Ingredients (serves 4)
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4 boneless, skinless chicken breasts
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Salt and pepper, to taste
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2 tablespoons olive oil
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8 oz (225 g) mushrooms, sliced
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3 cloves garlic, minced
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1 cup Caesar dressing (store-bought or homemade)
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½ cup heavy cream
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½ cup grated Parmesan cheese
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1 teaspoon dried Italian herbs (or 1 tablespoon fresh chopped herbs like parsley, thyme, or oregano)
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1 cup shredded mozzarella cheese
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Optional: chopped fresh parsley for garnish
Instructions
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Preheat oven: Preheat your oven to 375°F (190°C).
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Sear chicken: Season chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear chicken 2–3 minutes per side until golden (they will finish cooking in the oven). Remove and set aside.
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Cook mushrooms: In the same skillet, add mushrooms and sauté until soft, about 5 minutes. Add garlic and cook 30 seconds until fragrant.
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Make creamy sauce: In a bowl, mix Caesar dressing, heavy cream, Parmesan cheese, and Italian herbs. Stir into the mushrooms in the skillet.
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Assemble bake: Place seared chicken in a baking dish. Pour the creamy mushroom-Caesar mixture over the chicken. Sprinkle shredded mozzarella on top.
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Bake: Bake uncovered for 25–30 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and cheese is golden and bubbly.
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Serve: Garnish with fresh parsley. Serve with rice, pasta, or a side of vegetables.
Tips & Variations
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Extra veggies: Add spinach or broccoli to the bake for more color and nutrients.
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Lower fat: Use light Caesar dressing and half-and-half instead of heavy cream.
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Make ahead: You can prepare the sauce and chicken a day ahead and bake right before serving.
If you want, I can also make a quick version that cooks entirely in one pan on the stove, cutting the bake time in half. Do you want that version too?
