Caesar Chicken
Published June 14, 2023 • Updated March 6, 2026
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I make this baked Caesar chicken with just 4 ingredients and it is one of my most-requested low-carb dinners. Caesar dressing does double duty as a marinade and creamy sauce, and the parmesan coating keeps every piece juicy.
I get comments all the time from people surprised by this recipe. The ingredient list looks too simple to be this good. Four ingredients. One baking dish. But that is exactly why it works. The Caesar dressing soaks into the chicken while it bakes, keeping everything tender, and the parmesan creates this salty, crispy shell that comes out almost lacy around the edges if you pile it on right. This is one of those keto dinners that earns its spot in the weekly rotation without any fuss.
I use boneless, skinless chicken thighs because they stay juicier than breasts at 375 degrees (chicken breast works too, just butterfly it thinner). The sauce is homemade Caesar dressing mixed with sour cream. That combination gives you tang, salt, and richness all in one pour. I have tried bottled dressing and it works fine, but the homemade version has more bite and you can taste the difference in the finished casserole. The sour cream is doing more than you think here. It thickens the sauce so it clings to the chicken instead of pooling at the bottom of the dish.
What I figured out after making this dozens of times is the double parmesan technique. I press grated parmesan into each piece of chicken before it goes in the dish, then sprinkle more on top after the sauce. That first layer acts like a seal, keeping the juices in while the top layer gets golden and crispy under the broiler. I have never gotten dry chicken using this method. One thing I learned the hard way: pat the chicken completely dry before coating. I skipped that step early on and the parmesan peeled right off when I cut into it. Now I always blot each piece with a paper towel first.
The whole thing bakes in about 30 minutes, which makes it a regular weeknight dinner at my house. I serve it over cauliflower rice most nights, but it is just as good alongside low carb tuscan chicken pasta or roasted broccoli. For a completely different low carb chicken dinner, my boursin chicken uses the same one-dish approach, and my keto chicken broccoli casserole is just as hands-off. I also rotate in salsa chicken when I want something with more kick.
One reader told me she did not expect to like it this much based on how simple the ingredient list looked. That is exactly the reaction I hear over and over. Four ingredients, one dish, and it over-delivers every single time.
How to make baked Caesar chicken casserole
I always preheat to 375 degrees and use a baking dish just big enough to fit everything in a single layer (too much space and the sauce spreads thin). Press the parmesan into each piece of chicken firmly so it sticks, then lay them in the dish before pouring the sauce over. Bake uncovered so the top dries out enough to crisp. Mine is usually done in 25-28 minutes. I pull it when the internal temp hits 160 degrees, then broil for just 1-2 minutes to get that golden parmesan crust. Watch it closely under the broiler because it goes from golden to burnt fast.
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Ingredients
6-8 boneless, skinless chicken thighs -
1 ½ cups grated or shredded parmesan cheese, divided
-
½ teaspoon salt
-
½ teaspoon black pepper
-
1 cup Caesar salad dressing
-
⅓ cup sour cream
Step by Step Instructions
Step by Step Instructions
Preheat oven
Preheat oven to 375 °F. Coat a square baking dish (or small rectangle dish) with cooking spray and set aside.
Coat the chicken
To a small bowl, combine 1 cup grated parmesan cheese, black pepper and salt. Press each piece of chicken into the mixture to evenly coat on both sides.
- 1 cup grated parmesan cheese
- ½ teaspoon salt
- ½ teaspoon black pepper
Mix Caesar sauce
In a small bowl, combine Caesar dressing and sour cream. Pour over the chicken thighs and spread evenly. Top with remaining parmesan cheese.
- 1 cup Caesar salad dressing
- ⅓ cup sour cream
- ½ cup grated parmesan cheese
Baking instructions
Bake in a 375 °F oven for 25-30 minutes or until chicken has reached an internal temperature of 160 °F. Turn the oven to broil and broil on high for additional 1-2 minutes or until the top turns golden brown. Watch closely to ensure it doesn’t burn. Garnish with parsley and black pepper.
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I use rotisserie chicken instead of raw chicken?
I have done this when I want dinner on the table even faster. Shred the rotisserie chicken, toss it with the Caesar sauce and parmesan, and bake at 375 degrees for about 15 minutes until everything is hot and bubbly. You skip the parmesan coating step, so you lose the crispy crust, but the flavor is still there.
How do I prevent the chicken from drying out?
My double parmesan coating is the biggest factor. I press the cheese into each piece before it goes in the dish, and that layer seals in the moisture while it bakes. Beyond that, I pull the chicken at 160 degrees internal (it coasts up to 165 while resting) and I never skip the sour cream in the sauce. That fat content keeps everything from drying out.
Can I make this ahead and bake later?
I do this all the time. I assemble everything through step 4, cover tightly with plastic wrap, and refrigerate for up to 24 hours. When I am ready, I bake it straight from the fridge, adding about 5 extra minutes to the cook time. The flavors actually develop more overnight, so my make-ahead version tastes even better.
What brand of Caesar dressing works best?
I prefer making my own homemade Caesar dressing because the flavor is sharper and I can control the ingredients. When I use bottled, I reach for Ken's Steakhouse or Primal Kitchen (their avocado oil version has clean ingredients). The key is picking a thick, creamy dressing, not the thin vinaigrette style.
What can I serve with this besides cauliflower rice?
My favorite pairing is roasted broccoli because it picks up the Caesar sauce when you plate them together. I also serve it alongside a big green salad, zucchini noodles, or just pile it over shredded cabbage. On busier nights I eat it straight from the dish with a fork. If you want to rotate in other easy chicken dinners, my creamy pesto chicken and white chicken enchiladas are both one-dish meals.
Does this freeze well after cooking?
I freeze leftovers in airtight containers and they hold up for about a month. The parmesan crust does soften after freezing and reheating, so I always run it under the broiler for a minute after warming it back up. That brings the crispiness back. I reheat at 350 degrees with foil on top so the sauce stays creamy.
Can I make this in an air fryer?
I tested this in my air fryer at 380 degrees and the parmesan crust gets even crispier than the oven version. I coat the chicken the same way, then air fry for 12-14 minutes until the internal temp hits 160 degrees. The catch is the sauce. Liquid pooling in the air fryer basket steams instead of baking, so I skip the sauce during cooking and spoon the warm Caesar and sour cream mixture over the chicken right when it comes out. You lose the baked-in sauce flavor but gain a crunchier coating.
Can this be made dairy-free?
I have made a version using dairy-free Caesar dressing (Primal Kitchen makes one with avocado oil) and swapping the parmesan for nutritional yeast. I use about 3 tablespoons of nutritional yeast per piece, pressed on the same way. The coating is not quite as crispy and the flavor is more nutty than sharp, but it still forms a crust. Skip the sour cream or use a cashew-based cream. My friend who avoids dairy called this the best keto chicken she had eaten in a while.
My husband scraped the baking dish clean. He never goes for sauce, so that said everything.
My mom used to make this chicken dish when I was growing up that had this creamy, tangy quality I could never quite put my finger on. I stopped trying to recreate it when I went keto because it felt like too many moving parts. Then I made this last Sunday and the moment the Caesar dressing started baking onto the chicken, the kitchen smelled exactly like her house on a Friday night. I just stood there. The parmesan gets this golden, almost nutty crust on top, and when you mix the sour cream into the Caesar it has that same silky finish I could never explain before. I finally know what the secret was. Going in the Sunday rotation immediately.
That silky finish is the sour cream cutting through the Caesar. Almost left it out of the first test - the sauce goes flat without it.
Used Greek yogurt instead of sour cream because that's what I had on hand, and it came out thicker and tangier in a way I liked better. The sauce clung to the parmesan coating more evenly. One tip from batch two: pat the chicken completely dry before you coat it. Skipped that step the first time and the parmesan peeled right off when I cut into it.
My mom used to make this chicken Caesar casserole on Sunday nights that I thought about for years after I went keto, convinced I'd never find anything close. Made this on a cold night last week and that parmesan coating (the way it gets slightly golden and pulls away from the edges of the dish) just hit something in my chest. I didn't expect to feel that.
Food memory is its own thing. That edge pull is so specific to this recipe. I look for it every time I take it out of the oven.
Thanks Annie, this one's a regular now. Parmesan crust gets crazy crispy.
That's the double parmesan layer doing its thing. I pile extra on the edges, comes out almost lacy.
I decided to make this since it was so easy and I had everything on hand. I didnt expect to like it so much.
The ingredient list throws people off because it looks too simple. That double parmesan layer is what makes it -- I pile extra on the edges and it comes out almost lacy.