Caesar Chicken is such a simple dinner, yet so flavorful! Chicken breasts are baked in a Caesar style cream sauce that is made with garlic, Greek yogurt, Dijon, mayo, fresh lemon, and capers. Dinner is ready in about 30 minutes.
Why This Recipe Works
- Chicken breasts bake up perfectly tender and juicy in a 350 degree oven.
- The Caesar sauce is nice and creamy, yet has that Caesar tang from the Greek yogurt, lemon and capers.
- Broiling the chicken for the last 2 minutes gives this dish a nice browned top that adds flavor!
Ingredients
Here are the things you need to make this Caesar Chicken, plus some tips on a few ingredients:
Boneless Skinless Chicken Breasts
Slice your chicken breasts in half, lengthwise, so you end up with two thinner chicken breasts. It creates an even cooking chicken, that is done in about 25 minutes at 350 degrees.
If you already have thin or smaller chicken breasts do not worry about this step.
Step by Step Picture Instructions
There are really just two parts to this recipe- making the sauce and baking the chicken, so let’s get started:
Preheat the oven to 350 degrees.
In a mixing bowl measure out the Greek yogurt, mayo, Dijon mustard, fresh garlic, lemon zest, lemon juice, capers, salt & pepper. Whisk it all together until it is well combined.
Remove about ⅓ of the Caesar sauce to a separate bowl and save for serving.
If you have really thick chicken breasts go ahead and cut them in half, lengthwise, giving you two thinner breasts.
Season both sides of the chicken with a little salt & pepper.
Add about 3 tbsp of the Caesar sauce to the bottom of your baking dish.
Place your chicken breasts on top of the sauce in the baking dish. Pour the remaining Caesar sauce over the top of the chicken.
Pop into the oven, uncovered, for 25-30 minutes until the chicken reaches 165 degrees at it’s thickest part.
Turn the oven on to broil and brown the top for 2 minutes.
Make Ahead
You can absolutely prep this recipe a couple days ahead.
Make the Caesar Cream Sauce and pop it in the fridge in an airtight container for up to 2 days.
Cut and season the chicken breasts and also keep in the fridge.
When it is time to eat just assemble the recipe in a baking dish and pop in the oven.
Serving
Serve your Caesar Chicken Bake hot with the additional sauce on the side.
Serve with mashed potatoes (or instant pot mashed potatoes), rice pilaf or risotto, and a green veggie like roasted asparagus or green beans.
Recipe Tips
- Zest the lemon before you squeeze the juice.
- Cut your thick chicken breast in half, lengthwise, giving you 2 thinner chicken breasts.
- Buy good quality chicken, it makes a difference! We like Smart Chicken.
Related Recipes
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This recipe was inspired by the Barefoot Contessa recipe for Caesar Swordfish.
Creamy Caesar Chicken Bake
Equipment
- A glass baking dish that will fit your chicken breasts
Ingredients
- 2 fresh, boneless skinless chicken breasts each cut in half lengthwise, giving you thinner breasts (you will have 4 thinner breasts)
- kosher salt and pepper
Caesar Cream Sauce
- ½ cup mayonnaise
- ¼ cup plain Greek yogurt
- 1 tbsp Dijon mustard
- 1 tsp lemon zest
- 2 tsp fresh lemon juice
- 2 garlic cloves minced
- ¼ cup capers drained
- ½ tsp kosher salt
- black pepper to taste
Instructions
- Preheat the oven to 350 degrees.
- Cut the chicken breasts in half, lengthwise. Season both sides lightly with salt and pepper.
- In a small bowl whisk together all the ingredients for the Caesar Cream Sauce, until it is well combined.Remove about ⅓ of the sauce and set aside in a separate bowl for serving.
- Place about 3 tbsp of the Caesar Cream Sauce in the bottom of your glass baking dish. Spreading it to cover the bottom of the pan.
- Place the chicken breasts in the glass baking dish. Pour the remaining sauce over top of the chicken.
- Bake, uncovered, for 25-30 minutes, until your chicken reaches 165 degrees at it's thickest point and is cooked thru.
- Turn the broiler on and broil the chicken for an additional 2 minutes. This will brown the top nicely!
- Serve the Creamy Caesar Chicken Bake hot with the remaining cream sauce on the side.
Notes:
- Make the cream sauce and place in an airtight container in the fridge for up to 2 days.
- Cut and season the chicken breasts. Refrigerate for up to 2 days.
- When it is time to eat assemble the dish in a glass baking pan and bake!
- Zest the lemon before you squeeze the juice.
- Cut your thick chicken breast in half, lengthwise, giving you 2 thinner chicken breasts.
- Buy good quality chicken, it makes a difference! We like Smart Chicken.
If nutrition facts are provided they are calculated as an estimate to the best of our knowledge.
Laura Reynolds
This was absolutely delicious! I tweaked the recipe slightly by adding 1/2 cup shredded parmesan cheese to the sauce before patting it onto the chicken, then topping the chicken with another 1/2 cup shredded parmesan before putting it into the oven.
And, the leftovers were heavenly!
Susie Weinrich
Wonderful addition! I will try that next time I make it!
Nicole
I have 4 VERY picky kids who never all eat the same
Meal. I made this and 3/4 LOVED it. My 13yo wants to put the sauce on everything. I’m so happy to have a meal to add to the rotation!!
Susie
That is SO great! Thank you for taking the time to let me know. There is nothing better than not having to make 4 different dinners!
Susie
If you have an Instant Pot, they might like the Cheesy Chicken & Rice dish too…
https://momsdinner.net/instant-pot-cheesy-chicken-broccoli-rice/
You can always sub a different veggie for the broccoli or leave out the veg completely!
Nicole
I have an Indtapot but it’s still in the box – it scares me. I’ve always been a crock pot user but something about the Instapot (lol). I’ll give it a try!!
Jo
This sounds awesome Susie!
Emily Bruno
I am all about easy dinners – this looks amazing!
Susie
Me too! It is the only way I can get dinner on the table every night
Tawnie Kroll
I’m loving this recipe thank you so much for sharing!!
Amy
Looks delicious!
Amy
Easy dinners rock!
John
Such a flavorful chicken recipe!