Baked Caesar Chicken with Parmesan and Garlic Recipe

This baked Caesar chicken came from wanting a weeknight dinner that felt bold and satisfying without being complicated.

Instead of using Caesar dressing, this recipe leans into the classic Caesar flavor base itself — anchovy paste, garlic, olive oil, and Parmesan, all rubbed directly onto the chicken.

As it bakes, that mixture forms a savory coating with crisp edges and a juicy center, giving the dish depth without extra steps or sauces. It’s simple, hearty, and feels intentional, even on the busiest evenings.

Behind the Recipe

I first made this recipe when I wanted something rich and comforting but still straightforward. Mixing anchovy paste with garlic and Parmesan creates a deeply savory flavor that tastes far more complex than the short ingredient list suggests.

Recipe Origin or Trivia

Traditional Caesar salad flavors are built from anchovies, garlic, olive oil, and cheese, long before bottled dressings existed. This recipe draws directly from those roots, using the same ingredients in a baked format.

By skipping dressing altogether, the dish keeps the flavors clean, concentrated, and closer to the original Caesar inspiration, just reimagined as a main course.

Why You’ll Love This Recipe

• Bold, Savory Flavor: Anchovy paste adds deep umami without tasting fishy
• Simple Ingredient List: No extras or hard-to-find items
• One-Bowl Prep: Minimal cleanup
• Crispy Yet Juicy: Golden edges with a tender interior
• Beginner-Friendly: Hard to overthink or mess up
• High-Protein Meal: Filling and satisfying
• Versatile Pairing: Works with almost any side

Chef’s Pro Tips for Perfect Results

• Pound thicker chicken breasts for even cooking
• Use finely grated Parmesan for better coating and crisping
• Don’t skip resting the chicken after baking — it keeps it juicy
• Space the chicken pieces apart so they brown instead of steaming
• Taste your anchovy paste beforehand; some brands are saltier than others

Kitchen Tools You’ll Need

1. Baking dish or sheet
2. Mixing bowl
3. Cooking spoon or spatula
4. Aluminum foil or parchment paper

Ingredients in This Recipe

1. Chicken Breasts (4 pieces): Boneless and skinless for even cooking
2. Anchovy Paste (2 tsp): Adds rich umami depth without overpowering
3. Garlic (4 cloves, minced): Builds aroma and savory flavor
4. Parmesan Cheese (½ cup, grated): Creates a salty, crisp coating
5. Olive Oil (2 tbsp): Helps bind the paste and promotes browning
6. Black Pepper (½ tsp): Optional, for gentle heat
7. Salt: Added to taste, depending on anchovy saltiness

Ingredient Substitutions

1. Chicken thighs can replace breasts for a juicier result
2. Pecorino Romano can be used instead of Parmesan for a sharper bite
3. Garlic paste can replace fresh minced garlic
4. Reduce anchovy paste slightly if you prefer a milder flavor

Ingredient Spotlight

Anchovy Paste:
Anchovy paste melts into the olive oil as it bakes, spreading savory depth throughout the chicken. It enhances flavor without making the dish taste fishy.

Parmesan Cheese:
Parmesan creates a lightly crisp exterior while adding salt and richness. Finely grated cheese works best for even coverage.

Baked Caesar Chicken with Parmesan and Garlic

This dish involves coating chicken breasts with a flavorful mixture of anchovy paste, garlic, and Parmesan cheese, then baking until golden and tender. The final appearance shows crispy edges with a juicy interior, infused with savory, umami-rich notes and a fragrant roasted aroma.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 320

Ingredients Equipment Method

Ingredients

  

• 4 pieces chicken breasts boneless, skinless
• 2 tsp anchovy paste adds umami flavor
• 4 cloves garlic minced
• 1/2 cup Parmesan cheese grated
• 2 tbsp olive oil for coating
• 1/2 tsp black pepper optional, for seasoning
• to taste salt

Equipment

• Baking dish or sheet
• Mixing Bowl
• Cooking spoon or spatula
• Aluminum foil or parchment paper

Method

 

1. Preheat your oven to 400°F (200°C). Line a baking dish with parchment or lightly grease it for easy cleanup.
2. Place the chicken breasts in a large mixing bowl. Drizzle with olive oil, then rub to coat evenly.
3. Add the minced garlic, anchovy paste, grated Parmesan, black pepper, and a pinch of salt to the bowl. Mix everything together until the chicken is thoroughly coated with a flavorful paste.
4. Arrange the coated chicken breasts on the prepared baking dish, spacing them apart so they cook evenly.
5. Bake in the preheated oven until the chicken is golden brown on the edges and cooked through, about 25 to 30 minutes. You might see the cheese bubbling and edges crisping.
6. Once cooked, remove the chicken from the oven and let it rest for 5 minutes. This helps keep the juices locked in and makes slicing easier.
7. Slice the chicken breasts and serve immediately, showcasing the crispy crust and tender interior. Garnish with extra Parmesan if desired.

Make-Ahead and Storage Tips

• Store leftovers in an airtight container for up to 3 days
• Reheat gently in the oven or microwave
• Avoid overheating to prevent the chicken from drying out

How to Serve This Dish

1. With roasted potatoes or mashed potatoes
2. Alongside steamed vegetables
3. Over plain rice or buttered noodles
4. With a simple green salad
5. Served whole or sliced family-style

Creative Leftover Transformations

• Slice and add to grain bowls
• Chop and toss into pasta
• Use in warm wraps or sandwiches
• Add to a hearty salad
• Layer onto flatbread with extra cheese

Variations to Try

• Extra Garlic: Add one additional clove
• Herb Accent: Sprinkle fresh thyme or rosemary before baking
• Spicy Touch: Add a pinch of red pepper flakes
• Cheese-Forward: Add extra Parmesan during the last 5 minutes

FAQ’s

1. Does anchovy paste make it taste fishy?
   No, it adds depth and savoriness without a strong fish flavor.
2. Can I use chicken thighs?
   Yes, they stay juicy and work very well.
3. Can I use pre-grated Parmesan?
   Yes, though freshly grated melts and browns better.
4. Why are my edges not crispy?
   Crowding the pan or using too much oil can prevent browning.
5. Can I double the recipe?
   Yes, just use two pans to avoid overcrowding.
6. Is this freezer-friendly?
   Cooked chicken freezes well for up to 2 months.
7. What if my chicken is very thick?
   Pound or butterfly it for even cooking.

Mahek Manchanda

Hi, I am Mahek Manchanda. The curious heart behind Dramatically Stirring. I’ve always been most at ease in my own company. I’m not exactly a people-person (small talk still makes me cringe), but there are two things I’ve always loved with my whole heart: animals and food.