Ingredients:(Serves 4)For the Chicken1.5 lbs (about 2 large) boneless skinless chicken breasts1 tablespoon olive oil1/2 teaspoon garlic powder1/2 teaspoon salt1/4 teaspoon black pepper1/4 teaspoon paprika (optional for color)For the Caesar Sauce1/3 cup mayonnaise2 tablespoons grated Parmesan cheese1 tablespoon lemon juice (fresh)1 garlic clove, finely minced or grated2 teaspoons Dijon mustard1 teaspoon Worcestershire sauce1 anchovy fillet or 1/2 tsp anchovy paste (optional, but traditional)2 tablespoons water or milk (to thin the sauce, if needed)Salt and pepper, to tasteInstructionsStep 1: Season and Cook the Chicken1. Pat chicken breasts dry. Season both sides with salt, pepper, garlic powder, and paprika.2. Heat olive oil in a skillet over medium-high heat.3. Add chicken and sear 5–6 minutes per side until golden brown and cooked through (internal temp 165°F/74°C).4. Transfer to a cutting board and let rest for 5 minutes.Step 2: Make the Caesar Sauce1. In a small bowl, whisk together mayonnaise, Parmesan, lemon juice, garlic, Dijon mustard, Worcestershire, and anchovy (if using).2. Add water or milk to reach desired consistency. Taste and season with salt and pepper.Step 3: Slice and Serve1. Thinly slice the rested chicken.2. Drizzle Caesar sauce over the top, or toss sliced chicken in the sauce to coat.3. Serve over salad, pasta, or with roasted veggies.Serving SuggestionsOver romaine for a deconstructed Caesar salad bowl.Topped on pasta or cauliflower rice for a hearty meal.In wraps or sandwiches with lettuce and tomato.With grilled asparagus or roasted Brussels sprouts for a low-carb dinner.Tips & NotesFor grilled flavor: Grill the chicken instead of pan-searing.Make it lighter: Use Greek yogurt instead of mayo for a high-protein, low-fat version of the sauce.Double the sauce: It’s great as a dip for veggies or drizzle for roasted potatoes.Anchovy-free option: Omit it if you prefer a milder taste—Worcestershire still brings savory depth.Enjoy!
Caesar Sliced Chicken
