Baked Caesar Chicken in Your Pressure Cooker
Juicy pressure-cooked chicken breasts coated in creamy Caesar dressing and baked to perfection with a crispy, cheesy Parmesan and crouton crust.
Equipment
- 1 Baking dish sprayed with cooking spray
- 1 Mixing bowl for crouton mixture and sauce
Ingredients
Main Ingredients
- Cooking spray to prevent sticking
- ½ cup Caesar salad croutons crushed
- ½ cup Parmesan cheese shredded
- 1 tablespoon Butter melted
- 4 Chicken breasts skinless, boneless, about 1.5 to 2 pounds total
- ½ teaspoon Black pepper freshly ground
- ¼ teaspoon Salt
- 1 cup Creamy Caesar salad dressing
- ⅓ cup Sour cream
- 1 tablespoon All-purpose flour
Instructions
Instructions
- Preheat oven to 375°F (190°C). Spray a baking dish with cooking spray.
- In a small bowl, combine crushed croutons, shredded Parmesan cheese, and melted butter. Set aside.
- Season chicken breasts with salt and pepper. Place in the prepared baking dish.
- In another bowl, mix Caesar dressing, sour cream, and flour until smooth.
- Spread the dressing mixture evenly over the chicken breasts.
- Top each breast with the crouton and Parmesan mixture.
- Bake in the preheated oven for 30 minutes or until chicken is cooked through and the topping is golden brown.
- Let rest 5 minutes before serving.
Notes
Let chicken rest before serving for maximum juiciness. Store leftovers in the fridge up to 4 days or freeze individually wrapped portions for longer storage.