Prep the chicken: Pat chicken breasts dry. Mix 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon paprika, 3/4 teaspoon salt, and 1/2 teaspoon black pepper. Coat the chicken with the spice mix and 1 tablespoon olive oil. Press 2–3 tablespoons finely grated Parmesan onto each breast.

Cook the chicken: Heat a skillet over medium heat with 1 tablespoon olive oil and 1 tablespoon butter. Cook chicken 5–7 minutes per side until golden and cooked through (internal temp 165°F/74°C). Alternatively, bake at 400°F/205°C for 18–22 minutes. Rest 5 minutes, then slice.

Make the dressing: In a bowl, whisk 1/3 cup mayonnaise, 1–2 teaspoons Dijon, 1–2 teaspoons anchovy paste, 1 small grated garlic clove, 1 teaspoon Worcestershire, 2–3 tablespoons lemon juice, and 1/3 cup finely grated Parmesan. Add 1–2 tablespoons olive oil for richness. Thin with a splash of water if needed. Season with black pepper and a pinch of salt. For a lighter option, swap half the mayo for Greek yogurt.

Prep the greens: Chop romaine into bite-size pieces. Rinse and dry thoroughly. Wet lettuce makes a sad salad, so spin it or pat it dry until crisp.

Toss the base: In a large bowl, toss the romaine with enough dressing to lightly coat. Add a squeeze of lemon and a pinch of black pepper. Fold in a handful of croutons and some grated Parmesan.

Assemble: Plate the dressed greens. Top with warm sliced garlic Parmesan chicken. Finish with shaved Parmesan, extra croutons, and a final drizzle of dressing if you like.

Serve right away: Caesar is best crisp and fresh. Add lemon wedges at the table for a bright finish.