Description
This recipe delivers a flavorful and easy-to-make Baked Caesar Chicken, featuring juicy chicken breasts coated in a creamy Caesar sauce and topped with a crispy herb-Parmesan panko crust. It’s a guaranteed crowd-pleaser perfect for a quick weeknight meal.
Ingredients
Scale
- 600g chicken breasts, skinless and boneless
- 120g mayonnaise
- 30g anchovy paste
- 15g Dijon mustard
- 15ml lemon juice
- 2 cloves garlic, minced
- 60g grated Parmesan cheese, divided
- 0.5 tsp black pepper
- 120g panko breadcrumbs
- 30g unsalted butter, melted
- 5g dried parsley (or 8g fresh chopped)
- 1 tsp dried thyme
- Salt to taste
- 8g fresh parsley, chopped, for garnish
- Lemon zest (½ lemon, for garnish)
Instructions
- Preheat & Prep: Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
- Make Caesar Sauce: Whisk mayonnaise, anchovy paste, Dijon, lemon juice, garlic, 30g Parmesan, and pepper.
- Coat Chicken: Pat chicken dry and spread Caesar sauce evenly over each breast.
- Prepare Panko Crust: Combine panko, remaining 30g Parmesan, parsley, thyme, and melted butter.
- Crust Chicken: Press panko mixture firmly onto the sauced chicken.
- Bake to Perfection: Bake for 20-25 minutes, until internal temperature reaches 75°C (165°F).
- Rest & Serve: Let rest for 5 minutes, garnish with parsley and lemon zest.
Notes
For extra crispy crust, ensure butter is melted but not hot and press panko firmly onto the chicken.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Poultry
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 chicken breast
- Calories: 350 kcal
- Sugar: 5g
- Sodium: 500mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg