• 4 boneless, skinless chicken breasts (about 2 pounds)
• 1 cup creamy Caesar dressing
• 2 ounces Parmesan cheese, finely grated (about 1/2 cup)
• 2 tablespoons coarsely chopped fresh parsley (optional)

• Start by preheating your oven to 400°F (200°C). Lightly grease a baking dish with olive oil or cooking spray to prevent sticking. Pound the chicken breasts to an even thickness so they cook evenly and stay tender.

• Place the chicken breasts in the baking dish and pour the Caesar dressing over them. Flip the chicken a few times to ensure each piece is fully coated. This step locks in moisture and flavor as the chicken bakes.

• Bake the chicken uncovered for 20–25 minutes, or until the internal temperature reaches 165°F (74°C). The chicken should be cooked through and lightly golden on top.

• Remove the dish from the oven and sprinkle the Parmesan cheese evenly over each chicken breast. Switch the oven to broil and return the dish for 3–4 minutes, just until the cheese melts and turns lightly golden.

• Garnish with fresh parsley if desired and serve immediately while hot and cheesy.

• Don’t overbake the chicken, as it can dry out quickly. Use a meat thermometer for accuracy.
• Choose a good-quality Caesar dressing since it’s the main flavor component.
• Grate Parmesan finely so it melts evenly and browns nicely under the broiler.
• If your chicken breasts are very thick, consider slicing them in half lengthwise.

• This baked Caesar chicken pairs well with many side dishes. Serve it with buttery mashed potatoes, garlic rice, roasted broccoli, or a crisp green salad. You can also slice the chicken and use it in wraps, sandwiches, or over pasta for a quick lunch the next day.

• Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm the chicken in the oven at 350°F or in the microwave with a splash of water or extra dressing to keep it moist.

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