Go Back
baked-caesar-chicken-creamy-parmesan-sauce-baking-dish

Baked Caesar Chicken with Creamy Parmesan Sauce

Tender baked chicken breasts in a rich, garlicky Parmesan cream sauce with Dijon mustard and lemon. Ready in 35 minutes with minimal prep and maximum flavor.
Print Recipe Save to Pins
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 3 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 3 boneless skinless chicken breasts
  • 2 tbsp olive oil
  • salt and black pepper to taste
  • 1 tsp garlic powder
  • 0.5 tsp paprika
  • 1 cup heavy cream full-fat recommended
  • 0.5 cup grated Parmesan cheese freshly grated preferred
  • 1 tsp Dijon mustard smooth Dijon preferred
  • 1 tsp lemon juice fresh squeezed preferred
  • 0.5 tsp dried thyme or Italian seasoning
  • fresh parsley, chopped for garnish

Equipment

  • Baking dish
  • Small mixing bowl
  • Whisk
  • Skillet (optional for searing)
  • Meat thermometer
  • Aluminum foil

Method
 

  1. Preheat oven to 375°F. Lightly grease a baking dish with cooking spray or olive oil.
  2. Pat chicken breasts dry with paper towels. Rub evenly with olive oil, salt, pepper, garlic powder, and paprika on both sides.
  3. Optional: Heat a skillet over medium-high heat. Sear chicken for 2 to 3 minutes per side until lightly golden. Transfer to the prepared baking dish.
  4. In a small bowl, whisk together heavy cream, Parmesan, Dijon mustard, lemon juice, and dried thyme until smooth. Pour evenly over the chicken.
  5. Cover the baking dish tightly with foil. Bake for 20 to 25 minutes, or until the internal temperature reaches 165°F. Remove foil during the last 5 minutes for a lightly golden top.
  6. Let chicken rest for 5 minutes before slicing. Spoon sauce over each piece and garnish with fresh parsley before serving.

Notes

Use freshly grated Parmesan for the smoothest sauce. Full-fat heavy cream prevents sauce from breaking. Searing is optional but adds color and depth. Leftovers keep 3 days in the fridge. Reheat gently at 325°F covered with foil to prevent sauce separation.