Ingredients
- Boneless, skinless chicken breasts: 2 (6-8 oz each)
- Fresh asparagus: 1 pound, trimmed
- Caesar salad dressing: 1/2 cup
- Grated Parmesan cheese: 1/4 cup
- Garlic: 2 cloves, minced
- Olive oil: 2 tablespoons
- Lemon juice: 1 tablespoon
- Black pepper: 1/4 teaspoon
Instructions
- Step 1: Preheat oven to 400°F (200°C). Lightly grease a baking sheet.
- Step 2: Toss asparagus with 1 tablespoon olive oil, salt, and pepper. Spread on one side of the prepared baking sheet.
- Step 3: In a small bowl, whisk together Caesar dressing, Parmesan cheese, minced garlic, lemon juice, and remaining 1 tablespoon olive oil.
- Step 4: Place chicken breasts on the other side of the baking sheet, ensuring they don't touch the asparagus. Spoon Caesar dressing mixture evenly over the chicken.
- Step 5: Bake for 20-25 minutes, or until the chicken is cooked through and asparagus is tender. Chicken internal temp should be 165°F (74°C).
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- For best reheating results, warm the chicken and asparagus separately in a skillet with a touch of olive oil or in the oven to prevent drying out.
- Serve alongside crusty bread to soak up the delicious Caesar sauce.
- To ensure even cooking, lightly pound the chicken breasts to an equal thickness before baking.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American