Baked Caesar Chicken with Provolone and Crunchy Croutons
Tender baked chicken breasts layered with Caesar dressing, melted provolone, and a crunchy buttery crouton topping.
Equipment
- Large Baking Dish
- Meat thermometer
- Mixing bowl
Ingredients
- 2 lbs boneless, skinless chicken breast
- 6 tbsp creamy Caesar dressing
- 6 oz provolone cheese sliced
- 1 cup Caesar-style croutons
- 1 tbsp butter melted
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Lay the chicken breasts flat in a large baking dish, giving them enough space for even cooking.
- Season the chicken with salt and pepper.
- Spread 1-2 tablespoons of creamy Caesar dressing over each chicken breast.
- Layer the sliced provolone over the chicken, covering it entirely.
- Crush the Caesar-style croutons into crumbs and mix with the melted butter until evenly coated.
- Sprinkle the buttery crouton crumbs generously over the cheese.
- Bake on the middle rack for 20-30 minutes, or until the chicken is cooked through and the crumbs are golden brown. Loosely cover with foil if the topping browns too quickly.
- Garnish with parsley if desired and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, assemble unbaked and freeze, then bake from frozen with added time. Mozzarella or Romano can be used in place of provolone.
