If chicken breasts are thick, butterfly or place between plastic wrap and gently pound to an even 1/2-inch thickness. Pat dry with paper towels. Rub both sides with 1 tablespoon olive oil, then season evenly with 1 tsp kosher salt, 1 tsp black pepper, and 1 tsp garlic powder.

Cook the chicken

Heat a large skillet (preferably cast iron) over medium-high heat until hot. Add the seasoned chicken and cook 4–5 minutes per side, until golden brown and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). If breasts are very thin, reduce time to 3–4 minutes per side. Transfer chicken to a cutting board and let rest 5 minutes, then slice thinly across the grain.

Caesar Dressing (house-made)

Combine base ingredients

In a medium bowl, whisk together 1 cup mayonnaise, 4 finely chopped anchovy fillets, and 2 minced garlic cloves until smooth.

Finish dressing

Whisk in 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, and 1 cup grated Parmesan. Slowly drizzle in 3 tablespoons extra-virgin olive oil while whisking to emulsify. Season with 1/2 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Taste and adjust lemon, salt, or anchovy as needed. If dressing is too thick, thin with 1–2 teaspoons of water or more lemon juice.

Salad assembly

Prepare lettuce

Tear or chop the 3 Romaine hearts into bite-sized pieces and place in a large salad bowl. Add 1 cup croutons and half of the shaved Parmesan (reserve remaining for garnish).

Dress the salad

Add about 1/2 to 3/4 cup of the house-made Caesar dressing to the bowl (start with less; you can add more to taste). Toss the lettuce, croutons, and cheese until evenly coated. The salad should be lightly but thoroughly dressed—add more dressing if you prefer a creamier coating.

Plate and finish

Divide the dressed salad among plates or a serving platter. Top with the sliced rested chicken placed across the greens. Scatter remaining shaved Parmesan over the top and add extra black pepper to taste. Serve with lemon wedges on the side for a bright squeeze, if desired.