Chicken Caesar Recipe

Prep the chicken

Pat chicken breasts dry with paper towels. If very thick, butterfly or pound to an even thickness about 3/4 inch thick so they cook evenly.

Season

Rub each chicken breast with 1.5 tbs olive oil, then season both sides evenly with 1 tsp Kosher salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp smoked paprika.

Cook

Heat a large skillet (preferably cast iron) over medium-high heat until hot. Add a drizzle (about 1 tsp) of oil to the pan. Add chicken and cook 5-6 minutes on the first side without moving, until golden and a good crust forms. Flip and cook another 4-6 minutes until internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest 5 minutes, then slice thinly on the bias.

Preheat oven to 375°F (190°C). Toss 3 cups cubed bread with 2 tbs olive oil, 1 minced garlic clove, 1/2 tsp Italian seasoning and 1/4 tsp Kosher salt until evenly coated. Spread in a single layer on a rimmed baking sheet and bake 10–12 minutes, stirring once halfway, until golden and crisp. Remove and cool.

Combine ingredients

In a medium bowl, whisk together 1/2 cup mayonnaise, 2 tbs Greek yogurt, 1/4 cup grated Parmesan, 2 anchovy fillets (or 1 tsp anchovy paste) finely chopped, 1 minced garlic clove, 2 tbs fresh lemon juice, 1 tsp Dijon mustard and 1 tsp Worcestershire sauce until smooth.

Season & adjust

Taste and season with 1/4 tsp black pepper and additional salt only if needed (anchovies and Parmesan are salty). If the dressing is too thick, whisk in up to 1 tbs water to reach a pourable consistency. Chill in refrigerator 10–15 minutes if time allows to let flavors meld.

In a large bowl, add 8 cups chopped romaine. Add about two-thirds of the dressing and toss gently to coat leaves evenly. Add sliced chicken and croutons, then sprinkle with 3/4 cup freshly grated Parmesan. Toss lightly to combine, adding more dressing if you like your salad saucier.

Divide between plates or bowls, garnish with remaining Parmesan and lemon wedges. Serve immediately.