Creamy Caesar Chicken
Caesar Chicken: Tender chicken breasts in a creamy, cheesy, caesar sauce that's delicious by itself or served over pasta noodles.
Servings: 4
Calories: 434kcal
Ingredients
- 2 boneless skinless chicken breasts
- 2 tablespoons olive oil
- ¼ cup flour
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 garlic cloves minced
- ⅓ cup chicken broth Get my homemade chicken broth recipe.
- ½ cup caesar dressing
- ½ cup parmesan cheese grated
- ⅓ cup heavy cream
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- Melt 1 tablespoon of olive oil in a large skillet over medium high heat.
- Slice both chicken breasts in half, lengthwise, and season with salt and pepper. Dredge the chicken breasts in the flour and place into the skillet. Cook for 3-4 minutes on each side, or until the chicken is cooked through and reaches an internal temperature of 165F. Set chicken aside.
- Melt the remaining oil and add the garlic to the pan to saute for one minute until fragrant. Add the broth to the pan and scrape up any browned bits. Bring the broth to a boil then add in the caesar dressing, cream and parmesan cheese and cook for another 2-3 minutes or until the liquid thickens and reduces. Return the chicken breasts back to the pan and cook for another 1-2 minutes, spooning the sauce over the chicken.
- Serve immediately over pasta or rice with fresh parsley, enjoy!
Notes
Leftovers: Store in an airtight container in the fridge for up to 3-4 days, or in the freezer for up to 3 months.
Nutrition
Serving: 1chicken breast | Calories: 434kcal | Carbohydrates: 9g | Protein: 19g | Fat: 36g | Saturated Fat: 11g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 79mg | Sodium: 991mg | Potassium: 273mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 502IU | Vitamin C: 3mg | Calcium: 185mg | Iron: 1mg
