Ultimate Baked Caesar Chicken: The “Proteolytic-Crust” Masterpiece

The Science of “Creamy-Crisp” Dynamics

This dish is a cult classic for a reason: it uses the enzymatic properties of Caesar dressing to create an impossibly tender interior.

1. Enzymatic Tenderization: High-quality Caesar dressing contains lemon juice (acid) and often egg yolks/anchovies (enzymes). These break down the tough muscle fibers in the chicken breast as it bakes.
2. The Parmesan Shield: By mixing the dressing with Parmesan cheese, we create a “fatty barrier.” During the baking process, the moisture from the chicken is trapped inside this shell, while the cheese undergoes the Maillard reaction, creating a golden, savory crust that mimics the crunch of fried chicken without the oil.

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The Essential Ingredients List

Serves 4.

• The Protein:
  • 4 Large Boneless, Skinless Chicken Breasts: (Pounded to an even thickness).
• The “Liquid Gold” Coating:
  • 1 cup Creamy Caesar Dressing: (Choose a high-quality, thick brand).
  • 1/2 cup Sour Cream or Greek Yogurt: (Adds tang and prevents the dressing from “breaking”).
  • 1 tsp Garlic Powder & 1/2 tsp Black Pepper.
• The Umami Crust:
  • 1 cup Freshly Grated Parmesan Cheese.
  • 1/2 cup Panko Breadcrumbs: (For that ultimate “shatter” crunch).
  • 1 tsp Dried Parsley.

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Timing: The “Succulent” Window

Task	Duration	Context
Prepping	10 Minutes	Pounding chicken and mixing the “glue.”
Coating	5 Minutes	Ensuring 360-degree coverage.
Baking	25–30 Minutes	At 190°C (375°F).
Total Time	~45 Minutes	Let rest for 5 mins to retain juices.

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Step-by-Step Instructions

1. The “Even-Cook” Prep

Place your chicken breasts between two sheets of plastic wrap. Use a meat mallet or a heavy rolling pin to pound them to an even 1/2-inch thickness. Actionable Tip: This ensures the entire breast cooks at the same rate, preventing the thin “tail” from drying out before the center is done.

2. The Caesar Slurry

In a medium bowl, whisk together the Caesar dressing, sour cream, garlic powder, and pepper. In a separate shallow dish, combine the Parmesan, panko, and parsley.

3. The Dredge & Coat

Pat the chicken dry with paper towels (this helps the sauce stick).

1. Dip each breast into the Caesar mixture until heavily coated.
2. Press the chicken firmly into the Parmesan-Panko mixture.
3. Place on a baking sheet lined with parchment paper or a wire rack.

4. The Golden Bake

Bake at 190°C (375°F) for 25–30 minutes. The Pro Move: During the last 2 minutes, turn the broiler on high to get that deep, golden-brown “Caesar-crust” bubbling.

5. The Rest

Remove from the oven and let the chicken rest for 5 minutes. This allows the internal temperature to carry over to $74^{\circ}\text{C}$ (165°F) and lets the juices redistribute.

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Nutritional Information (Per Serving)

Nutrient	Amount	Daily Value (%)
Calories	460 kcal	23%
Protein	42g	84%
Total Fat	28g	36%
Carbohydrates	10g	4%

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Common Mistakes to Avoid

1. Using Thin Dressing: If the Caesar dressing is too watery, it will slide off the chicken and pool on the baking sheet. Use the thickest, creamier style you can find.
2. Skipping the Pounding: If one side of the breast is 2 inches thick and the other is 1/2 inch, the thin side will be “sawdust” by the time the center is safe to eat.
3. Washing the Chicken: Never rinse your chicken. It increases the risk of cross-contamination and the moisture will prevent the Caesar “glue” from sticking.

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Conclusion

The Ultimate Baked Caesar Chicken is the solution to the “boring chicken breast” dilemma. It’s salty, tangy, and incredibly moist—a weeknight hero that tastes like a five-star meal.