Description
A delicious and easy Sheet Pan Chicken Caesar Salad featuring tender roasted chicken thighs, crispy romaine lettuce, crunchy croutons, and a generous drizzle of creamy Caesar dressing, all cooked together on one pan for a quick, flavorful meal.
Ingredients
Scale
Chicken
- 1 pound boneless chicken thighs, cut into chunks
- 3 cloves garlic, minced
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- Juice of 1 lemon
Salad
- 2 heads romaine lettuce, halved lengthwise
- ½ cup Caesar dressing
- ½ cup freshly grated Parmesan cheese
Croutons
- 2 cups crusty bread, torn into bite-sized pieces
- 1 tablespoon olive oil
Additional
- 1 tablespoon olive oil (for drizzling romaine)
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and line a large sheet pan with parchment paper to prevent sticking and for easy cleanup.
- Prepare Chicken and Bread: In a bowl, toss the chicken chunks with 1 tablespoon olive oil, minced garlic, lemon juice, salt, and black pepper to season evenly. In a separate bowl, toss the torn bread pieces with 1 tablespoon olive oil to coat them lightly for croutons.
- Arrange on Sheet Pan: Place the seasoned chicken and bread cubes on one side of the prepared sheet pan. Drizzle the remaining 1 tablespoon of olive oil over the romaine lettuce halves and set them aside for roasting later.
- Roast Chicken and Croutons: Roast the sheet pan in the oven for 15 minutes, allowing the chicken to cook through and the bread to start getting crispy.
- Add Romaine and Continue Roasting: After 15 minutes, add the romaine halves to the sheet pan. Roast everything together for an additional 5 to 7 minutes until the romaine is golden and crisp around the edges.
- Finish and Serve: Remove the sheet pan from the oven. Drizzle the Caesar dressing generously over the roasted chicken, romaine, and croutons, then sprinkle with freshly grated Parmesan cheese. Serve immediately while warm, or allow to cool and enjoy later.
Notes
- Use bone-in chicken thighs for extra flavor, but adjust cooking time accordingly.
- For a lighter version, use a low-fat Caesar dressing or omit the cheese.
- Ensure bread pieces are evenly coated with oil to achieve crispy croutons.
- Keep an eye on romaine when roasting; it can burn quickly if left too long.
- This dish pairs well with a light white wine or sparkling water with lemon.
