Name: Melt-In-Your-Mouth Caesar Chicken
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 4 pieces boneless, skinless chicken breasts (about 6–8 oz each); 1 cup Caesar dressing (store-bought or homemade) (For less sodium, pick a light or low-salt brand.); 1/2 cup sour cream (Optional; adds extra creaminess — Greek yogurt is a tangy swap.); 1 cup freshly grated Parmesan cheese (Not pre-shredded for best melting.); 1/2 tsp garlic powder (Or 1/2 tsp granulated fresh garlic.); 1/2 tsp freshly ground black pepper (Adjust to taste.); to taste fresh parsley, chopped (For garnish.)

I remember making this Caesar-baked chicken on a busy weeknight and being surprised by how tender and saucy it turned out with almost zero fuss. This Melt-In-Your-Mouth Caesar Chicken is exactly what it sounds like: boneless chicken breasts baked under a creamy, cheesy Caesar topping until the edges bubble and the meat stays juicy. It’s ideal when you want comfort food with familiar flavors — creamy dressing, sharp Parmesan, and a garlicky hit — without standing over the stove. If you like simple, saucy chicken dinners that scale easily for family meals, this is one to keep in your rotation. For another quick, juicy chicken option, see this melt-in-your-mouth chicken recipe.

Why you’ll love this dish

This recipe checks a lot of boxes: it’s fast, low-effort, crowd-pleasing, and forgiving. The Caesar dressing provides fat and acidity that helps keep the breast meat moist while the Parmesan melts into a savory crust. You don’t need to brine or pound the chicken, and the bake-and-broil finish gives you that browned top without extra oil.

“An easy, family-friendly weeknight winner — cheesy, garlicky and always tender.”

Make it for busy weeknights, a casual dinner party, or when you want something a little fancier than plain baked chicken but still simple. If you want a light starter before the main, this chicken pairs nicely with Mediterranean-inspired soups like a lemony avgolemono soup.

Preparing Melt-In-Your-Mouth Caesar Chicken

This is the short version of how the recipe comes together so you know what to expect before you start:

Preheat the oven and grease a baking dish.
Whisk Caesar dressing, optional sour cream, Parmesan, and seasonings into a spreadable sauce.
Arrange chicken in the dish and coat it with the Caesar mixture.
Bake until the internal temperature reaches 165°F (74°C); finish under the broiler for a golden top if desired.
Rest briefly, garnish, and serve.

Gather these items

4 boneless, skinless chicken breasts (about 6–8 oz each)
1 cup Caesar dressing (store-bought or homemade) — if you prefer less sodium, pick a light or low-salt brand
1/2 cup sour cream (optional; adds extra creaminess — use Greek yogurt as a tangy swap)
1 cup freshly grated Parmesan cheese (not pre-shredded for best melting)
1/2 tsp garlic powder (or 1/2 tsp granulated fresh garlic)
1/2 tsp freshly ground black pepper (adjust to taste)
Fresh parsley, chopped, for garnish

Notes/substitutions inline:

Chicken: boneless, skinless breasts work best for a uniform bake; thin-sliced breasts reduce baking time. You can use boneless skinless thighs if you prefer darker meat — see Variations.
Caesar dressing: Caesar with anchovies will be more savory; anchovy-free brands are fine if you avoid them.
Cheese: Pecorino Romano can replace Parmesan for a sharper flavor.

Step-by-step instructions

Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or a similar-sized ovenproof pan.
In a medium bowl, stir together 1 cup Caesar dressing, 1/2 cup sour cream (if using), 1 cup freshly grated Parmesan, 1/2 tsp garlic powder, and 1/2 tsp black pepper until smooth and evenly combined.
Arrange the 4 chicken breasts in the prepared baking dish in a single layer. Pat them dry first if they’re wet — this helps the topping adhere.
Spread the Caesar-Parmesan mixture evenly over each chicken breast, covering the top and sides where possible.
Bake uncovered for 25–30 minutes. Use an instant-read thermometer inserted into the thickest part of the breast; remove when it reaches 165°F (74°C). If your breasts are on the thicker side, allow a couple more minutes and check again.
For a golden, bubbly top, switch the oven to broil and broil on high for 2–3 minutes, watching closely so the cheese doesn’t burn.
Let the chicken rest for 5 minutes after removing it from the oven. Garnish with chopped fresh parsley and serve.

Best ways to enjoy it

Serve over creamy mashed potatoes or garlic mashed cauliflower to soak up the sauce.
Roast a tray of seasonal vegetables — asparagus, Brussels sprouts, or carrots — alongside the chicken for an easy sheet-pan-style meal.
Slice the chicken and toss it on top of a simple Caesar salad for a hearty entrée salad.
For a cozy combo, pair with a bowl of white beans or a cup of rice; for something heartier, serve it beside a bowl of award-winning white chicken chili.
Plate it family-style: place the whole dish in the center and let everyone help themselves.

Storage and reheating tips

Refrigeration: Cool leftovers within two hours of cooking and store in an airtight container for up to 3–4 days.
Freezing: Place cooled portions in freezer-safe containers or bags for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently in a 350°F (175°C) oven for 10–15 minutes (covered) until warmed through, or microwave individual portions until hot, then briefly broil to revive the top if desired.
Food safety: Always reheat to an internal temperature of 165°F (74°C) before serving. Do not refreeze previously frozen leftovers that have been thawed in the fridge unless you cooked them again.

Pro chef tips

Pat chicken dry: Removing surface moisture helps the topping stick and promotes even browning.
Even thickness: If breasts are uneven, pound them lightly to a uniform thickness so cooking is consistent.
Use freshly grated Parmesan: It melts better and tastes brighter than pre-grated blends that often contain anti-caking agents.
Don’t skip resting: Letting the meat rest 5 minutes after baking locks in juices and makes slicing neater.
Watch the broiler: That final broil takes seconds; stay nearby to avoid burning the cheese.
Make it ahead: Mix the Caesar-Parmesan topping and refrigerate up to 24 hours; spread over chicken right before baking to save time.

Creative twists

Dark-meat version: Swap breasts for boneless, skinless thighs; increase bake time by about 5–7 minutes and check for doneness.
Low-carb: Skip the sour cream or swap with full-fat Greek yogurt; serve with roasted cauliflower mash.
Spicy Caesar: Stir 1/2 tsp red pepper flakes or a squirt of Sriracha into the sauce for a kick.
Herbaceous: Add chopped fresh basil or tarragon to the sauce for a bright, herby flavor.
Crusted Caesar: Mix panko with grated Parmesan and press it on top before baking for a crunchy finish (spritz with oil to brown).

Your questions answered

Q: How long does this recipe take from start to finish?

A: Active prep is about 10 minutes (mixing the sauce and arranging the chicken). Bake time is 25–30 minutes, plus a 2–3 minute optional broil. Plan for roughly 40 minutes total.

Q: Can I use homemade Caesar dressing?

A: Absolutely. Homemade Caesar adds freshness and control over anchovy and garlic levels. Use about 1 cup of your homemade dressing in place of the store-bought.

Q: Will this dry out chicken breasts?

A: If you follow the internal temperature guidance (remove at 165°F / 74°C) and let the chicken rest briefly, it should stay juicy. The dressing and Parmesan create a protective, moisturizing layer that helps prevent dryness.

Q: Can I double the recipe for a crowd?

A: Yes. Use a larger baking dish and arrange the chicken in a single layer. Baking time may increase slightly; use an instant-read thermometer to confirm doneness.

Q: Is this freezable?

A: Yes — cooked portions freeze well for up to 2 months. Thaw overnight in the fridge and reheat to 165°F (74°C) before serving.

Conclusion

This Melt-In-Your-Mouth Caesar Chicken is a quick, reliable dish that brings creamy, garlicky comfort to weeknights and casual gatherings. For another take on this exact recipe and extra notes, see the detailed write-up at Melt in Your Mouth Caesar Chicken Recipe – The Cookie Rookie®, and if you want a slightly different presentation and serving ideas, check out the version at Melt In Your Mouth Caesar Chicken | 12 Tomatoes.