Baked Herb-Mayonnaise Chicken
Jump to RecipeThis recipe is SO quick and easy to make and I bet most of you already have these ingredients in your kitchen! Plus, you can easily swap the herbs with ones that you have on hand, as well as the mayo...you can use regular mayo, lite mayo or substitute sour cream for the mayo (I recently made it with half mayo and half sour cream, because we were running low on mayonnaise, and it was delicious!) The chicken comes out very moist and tender every time :)
A BIG "Thank You" to allrecipes for sharing the original recipe for Mayo Chicken...it is divine!!! :)
Ingredients
- 4-6 Boneless, Skinless Chicken Breasts
- 1 Cup Mayonnaise I used Hellmann's Regular Mayonnaise, but you can use Lite or substitute with Sour Cream*
- 1 tsp Crushed Garlic
- ½ heaping tsp Dried Basil or whatever you have on hand
- ½ heaping tsp Dried Oregano or whatever you have on hand
- ¾ tsp Salt
- pinch Pepper
- ½ - ¾ Cup Parmesan Cheese grated or shredded
Instructions
- Preheat oven to 350 degrees.
- Spray a 9" x 13" baking dish with non-stick cooking spray. Set aside.
- In a medium bowl, mix together the Mayonnaise (or Sour Cream), Garlic, Herbs, Salt & Pepper until well-blended.
- Place Chicken Breasts in the baking dish, leaving a little space between each breast.
- Using a pastry brush or back-side of spoon, spread the Mayonnaise mixture onto both sides of the Chicken Breasts, coating evenly.
- Sprinkle desired amount of Parmesan Cheese onto the top of each Chicken Breast.
- Bake uncovered for 30-45 minutes, or until inside temperature of chicken registers 160 degrees.
- Serve with your favorite side. Enjoy!
Notes
*The original recipe called for 1 Cup regular mayonnaise and 1 Tbsp of fresh Rosemary. However, as I noted in the Ingredients section, you can use regular or lite mayonnaise or 1/2 mayo + 1/2 Sour Cream or all sour cream. As far as the herbs are concerned, have fun and try different herbs (dried and/or fresh)...the sky is the limits ;)