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Easy Baked Parmesan Caesar Chicken photo

Baked Parmesan Caesar Chicken

Crispy, dressing-coated baked chicken breasts with a Parmesan and garlic-crouton crust.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

  • 6-8 boneless skinless chicken breasts
  • 1/2 cup creamy Caesar dressing such as Gardini's or Brianna's Asiago Caesar
  • 1/2 cup zesty Italian dressing use the prepared dressing, not the dry mix (e.g., Kraft Zesty Italian)
  • 1 cup shredded Parmesan cheese or grated Parmesan
  • 1 cup garlic crouton crumbs

Equipment

  • Baking Sheet
  • parchment paper or wire rack
  • Food processor or blender
  • Shallow Bowls
  • Measuring Cups

Method
 

  1. Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper or place a wire rack on the sheet.
  2. Place the garlic croutons in a food processor or blender and pulse until they become fine crumbs.
  3. In a shallow bowl, whisk together the creamy Caesar dressing and the zesty Italian dressing until combined; set aside.
  4. In another shallow bowl, mix the shredded (or grated) Parmesan cheese with the crouton crumbs until evenly combined.
  5. Working with one chicken breast at a time, dredge it in the dressing mixture to coat both sides, then press it into the Parmesan–crouton mixture so the crust adheres evenly.
  6. Place the coated chicken breasts on the prepared baking sheet or on the wire rack set over the baking sheet, leaving space between pieces.
  7. Bake for 30–40 minutes, or until the chicken is cooked through and juices run clear (internal temperature 165°F / 74°C).

Notes

  • The measurements are approximate; equal parts dressing and equal parts cheese/crouton crumbs work fine.
  • Use shredded or grated Parmesan interchangeably.
  • Cooking on a wire rack helps keep the crust from getting soggy.