Why You’ll Love This this Dreamy Parmesan Caesar Chicken
This Caesar chicken basically takes all the best parts of your favorite salad and turns it into a proper dinner that’ll make everyone at the table wonder why they ever bothered with boring grilled chicken.
The creamy Caesar-parmesan coating creates this golden, bubbly top that’s rich enough to make you forget you’re eating something relatively healthy, while the tender zucchini underneath soaks up all those dreamy pan juices.
It’s one of those recipes that looks fancy enough for company but is actually simple enough that you won’t spend your entire evening stressed out in the kitchen, muttering about why you didn’t just order pizza.
Ingredients List
You’ll need just a handful of simple ingredients to create this restaurant-worthy Caesar chicken that’ll have your family thinking you’ve suddenly become a culinary genius.
- 4 boneless skinless chicken breasts
- 1 cup caesar salad dressing (original recipe calls for Marie Calendars, I use Lite House)
- 1/4 cup mayonnaise
- 1/2 cup parmesan cheese, freshly grated
- 4 zucchini, shredded
- 1 tablespoon butter
- 1 garlic clove, minced
Here’s the beautiful thing about this ingredient list – you’re basically getting all the indulgent flavors of Caesar salad without the guilt trip:
- The Caesar dressing and mayo combo creates that rich, creamy coating without needing heavy cream or butter-laden sauces.
- Fresh parmesan adds serious flavor punch while providing protein and calcium.
- Zucchini sneaks in extra vegetables and fiber, plus it soaks up all those delicious pan juices like a little green sponge.
- Using boneless chicken breasts keeps the protein lean while still delivering that satisfying, hearty meal feeling.
- The garlic and butter for the zucchini add just enough richness without going overboard.
Step by Step Directions
Getting this Caesar chicken on the table is surprisingly straightforward and requires minimal prep work for maximum flavor payoff.
- Preheat oven to 375 degrees
- Place chicken in baking dish
- Mix together caesar salad dressing, mayonnaise and parmesan cheese
- Spread mixture evenly over chicken breasts
- Cover and bake for 30 minutes
- Remove cover and bake for an additional 30 minutes
While chicken finishes baking, sauté shredded zucchini in butter and minced garlic until tender.
Place a mound of zucchini on each plate.
Top with baked chicken breast.
Drizzle any remaining sauce from the baking dish over the chicken and zucchini.
Consider using a professional rice cooker to prepare perfectly steamed rice as an additional side dish to complement this flavorful meal.
Substitutions and Variations
• Protein swaps – This works beautifully with pork chops or thick fish fillets like cod.
Just adjust cooking times accordingly since fish cooks much faster.
• Herbs for freshness – Sprinkle fresh basil or parsley over everything at the end.
Dried Italian seasoning mixed into the sauce works too.
• Extra garlic lovers – Double or triple the garlic in both the sauce and the zucchini.
There’s really no such thing as too much garlic in this house.
Additional Things to Serve With This Dish
This Caesar chicken practically begs for some delicious sides to round out the meal.
- Garlic bread or focaccia – Because to be frank, you need something to soak up every last drop of that creamy Caesar sauce. I’m not about to let any of it go to waste on the plate.
- Simple green salad – A basic mixed greens salad with a light vinaigrette cuts through all that rich, cheesy goodness. Plus it makes me feel slightly better about eating half a cup of mayo and cheese.
- Roasted vegetables – Asparagus, Brussels sprouts, or broccoli all play nice with the Caesar flavors. Toss them with olive oil and roast alongside the chicken for the last 20-30 minutes.
- Rice or pasta – Plain white rice, wild rice pilaf, or even buttered noodles make perfect vehicles for the sauce. Though truthfully, I usually just pile everything over the zucchini and call it good.
- Mashed cauliflower – For those trying to keep things a bit lighter, mashed cauliflower with butter and cream cheese works beautifully. It’s like having mashed potatoes but with a cleaner conscience.
Cooking Tips & Tricks (Chef’s Notes)
After making this dish more times than I care to admit, I’ve picked up a few tricks that make all the difference.
- Pound those chicken breasts – I’m talking about flattening them to an even thickness, maybe 3/4 inch or so. Nobody wants that awkward situation where the thin end is leather and the thick part is still doing the chicken dance.
- Don’t skip the covering step – That first 30 minutes under foil keeps the chicken from drying out while the sauce works its magic. Trust the process, even when you’re dying to peek.
- Use freshly grated parmesan – The pre-shredded stuff in a bag just doesn’t melt the same way. Plus, fresh parmesan has that sharp, nutty flavor that makes your taste buds do a little happy dance.
- Salt your zucchini beforehand – Sprinkle it with salt and let it sit for 10 minutes, then pat dry. This draws out excess water so you don’t end up with soggy, weepy vegetables on your plate.
- Double the sauce – Seriously, make 1.5 times the caesar mixture. You’ll thank me when you’re spooning extra sauce over everything and still have some left for dipping that garlic bread.
- Let it rest – Give the chicken 5 minutes to relax before slicing. This keeps all those lovely juices from running away the second you cut into it.
Nutritional Facts
Based on the recipe serving 4 people, here’s the approximate nutritional breakdown per serving:
- Calories: 485-520 per serving
- Protein: 42-45 grams (excellent source)
- Fat: 28-32 grams (primarily from dressing and cheese)
- Carbohydrates: 8-10 grams (mostly from zucchini)
- Fiber: 2-3 grams
- Sodium: 950-1,100 mg (caesar dressing is the main contributor)
- Calcium: 280-320 mg (thanks to that parmesan cheese)
- Potassium: 750-850 mg (chicken and zucchini both contribute)
- Vitamin C: 25-30 mg (zucchini provides a nice boost)
- Iron: 2-3 mg
The dish is naturally low in carbs and high in protein, making it keto-friendly.
The zucchini adds volume and nutrients without many calories, while the chicken provides lean protein.
Keep in mind that using light caesar dressing can reduce both calories and sodium by about 15-20%.
Fun “Did You Know?”
Beyond all those impressive nutritional numbers lies a dish with some pretty fascinating backstory.
I find it amazing that Caesar salad wasn’t invented in Italy—it was created by Italian immigrant Caesar Cardini in Tijuana, Mexico, in 1924! The original recipe used just romaine, parmesan, croutons, lemon juice, olive oil, Worcestershire sauce, and raw egg.
Meanwhile, zucchini originated in Central America but became a Mediterranean staple.
I love how this recipe marries these two culinary traditions. The combination transforms humble chicken into restaurant-quality fare that’s been satisfying families for decades with its creamy, tangy flavors.
