This Sheet Pan Chicken Caesar Salad is a fun, deconstructed version of a classic Caesar salad. My kids love munching on whole romaine leaves because of the crunch. The shape of romaine leaves makes them the ultimate veggie chip to scoop up hummus or guacamole. In this recipe the lettuce is treated simply, but the dish is flavorful and totally reminiscent of a garlicky Caesar salad. If you like cooked greens, I think you’ll like cooked romaine for this spin on a classic.
- 4 Servings
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Calories: 432
- 4 6-oz boneless, skinless chicken breasts
- 2 hearts of romaine
- 1/2 cup panko bread crumbs
- 1/2 cup parmesan cheese, grated
- 2 tbsp Italian parsley, chopped
- 3 cloves garlic, minced
- 2 tbsp extra virgin olive oil
- 1 lemon, sliced into 8 wedges
- fresh ground black pepper
Preheat oven to 450 degrees. Line a sheet pan with a piece of parchment paper. Season chicken breasts with salt and pepper and place on sheet pan. In a medium bowl, stir together panko, cheese, parsley, half of the minced garlic, 1 tablespoon olive oil, and a dash of salt and pepper. Pat the panko mixture onto the chicken. Place the pan with prepared chicken into the oven and cook for 18-20 minutes.
Slice each of the hearts of romaine once lengthwise so now you have 4 romaine heart halves. Drizzle the cut side of the romaine with 1 tablespoon of olive oil (divided among all 4 pieces) and sprinkle the remaining mined garlic. Season with a dash of salt and pepper, to taste. After the allotted time, remove the pan from the oven and place the prepared romaine around the chicken. Return the pan to the hot oven to finish off the chicken and cook the romaine until it is slightly browned on the edges, about 5 minutes.
To serve, place one chicken breast and one piece of romaine on each plate and serve with wedges of fresh cut lemon.