Baked Caesar Chicken with Creamy Parmesan Sauce
Juicy oven-baked chicken breasts smothered in a silky parmesan cream sauce with Dijon and lemon -- a rich, family-friendly dinner ready in 35 minutes.
Equipment
- Oven-safe baking dish
- Small mixing bowl
- Skillet (optional, for searing)
Ingredients
- 3 boneless, skinless chicken breasts slice in half lengthwise if very large
- 2 tbsp olive oil
- salt and black pepper to taste
- 1 tsp garlic powder
- 0.5 tsp paprika
- 1 cup heavy cream
- 0.5 cup grated Parmesan cheese freshly grated for best results
- 1 tsp Dijon mustard
- 1 tsp lemon juice freshly squeezed
- 0.5 tsp dried thyme or Italian seasoning
- fresh parsley chopped, for garnish
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease a baking dish.
- Pat the chicken breasts dry with paper towels. Rub each piece with olive oil, then season generously on both sides with salt, black pepper, garlic powder, and paprika.
- Optional but recommended: heat a skillet over medium-high heat and sear the chicken for 2 to 3 minutes per side until lightly golden. Transfer to the prepared baking dish.
- In a small bowl, whisk together the heavy cream, grated Parmesan cheese, Dijon mustard, lemon juice, and thyme or Italian seasoning until smooth and combined.
- Pour the sauce evenly over the chicken in the baking dish. Cover loosely with foil.
- Bake for 20 to 25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Remove the foil during the last 5 minutes if you want a lightly golden top.
- Remove from the oven and let the chicken rest for 5 minutes before slicing. Spoon the creamy parmesan sauce generously over the chicken and garnish with chopped fresh parsley before serving.
