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5
from 1 vote
Mayo Chicken
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.
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course:
Entree, Main Course
Cuisine:
American
Servings:
6
Author:
Julie Blanner
Ingredients
1 ½
pounds
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.
Notes
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.
Nutrition
Calories:
295
kcal
|
Carbohydrates:
2
g
|
Protein:
27
g
|
Fat:
19
g
|
Saturated Fat:
4
g
|
Polyunsaturated Fat:
9
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
1
g
|
Cholesterol:
86
mg
|
Sodium:
433
mg
|
Potassium:
448
mg
|
Fiber:
1
g
|
Sugar:
1
g
|
Vitamin A:
112
IU
|
Vitamin C:
3
mg
|
Calcium:
113
mg
|
Iron:
1
mg