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This Creamy Caesar Chicken is a fun twist on a caesar salad without the salad! It’s so flavorful, crispy, and will practically melt in your mouth. Made with pantry staples, you can make this creamy chicken recipe tonight for dinner!
Ya’ll know that my family and I love easy chicken recipes, especially creamy chicken recipes. I love experimenting in the kitchen and you’re going to love this one. We take all the delicious flavors of a Chicken Caesar salad but skip the salad part and load up the chicken with all the creamy goodness.
Want more easy chicken recipes? Try my Easy Orange Chicken Recipe, Easy Creamy Mushroom Chicken or my Lemon & Garlic Chicken.
Why You’ll Love This Creamy Chicken Recipe
- It’s so flavorful. Who doesn’t like a creamy caesar dressing? Well this chicken has a tasty caesar sauce that coats your chicken, that will make you want to lick your plate clean.
- It’s quick. Have dinner done in 30 minutes! If you’ve got a zillion after school activities and need a quick dinner on the table, this caesar chicken is for you.
- Uses pantry staples. When you need a last minute meal, this creamy chicken is perfect since you probably have most of these ingredients in your kitchen.
What You’ll Need
For the Chicken
- Chicken breast
- Parmesan cheese
- All purpose flour
- Seasoning: Dry oregano, Spanish paprika, salt, and pepper
- Egg
- Olive oil
For the Sauce
- Garlic
- Dry oregano
- Black pepper
- Half and half
- Chicken broth — use low sodium chicken broth to avoid the sauce being too spicy.
- Salt
- Caesar dressing — Litehouse brand from the fridge section tastes best for this creamy chicken.
- Parmesan cheese
Garnish
- Parsley
- Grated parmesan cheese
How To Make Creamy Caesar Chicken
- Preheat: the oven to 400F.
- Dredge the chicken: In a bowl, mix together the dry chicken breading. In another bowl whisk the egg. Pat the chicken dry with a paper towel and then dredge the chicken into the egg wash. Coat well with the dry mixture and set aside. Repeat for the remainder of the chicken pieces.
- Pan sear the chicken: Bring a large oven safe non-stick skillet to medium heat and add 2 tbsps. of the olive oil. Pan sear the chicken on each side for about 4 minutes until golden brown then set aside.
- Make the sauce: In the same skillet, sauté the garlic for about 30 seconds until fragrant. Add in the half and half, black pepper, dry oregano, salt and chicken broth. Simmer on medium heat for about 1 minute. Add in the grated parmesan cheese. Mix together well and simmer on low heat for 2 minutes until the sauce thickens up. Once the sauce thickens up, add in the Caesar dressing. Mix well and cook the sauce on low heat for another 2 minutes.
- Bake it: Return the chicken into the pan and top with the Caesar sauce. Top the chicken with some grated parmesan cheese and bake in the oven for 10 minutes to brown the cheese on top of the chicken.
- NOTE: If you prefer not to bake the chicken, you can continue to cook the chicken on the stove top for a couple more minutes until the parmesan cheese melts up and chicken cooks through, even though the cheese won’t brown up.
- Garnish: Remove the skillet and garnish.
Recipe Variations
- Chicken: you are welcomed to swap the chicken breasts for chicken thighs if you’d prefer.
- Cheese: Add some shredded mozzarella cheese to the top of your chicken before baking to make it even more cheesy.
- Make it spicy: if you want it spicy, you can add in some chili flakes or cayenne pepper.
Tips and Notes for Making the Best Caesar Chicken
- You want to have thin chicken breasts for this recipe so they’re cooked through quickly.
- Don’t have an oven-safe skillet? Transfer everything into a casserole dish before baking.
- While I don’t cover my chicken, if you notice your cheese is browning too quickly, cover the top of your skillet with tin foil or move the chicken to a lower rack.
- Your chicken is done once its internal temperature has reached 165F. You can use an instant thermometer to quickly check for doneness.
- Make sure you purchase creamy Caesar chicken dressing and not chunky. This ensures your sauce stays creamy and smooth. Best ones are in the fridge section. I like the Litehouse brand.
FAQs
For this Caesar chicken, I recommend you use regular Caesar dressing. You want to make sure your sauce is nice and creamy. If you’d still like to use a light version, let me know in the comments down below how it works out!
You can definitely make this creamy chicken recipe ahead of time. Simply wrap it up once it’s cooled and move it to the fridge for up to 4 days. You can reheat this in the microwave or in the oven. Be careful not to dry out the Caesar chicken if you’re reheating it in the oven.
You can freeze this chicken recipe if you’d like. Once it’s cooked and cooled, transfer the Caesar chicken into a freezer safe container. When ready to eat, thaw it in the fridge overnight and reheat in the microwave or oven.
If you have leftover Caesar chicken and want to change things up, turn it into a chicken Caesar wrap, add it to a salad, or make it into a quesadilla!
What Can I Serve With Creamy Caesar Chicken?
This chicken recipe is great with white or brown rice or even over top of pasta, you can also pair it with all kinds of yummy sides, here’s some ideas:
- Garlic Butter Mushrooms
- Oven Roasted Baby Potatoes
- Parmesan Herbed Potatoes
- Cheesy Broccoli Bites
- Roasted Garlic Mashed Potatoes
- Roasted Garlic Bread
- Brown Sugar Glazed Carrots
I hope you enjoy all the recipes I share with you, including this delicious Creamy Caesar Chicken recipe. I hope you try it, enjoy it, rate it and share it with your friends and family!
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Creamy Caesar Chicken
Equipment
- Oven safe skillet
Ingredients
The Crusted Chicken
- 2 large chicken breast, sliced horizontally, making 4 pieces
- ½ cup parmesan cheese, grated
- ¼ cup all purpose flour
- ½ tsp. dry oregano
- ½ tsp. Spanish paprika, or normal paprika
- ½ tsp. black pepper
- ½ tsp. salt
- 1 whole egg, for dredging
- 2 tbsps. light tasting olive oil, for searing the chicken
The Sauce
- 3 cloves garlic, minced
- ½ tsp. dry oregano
- ½ tsp. black pepper
- 1 cup half and half
- 1 cup chicken broth, low sodium
- ½ tsp. salt
- ¾ cup Caesar dressing, Litehouse brand from the fridge section tastes best
- ¼ cup parmesan cheese, grated
Other
- chopper parsley, for garnishing
- grated parmesan cheese, for topping
Instructions
- Preheat the oven to 400 F.
- In a bowl, mix together the dry chicken breading. In another bowl whisk the egg.
- Pat the chicken dry with a paper towel and then dredge the chicken into the egg wash. Coat well with the dry mixture and set aside. Repeat for the remainder of the chicken pieces.
- Bring a large oven safe non-stick skillet to medium heat and add 2 tbsps. of the light tasting olive oil or any oil you prefer. Pan sear the chicken on each side for about 4 minutes until golden brown then set aside.
- In the same skillet, sauté the garlic for about 30 seconds until fragrant. Add in the half and half, black pepper, dry oregano, salt and chicken broth. Simmer on medium heat for about 1 minute.
- Add in the grated parmesan cheese. Mix together well and simmer on low heat for 2 minutes until the sauce thickens up. Once the sauce thickens up, add in the Caesar dressing. Mix well and cook the sauce on low heat for another 2 minutes.
- Return the chicken into the pan and top with the Caesar sauce. Top the chicken with some grated parmesan cheese and bake in the oven for 10 minutes to brown the cheese on top of the chicken.
- NOTE: If you prefer not to bake the chicken, you can continue to cook the chicken on the stove top for a couple more minutes until the parmesan cheese melts up and chicken cooks through, even though the cheese wont brown up.
- Remove the skillet and garnish.
Video
Notes
- You want to have thin chicken breasts for this recipe so they’re cooked through quickly.
- Don’t have an oven-safe skillet? Transfer everything into a casserole dish before baking.
- While I don’t cover my chicken, if you notice your cheese is browning too quickly, cover the top of your skillet with tin foil or move the chicken to a lower rack.
- Your chicken is done once its internal temperature has reached 165F. You can use an instant thermometer to quickly check for doneness.
- Make sure you purchase creamy Caesar chicken dressing and not chunky. This ensures your sauce stays creamy and smooth.
