Crispy, golden chicken meets delicious creamy Caesar dressing.
The Crispy Parmesan Caesar Chicken isn’t your average chicken dinner. It brings bold flavor and crunchy texture together in the most delicious way. Tender chicken is covered with a creamy Caesar-sour cream blend, coated in cheesy panko breadcrumbs, and oven-roasted to perfection. Served alongside a colorful medley of roasted carrots and zucchini, this dish is quick to make, bursting with flavor, and destined to be a weeknight favorite. Whether cooking for two or treating yourself, it’s comfort food with a vibrant, gourmet twist.
| Prep Time 10 mins | Cook Time 20 mins | Total Time 30 mins |
Servings: 2
Ingredients
- 2 medium carrots
- 1 Zucchini
- 10 oz Chicken Breasts
- ¼ cup panko breadcrumbs
- ¼ cup Parmesan cheese
- 1 tbsp butter
- 2 tbsp Caesar dressing
- 2 tbsp Sour Cream
- Cooking Oil
- Kosher Salt
- Black Pepper
- Optional: Lemon zest (for added brightness
- Optional: Green beans or broccoli (about ½ cup, trimmed and chopped
Instructions
Step One: Prep the Ingredients and Preheat the Oven
Preheat your oven to 425°F and adjust the rack to the top position. Wash and dry the carrots and zucchini (and any optional green veggies). Peel the carrots and slice them on a diagonal into ½-inch pieces. Halve the zucchini lengthwise, then slice into ½-inch half-moons. If using green beans or broccoli, trim and cut into bite-sized pieces. Pat the chicken dry with paper towels and season both sides with salt and pepper.
Step Two: Build the Topping
Place the butter in a small microwave-safe bowl and microwave for about 30 seconds until melted. In the same bowl, mix in the panko breadcrumbs and Parmesan cheese. Season the mixture with a pinch of salt and pepper. If you have a lemon on hand, zest a bit into the mixture for a fresh, citrusy note.
Step Three: Make the Creamy Caesar Sauce
In another small bowl, combine the Caesar dressing and sour cream. Stir until smooth. This sauce will be used both for flavoring the chicken and for serving.
Step Four: Start Roasting the Vegetables
On one side of a large baking sheet, toss the sliced carrots and zucchini with a drizzle of cooking oil, salt, and pepper. Spread them out in a single layer.
Place the sheet in the oven and roast for 5 minutes to get them started.
Step Four: Start Roasting the Vegetables
On one side of a large baking sheet, toss the sliced carrots and zucchini with a drizzle of cooking oil, salt, and pepper. Spread them out in a single layer.
Place the sheet in the oven and roast for 5 minutes to get them started.
Step Five: Prepare the Chicken
While the vegetables begin roasting, take the seasoned chicken and spread about 1 teaspoon of the creamy Caesar sauce on the top of each piece (save the rest for serving). Press the panko-Parmesan mixture onto the sauced side of the chicken, gently pressing so it sticks.
Step Six: Roast the Chicken and Finish the Veggies
After the vegetables have roasted for 5 minutes, remove the baking sheet from the oven. Carefully place the prepared chicken cutlets on the empty side of the sheet.
If you’re using green beans or broccoli, add them now to the veggie side and toss with a little oil, salt, and pepper.
Return the sheet to the oven and continue roasting everything for another 12 to 15 minutes, or until the chicken is cooked through (internal temperature reaches 165°F) and the vegetables are golden and tender.
Step Seven: Serve the Dish
Transfer the crispy Caesar chicken and roasted vegetables to plates. Spoon some of the remaining Caesar-sour cream sauce over the chicken or serve it on the side for dipping.
Enjoy your crispy, creamy, and veggie-packed meal!
Tips
- You can substitute the sour cream for Greek Yogurt for a low-fat and low-calorie version.