Chicken Caesar Parmesan Recipe

Prepare chicken

Pat chicken breasts dry with paper towels. If breasts are thick, butterfly or pound to even thickness (about 1/2 inch) so they cook evenly.

Cook chicken

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. When oil shimmers, add the seasoned chicken (see Marinade / Chicken Seasoning step). Cook 4–5 minutes per side until golden and an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove to a cutting board and let rest 5 minutes, then slice thinly against the grain.

Assemble lettuce

While chicken rests, wash and dry romaine thoroughly, then tear or chop into bite-sized pieces and place in a large bowl. Add 2 tablespoons freshly grated Parmesan and toss lightly to combine.

Finish plating

Place dressed lettuce on plates or a serving platter, arrange sliced chicken over the top, add croutons, finish with extra Parmesan shavings and lemon wedges to serve.

Make marinade

In a small bowl, whisk together 2 tablespoons olive oil, 2 minced garlic cloves, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1 teaspoon salt, and 1/2 teaspoon black pepper. Reserve about 1 tablespoon of this mixture to brush on chicken while cooking if desired.

Marinate chicken

Place the chicken breasts in a shallow dish or zip-top bag and pour the remaining marinade over them, turning to coat. Marinate at room temperature for 15–20 minutes or in the refrigerator for up to 2 hours. Bring to room temperature for 20 minutes before cooking if chilled.

Combine dressing ingredients

In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup plain Greek yogurt, 1 teaspoon anchovy paste, 2 tablespoons fresh lemon juice, 1 minced garlic clove, 1/2 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 2 tablespoons freshly grated Parmesan, and 1/4 teaspoon black pepper until smooth.

Adjust consistency and taste

If the dressing is too thick, whisk in up to 2 tablespoons cold water, 1 tablespoon at a time, until desired consistency is reached. Taste and adjust seasoning with additional lemon, salt (if needed), or pepper.

Chill dressing briefly

Cover and chill the dressing for at least 10 minutes to let flavors meld while you finish other components. Bring back to room temperature before tossing if it becomes too thick from refrigeration.

Make croutons

Preheat oven to 375°F (190°C). Toss 3 cups cubed day-old bread with 2 tablespoons olive oil, 1 teaspoon melted butter (optional), and 1/4 teaspoon salt until evenly coated. Spread in a single layer on a baking sheet and bake 8–12 minutes, shaking pan halfway through, until golden and crisp. Let cool.

Toss salad with dressing

Place the prepared romaine in a large mixing bowl. Add the chilled dressing a few tablespoons at a time and toss gently until leaves are evenly coated but not soggy (you may not need all the dressing).

Assemble and serve

Transfer dressed romaine to serving plates, top with sliced chicken, sprinkle croutons and remaining Parmesan over the top, and finish with a few grinds of black pepper and lemon wedges on the side. Serve immediately.