Cast Iron Skillet Caesar Chicken
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If you’re looking for a cast iron skillet chicken recipe that’s fast, flavorful, and doesn’t require a pile of dishes, this is one worth making. It started as a no-expectation weeknight dinner using Girard’s Caesar Dressing and turned out so good I made it again two nights later.
This is a flexible chicken skillet recipe that gives you creamy, garlicky flavor with minimal effort. Everything cooks in the same pan: chicken breasts get a quick sear, then bake with Caesar dressing, Parmesan cheese, and asparagus until juicy and golden.
It’s the kind of recipe you try once and immediately bookmark. Skip the guesswork and scroll straight to the full how-to (and recipe card) below!
Ingredients
- 4 boneless, skinless chicken breasts (about ½” thick)
- Salt, pepper, and poultry seasoning
- 2 tablespoons olive oil
- 1 cup Girard’s Caesar Dressing
- ½ cup grated Parmesan cheese
- ½ to 1 pound fresh asparagus spears
- 1 teaspoon garlic powder
🥦 Note: Asparagus is great here, but you can easily sub in fresh green beans or broccoli florets, if that’s what’s in your fridge. If you prefer to just keep your sides cooking separate, this cheesy smothered asparagus side is a favorite of mine.
How to make Cast Iron Caesar Chicken
- Preheat oven to 375°F.
- Season the chicken with salt, pepper, and poultry seasoning.
- Heat olive oil in a large, oven-safe skillet (I use a 10-inch cast-iron skillet) over medium-high heat.
- Add the chicken breasts and sear for 3–4 minutes per side until golden brown.
- Remove from heat. Pour Girard’s Caesar Dressing evenly over the chicken.
- Sprinkle Parmesan cheese over the top, then add the asparagus spears around the chicken.
- Season the asparagus to taste with salt and pepper.
- Transfer to the oven and bake for 20 minutes, or until everything is hot and bubbly and the chicken is fully cooked.
- Serve hot and spoon extra sauce over the top before serving.
Can I Use a Different Caesar Dressing?
Yes, but I’ve tested this with Girard’s Caesar, which has a richer, more garlicky flavor than most. If you use a thinner brand (such as Ken’s or Kraft), you may want to add a tablespoon of sour cream or mayo to thicken it slightly before baking. I do not recommend using Olive Garden dressing for this one. It’s too vinegary.
Can I Use Thighs Instead of Breasts?
You can, but just make sure they’re boneless and adjust the cook time as needed. Thicker cuts will need closer to 25–30 minutes in the oven.
Serving Suggestions
Honestly, this dish already includes asparagus, so you don’t really need another vegetable side, unless you have picky kids. I would suggest something like mashed potatoes, garlic bread, or a side salad.
Cast Iron Caesar Chicken Skillet with Asparagus
Equipment
- Cast Iron Skillet
Ingredients
- 4 boneless skinless chicken breasts (about ½" thick)
- Salt, pepper, and poultry seasoning (to taste)
- 2 tablespoons olive oil
- 1 cup Caesar salad dressing Girard’s recommended
- ½ cup grated parmesan cheese
- ½ to 1 lb fresh asparagus spears
- 1 teaspoon garlic powder
Instructions
- Preheat oven to 375°F.
- Season both sides of the chicken breasts with salt, pepper, and poultry seasoning.
- Heat olive oil in a large ovenproof skillet over medium-high heat. Add chicken to the skillet and sear for 3–4 minutes per side until golden brown. Remove from heat.
- Pour Caesar dressing evenly over the chicken. Sprinkle with grated parmesan.
- Add trimmed asparagus spears to the skillet and season with a little salt and pepper.
- Bake uncovered for 20 minutes, or until hot, bubbly, and chicken reaches 165°F internally.
- Serve hot with pan sauce spooned over top.
Nutrition
Nutritional Disclaimer: The nutritional data provided here is auto-calculated and intended for your convenience only. As it’s generated via automation, its accuracy may be compromised. For precise nutritional insight, please compute the values utilizing the actual ingredients in your recipe through your chosen nutrition calculator or application.
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