Caesar Chicken with Asparagus
A creamy, cheesy, one-pan dinner your family will crave weekly.
Ingredients (Serves 4)
Main Ingredients:
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper, to taste
- 1 cup Caesar dressing (store-bought or homemade)
- ½ cup shredded Parmesan cheese (divided)
- 1 pound asparagus spears, trimmed
- ½ teaspoon garlic powder
- Lemon wedges, for serving
⏱ Prep Time: 10 minutes
⏱ Cook Time: 30 minutes
🔥 Oven Temp: 375°F (190°C)
👨🍳 Instructions
1. Preheat and Season
- Preheat oven to 375°F (190°C).
- Rub chicken breasts with olive oil, then season both sides with salt and pepper.
2. Sear the Chicken
- Heat an oven-safe skillet over medium-high heat.
- Sear chicken for 3–4 minutes per side, until golden brown (not fully cooked through).
- Remove pan from heat.
3. Add Dressing and Cheese
- Pour Caesar dressing evenly over the seared chicken breasts.
- Sprinkle with half of the Parmesan cheese.
4. Add the Asparagus
- Arrange trimmed asparagus spears around the chicken in the skillet.
- Sprinkle garlic powder and the remaining Parmesan cheese over the asparagus.
5. Bake
- Transfer the skillet to the oven.
- Bake for 20 minutes, or until chicken is cooked through (internal temp 165°F / 74°C) and asparagus is tender.
6. Finish and Serve
- Squeeze fresh lemon juice over the top before serving.
- Plate the chicken and asparagus with extra Parmesan or a side salad if desired.
🍴 Tips & Variations
- Bacon-Wrapped Chicken: Wrap chicken breasts with bacon before baking for added richness.
- Alternative Veggies: Swap asparagus with broccoli, zucchini, or green beans.
- Add Crunch: Toss in croutons during the last 5 minutes for a Caesar salad vibe.
- Boost Flavor: Add cherry tomatoes for a sweet contrast.
❓ Q&A
Q1: Can I make this dish ahead of time?
A: Yes! You can prep everything (sear the chicken, arrange the pan) and refrigerate it covered. When ready, bake it straight from the fridge—just add 5 more minutes to the bake time.
Q2: What’s a good homemade Caesar dressing option?
A: A quick version: Whisk together ½ cup mayo, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice, 1 garlic clove (minced), 2 tablespoons grated Parmesan, and 1–2 teaspoons anchovy paste (optional). Add salt, pepper, and a bit of olive oil to taste.