Description
This Caesar Chicken with Asparagus is a flavorful one-pan meal featuring juicy chicken breasts coated in creamy Caesar dressing, paired with tender roasted asparagus and finished with a sprinkle of Parmesan and a touch of lemon.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon olive oil
- 1 cup Caesar dressing (store-bought or homemade)
- 0.5 cup grated Parmesan cheese
- 1 pound asparagus spears, trimmed
- 1 teaspoon garlic powder
- Lemon wedges, for garnish
Instructions
- Preheat oven to 375°F (190°C). Pat the chicken breasts dry and season both sides with salt and black pepper.
- Heat olive oil in a large oven-proof skillet over medium-high heat. Sear the chicken breasts until golden brown, about 3–4 minutes per side.
- Remove skillet from heat. Pour Caesar dressing evenly over the chicken breasts, making sure they are well coated.
- Sprinkle grated Parmesan cheese evenly over the chicken. Arrange the asparagus spears around the chicken and season the asparagus with garlic powder.
- Transfer the skillet to the oven and bake for 20 minutes or until the chicken reaches an internal temperature of 165°F (74°C) and the asparagus is tender.
- Remove from the oven, garnish with lemon wedges, and serve immediately, drizzling with fresh lemon juice if desired.
Notes
- Use freshly grated Parmesan for the best flavor and melt.
- If desired, substitute Caesar dressing with a light or homemade version for a healthier option.
- For extra flavor, toss asparagus in a bit of olive oil and lemon zest before baking.
- Chicken thighs can be used instead of breasts but may require a few extra minutes of baking time.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with asparagus
- Calories: 420
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 25 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 40 g
- Cholesterol: 110 mg
