Ingredients
- Chicken breasts: 2 (6-8 ounces each)
- Asparagus: 1 pound, trimmed
- Caesar salad dressing: 1/2 cup
- Parmesan cheese: 1/4 cup, grated
- Garlic: 2 cloves, minced
- Olive oil: 2 tablespoons
- Lemon juice: 1 tablespoon
- Black pepper: 1/4 teaspoon, freshly ground
Instructions
- Step 1: Preheat oven to 400°F (200°C). Lightly grease a baking sheet.
- Step 2: In a small bowl, whisk together Caesar salad dressing, minced garlic, lemon juice, and black pepper.
- Step 3: Place chicken breasts on the prepared baking sheet and brush generously with the Caesar dressing mixture.
- Step 4: Arrange asparagus spears around the chicken on the baking sheet. Drizzle asparagus with olive oil and sprinkle with salt and pepper.
- Step 5: Bake for 20-25 minutes, or until chicken is cooked through and asparagus is tender-crisp. Chicken internal temperature should reach 165°F (74°C).
- Step 6: Remove from oven, sprinkle chicken and asparagus with grated Parmesan cheese, and serve immediately.
Notes
- Store leftover Caesar chicken and asparagus in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the chicken and asparagus separately in the oven at 350°F (175°C) to prevent the asparagus from becoming soggy.
- Serve this dish with a side of crusty bread to soak up the delicious Caesar dressing.
- For extra flavor, marinate the chicken in the Caesar dressing mixture for at least 30 minutes before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American