Baked Chicken Caesar

Pro tips

• Slice chicken breasts to uniform ¼-inch thickness for even cooking; use a meat mallet or sharp knife to pound them to the same size.
• Don't skip crushing the croutons by hand—leave some texture rather than grinding them to fine crumbs so the topping stays crispy.
• Mix the butter and crushed croutons together before topping to ensure even, golden browning across the casserole.
• Check chicken doneness with a meat thermometer; pull at 165°F internal temp to avoid overcooking and drying out the meat.

Substitutions

• Caesar salad dressing → homemade Caesar dressing (same amount; adjust salt if making your own)
• Garlic croutons → panko breadcrumbs mixed with 1 tsp garlic powder (for a lighter, crispier crust)
• Parmesan cheese → Pecorino Romano (sharper flavor; use same amount)
• Butter → olive oil (same amount; result will be slightly less rich but still delicious)

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered at 350°F for 10–12 minutes until warmed through.

Can I use chicken thighs instead of breasts?

Yes. Thighs stay juicier, but increase baking time by 5–10 minutes and check internal temperature reaches 165°F.

How thin should the chicken breasts be?

Slice them to roughly ¼ inch thick so they cook evenly and absorb the Caesar dressing without drying out.

Can I make this ahead?

Yes. Assemble the casserole, cover, and refrigerate up to 12 hours. Add 5 minutes to baking time if baking cold.

What temperature and time do I bake this at?

Bake at 350°F for 25–30 minutes, until the chicken is cooked through (165°F internal temp) and the topping is golden.

Is store-bought Caesar dressing okay to use?

Yes. Bottled Caesar dressing works perfectly and saves time while delivering the same flavor.