Juicy Baked Caesar Chicken with Parmesan Sauce

Ingredients

For the Chicken:

4 boneless, skinless chicken breasts

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

½ teaspoon smoked paprika (optional, for extra flavor)

1 tablespoon olive oil

For the Mediterranean Caesar Parmesan Sauce:

½ cup Greek yogurt (for a creamy, tangy base)

¼ cup extra virgin olive oil

2 tablespoons lemon juice

2 teaspoons Dijon mustard

¼ cup grated Parmesan cheese

2 cloves garlic, minced

½ teaspoon dried oregano

½ teaspoon sumac (optional, for a Mediterranean citrusy boost)

1 teaspoon anchovy paste (or 1 finely minced anchovy, optional but authentic)

For Topping:

¼ cup shredded mozzarella or extra Parmesan (for a crispy top)

1 tablespoon chopped fresh parsley or basil (for garnish)

Instructions

Prepare the Chicken

Preheat oven to 375°F (190°C).

Pat chicken breasts dry and rub with olive oil, salt, pepper, garlic powder, and paprika.

Make the Mediterranean Caesar Parmesan Sauce

In a bowl, whisk together Greek yogurt, olive oil, lemon juice, Dijon mustard, Parmesan, garlic, oregano, sumac, and anchovy paste (if using).

Stir until smooth and creamy.

Assemble & Bake

Place chicken breasts in a greased baking dish.

Spread the Mediterranean Caesar Parmesan sauce evenly over each piece.

Sprinkle mozzarella or extra Parmesan on top.

Bake uncovered for 25-30 minutes, or until the internal temperature reaches 165°F (75°C).

Serve & Enjoy