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One piece of baked Caesar chicken on a white plate with melted cheese, golden crumbs, parsley, and a lemon wedge

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Baked Caesar Chicken with Lemon-Parmesan Crunch

Recipe by Ailene

This easy, one-pan chicken bake takes everything you love about a classic Caesar salad—the creamy dressing, melted cheese, and garlic crouton crunch—and turns it into a comforting hot dinner. A finishing shower of fresh lemon zest and juice cuts through the richness, balancing the savory layers perfectly.

  • Total Time30 minutes
  • Yield4 servings 1x

Ingredients

Scale

Chicken and Base

  • Nonstick cooking spray, for the baking dish
  • 1.5 lbs (680 g) boneless, skinless chicken breasts, pounded to an even 1/2-inch thickness
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked black pepper
  • 1/2 cup (120 ml) high-quality creamy Caesar dressing
  • 4 to 6 slices (about 4 oz / 115 g) deli provolone cheese

Crunchy Topping and Finish

  • 1 cup (60 g) crushed garlic and herb croutons
  • 1/4 cup (25 g) grated Parmesan cheese
  • 2 tbsp (30 ml) unsalted butter, melted
  • 1 medium lemon, zested and cut into wedges
  • 1 tbsp chopped fresh parsley (optional garnish)

Instructions

  1. Prep the oven and baking dish: Preheat the oven to 400°F (200°C). Lightly coat a 9×13-inch baking dish with the nonstick cooking spray.
  2. Season the chicken: Arrange the pounded chicken breasts in a single layer in the prepared dish. Season evenly on both sides with the kosher salt and black pepper.
  3. Layer the Caesar and cheese: Spread the creamy Caesar dressing generously over the top of each chicken breast. Lay the provolone slices evenly over the dressing to cover the chicken entirely.
  4. Mix the crunchy topping: In a small bowl, combine the crushed garlic and herb croutons, grated Parmesan cheese, and melted butter. Toss until the crumbs are evenly coated.
  5. Bake to perfection: Sprinkle the buttery crouton mixture evenly over the provolone layer. Bake uncovered on the center rack for 18 to 22 minutes, or until the chicken is cooked through and registers an official safe internal temperature of 165°F (74°C) on an instant-read meat thermometer. The cheese should be melted and the croutons deeply golden brown. (If the topping browns too quickly, tent loosely with foil for the last 5 minutes).
  6. Finish and serve: Remove from the oven and immediately scatter the fresh lemon zest and chopped parsley over the hot casserole. Serve warm with the lemon wedges on the side for squeezing.

Notes

  • Why it works: Pounding the chicken breasts to an even half-inch thickness before baking ensures they cook rapidly at the higher 400°F (200°C) heat. This method crisps the buttery crouton topping beautifully before the chicken has a chance to dry out.
  • Dressing choice: Stick to a thick, creamy Caesar dressing found in the refrigerated produce section or a high-quality bottled variety. Vinaigrette-style Caesar will separate and turn oily when baked.

Nutrition (per serving — estimates)

Calories: 577 | Total Carbs: 11g (Fiber: 1g, Sugar: 2g) | Fat: 37g (Saturated: 13g) | Protein: 50g

Nutritional values are approximate, based on standard reference data (USDA FoodData Central). Actual values vary by brand and exact measurements. For precision, use a tracker like MyFitnessPal or Cronometer.

  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 loaded chicken breast
  • Calories: 577
  • Sugar: 2g
  • Fat: 37g
  • Saturated Fat: 13g
  • Carbohydrates: 11g
  • Fiber: 1g
  • Protein: 50g

Find it online: https://foodtrackergirl.com/2026/08/04/baked-caesar-chicken-with-lemon-parmesan-crunch/