Best 2 Caesar Sheet Pan Chicken Recipes

Caesar sheet pan chicken is an incredibly flavorful and easy-to-make dish that is perfect for busy weeknight dinners. With just a few simple ingredients, you can create a delicious meal that the whole family will love. The combination of juicy chicken, crispy bacon, creamy Caesar dressing, and Parmesan cheese creates a mouthwatering dish that is sure to become a favorite. Sheet pan dinners are a great way to save time and energy, as everything cooks together on one pan. This recipe is also customizable, allowing you to add or omit ingredients based on your preferences. So if you're looking for a quick and easy dinner recipe that is packed with flavor, give Caesar sheet pan chicken a try!

Here are our top 2 tried and tested recipes!

SHEET-PAN CHICKEN CAESAR SALAD

Sheet-Pan Chicken Caesar Salad image

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.

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 12

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

Steps:

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, Fat 42 grams, SaturatedFat 8 grams, Cholesterol 115 milligrams, Sodium 1276 milligrams, Carbohydrate 20 grams, Fiber 2 grams, Protein 42 grams, Sugar 3 grams

CAESAR SHEET-PAN CHICKEN

Caesar Sheet-Pan Chicken image

In our area we have an abundance of fresh lemons year-round. When I had a few extra on hand, I put together this quick sheet-pan chicken. I baked it so I could add carrots and potatoes, but you can grill the chicken if you'd like. —Kallee Krong-McCreery, Escondido, California

Provided by Taste of Home

Categories Dinner

Time 45m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

1/4 cup lemon juice
1/4 cup Caesar vinaigrette
4 bone-in chicken thighs (about 1-1/2 pounds)
3 medium red potatoes (about 1-1/4 pounds), each cut into 8 wedges
1/2 pound medium carrots, cut into 1-1/2-inch pieces
1 teaspoon garlic salt
1/2 teaspoon dill weed
1/4 teaspoon pepper

Steps:

For marinade, in a large bowl, mix lemon juice and dressing; remove 2 tablespoons mixture for potatoes. Add chicken to remaining marinade; turn to coat. Cover and refrigerate chicken and reserved marinade 4 hours or overnight., Preheat oven to 400°. Place chicken on center of a foil-lined 15x10x1-in. baking pan; discard chicken marinade. Toss potatoes and carrots with reserved marinade and seasonings; arrange around chicken., Roast until a thermometer inserted in chicken reads 170°-175° and potatoes are tender, 30-40 minutes.

Nutrition Facts : Calories 348 calories, Fat 18g fat (5g saturated fat), Cholesterol 80mg cholesterol, Sodium 698mg sodium, Carbohydrate 20g carbohydrate (4g sugars, Fiber 3g fiber), Protein 25g protein.

Tips:

Use a flavorful marinade to infuse the chicken with flavor. A simple combination of olive oil, lemon juice, garlic, and herbs works well.
Preheat your sheet pan before adding the chicken. This will help to create a crispy skin.
Don't overcrowd the sheet pan. Leave some space between the chicken pieces so that they can cook evenly.
Roast the chicken until it is cooked through. The internal temperature should reach 165 degrees Fahrenheit.
Let the chicken rest for a few minutes before serving. This will help the juices redistribute throughout the meat.

Conclusion:

Caesar sheet pan chicken is a delicious and easy-to-make meal that is perfect for a busy weeknight. The chicken is flavorful and juicy, and the Caesar dressing adds a creamy and tangy touch. This dish is sure to be a hit with your family and friends.