Parmesan Chicken with Caesar Roasted Romaine
Elevate your weeknight dinner game with this irresistible Parmesan Chicken with Caesar Roasted Romaine recipe! Juicy, golden-breaded chicken breasts are coated in a decadent Parmesan-panko crust, then seared to perfection before being oven-baked for a healthier twist on crispy chicken. Paired with roasted romaine hearts that are lightly charred and drizzled with creamy Caesar dressing, this dish strikes the perfect balance between indulgence and freshness. A sprinkle of shaved Parmesan and a squeeze of lemon juice add zesty, savory layers, making every bite unforgettable. Ready in just under an hour, this recipe is the ultimate all-in-one meal that’s packed with flavor, texture, and easy elegance—perfect for effortless entertaining or upgrading your family dinner repertoire.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 cup Parmesan cheese, grated
- 1 cup Panko breadcrumbs
- 0.5 cup All-purpose flour
- 2 large Eggs
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Garlic powder
- 3 tablespoons Olive oil
- 2 whole Romaine hearts
- 0.5 cup Caesar dressing
- 4 pieces Lemon wedges
- 0.25 cup Shaved Parmesan cheese
Instructions
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or foil.
Place the chicken breasts between two sheets of plastic wrap or parchment paper and pound them to an even thickness, about 1/2 inch.
Set up a breading station with three shallow dishes: one with flour seasoned with salt, pepper, and garlic powder; one with beaten eggs; and one with a mixture of grated Parmesan cheese and panko breadcrumbs.
Dredge each chicken breast in the flour, shaking off excess, then dip it in the beaten eggs and coat it thoroughly in the Parmesan-panko mixture.
Heat 2 tablespoons of olive oil in a large oven-safe skillet over medium heat. Add the chicken breasts and cook for 2-3 minutes per side, or until golden brown. Transfer the skillet to the preheated oven and bake for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
While the chicken bakes, prepare the romaine hearts by slicing them in half lengthwise and brushing the cut sides with the remaining 1 tablespoon of olive oil.
Place the romaine halves cut-side down on a separate baking sheet. Roast in the oven for 5-7 minutes, or until the edges are slightly charred but the lettuce remains crisp.
To serve, drizzle each roasted romaine half with Caesar dressing and sprinkle with shaved Parmesan cheese.
Place a chicken breast on each plate alongside the roasted romaine and garnish with a lemon wedge.
Enjoy your Parmesan Chicken with Caesar Roasted Romaine!
Nutrition Facts
Calories |
1975 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.9 g | 126% | |
| Saturated Fat | 33.7 g | 168% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 768 mg | 256% | |
| Sodium | 4858 mg | 211% | |
| Total Carbohydrate | 96.6 g | 35% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 6.7 g | ||
| Protein | 177.7 g | 355% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 1362 mg | 105% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1468 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
