Sheet Pan Roasted Caesar Chicken Salad
Dina Deleasa Gonsar is a cookbook author, podcast host, lifestyle television personality, and creator of "DishItGirl." Her debut cookbook, At the Kitchen Sink, came out this past April. You may see her cooking on the Today Show recently, or spotted her on Guy's Grocery Games. However, her favorite place to be is in her kitchen cooking Sunday dinner for her family.
- Dinner
The classic Caesar goes warm — chicken, croutons, and romaine all roasted on one sheet pan, with 34g of protein per serving.
This Sheet Pan Warm Caesar Chicken Salad is a fresh twist on the classic Caesar, transforming it into a satisfying, complete meal. This recipe is perfect for busy weeknights because everything cooks on one sheet pan, making both prep and cleanup simple. It’s an easy way to elevate a familiar salad into a warm, hearty dinner that’s packed with protein and bold flavor. Whether you’re looking for a lighter family meal or a dish impressive enough to serve guests, this warm Caesar salad delivers restaurant-worthy results with minimal effort.
Nutrition (per serving)
| Calories | 635 |
|---|---|
| Protein | 34g |
| Carbs | 13g |
| Fat | 49g |
Ingredients
| Bone-in, split chicken breasts | 2 (1 ½ pounds) |
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For the Dressing:
| Olive oil, plus more for drizzling | ½ cup |
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| Lemon, juiced | 1 |
| Garlic, finely chopped | 3 tbsp |
| Anchovy paste | 3 tsp |
| Dijon mustard | 2 tsp |
| Worcestershire sauce | 1 tsp |
| Kosher salt | 2 tsp |
| Pepper | ½ tsp |
For the Salad:
| Italian or sourdough bread, torn into pieces | 1 ½ cups |
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| Romaine lettuce, leaves separated | 1 head |
| Parmesan cheese, shredded or shaved | ½ cup |
Step-by-Step Instructions
1 Preheat
Preheat the oven to 400 degrees.
2 Make the dressing
In a medium size bowl whisk together the olive oil, lemon juice, garlic, anchovy paste, Dijon mustard, Worcestershire sauce, kosher salt, and pepper.
3 Marinate the chicken
Pat the chicken dry and place in a glass baking dish or large Ziploc bag. Pour ½ cup of the dressing on the chicken, make sure it is well coated. Cover the dish or zip up the Ziploc bag and place in the refrigerator for about 20 minutes to marinate. Reserve the leftover dressing.
4 Prep the pan
Meanwhile, line a large sheet pan with parchment paper.
5 Start the chicken
Take the chicken out of the refrigerator, and place onto one side of the sheet pan.
6 Roast
Place in the oven for about 30 minutes.
7 Add the croutons and romaine
After 30 minutes remove chicken from the oven, place the torn bread pieces on one side of the baking sheet, layer on the romaine lettuce leaves and drizzle with olive oil. Place back in the oven for another 10 minutes.
8 Check doneness
After another ten minutes, the lettuce should be wilted and browning around the edges, the bread pieces browning, and check that the chicken’s temperature is registering 165 degrees. If the chicken needs another 5–10 minutes, remove the lettuce and croutons from the baking sheet and place chicken back in the oven.
9 Plate
Arrange the romaine and croutons on a large serving platter.
10 Slice and serve
After 5–10 minutes remove chicken from oven, slice the chicken breast and add to the platter. Spoon over remaining dressing, and add Parmesan cheese to top and serve.
Notes & Tips
- Don’t skip patting the chicken dry, it helps the dressing adhere to the chicken.
- The cook time for your chicken may vary depending on the thickness of the breast.
- You can use pre-made croutons to save on time if you would like. Also, any crusty bread works well.
Dina Deleasa Gonsar is a cookbook author, podcast host, lifestyle television personality, and creator of "DishItGirl." Her debut cookbook, At the Kitchen Sink, came out this past April. You may see her cooking on the Today Show recently, or spotted her on Guy's Grocery Games. However, her favorite place to be is in her kitchen cooking Sunday dinner for her family.
