My man is totally obsessed with this dish. He’s on my case to whip it up weekly

The iconic perfume of Caesar Chicken with Asparagus will waft through your home, promising a delectable supper that is just moments away. It’s easy enough to make on a weekday, yet it tastes like a Sunday feast. While the Caesar salad may have originated in the United States from Italian-American immigrants, our version, which features a substantial chicken meal, proves that delicious cuisine has no national boundaries. Adding this recipe’s tangy, creamy Caesar flavor to your chicken will take it to the next level, and the best part is that it only requires one pan, so there’s very little cleaning!

A bowl of garlicky mashed potatoes or a hot, crusty piece of bread would be the perfect accompaniment to this recipe. To counteract the heaviness, try it with a fresh salad dressed with a mild vinaigrette, for the health-conscious among you.

Recipe for Caesar Salad with Asparagus and Four Servings

Four chicken breasts (without bones and skin)

Toss with 1 tablespoon of olive oil and season with salt and pepper.

– One cup of Caesar dressing, whether it’s handmade or purchased

– Less than half a cup of Parmesan shreds

1-Peel garlic powder-One pound of trimmed asparagus spears

As a finishing touch, lemon wedges

What to do

1. Preheat the oven to 375°F, or 190°C, and season the chicken breasts with salt and pepper according to your preference.

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