Description
A delicious one-pan meal featuring juicy chicken breasts smothered in creamy Caesar dressing, topped with Parmesan cheese, and served alongside tender asparagus. This dish combines rich flavors with fresh vegetables for a complete dinner option that’s both elegant and easy to prepare.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 cup of Caesar dressing, store-bought or homemade
- 1/2 cup grated Parmesan cheese
- 1 pound of asparagus spears, trimmed
- 1 teaspoon garlic powder
- Lemon wedges for garnish
Instructions
- Prepare and Season Chicken: Preheat your oven to 375°F (190°C). Take the chicken breasts and season them generously with salt and pepper on both sides. This initial seasoning creates a base layer of flavor that will complement the Caesar dressing later.
- Sear the Chicken: Heat the olive oil in a large oven-proof skillet over medium-high heat until shimmering. Add the seasoned chicken breasts to the hot skillet and sear them until they develop a golden-brown crust, approximately 3-4 minutes per side. This step locks in moisture and creates a beautiful caramelized exterior.
- Add Caesar Dressing: Remove the skillet from the heat source. Pour the cup of Caesar dressing evenly over the seared chicken breasts, ensuring each piece is well coated. The dressing will not only add flavor but also help keep the chicken moist during baking.
- Add Parmesan Cheese: Sprinkle the grated Parmesan cheese over the chicken breasts, distributing it evenly to form a savory crust as it bakes. The cheese will melt and brown slightly, adding a nutty flavor and delightful texture.
- Arrange Asparagus: Place the trimmed asparagus spears around the chicken in the skillet, creating a complete one-pan meal. Season the asparagus with garlic powder and sprinkle with a bit more Parmesan if desired. The vegetables will roast alongside the chicken, absorbing the flavors of the dish.
- Bake Until Done: Transfer the skillet to the preheated oven and bake for approximately 20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the asparagus becomes tender but still maintains some crispness. The dressing will thicken slightly and the cheese will form a golden crust.
- Serve with Lemon: Remove the skillet from the oven and let it rest for a few minutes. Serve the chicken and asparagus with fresh lemon wedges on the side. A squeeze of lemon juice just before eating adds brightness that cuts through the richness of the dish and enhances all the flavors.
Notes
- For best results, use chicken breasts of similar size and thickness to ensure even cooking. If they vary greatly in size, consider pounding them to a uniform thickness.
- Fresh asparagus works best for this recipe, but frozen can be used in a pinch – just thaw and pat dry first.
- This dish pairs wonderfully with a side of garlic bread or buttered rice to soak up the delicious sauce.
- Leftover chicken can be sliced and used in Caesar salad the next day.
- For a lighter version, use a reduced-fat Caesar dressing and less cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main-course
- Method: One Pot & One Pan
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 chicken breast with asparagus
- Calories: 425
- Sugar: 2g
- Sodium: 750mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 110mg