Ingredients
4 pieces chicken breasts boneless, skinless
to taste salt and pepper for seasoning
1 tablespoon olive oil
1 cup Caesar dressing store-bought or homemade
1/2 cup Parmesan cheese grated
1 pound asparagus spears trimmed
1 teaspoon garlic powder
1 lemon cut into wedges for garnish
Instructions
Preheat your oven to 375°F (190°C). Season both sides of the chicken breasts with salt and pepper.
In a large oven-proof skillet, heat olive oil over medium-high heat. Sear the chicken breasts for 3-4 minutes on each side until golden. Remove the skillet from heat.
Pour Caesar dressing over each piece of chicken and sprinkle Parmesan cheese evenly on top.
Add asparagus around the chicken in the skillet. Sprinkle garlic powder over the asparagus and add a little extra Parmesan if desired.
Transfer the skillet to the oven and bake for 20 minutes, until chicken is cooked to an internal temperature of 165°F (74°C) and the asparagus is tender-crisp.
Remove from oven and let rest briefly. Squeeze fresh lemon juice over the chicken and asparagus, and serve hot.
Notes
For an extra layer of flavor, try adding a few sprigs of thyme or rosemary to the skillet with the asparagus. Serve with a side of roasted potatoes or a simple green salad for a complete meal.
Nutrition
Calories: 430kcal