Chicken Caesar Recipe

Pound and season

Place the chicken breasts between two pieces of plastic wrap or in a resealable bag. Using a meat mallet or rolling pin, gently pound to an even thickness (about 1/2 inch) so they cook evenly. Pat dry with paper towels. Drizzle 2 tbs olive oil over both sides, then sprinkle garlic powder, kosher salt, and 1/2 tsp black pepper, rubbing the seasonings into the meat. Zest half the lemon and reserve; cut the lemon in half and set aside for juicing after cooking.

Pan-sear or grill

Heat a large skillet or grill over medium-high heat until very hot. Add a thin film of oil if using a skillet. Add the chicken and cook without moving 4–5 minutes on the first side until well-browned. Flip and cook 3–5 more minutes until an instant-read thermometer inserted into the thickest part reads 155–160°F (68–71°C). Remove chicken to a cutting board and squeeze the reserved lemon half over the top. Tent loosely with foil and let rest 5 minutes (carryover cooking will bring temperature to 165°F).

Slice

After resting, slice the chicken thinly on a slight bias into strips about 1/4–1/2 inch thick. Keep warm or refrigerate briefly if making ahead.

Preheat oven to 400°F (200°C). Toss the bread cubes with 2 tbs olive oil, minced garlic, 1/2 tsp salt and 1/4 tsp black pepper until evenly coated. Spread in a single layer on a baking sheet. Bake 10–12 minutes, stirring once halfway, until golden and crisp. Remove from oven and let cool. Use immediately or store in an airtight container for up to 2 days.

In a medium bowl, combine 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1/2 cup grated Parmesan, chopped anchovy fillets, minced garlic, 1 tsp Dijon, and 1 tsp Worcestershire sauce. Whisk to combine. Add 2 tbs fresh lemon juice and 2 tbs extra-virgin olive oil and whisk until smooth and emulsified. Taste and adjust seasoning with 1/4 tsp black pepper and up to 1/4 tsp salt if needed. If you prefer a thinner dressing, whisk in 1–2 tbs cold water until desired consistency is reached.

In a large bowl, place the torn Romaine (about 8 cups). Add 3/4 of the croutons and about half of the shaved Parmesan. Drizzle roughly 1/2 of the dressing over the lettuce and toss thoroughly to coat, adding more dressing as needed to taste (reserve some dressing for guests who want extra).

Arrange the dressed lettuce on a serving platter or divide among 4 plates. Top with sliced chicken breast, remaining croutons, and remaining Parmesan shavings. Finish with a light grind of black pepper and the lemon zest reserved from earlier for a bright finish. Serve immediately.