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
Ingredients
- 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
Instructions
- Turn your oven to its highest setting (don't worry the food won't be in there long enough to burn).
- 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.
- 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.
- Mix mayonnaise, Worcestershire and parmesan in a jar or bowl. Taste and add salt if needed - it probably won't.
- 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.
Variations & Substitutions
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.
Add to my Old Favourite Recipes
I made this last night but used roasted broccoli and it was so yummy!! My family gave it a 5 out of 5.
I’ll definitely make this again.
I loved the tangy Parmesan sauce. So good!
i LOVE this sauce Tracey! WE had it with steak the other night and it was soo good!
Also makes a fab dressing for Cos lettuce leaves
Wow, this really does live up to your description Jules. I made it as you described (except my beans were fresh not frozen) and I even made the mayo using your recipe. It was absolutely delicious. I even have some leftover sauce which I am excited to try with poached eggs later in the week.
So glad you enjoyed Nicola!
I love this recipe! I’ve made it a few times with different vegetables and proteins. Each time was delicious and the sauce is perfect. Thank you!
The sauce is really good with steak too. And eggs. And canned tuna. 🙂
So glad you enjoyed Jessica!
Tried this as my birthday dinner, and enjoyed it, but the Worcestershire flavor was overpowering to me. I was wondering how to fix that, and read your suggestion for if you don’t have Worcestershire – I think Imay that next time. The other idea I had was to reduce the Worcestershire to 2 tablespoons and sub 1 tablespoon of soy sauce for the third. If the latter would work, that would probably be better because my husband seems to have problems with lemon juice at times.
You know I’d probably just go with less Worcestershire and more mayo if you don’t want it too acidic Susan 🙂
I tried adding a small amount of tamari to the sauce for our second set of servings and didn’t like it at all. For next time I will try just reducing the Worcestershire. I’ll see how it tastes, and maybe add some balsamic vinegar (my husband loves that). I’m not sure that more mayo would work for me, because both that and the Worcestershire seem very sweet and I just don’t seem to want a lot of sweet these days.
Trust your instincts Susan – you are the expert on your taste buds!
Just made this and it was so good. Very easy for me to adjust for toddler taste buds by holding the sauce. I don’t have much parm so I subbed w salt & two diced anchovies. Yum!! I also only had raw sliced almonds so I pan-toasted them w a bit of soy sauce & fish sauce. Mmmm!!! I love Cesar so I am thrilled to find a short cut to getting those flavors in my life.
So glad you enjoyed Wonderous BelitzaHart!
Wonderous is such a fun word. Am going to start using it more instead of my usual amazing 🙂
This sounds like a must make. Too bad I did my grocery shopping today or I would have changed my menu to make it (the only thing I don’t have is the frozen green beans). So this will definitely go on my menu for the next time I cook. I’m really looking forward to trying it.
LOVED this!!!!!
Yay!