Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 6 ounces each)
- 1 cup plain Greek yogurt (can substitute with sour cream or crème fraîche for a richer sauce)
- 1/2 cup freshly grated Parmesan cheese
- 1/3 cup mayonnaise (optional for extra creaminess, substitute with Greek yogurt if preferred)
- 2 tablespoons Dijon mustard
- 2 tablespoons fresh lemon juice (about 1 lemon)
- 3 cloves garlic, minced
- 1 teaspoon Worcestershire sauce (optional but adds depth)
- 1 teaspoon anchovy paste or 2 anchovy fillets, finely chopped (optional, but authentic Caesar flavor)
- Salt and freshly ground black pepper, to taste
- 1/2 teaspoon paprika (for a little smoky warmth)
- 1 cup panko breadcrumbs (substitute with gluten-free breadcrumbs if needed)
- 2 tablespoons olive oil or melted butter (to toss with breadcrumbs)
- Fresh parsley or chopped romaine lettuce for garnish (optional)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a baking dish large enough to hold the chicken breasts in a single layer. This step always reminds me of how my grandmother carefully prepared her pans, insisting everything be just right for the best results.
- In a medium bowl, whisk together the Greek yogurt, Parmesan cheese, mayonnaise (if using), Dijon mustard, lemon juice, minced garlic, Worcestershire sauce, anchovy paste, salt, pepper, and paprika. This sauce is where the magic happens—creamy, tangy, and packed with that classic Caesar punch.
- Place the chicken breasts in the baking dish. Using a spoon or spatula, generously coat each piece of chicken with the creamy Parmesan mixture, making sure every nook and cranny is covered. It’s like giving your chicken a cozy, flavorful jacket.
- In a small bowl, toss the panko breadcrumbs with olive oil or melted butter until evenly coated. This little step is a game-changer, creating that beautiful golden crust that adds a lovely crunch and contrast to the creamy sauce.
- Sprinkle the breadcrumb mixture evenly over the coated chicken breasts, pressing down lightly to help it adhere.
- Bake uncovered for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/74°C) and the topping is golden brown. The kitchen will start smelling heavenly—one of my favorite signals that dinner is near.
- Remove from the oven and let the chicken rest for 5 minutes before serving. This lets the juices redistribute, keeping the chicken moist and tender—a little trick I learned early on from my grandmother’s kitchen.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International