Make a restaurant-worthy chicken Caesar with a little help from your humble broiler and sheet pan. Chicken breasts and homemade croutons get golden in the oven. Charring the romaine adds a new dimension to this dinner standby.
| Level: | Easy |
| Total: | 40 min |
| Active: | 30 min |
| Yield: | 4 servings |
Ingredients
- 3 anchovy fillets in oil, mashed with the flat side of a knife
- 1/2 teaspoon grated lemon zest, plus 2 tablespoons lemon juice
- 2 small cloves garlic, grated
- Kosher salt and freshly ground pepper
- 1/2 cup mayonnaise
- 2 teaspoons dijon mustard
- 1/2 cup grated parmesan cheese
- 2 tablespoons chopped fresh chives, plus more for topping
- 1/4 cup extra-virgin olive oil
- 3 cups torn crusty bread (about 4 ounces)
- 4 skinless, boneless chicken breasts (about 6 ounces each)
- 2 romaine lettuce hearts, quartered lengthwise
Instructions
- Preheat the oven to 450 degrees F. Line half of a rimmed baking sheet with foil, folding up the edges to make a tray. Whisk the anchovies, lemon zest and juice, 1 grated garlic clove, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl; let sit for a few minutes. Stir in the mayonnaise, mustard, 1/4 cup parmesan and 2 tablespoons water. Reserve 2 tablespoons of the dressing in a separate bowl for the chicken. Stir the chives into the remaining dressing.
- Mix 2 tablespoons olive oil with the remaining garlic clove; toss with the bread pieces in a large bowl and season with salt and pepper. Spread the bread on the unlined half of the baking sheet. Arrange the chicken on the other half; season with salt and pepper and brush with the reserved 2 tablespoons dressing. Bake until the bread is crisp, about 15 minutes. Remove the croutons to a plate.
- Preheat the broiler. Arrange the romaine cut-side up on the open spot on the baking sheet. Drizzle with the remaining 2 tablespoons olive oil and season with salt and pepper. Broil until the lettuce is charred in spots and the chicken is cooked through, 2 to 4 minutes. Let the chicken rest 8 to 10 minutes, then slice.
- Divide the lettuce, chicken and croutons among plates. Top with the dressing, the remaining 1/4 cup parmesan and more chives.
Nutrition Facts
| Calories | 630 |
| Total Fat | 42 grams |
| Saturated Fat | 8 grams |
| Cholesterol | 115 milligrams |
| Sodium | 1276 milligrams |
| Carbohydrates | 20 grams |
| Dietary Fiber | 2 grams |
| Protein | 42 grams |
| Sugar | 3 grams |
Reviews
Absolutely delicious! I cut two half breasts in half lengthwise. They cooked beautifully and weren’t dry. Lovely recipe.
Such a delicious salad; even my four year old ate it
The dressing was great, even browning the lettuce which I was unsure of turned out fine. Even my kids ate it. Definitely making again.
For two servings, I use half the chicken, half the romaine, and half the bread with all the dressing and all the Parmesan.
Great recipe. Easy to make. Next time I will make 2X the amount so I can take some to work.
This was absolutely delicious!! It was also simple and filling. I added a little extra lemon juice to the dressing and made chicken breasts and thighs. Yummm!
This was awesome!
So good!
Delicious! The chicken was so juicy! The dressing was the best Caesar I’ve ever had! I will be making this again!
Rave reviews from my husband and teenage son. This was fantastic! I made exactly as Written but doubled the dressing. Beware- I had to make a second batch of croutons bc the first batch burned using the time indicated.