
Optional Garnish
  • 0.25 cup Extra Parmesan Optional—serve a little more on top if you want extra cheesy flavor.
  • 1 tbsp Fresh parsley Optional—extra chopped parsley for color.
  • 1 Lemon wedges Optional—serve with lemon wedges for brightness.

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat the oven to 375°F (190°C). This sets a steady baking temperature for evenly cooked chicken.
  2. Lightly grease a 9×13-inch baking dish. Brush or wipe a thin coating so the chicken releases easily after baking.
  3. Pat the chicken dry and rub it with olive oil plus garlic powder, onion powder, Italian seasoning, paprika, salt, and black pepper. Make sure each breast is coated on all sides so the seasoning clings.
  4. Arrange the chicken in the baking dish. Space pieces so they bake through without crowding.
Make the Caesar topping
  1. In a bowl, whisk together Caesar dressing, sour cream, and freshly grated Parmesan cheese. Whisk until smooth and creamy, with no streaks of sour cream.
  2. Spread the Caesar mixture evenly over each chicken breast. Cover the top surfaces so every bite gets a creamy layer.
  3. Sprinkle shredded mozzarella cheese over the top. Use an even layer for a uniform melt.
Bake and finish
  1. Bake at 375°F (190°C) for 30–35 minutes, until the chicken reaches an internal temperature of 165°F (74°C). The sauce should look bubbling around the edges while the chicken stays juicy.
  2. Broil for 2–3 minutes until the cheese is lightly golden. Watch closely so it browns without burning.
  3. Garnish with chopped fresh parsley, plus extra Parmesan, fresh parsley, and lemon wedges if using. Serve right away while the topping is warm and slightly set.

Notes

Pro tip: Pat the chicken dry before seasoning so the spices and topping cling better and the surface browns nicely. Refrigerate leftovers in a sealed container for up to 3 days; reheat in the oven or microwave until hot. Freezing is not recommended for the creamy topping, but you can freeze baked chicken separately and add fresh sauce when reheating. Dietary swap: use Greek yogurt in place of sour cream for a slightly tangier, higher-protein version.