Crispy Caesar Chicken
with Herby Potato Wedges & Brussels Sprouts
- Eggs
- Milk
- Wheat
Our chefs took the best parts of the classic chicken Caesar salad and spun it into a whole new dish. You’ll skip the lettuce, and spread chicken cutlets with a layer of creamy Caesar dressing, then coat it with a panko and Parmesan crust. Meanwhile potato wedges roast in an herby ranch-inspired spice blend and garlicky Brussels sprouts are sautéed until tender. Serve with dressing drizzled on top or on the side for dunking. Who says Caesar’s only for salad?
Ingredients
12 ounce
Potatoes
1.5 ounce
Caesar Dressing
(Contains: Eggs, Milk)
8 ounce
Brussels Sprouts
3 tablespoon
Parmesan Cheese
(Contains: Milk)
1 tablespoon
Ranch Spice
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
10 ounce
Chicken Cutlets
1 teaspoon
Garlic Powder
Not included in your delivery
teaspoon (tsp)
Salt
1 teaspoon (tsp)
Olive Oil
1 tablespoon (tbsp)
Cooking Oil
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to middle and top positions and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Trim and halve Brussels sprouts lengthwise. Lay flat and thinly slice crosswise into shreds. • Toss potatoes on a baking sheet with a drizzle of oil, half the Ranch Spice (you’ll use the rest in the next step), salt, and pepper. Roast on middle rack until browned and tender, 20-25 minutes.
• In a medium bowl, combine panko, half the Parmesan, half the garlic powder, remaining Ranch Spice, a drizzle of olive oil, salt, and pepper.
• Lightly oil a second baking sheet. Pat chicken* dry with paper towels; season with salt and pepper. • Place chicken on prepared sheet. Evenly brush tops with a thin layer of dressing (save the rest for serving). Mound coated sides with panko mixture, pressing to adhere (no need to coat the undersides). Roast chicken on top rack for 10 minutes (you’ll finish the chicken in step 5).
• Meanwhile, heat a drizzle of oil in a large pan over medium-high heat. Add Brussels sprouts and cook, stirring occasionally, until bright green and softened, 5-7 minutes. Season with remaining garlic powder, salt, and pepper. • Remove pan from heat.
• Once chicken has roasted 10 minutes, remove sheet from oven. Carefully sprinkle remaining Parmesan over chicken. • Return to top rack until chicken is browned and cooked through and Parmesan is golden brown, 6-10 minutes more. TIP: Keep a close eye on the cheese to avoid burning.
• Divide chicken, Brussels sprouts, and potato wedges between plates. Drizzle remaining dressing over chicken (or serve on the side for dipping).
Chicken is fully cooked when internal temperature reaches 165º.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many enjoyed the Brussels sprouts and potatoes, but some found the chicken seasoning and Caesar dressing underwhelming.
- Ease of prep: Several noted it was easy to make, though a few mentioned longer prep time for shredding Brussels sprouts.
- Suggestions: Consider roasting Brussels sprouts instead of sautéing; try adding bacon or a citrusy seasoning for extra flavor 🍲.
- Portions: Some felt the chicken portion was too small; others appreciated the generous amount of Brussels sprouts.
- Texture: A few found the panko topping dry; ensure it adheres well to the chicken for better results.
Reviews from our home cooks
I wasn't a fan of the caesar dressing on top of the chicken after it was cooked, so next time I would leave that off. But the whole meal other than that was great. Thank you! Also, I added some pre-cooked bacon that I had to the brussel sprouts, and it was even more delicious!
Chicken was tasty as were the potatoes. Needed to add some water to the Brussel sprouts to fully cook. Did not use the Caesar dressing. Do not like mayo based dressings.
The chicken and potatoes were perfect! I liked the idea of the shaved brussel sprouts, but they lacked flavor. If I make this again, I'd add a thinly sliced shallot and finish with a sprinkle of balsamic vinegar. Or, finish with cranberries and serve it semi-warm.
So good! And LOTS of Brussel sprouts. Each item was flavorful. Wish I cooked the Brussel sprouts longer though. It also would have put them being ready a bit closer to when the chicken was ready.
Love the taste of the Caesar, breading, and cheese. Such a good way to prepare chicken.
The Brussel sprouts might've been better roasted than sautéed. The chicken was delicious though!
Loved this recipe. Interesting way to cook the Brussels sprouts. Sautéed them. Really good and tasty. Chicken is always a favorite choice for me.
Mashed the potatoes instead of baking in oven. Crispy Caesar toppings for chicken baked well and tasted great.
Not quite enough of the dressing to pour on the chicken at the end. Also didn't like shredding the brussels sprouts. Too much work and the taste would have been the same if they were simply halved.
We weren't sure what exactly made the caesar chicken, caesar? The size of the chicken was appalling as well where it simply was not enough for either of us and the potatoes sent were much too small to do the wedges as they were intended to be.
