1-First: preheat the oven to 375°F (190°C) and spray an 8×11½-inch baking pan with nonstick spray. If your chicken breasts are uneven in thickness, pound them to between ¾ inch and 1 inch thick for even cooking. Season both sides of each of the 4 boneless, skinless chicken breasts with 1 cup of the freshly grated Parmesan cheese and ½ teaspoon of freshly ground black pepper, then place them in the prepared baking dish.

2-Next: whisk together the 1 cup of creamy Caesar salad dressing with the ½ cup of sour cream at room temperature, if you’re using it, and pour the mixture evenly over the seasoned chicken. Sprinkle the remaining ½ cup of Parmesan cheese on top for that extra cheesy crust. Bake the chicken for 30 minutes or until a thermometer inserted into the thickest part reads 150°F (65°C), then broil for 2 4 minutes until it turns golden brown and reaches an internal temperature of 165°F (74°C).

3-After baking, remove the chicken from the oven, cover it loosely with foil, and let it rest for 5 10 minutes before serving. This helps the juices settle and keeps the meat tender. Optionally, garnish with chopped parsley for a fresh touch. For adaptations, you can make this in a crockpot on low for 6-8 hours or high for 3-4 hours, adding the cheese and sour cream in the last 20-30 minutes.