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Traditional ‘Melt in Your Mouth’ chicken takes basic boneless skinless breasts and bakes them in a simple sour cream mixture so you get meat that’s incredibly succulent and moist. This is the same concept – you still get amazingly moist chicken – but it adds in flavor from caesar dressing, so it’s a little bit garlicky, a whole lot creamy, and still very easy to make. It’s the ultimate weeknight chicken option – quick and easy but also super yummy!

You’ll want to start by pounding your chicken breasts to an even thickness. While it’s not absolutely necessary, it does help to make sure everything cooks evenly and it cuts down on the cooking time a bit if you have particularly thick breasts.



4 skinless, boneless chicken breasts
1 cup creamy Caesar salad dressing (definitely grab a creamy caesar versus a thinner version), We used Marzetti Supreme Caesar (thick and creamy) although any creamy caesar would be great
1-1½ cup grated Parmesan cheese
***OPTIONAL: 1/2 cup sour cream or mayonnaise. See note below


* Note: Do NOT salt the chicken.
Heat oven to 375F and spray the inside of an 8×11 baking dish with cooking spray.
If the breasts are uneven thickness, pound them (placed in a Ziploc bag and on a flat surface) to an even ¾”-1” thickness using a meat pounder. Sprinkle the breasts (both sides) with grated Parmesan cheese & freshly ground black pepper, and place them in the prepared baking dish.
Pour ¼ cup Caesar salad dressing over each breasts then sprinkle grated Parmesan cheese on

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