Description
This Caesar Chicken with Asparagus recipe offers a flavorful and easy one-pan dinner perfect for weeknights. Tender chicken breasts baked with creamy Caesar dressing and Parmesan cheese pair beautifully with roasted asparagus, creating a balanced and delicious meal that’s both low-carb and gluten-free.
Ingredients
Scale
Chicken and Seasoning
- 4 boneless skinless chicken breasts
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
Vegetables and Dressing
- 1 bunch asparagus, trimmed
- ½ cup Caesar dressing (store-bought or homemade)
Additional Ingredients
- ¼ cup grated Parmesan cheese
- 1 tablespoon olive oil
- Lemon wedges for serving (optional)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 400°F (200°C) and lightly grease a baking dish or line it with parchment paper to prevent sticking.
- Season Chicken: Place the chicken breasts in the baking dish. Season both sides with salt, pepper, garlic powder, and Italian seasoning to add a flavorful base.
- Apply Dressing and Cheese: Spoon Caesar dressing evenly over each chicken breast, spreading it to cover the surface. Sprinkle grated Parmesan cheese on top of each piece to add a savory, cheesy crust.
- Add Asparagus: Arrange the trimmed asparagus spears around the chicken in the baking dish. Drizzle the asparagus with olive oil and lightly season with salt and pepper.
- Bake the Dish: Bake in the preheated oven for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the asparagus is tender.
- Optional Broil: For a browned, slightly crispy cheese topping, broil the dish for an additional 2 to 3 minutes at the end of baking.
- Serve: Remove from the oven and serve hot with optional lemon wedges on the side to brighten the flavors.
Notes
- You can substitute chicken thighs for breasts; adjust cooking time accordingly to ensure doneness.
- For a low-carb meal, serve as-is without additional sides.
- To make the meal more filling, serve alongside cooked rice or quinoa.
