Sheet Pan Caesar Chicken and Potatoes

Preheat oven to 425 degrees.

Make dressing by combining mayo, yogurt, mustard, Worcestershire sauce, anchovy paste, garlic, lemon juice, vinegar, salt, and pepper in a bowl and whisk until smooth. Pour 1/2 Cup to reserve and leave the rest in a large bowl.

Add chicken breasts to a large ziploc bag and using a rolling pin to pound the chicken out slightly so that the chicken breasts are all the same thickness.

Add chicken breasts to the bowl of caesar dressing and toss to coat all sides.

Meanwhile slice potatoes in half and add them to another bowl and toss with olive oil, salt, and pepper.

Add chicken breasts to a parchment lined baking sheet and then nestle potatoes around the chicken in a single layer.

Bake for 25-35 minutes until chicken is cooked through.

Remove from oven the last 5 minutes of cooking and sprinkle about 2 tbsp. of parmesan cheese over each chicken breast and return to the oven on broil and cook until cheese is golden and bubbly. Watch carefully so the cheese doesn’t burn.

Next, add olive oil to a pan and add panko bread crumbs, salt, and pepper and lightly toast until golden brown about 3-5 minutes, stirring frequently. Turn off heat and reserve.

Remove chicken and potatoes from the oven and drizzle extra dressing on top and serve as is or serve over romaine lettuce and sprinkle with extra parmesan and crispy panko bread crumbs if desired.