Chicken Caesar Oven Supper

Chicken Caesar Oven Supper

OK so if you’re a fan of big flavours and you like a classic Caesar salad you *have* to try this recipe.

Well at least the sauce part. It’s so so good.

In fact I think I’m going to change my plans for dinner tonight so I can have more of this sauce.

It has it all, creamy mayonnaise, sweet and savoury umami from the Worcestershire sauce and again more umami from the parmesan. We’re talking layers of flavour with just three ingredients.

Trust me your taste buds will be having a party in your mouth.

And actually you really should give the whole recipe a go.

I love these simple oven suppers where you just crank up the oven, pop everything on a tray, set your timer and then dinner is served.

And if you have’t cooked with frozen green beans in a while, treat yourself to a bag of baby frozen beans. You will be so happy you did.

Chicken Caesar Oven Supper
5 from 2 votes

Chicken Caesar Oven Supper

Total Time 20 minutes
Servings 2 people


  • 250 g frozen baby beans
  • 500 g chicken breast or thigh fillets, thinly sliced
  • 50 g parmesan finely grated, 1/2 cup
  • 4 tablespoons mayonnaise
  • 3 tablespoons Worcestershire sauce
  • 30 g roast almonds


  1. Turn your oven to its highest setting (don't worry the food won't be in there long enough to burn).
  2. Spread frozen beans (don't defrost) over a large rimmed baking tray so that everything is sitting in a single layer. I line mine with baking paper so it's easier to clean. Thinly slice the chicken and place on top of the beans. Scatter a pinch of salt over the chicken.
  3. Pop in the oven (don't wait for it to heat up completely - get it in as soon as possible - that's part of the plan). Set your timer for 12 minutes.
  4. Mix mayonnaise, Worcestershire and parmesan in a jar or bowl. Taste and add salt if needed - it probably won't.
  5. When the timer goes check to make sure the chicken is no longer pink. If it needs longer pop back in the oven for another few minutes. When the chicken is cooked, divide chicken and beans between two bowls. Drizzle over your sauce and top with the almonds.

Recipe Video

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Variations & Substitutions for Chicken Caesar Oven Supper

plan-B (pantry) – this is a pantry meal!

short on time / no oven – you can pan fry the chicken and beans – it will save you maybe 5 minutes but wont be as relaxed. Or use a BBQ chicken from the super market and toss with a bag of salad leaves instead of faffing with the oven.

vegetarian – replace chicken with tofu (salt first), tempeh, chickpeas or cooked beans or lentils.

different protein – sausages (crumbled so they cook quicker), salmon, any white fish, meatballs – and see the vegetarian ideas above.

dairy-free – use dairy-free ‘parmesan’ or just season the sauce with salt instead of the parmesan. A little finely chopped anchovy won’t go astray. Or some finely chopped sun dried tomatoes.

no Worcestershire sauce – it’s worth buying a bottle. Then you can also make this 15-minute goulash and this Best Ever Stroganoff. But substitute 1 tablespoon each soy sauce, balsamic vinegar and lemon juice – you’re welcome to throw in a few chopped anchovies if they float your boat.

nut-free – use roast seeds or shaved parmesan instead of the almonds.

egg-free / no mayo – use vegan mayonnaise. Also thinking the Worcestershire and parmesan would be magic with sour cream or smashed into avocado.

different nuts – any roast nuts are good here.

more substantial (carb lovers) – add in some cooked potato or serve with cooked rice, wraps or pasta. Or croutons!

more substantial (low carb) – more nuts, avocado, more chicken, more veg.

different vegetables – you can use any frozen veg like broccoli, cauliflower, peas, mixed veg or riced caulflower or broccoli. The cooking time will be slightly longer for the cauli and broccoli. Fresh veg are fab here as well. Or you can serve a more classic chicken caesar using cos (romaine) lettuce instead of or as well as the beans. I wouldn’t say no to raw kale or baby spinach tossed with this dressing either.

more fancy / for entertaining – serve with shaved parmesan as well as the almonds and some fresh herbs like parsley, basil or chives.

Waste Avoidance Strategy

frozen baby beans – will keep in the freezer for months.

chicken breast or thigh fillets – freeze it.

parmesan – wrap in baking paper and store in the fridge in a sealed paper bag or airtight container. Will keep for months. Can be frozen if you’re going away.

mayonnaise / Worcestershire sauce – unopened in pantry or once opened will keep for months in the fridge.

roast almonds – keep them in the pantry.

Problem Solving Guide

bland – more salt! More parmesan. Or add in a flavour bomb.

too dry – overcooked chicken. Next time get it out earlier. For now the dressing will cover this.

no oven – you can pan fry the chicken and beans – it will save you maybe 5 minutes but wont be as relaxed.

taking too long – different ovens vary in heating speed. And once you open the door to check it takes time to come back to temperature. So be patient!

Prepare Ahead

Yes! Just cook as per the recipe but keep the dressing separately. Leftovers will keep in the fridge for 1-2 weeks. The chicken and beans can be frozen but the dressing will split if you freeze it.

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  • Aldi’s has frozen green beans similar to these. They’re called Season’s Choice Extra Fine Green Beans.

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