Description
This Quick Caesar Chicken Bowl is a fresh, flavorful, and satisfying meal ready in just 30 minutes. Featuring crispy Parmesan-crusted chicken, homemade garlic croutons, and a rich, creamy Caesar dressing, it brings the classic Caesar salad to a hearty bowl perfect for lunch or dinner.
Ingredients
Scale
For the Chicken
- 2 large boneless, skinless chicken breasts (approx. 1.5 lbs total)
- 1 cup crushed cornflakes
- ½ cup grated Parmesan cheese
- 2 tbsp olive oil (for cooking chicken)
- Salt and black pepper to taste
For the Salad
- 1 large head of crisp Romaine lettuce
- 1 cup grated Parmesan cheese, plus extra for garnish
For the Croutons
- 4 slices day-old sourdough or rustic bread, ¾-inch thick
- 2 tbsp olive oil
- 1 clove garlic, minced (optional)
- ¼ teaspoon salt
- Pinch of black pepper
- ½ teaspoon dried parsley or Italian seasoning (optional)
For the Caesar Dressing
- 1 large egg yolk, at room temperature
- 2 cloves garlic, minced very finely or grated
- 1 teaspoon Dijon mustard
- 1 tablespoon fresh lemon juice
- 1 teaspoon non-alcoholic Worcestershire sauce
- 1 teaspoon anchovy paste (or 2 whole anchovy fillets, minced)
- ½ cup extra virgin olive oil
- ¼ cup grated Parmesan cheese (freshly grated preferred)
- Salt and freshly ground black pepper to taste
Instructions
- Prepare Crispy Chicken: Pat chicken breasts dry, then slice horizontally or pound each to approximately ¾-inch thickness. Crush cornflakes finely. In a shallow dish, mix crushed cornflakes, ½ cup Parmesan cheese, salt, and pepper. Brush each chicken breast lightly with 1 tbsp olive oil, then thoroughly dredge in the cornflake-Parmesan mixture, pressing firmly to adhere the coating.
- Cook Chicken & Croutons: Heat a large skillet with 1 tbsp olive oil over medium-high heat. Cook the breaded chicken breasts for 5-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F/74°C). Transfer the chicken to a cutting board and let rest for 5-10 minutes, then slice. Meanwhile, prepare croutons by tossing bread cubes with 2 tbsp olive oil, optional minced garlic, ¼ teaspoon salt, a pinch of black pepper, and optional dried herbs. Cook the croutons in a separate skillet over medium heat, stirring frequently for 5-8 minutes until golden and crisp, or alternatively bake them at 375°F (190°C) for 10-15 minutes.
- Whisk Caesar Dressing: In a medium bowl, vigorously whisk together the egg yolk, minced garlic cloves, Dijon mustard, fresh lemon juice, non-alcoholic Worcestershire sauce, and anchovy paste. Slowly drizzle in the ½ cup extra virgin olive oil while continuously whisking until the dressing emulsifies and thickens. Stir in ¼ cup freshly grated Parmesan cheese. Season generously with salt and freshly ground black pepper to taste.
- Assemble Caesar Chicken Bowls: Wash and thoroughly dry the Romaine lettuce, then chop into bite-sized pieces. Place the lettuce in a large mixing bowl and toss with the desired amount of Caesar dressing until lightly coated. Divide the dressed lettuce evenly into serving bowls. Top each bowl with sliced crispy chicken and a generous handful of homemade croutons. Garnish with extra grated Parmesan cheese and freshly cracked black pepper.
Notes
- To ensure the chicken coating sticks well, press the cornflake mixture firmly onto the chicken after brushing with olive oil.
- If you prefer a milder garlic flavor, use less garlic in the croutons or omit it completely.
- The dressing contains raw egg yolk; use fresh, high-quality eggs or consider pasteurized eggs for food safety.
- The croutons can be baked instead of pan-fried for a hands-off approach.
- Store leftover dressing in an airtight container in the refrigerator for up to 2 days; whisk before using.
- To make this recipe gluten-free, substitute sourdough bread with a gluten-free bread option and use gluten-free cornflakes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Salad Bowl
- Method: Frying
- Cuisine: American
