This mayo chicken is juicy and so easy to serve as a weeknight dinner! It bakes up crispy and crunchy on the outside, but seals in the juices to perfection.
Mayonnaise chicken is easy to make with just a few ingredients. It’s a delightful chicken dish that works so well with salads, pasta, potatoes and more!
We’re showing you how simple it is to make, with only a few ingredients. It’s a mayo Parmesan chicken that is baked in the oven or air fryer and such a family-friendly dinner!
My super simple baked chicken recipe is one of the most popular recipes that reads return to time and again. It’s one of those recipes that’s so wonderful to have in your back pocket because it couldn’t be easier!
This mayo chicken is a lot like that, but with an added layer of crunch! The mayonnaise adds a layer of moisture that helps seal in the juices of the chicken. Then the Parmesan and herbs create a crunchy exterior that everyone will love!
Bonus? It’s low carb and gluten free, too!
This is a chicken recipe you’ll want to pin and save for later! Use the drop down Table of Contents menu to navigate this post with ease.
Why You’ll Love this Mayo Chicken
- So Easy to Make
- Packed with Protein
- Low Carb
- Gluten Free
- Bake or Air Fry
- Kids and Adults can Enjoy
Mayo Chicken: Ingredients and Substitutions
- Chicken Breasts – Or chicken tenders, boneless and skinless.
- Mayonnaise – We use olive oil mayo because that’s what we often have on hand. Use your favorite mayonnaise, or make Homemade Mayonnaise.
- Garlic – Fresh minced is best, but I’ll never judge you if you reach for a bottle of pre-minced from the grocery store.
- Fresh Herbs – We used chopped rosemary, but you could use basil, thyme, oregano and more. Or, simply use your favorite dried seasoning blend.
- Parmesan – Fresh grated parmesan is the best bet! You can use pre-grated but it just doesn’t melt as well.
- Salt and Pepper – I tend to use fresh cracked salt and pepper because we like the big flakes for flavor and a little crunchy texture. However, you can use whatever you have on hand.
Variations
- Italian Seasoning is a wonderful blend of herbs for this chicken, but you can use any of my favorite homemade seasoning blends.
- Consider Cajun Seasoning, Fiesta Ranch, or a simple Poultry Seasoning as excellent options!
- Flavored Mayo – Use a unique mayo for a spicy or fiesta flavored profile to this chicken.
How to Make Mayonnaise Chicken
In the Oven
- Preheat oven to 400. Grease baking dish.
- Combine mayo, minced garlic and seasonings into a small bowl.
- Coat both sides of chicken breasts with mayo and place in baking dish. Sprinkle the top with Parmesan and fresh herbs.
- Bake 20 minutes, or until internal temperature reaches 165F and juices run clear.
In the Air Fryer
- Preheat air fryer to 400ºF
- Add chicken breasts in a single layer – don’t overcrowd your basket. Work in batches if necessary.
- Cook the chicken for approximately 10 minutes on each side. Turn at least once, until cooked through.
Tips
- If your chicken breasts are large and thick, you can use a meat tenderizer to pound them more evenly.
- Don’t crowd the chicken – it’s important to give it space whether you’re baking or air frying, allowing the Parmesan to get nice and crisp.
- For juicy chicken, allow it to rest 5-10 minutes before serving. This seals the juices in.
- Use this printable meat temperature chart to ensure doneness.
Scaling up, down or substituting? You’ll love this printable Measurement Conversion Chart!
Frequently Asked Questions
Slathering chicken in mayonnaise does a few things! The fat in the mayo helps the chicken get super crispy in the oven, locking the juices inside. It helps the herbs and seasonings grip to the exterior, as well. Because chicken breasts are a leaner white meat, they don’t have much fat – and the mayo adds that back in!
Because mayonnaise is made with eggs and oil, it actually holds up beautifully to baking. You can use mayo in a surprising amount of both savory and sweet baked dishes!
Serving Suggestions
- Alongside Potatoes – Make these incredible caramelized shallot mashed potatoes.
- Serve Over Pasta – Serve with White Wine Pasta Sauce or Fettucine Alfredo.
- With Salad – Enjoy this panko breaded chicken with my Italian Salad, Easy Arugula Salad Recipe with Parmesan, or Lemon Vinaigrette.
- Slice this chicken for a chicken wrap.
- Serve alongside these Cauliflower Mashed Potatoes or Roasted Cauliflower for a low carb dinner that is still full of flavor!
Shortcuts
- Use pre-shredded Parmesan.
- Use pre-minced garlic.
What to do with Leftovers
- Add it into a salad
- Slice and use it for sandwiches and wraps
- Serve it in a warm tortilla for Chicken Tacos
- Use it for Mexican Spaghetti
Dietary Considerations
- Gluten Free
- Nut Free
- Keto Friendly
- Whole 30 Friendly
How to Store
- At Room Temperature – This chicken can sit out for up to two hours while serving.
- Refrigerate – You can refrigerate this baked mayo chicken for up to five days.
- Freeze – Store baked chicken in an airtight container for up to three months in the freezer.
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More Chicken
Mayo Chicken
Ingredients
- 1 ½ pounds boneless skinless chicken breasts
- ½ cup Mayonnaise
- 3 tablespoons Garlic Fresh minced
- ½ teaspoon Rosemary (Chopped, fresh) Or other fresh or dried herbs
- ½ cup Parmesan Fresh grated
- ⅛ teaspoon Salt
- ⅛ teaspoon black pepper
Instructions
In the Oven
- Preheat oven to 400. Grease baking dish.
- Combine mayo, minced garlic and seasonings into a small bowl.
- Coat both sides of chicken breasts with mayo and place in baking dish. Sprinkle the top with Parmesan and fresh herbs.
- Bake 20 minutes, or until internal temperature reaches 165F and juices run clear.
In the Air Fryer
- Preheat air fryer to 400ºF
- Add chicken breasts in a single layer – don’t overcrowd your basket. Work in batches if necessary.
- Cook the chicken for approximately 10 minutes on each side. Turn at least once, until cooked through.
Julie’s Tips
- If your chicken breasts are large and thick, you can use a meat tenderizer to pound them more evenly.
- Don’t crowd the chicken – it’s important to give it space whether you’re baking or air frying, allowing the Parmesan to get nice and crisp.
- For juicy chicken, allow it to rest 5-10 minutes before serving. This seals the juices in.
Estimated nutrition information is provided as a courtesy and is not guaranteed.
