Sheet-Pan Chicken Caesar Salad

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  • Level: Easy
  • Total: 40 min
  • Active: 30 min
  • Yield: 4 servings
  • Nutrition Info
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3 anchovy fillets in oil, mashed with the flat side of a knife

1/2 teaspoon grated lemon zest, plus 2 tablespoons lemon juice

2 small cloves garlic, grated

Kosher salt and freshly ground pepper

1/2 cup mayonnaise

2 teaspoons dijon mustard

1/2 cup grated parmesan cheese

2 tablespoons chopped fresh chives, plus more for topping

1/4 cup extra-virgin olive oil

3 cups torn crusty bread (about 4 ounces)

4 skinless, boneless chicken breasts (about 6 ounces each)

2 romaine lettuce hearts, quartered lengthwise


  1. Preheat the oven to 450 degrees F. Line half of a rimmed baking sheet with foil, folding up the edges to make a tray. Whisk the anchovies, lemon zest and juice, 1 grated garlic clove, 1/2 teaspoon salt and a few grinds of pepper in a medium bowl; let sit for a few minutes. Stir in the mayonnaise, mustard, 1/4 cup parmesan and 2 tablespoons water. Reserve 2 tablespoons of the dressing in a separate bowl for the chicken. Stir the chives into the remaining dressing.
  2. Mix 2 tablespoons olive oil with the remaining garlic clove; toss with the bread pieces in a large bowl and season with salt and pepper. Spread the bread on the unlined half of the baking sheet. Arrange the chicken on the other half; season with salt and pepper and brush with the reserved 2 tablespoons dressing. Bake until the bread is crisp, about 15 minutes. Remove the croutons to a plate.
  3. Preheat the broiler. Arrange the romaine cut-side up on the open spot on the baking sheet. Drizzle with the remaining 2 tablespoons olive oil and season with salt and pepper. Broil until the lettuce is charred in spots and the chicken is cooked through, 2 to 4 minutes. Let the chicken rest 8 to 10 minutes, then slice.
  4. Divide the lettuce, chicken and croutons among plates. Top with the dressing, the remaining 1/4 cup parmesan and more chives.