Sheet Pan Chicken Caesar Bake
This Sheet Pan Chicken Caesar Bake is a high-protein, one-pan dinner packed with roasted potatoes, green beans, and juicy chicken tossed in a creamy homemade Greek yogurt Caesar dressing. It’s the perfect weeknight meal — simple, cozy, and full of flavor.
Creator: Leslie Stokes
If there’s one dinner that’s on repeat in my kitchen, it’s a sheet pan meal — and this Chicken Caesar Bake might be my favorite version yet. It’s one of those easy weeknight recipes that checks every box: high in protein, minimal cleanup, and full of the cozy flavors everyone in my house actually wants to eat.
I started making this when I was craving a warm twist on a classic Caesar salad — something that still had that garlicky, creamy flavor, but in a heartier, family-style version. This sheet pan version brings it all together: juicy chicken, crispy potatoes, tender green beans, and my favorite homemade Greek yogurt Caesar dressing (thinned out with a little milk so it coats everything perfectly).
The best part? It’s all made on one pan. You toss your potatoes in first so they get that golden edge, then add the chicken and veggies right on the same sheet. A few spoonfuls of creamy Caesar dressing go over everything before it finishes baking — and the result is melty, tangy, garlicky perfection.
I use my homemade dressing made with Oikos Pro Greek yogurt for a protein boost. It’s rich, tangy, and way lighter than a traditional mayo-based Caesar. If you prefer store-bought, Mezzetta or Primal Kitchen both work great — just don’t forget that little splash of milk to thin it out. It’s a game-changer for getting everything coated evenly and keeps the chicken juicy.
Once everything’s roasted, I like to add crushed croutons and parmesan on top and pop it under the broiler for a minute or two. It adds that signature Caesar crunch that makes this meal feel next-level without any extra work.
What I love most is how well this holds up for meal prep. You can pack it in individual containers for quick lunches or make it ahead for dinner before a busy night. It reheats beautifully — I’ll usually toss mine in the air fryer for a few minutes to crisp it back up.
It’s cozy, simple, and full of protein — exactly the kind of dinner I want after a long day when I need something that feels homemade but doesn’t take all night. My kids love it, and honestly, I never get tired of it.
If you’re craving something new for dinner that still feels familiar, this Sheet Pan Chicken Caesar Bake is the one to try. A little creamy, a little crispy, and a whole lot of flavor.
Storage + Meal Prep Tips
Fridge: Store leftovers in an airtight container for up to 4 days.
Reheat: Warm in the oven or air fryer at 375°F for 5–7 minutes until crispy again.
Meal Prep: Make your Caesar dressing ahead of time and store in a jar for up to 1 week. Assemble everything on the sheet pan right before baking.
Add-ins: Try tossing in cherry tomatoes, asparagus, or even kale for extra greens.
Sheet Pan Chicken Caesar Bake
Ingredients
For the Sheet Pan:
- 1 ½ lbs boneless skinless chicken breasts or thighs
- 1 lb baby gold or red potatoes cubed
- 12 oz green beans trimmed (steam for 2–3 minutes first if you like them extra tender)
- 3 tbsp olive oil divided
- Salt & pepper to taste
For the Caesar Dressing:
- ¾ cup plain Greek yogurt Oikos Pro recommended
- 3 tbsp grated Parmesan cheese
- 1 ½ tbsp olive oil
- 3 tsp Dijon mustard add more for extra tang
- 1 ½ tbsp fresh lemon juice
- 1 ½ tsp Worcestershire sauce
- 1/4 cup milk to think it out (I don't usually add this, but this dish needs it)
- 2 garlic cloves minced
- Salt and cracked black pepper to taste
For the Topping:
- ¾ cup crushed croutons
- ¼ cup shredded parmesan
- Optional: chopped parsley or lemon wedges for serving
Veggies:
- 1 lb green beans steamed
Let's Make It
- Preheat the oven: to 425°F and line a large sheet pan with parchment paper.
- Prep the veggies: Toss potatoes on the pan with 1 ½ tbsp olive oil, salt, and pepper. Roast for 10 minutes.
- Add chicken + beans: Remove the pan, push potatoes to one side, and add chicken and green beans. Drizzle with remaining olive oil, salt, and pepper.
- Make the Caesar mixture: In a small bowl, whisk together Caesar dressing ingredients, set aside.
- Coat + bake: Spoon the Caesar mixture over the chicken and potatoes. Return to oven and bake another 15–18 minutes, until chicken reaches 165°F internally and potatoes are golden.
- Add topping: Sprinkle crushed croutons and shredded parmesan over top. Broil for 1–2 minutes until the topping is golden and crisp.
- Serve: Garnish with parsley or a squeeze of lemon juice and enjoy!
Nutrition Facts
Nutritional Information (per serving, approx. 4 servings)
Calories: 410
Protein: 46g
Carbs: 28g
Fat: 12g
Fiber: 4g
