Baked Caesar Chicken: A Pressure Cooker Twist
This baked Caesar chicken is a creamy, cheesy, and crunchy recipe made effortlessly in a pressure cooker and finished with a golden oven bake. A weeknight dinner that's full of flavor.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 2 lbs Chicken breast thin and boneless
- 6 tablespoon Creamy Caesar dressing
- 6 oz Provolone cheese slices
- 1 cup Caesar-style croutons
- 1 tablespoon Butter for greasing the baking dish
- ¼ teaspoon Salt
- ¼ teaspoon Pepper
Instructions
Instructions
- Preheat your oven to 375 degrees Fahrenheit. This step's for baking phase after pressure cooking.
- Grease a 9x13 inch baking dish with butter so chicken won’t stick, trust me it helps big time.
- Place your thin chicken breasts evenly in the dish and season ‘em with salt and pepper evenly.
- Spread creamy Caesar dressing over the chicken, cover all those tops good so flavor sticks.
- Lay slices of provolone right on top of the dressing, let cheese melt into the chicken later.
- Crush up your Caesar-style croutons just a bit and sprinkle evenly over cheese for that crunchy finish.
- Bake in the oven for about 25-30 mins, until chicken cooks through and croutons get golden bubbly.
- Enjoy that tender pull from the dish when it’s done and get ready to dig in hot!
Notes
Wrap leftovers tightly and store in fridge for 3 days or freeze up to 2 months. Reheat covered for best texture.