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Sheet Pan Chicken Caesar Salad

A delicious and easy-to-make meal combining tender chicken, crisp romaine lettuce, and crunchy bread, all roasted on a single pan.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless chicken thighs, cut into chunks
  • 2 heads romaine lettuce, halved lengthwise
  • ½ cup Caesar dressing
  • ½ cup freshly grated Parmesan cheese
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil
  • 1 lemon juiced
  • 2 cups crusty bread, torn into bite-sized pieces
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Method
 

Preparation
  1. Preheat your oven to 425°F and line a large sheet pan with parchment paper.
  2. In a bowl, toss the chicken with 1 tablespoon olive oil, garlic, lemon juice, salt, and pepper.
  3. In another bowl, toss the bread with 1 tablespoon olive oil.
  4. Arrange the chicken and bread cubes on one side of the sheet pan.
  5. Drizzle romaine halves with the remaining olive oil and set aside.
Cooking
  1. Roast chicken and bread in the oven for 15 minutes.
  2. Then add the romaine to the pan and roast for another 5–7 minutes until golden and crisp.
  3. Remove from oven, drizzle Caesar dressing over all components, and sprinkle with Parmesan.
  4. Serve immediately while warm, or let cool and enjoy later.

Notes

For a complete meal, consider pairing with roasted vegetables or a light tomato soup. Store leftovers in an airtight container in the fridge for up to three days.