Creamy Caesar Chicken
Creamy Caesar Chicken offers a delightful spin on traditional Caesar salad, without the greens. Bursting with flavor, its crispy texture is utterly mouthwatering. Crafted from simple pantry ingredients, this chicken dish can be your dinner delight.
Servings: 4 servings
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.
Nutrition
Calories: 606kcal | Carbohydrates: 13g | Protein: 33g | Fat: 47g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 129mg | Sodium: 1472mg | Potassium: 618mg | Fiber: 1g | Sugar: 1g | Vitamin A: 385IU | Vitamin C: 3mg | Calcium: 312mg | Iron: 2mg