If you’re looking for a fun twist on classic comfort food, you’re going to love these Chicken Caesar Smashed Potatoes. Crispy, golden smashed potatoes get loaded up with juicy Caesar chicken, crunchy croutons, and a drizzle of rich, homemade Caesar dressing. It’s like your favorite salad and your favorite side dish got together and made something seriously crave-worthy.
Whether you serve this as a party appetizer, a hearty side dish, or even a light dinner, it’s guaranteed to be a hit.
Why You’ll Love This Recipe
- Comfort food meets Caesar salad in the best way.
- A great way to use up leftover chicken or rotisserie chicken.
- The homemade Caesar dressing is ultra creamy and so much better than store-bought.
- Completely customizable with toppings you love (hello, extra cheese and crunchy croutons).
- Ready in under an hour with minimal prep.
Make It Your Own
- Swap chicken for shredded rotisserie turkey or grilled tofu for a different protein.
- Add a little lemon zest or fresh parsley for brightness.
- Want to make it a meal? Serve with a side of roasted veggies or a big leafy green salad.
Chicken Caesar Smashed Potatoes
Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Ingredients
For the Smashed Potatoes:
- 1.5 lbs baby potatoes (Yukon gold or red potatoes)
- 2 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- ¼ cup grated Parmesan cheese
For the Caesar Chicken:
- 2 small chicken breasts or 2 cups shredded rotisserie chicken
- 1 tbsp olive oil (if cooking fresh chicken)
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- ¼ tsp black pepper
- ⅓ cup homemade Caesar dressing (see below)
- ¼ cup grated Parmesan cheese
Optional Toppings:
- Shredded romaine lettuce
- Crushed croutons or toasted panko crumbs
- Extra Caesar dressing
- Shaved or grated Parmesan
Homemade Caesar Dressing (makes about ¾ cup)
- ½ cup avocado oil
- 1 egg (room temperature)
- ¼ cup finely grated Parmesan cheese
- 1 tsp anchovy paste (or 2 anchovy fillets, minced)
- 1 tbsp lemon juice
- 1 tsp red wine vinegar
- 1 tsp Dijon mustard
- 1 small garlic clove, minced
- ½ tsp Worcestershire sauce
- ¼ tsp salt (adjust to taste)
- ¼ tsp black pepper
Instructions
- If you are making the caesar from scratch, in a tall jar or measuring cup, add the egg, anchovy paste, lemon juice, vinegar, Dijon mustard, garlic, Worcestershire sauce, salt, and pepper. Pour the avocado oil over the top. Use an immersion blender to blend from the bottom up until the dressing emulsifies and thickens. Stir in the Parmesan cheese. Taste and adjust seasoning if needed. Store in the fridge for up to 5 days.
- Preheat oven to 425°F (220°C). Boil baby potatoes in salted water until fork-tender, about 15–20 minutes. Drain and let cool slightly. Sprinkle parmesan cheese all over a parchment-lined baking sheet. Arrange potatoes on top and gently smash with the bottom of a glass.
Drizzle with olive oil and sprinkle with garlic powder, salt, pepper and additional parmesan. Bake for 20 minutes, until crispy and golden. - If using fresh chicken, season both sides with garlic powder, onion powder, salt, and pepper. Heat olive oil in a skillet over medium heat and cook chicken for 4–5 minutes per side, or until fully cooked. Let rest, then shred or dice. Toss shredded chicken with ⅓ cup Caesar dressing and ¼ cup Parmesan cheese.
- Top each crispy smashed potato with Caesar chicken. Garnish with optional shredded romaine, toasted panko/crushed croutons, extra Caesar dressing, and more Parmesan. Serve warm and enjoy!
