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.
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!