One-Pan Caesar Chicken & Asparagus (Print Version)
# Ingredients:
→ Main Ingredients
01 -
4 boneless, skinless chicken breasts
02 -
Salt and pepper, to taste
03 -
1 tbsp olive oil
04 -
1 cup Caesar dressing (store-bought or homemade)
05 -
½ cup grated Parmesan cheese
06 -
1 lb asparagus spears, trimmed
07 -
1 tsp garlic powder
08 -
Lemon wedges, for garnish
# Instructions:
01 -
Preheat your oven to 375°F (190°C). Pat chicken breasts dry with paper towels, then season both sides with salt and pepper.
02 -
Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, add the chicken breasts and sear for 3-4 minutes per side until golden brown. This step creates a flavorful crust but doesn't fully cook the chicken.
03 -
Remove the skillet from heat. Pour the Caesar dressing over the chicken, ensuring each piece is well coated. Sprinkle half of the Parmesan cheese evenly over the chicken breasts.
04 -
Arrange the trimmed asparagus spears around the chicken in the skillet. Try to keep them in a single layer for even cooking. Season the asparagus with garlic powder and sprinkle the remaining Parmesan cheese over everything.
05 -
Transfer the skillet to the preheated oven. Bake for 20 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and asparagus is tender but still slightly crisp.
06 -
Remove from the oven and let rest for 5 minutes. Serve each chicken breast with a portion of asparagus, spooning extra sauce from the pan over top. Garnish with a squeeze of fresh lemon juice for brightness.
# Notes:
01 -
For extra flavor, try wrapping small bundles of asparagus with bacon before arranging them in the skillet.
02 -
Cherry tomatoes make a colorful and flavorful addition - add them alongside the asparagus before baking.
03 -
For a crunchy topping, sprinkle crushed croutons or panko breadcrumbs over the dish during the last 5 minutes of baking.