Caesar Chicken with Asparagus

Caesar Chicken with Asparagus

Table of Contents

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.
See also  Grilled Chicken with Peppers and Feta Over Rice

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.