Caesar Chicken with Roasted Asparagus & Lemon-Parmesan Essence

A sun-kissed Mediterranean take on classic Caesar chicken—juicy pan-seared chicken breasts, tender roasted asparagus, bright lemon, garlic, olive oil, and aged Parmesan. This dish is elegant yet comforting, perfect for a family dinner or a special occasion.

Serves: 4

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: ~50 minutes

Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts
• 3 tbsp extra-virgin olive oil (Mediterranean quality)
• 1 tsp sea salt (or to taste)
• 1 tsp freshly cracked black pepper
• 1 tsp smoked paprika
• 1 tsp dried oregano
• ½ tsp dried thyme
• 4 garlic cloves, minced
• Zest of 1 lemon
• Juice of ½ lemon

For the Asparagus

• 1½ lb (700 g) fresh asparagus, trimmed
• 2 tbsp extra-virgin olive oil
• ½ tsp sea salt
• ½ tsp black pepper
• ½ tsp garlic powder

Mediterranean Caesar Sauce

• ½ cup Greek yogurt (or mayonnaise for richer flavor)
• ¼ cup freshly grated Parmesan cheese
• 1 tsp Dijon mustard
• 1 tsp anchovy paste (optional but authentic)
• 1 small garlic clove, finely grated
• 1 tbsp lemon juice
• 2 tbsp olive oil
• Freshly ground black pepper, to taste

For Garnish

• Extra shaved Parmesan
• Fresh parsley or basil, finely chopped
• Lemon wedges

Instructions

1. Marinate the Chicken

1. Pat chicken breasts dry with paper towels.
2. In a large bowl, combine olive oil, salt, pepper, paprika, oregano, thyme, garlic, lemon zest, and lemon juice.
3. Add chicken and massage the marinade into the meat.
4. Cover and marinate for at least 15 minutes (30–60 minutes for deeper flavor).

2. Roast the Asparagus

1. Preheat oven to 400°F (200°C).
2. Arrange asparagus on a baking sheet.
3. Drizzle with olive oil, season with salt, pepper, and garlic powder.
4. Toss gently and spread in a single layer.
5. Roast for 15–18 minutes, until tender and lightly charred at the tips.

3. Prepare the Mediterranean Caesar Sauce

1. In a bowl, whisk Greek yogurt, Parmesan, Dijon mustard, anchovy paste, garlic, lemon juice, olive oil, and black pepper.
2. Taste and adjust salt or lemon as needed.
3. Refrigerate until ready to use (this thickens and improves flavor).

4. Cook the Chicken

1. Heat a large skillet over medium-high heat.
2. Add 1 tbsp olive oil.
3. Sear chicken breasts for 5–6 minutes per side, until golden brown and internal temperature reaches 165°F (74°C).
4. Reduce heat slightly during the last minute and spoon pan juices over the chicken for extra moisture.

5. Assemble the Dish

1. Arrange roasted asparagus on a serving platter.
2. Place chicken breasts on top.
3. Spoon warm pan juices lightly over everything.
4. Drizzle with Mediterranean Caesar sauce.
5. Finish with shaved Parmesan, fresh herbs, and lemon wedges.

Serving Suggestions

• Serve with warm pita bread, lemon rice, or Mediterranean roasted potatoes
• Pair with a dry white wine like Sauvignon Blanc or Pinot Grigio
• Add olives or cherry tomatoes for extra Mediterranean flair

Chef’s Tips

• Pound chicken evenly for perfect cooking
• Use freshly grated Parmesan—never pre-shredded
• For extra richness, finish with a drizzle of high-quality olive oil

If you’d like, I can also:

• Make this oven-only, air fryer, or grill version
• Convert it into a low-carb / keto or high-protein meal
• Create a restaurant-style menu description