This dish features tender diced chicken coated in a rich, tangy Caesar-style sauce—bringing together savory Parmesan cheese, bright lemon juice, garlic, and optional anchovy paste for depth. I love how it transforms simple chicken into something really flavorful and versatile.
Why You’ll Love This Recipe
I’m drawn to this recipe because it combines convenience with impressive taste—diced chicken cooks quickly, and the creamy Caesar sauce gives a restaurant-quality flavor without a ton of fuss. It’s flexible too: I can serve it as a main, toss it with pasta, or use it in salads or wraps. Plus, it has that dreamy creamy texture while still packing in lean protein.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant.
Add the diced chicken to the skillet, season with salt and pepper, and cook until browned on all sides.
In a mixing bowl, combine the Caesar dressing, Parmesan cheese, lemon juice, Worcestershire sauce, Dijon mustard, and anchovy paste if using.
Transfer the browned chicken to a baking dish and pour the Caesar sauce mixture over the top, ensuring the chicken is well coated.
Bake in the preheated oven for about 20-25 minutes, or until the chicken is cooked through and the sauce is bubbly.
Garnish with chopped fresh parsley before serving.
Servings and Timing
This recipe serves approximately 4 people (based on 1 lb of diced chicken). Cooking time is around 30 minutes (10 minutes prep + 20-25 minutes bake).
Variations
For a lighter version, I swap in a yogurt-based or lighter Caesar-style dressing instead of the traditional.
To add crunch, I sprinkle toasted breadcrumbs or crushed croutons over the top just before baking.
For a spicy twist, I mix in a pinch of red pepper flakes or a dash of hot sauce to the sauce mixture.
If I’m short on time, I’ll brown the chicken and sauce mixture entirely in the skillet and skip the baking step—just simmer until cooked through.
For a low-carb side, I serve this with cauliflower rice or zoodles instead of pasta or bread.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I cover the dish in the oven at 350 °F (175 °C) for about 10-12 minutes, or until heated through (keeping the sauce intact). Alternatively, I reheat smaller portions in the microwave in 1-2 minute increments, stirring halfway to maintain creaminess.
FAQs
Can I use store-bought Caesar dressing?
Yes — I often use a store-bought version for convenience. I just make sure it has good flavor and reasonably natural ingredients. You can also make your own if you prefer.
What can I substitute for anchovy paste?
If I don’t have anchovy paste or prefer to skip it, I sometimes use a teaspoon of capers finely chopped or omit it altogether. The flavor will shift slightly but it still works well.
How can I make the dish spicier?
I like adding a pinch of red pepper flakes or a dash of hot sauce to the sauce mixture before baking. That gives it just enough heat without overwhelming the creamy Caesar flavors.
Can I prepare this ahead of time?
Yes — I can dice and season the chicken ahead of time, even coat it in the sauce and refrigerate for up to a couple of hours before baking. It helps deepen the flavor, though baking fresh is ideal.
What sides pair well with this dish?
I often serve it with roasted vegetables like asparagus or broccoli, or on a bed of romaine lettuce for a hearty Caesar-style salad. It also works well tossed with pasta or wrapped in tortillas or flatbread for a casual meal.
Conclusion
I find this Creamy Caesar Diced Chicken to be a go-to when I want something flavorful yet simple. The combination of juicy chicken with that tangy, rich Caesar-style sauce never fails to impress. I hope you enjoy making it and find your own favourite way to serve it up!
Tender diced chicken coated in a rich, tangy Caesar‑style sauce with Parmesan, garlic, lemon and optional anchovy paste. A versatile, flavorful dish that works as a main, pasta topping, or salad protein.
