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!
2largechicken breastsliced horizontally, making 4 pieces
½cup parmesan cheesegrated
¼cupall purpose flour
½tsp.dry oregano
½tsp.Spanish paprikaor normal paprika
½tsp.black pepper
½tsp.salt
1wholeeggfor dredging
2tbsps.light tasting olive oilfor searing the chicken
The Sauce
3clovesgarlicminced
½tsp.dry oregano
½tsp.black pepper
1cuphalf and half
1cupchicken brothlow sodium
½tsp.salt
¾cupCaesar dressingLitehouse brand from the fridge section tastes best
¼cupparmesan cheesegrated
Other
chopper parsleyfor garnishing
grated parmesan cheesefor 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.