Chicken caesar salads are one of my absolute favorite salads and for good reason. They caesar dressing is so full of flavor and it just pairs so well with crispy romaine, chicken, and/or seafood. If you love caesar flavors as much as I do, then you are going to love this new sheet pan dinner idea. Sheet pan caesar chicken and potatoes is the perfect weeknight meal that can be paired with any vegetable or placed on top of romaine for a heartier salad idea. This dinner idea is fast, delicious, and your whole family is going to love it no matter which way you serve it up!

I love making a homemade caesar dressing here, but feel free to buy your favorite store bought caesar dressing if you want to eliminate a step here. I make mine with Greek yogurt, mayo, anchovy paste, Worcestershire sauce, dijon, lemon juice, garlic, and vinegar. It’s truly the perfect balance of creamy, tangy, and just my favorite version of a caesar dressing. You just add it all to a bowl and mix it up until smooth. I use this dressing as a marinade for the chicken in this recipe and also save some for drizzling the chicken and potatoes at the end. This caesar dressing is also great to keep extra in your fridge for salads and dipping all the things all week long.

I love using chicken breasts for this recipe, but you could also sub some chicken thighs here if you prefer. Both work perfectly. With the chicken, I like to add yukon gold potatoes because they get the best crust on the outside and stay nice and creamy on the inside of the potato and cook at the same time as the chicken. Some of the caesar marinade gets on the potatoes as well while baking, and that’s exactly what we want!

When the chicken is almost done, I sprinkle it with freshly grated parmesan cheese and place under the broiler until golden and bubbly. Y’all, this recipe is so good! From here, you can serve with any veggie that you like but I just can’t ever pass up crispy romaine and love the freshness with the roasted chicken and potatoes. You can serve the salad on the side or just load it all up in a big bowl and dive in! I finish the whole thing off with crispy toasted panko bread crumbs that add the best texture and flavor.

I cannot wait for you all to make this recipe and fall in love.

Ingredients:

• 4 Boneless Chicken Breasts

• 2 Cups Yukon Baby Gold Potatoes

• 1 Cup Parmesan Cheese

• 1 Tbsp. Olive Oil

• 1 Tsp. Salt

• 1 Tsp. Pepper

• 4 Cups Romaine Lettuce

For the Caesar Dressing-

• 1/4 Cup Mayo

• 1/2 Cup Greek Yogurt

• 1 Tbsp. Dijon Mustard

• 1 Tbsp. Worcestershire Sauce

• 1 Tsp. Anchovy Paste or 2 Anchovy Filets

• 1 Finely Minced Garlic

• Juice from 1 Lemon “(about 2 tbsp)

• 2 Tbsp. White Vinegar

• 1 Tsp. Salt

• 1/2 Tsp. Black Pepper

Crispy Bread Crumbs-

• 1 Cup Panko Bread Crumbs

• 1 Tbsp. Olive Oil

• Salt and Pepper

Directions:

• Preheat oven to 425 degrees.

• Make dressing by combining mayo, yogurt, mustard, Worcestershire sauce, anchovy paste, garlic, lemon juice, vinegar, salt, and pepper in a bowl and whisk until smooth. Pour 1/2 Cup to reserve and leave the rest in a large bowl.

• Add chicken breasts to a large ziploc bag and using a rolling pin to pound the chicken out slightly so that the chicken breasts are all the same thickness.

• Add chicken breasts to the bowl of caesar dressing and toss to coat all sides.

• Meanwhile slice potatoes in half and add them to another bowl and toss with olive oil, salt, and pepper.

• Add chicken breasts to a parchment lined baking sheet and then nestle potatoes around the chicken in a single layer.

• Bake for 25-35 minutes until chicken is cooked through.

• Remove from oven the last 5 minutes of cooking and sprinkle about 2 tbsp. of parmesan cheese over each chicken breast and return to the oven on broil and cook until cheese is golden and bubbly. Watch carefully so the cheese doesn’t burn.

• Next, add olive oil to a pan and add panko bread crumbs, salt, and pepper and lightly toast until golden brown about 3-5 minutes, stirring frequently. Turn off heat and reserve.

• Remove chicken and potatoes from the oven and drizzle extra dressing on top and serve as is or serve over romaine lettuce and sprinkle with extra parmesan and crispy panko bread crumbs if desired.

How good does this easy sheet pan caesar chicken and potatoes look? This dinner is a must make meal! Enjoy!