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This one pan Caesar chicken and asparagus bake is my secret weapon for hectic weeknights. It delivers that comforting, savory flavor of a classic Caesar salad but transformed into a hearty, all in one meal that feels special without any of the fuss.
I first made this for my husband who swore he disliked cooked asparagus. The creamy Caesar sauce and crispy Parmesan topping completely changed his mind, and now it's a regular request.
Ingredients
- Four boneless skinless chicken breasts: they provide the hearty protein base. Choose breasts that are similar in thickness for consistent cooking.
- One pound asparagus spears trimmed: this adds a fresh, vibrant green and a lovely tender crisp texture. Look for firm stalks with tightly closed tips.
- One cup Caesar dressing: this is the star of the show, bringing all the creamy, tangy flavor. A good quality store bought dressing works wonders here.
- One half cup grated Parmesan cheese: for that essential salty, nutty crust. Grating your own from a block will give you the best melt and flavor.
- Two tablespoons olive oil: for searing the chicken and getting a beautiful golden crust.
- Salt and pepper to taste: the fundamental flavor enhancers that make every other ingredient shine.
- One teaspoon garlic powder: this adds a savory depth to the asparagus without the risk of burning fresh garlic.
- Lemon wedges for serving: a final squeeze of fresh juice brightens everything up and cuts through the richness.
Step-by-Step Instructions
- Get Ready to Cook:
- First things first, get your oven preheating to 400 degrees Fahrenheit or 200 Celsius. While it heats up, take your chicken breasts and pat them completely dry with a paper towel. This step is crucial for getting a great sear, so don’t skip it. Season both sides generously with salt and pepper.
- Sear the Chicken:
- Place a large oven proof skillet on the stove over medium high heat and add your olive oil. Once the oil shimmers, carefully place the seasoned chicken breasts in the pan. Let them cook undisturbed for 3 to 4 minutes on each side. You’re looking for a beautiful, deep golden brown crust. The chicken won’t be cooked through yet, and that’s exactly what we want.
- Build the Flavor:
- Remove the skillet from the heat. Now, pour that delicious Caesar dressing right over the seared chicken, making sure to coat each piece evenly so it soaks up all that creamy goodness. Sprinkle the grated Parmesan cheese over the top of the chicken.
- Add the Greens:
- Arrange the trimmed asparagus spears in the skillet, tucking them in around the chicken. Sprinkle the asparagus with the garlic powder and an extra dusting of Parmesan cheese for good measure.
- Bake to Perfection:
- Carefully transfer the entire skillet into your preheated oven. Let it bake uncovered for about 20 minutes. The chicken is done when it’s cooked through, which you can check with a meat thermometer reading 165 degrees Fahrenheit or 74 Celsius. The asparagus should be tender with a slight bite.
- The Finishing Touch:
- Once it’s out of the oven, let it rest for a moment. Just before serving, squeeze the fresh lemon wedges over the chicken and asparagus. This bright pop of citrus makes all the flavors sing. Serve it hot right from the skillet.
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My favorite part of this dish has to be the Caesar dressing. It transforms simple chicken into something incredibly savory and moist. I remember the first time I made it, the aroma from the oven had my entire family gathering in the kitchen, waiting impatiently.
Storing and Reheating Leftovers
If you have any leftovers, they keep beautifully. Just pack them into an airtight container and they'll stay fresh in the refrigerator for up to three days. To reheat, I recommend using the oven or a toaster oven to help the topping crisp up again. A little splash of water or a dollop of extra dressing before reheating will keep the chicken perfectly moist.
Making It Your Own
Don't be afraid to switch things up based on what you have. This recipe is wonderfully forgiving. Green beans or broccoli florets are fantastic substitutes for the asparagus. If you're out of Parmesan, Pecorino Romano adds a similar salty kick. For a lighter take, you could even experiment with a Greek yogurt based Caesar dressing.
How to Serve It
This dish is a star on its own, but it’s also great with a simple side to soak up that incredible pan sauce. I love serving it with a scoop of fluffy rice or some warm, crusty bread. For a bit of freshness, a simple side salad with a light lemon vinaigrette is the perfect complement.
Frequently Asked Questions
- → What temperature should the chicken be cooked to?
The chicken should be cooked to an internal temperature of 165°F (74°C) to ensure it is fully cooked and safe to eat.
- → Can I substitute the asparagus for another vegetable?
Yes! Green beans or broccoli are excellent substitutes for asparagus in this dish. They will cook similarly and complement the Caesar sauce well.
- → What kind of Caesar dressing should I use?
You can use either store-bought or homemade Caesar dressing. If using store-bought, choose a high-quality dressing for the best flavor. A vegan Caesar dressing also works great.
- → How can I prevent the chicken from drying out?
Sear the chicken briefly before baking to lock in moisture. Also, ensure the oven temperature is accurate and avoid overbaking. Reheating leftovers with a splash of water or extra dressing will help keep the chicken moist.
- → Can I prepare this dish ahead of time?
Yes, you can assemble the dish ahead of time and store it in the refrigerator until ready to bake. This is a great way to save time on busy weeknights. Add a few extra minutes to the cooking time if baking from cold.
- → What is the best way to get a crispy cheesy top?
For a crisper cheesy top, broil the skillet for the last 2 minutes of cooking time, keeping a close eye on it to prevent burning.