I enjoy this recipe because it’s versatile and easy to adapt. I like that I can grill or bake the chicken depending on my mood, and the flavors are familiar but never boring. It’s one of those dishes I rely on when I want a dependable meal that feels fresh and comforting at the same time.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
4 boneless, skinless chicken breasts 2 tablespoons olive oil Salt and pepper, to taste 1 cup Caesar dressing (store-bought or homemade, see below for homemade recipe) 1 tablespoon lemon juice 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon dried parsley (optional) 1 tablespoon grated Parmesan cheese (optional, for garnish) Romaine lettuce, chopped (optional, for serving) Croutons (optional, for serving)
Directions
I start by seasoning the chicken breasts with salt, pepper, garlic powder, onion powder, and a drizzle of olive oil, rubbing everything in so the chicken is evenly coated.
If I’m grilling, I preheat the grill to medium-high heat and cook the chicken for about 5 to 7 minutes per side until it reaches an internal temperature of 165°F (74°C). If I’m baking, I preheat the oven to 375°F (190°C), place the chicken on a baking sheet, and bake it for 20 to 25 minutes until fully cooked.
Once cooked, I let the chicken rest for a few minutes before slicing it into strips or bite-sized pieces. I place the chicken in a bowl and toss it with the Caesar dressing until evenly coated, or I drizzle the dressing over the chicken just before serving.
When serving, I like placing the chicken over chopped romaine lettuce and topping it with croutons, grated Parmesan cheese, and a sprinkle of dried parsley.
Servings and Timing
I usually serve this recipe as 4 portions. Prep time takes about 15 minutes, cook time is around 25 minutes, and the total time comes to roughly 40 minutes.
Variations
When I want a lighter option, I use a lighter Caesar dressing or drizzle instead of tossing. I also enjoy serving the chicken in wraps or sandwiches instead of over lettuce.
Storage/Reheating
I store leftover chicken in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the chicken gently to avoid drying it out, and I add fresh dressing just before serving.
FAQs
Can I use chicken thighs instead of breasts?
I can use boneless, skinless thighs, and they turn out extra juicy.
Is homemade Caesar dressing better?
I like homemade dressing when I have time, but store-bought works perfectly.
Can I make this ahead of time?
I cook the chicken ahead and add the dressing just before serving.
How do I keep the chicken moist?
I avoid overcooking and let the chicken rest before slicing.
Can I serve this without lettuce?
I often serve it on its own or with roasted vegetables.
Is this recipe good for meal prep?
I think it’s great for meal prep, especially when storing dressing separately.
Can I bake and grill on the same day?
I choose one method, but both give great results.
What sides pair well with Caesar chicken?
I like roasted potatoes, rice, or a simple vegetable side.
Can I make it dairy-free?
I use a dairy-free Caesar dressing and skip the Parmesan.
Is this kid-friendly?
I find it very kid-friendly, especially when served simply.
Conclusion
I keep this Caesar chicken recipe in my regular rotation because it’s easy, reliable, and full of flavor. It’s the kind of dish I enjoy making when I want something familiar, satisfying, and flexible enough to serve in different ways throughout the week.
Juicy, well-seasoned Caesar chicken tossed or drizzled with creamy Caesar dressing for a simple, flavorful meal that works for dinner, salads, wraps, or meal prep.
Ingredients
4 boneless, skinless chicken breasts
2 tablespoons olive oil
Salt and pepper, to taste
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried parsley (optional)
1 cup Caesar dressing (store-bought or homemade)
1 tablespoon lemon juice
1 tablespoon grated Parmesan cheese (optional, for garnish)
Chopped romaine lettuce (optional, for serving)
Croutons (optional, for serving)
Instructions
Season the chicken breasts with salt, pepper, garlic powder, onion powder, dried parsley, and olive oil, rubbing evenly to coat.
To grill: Preheat grill to medium-high and cook chicken for 5–7 minutes per side until internal temperature reaches 165°F (74°C).
To bake: Preheat oven to 375°F (190°C), place chicken on a baking sheet, and bake for 20–25 minutes until fully cooked.
Remove chicken from heat and let rest for a few minutes before slicing.
Toss the chicken with Caesar dressing and lemon juice, or drizzle dressing over the chicken just before serving.
Serve over chopped romaine lettuce with croutons and grated Parmesan if desired.
Notes
Chicken thighs can be substituted for extra juiciness.
For meal prep, store dressing separately and add before serving.
Use lighter Caesar dressing for a lower-calorie option.
Great served in wraps, sandwiches, or with roasted vegetables.
