baked chicken with mayo recipe
The Best baked chicken with mayo recipe
I’ve been making baked chicken with mayo for years, and it’s still a family favorite. My kids love it because it’s moist and flavorful, and my husband appreciates how easy it is to make.
I like that it’s a relatively healthy option, especially when I use low-fat mayo and bake the chicken instead of frying it. The dish originated in the Southern United States, where chicken is a staple in many traditional recipes.
Baked chicken with mayo is a twist on this classic dish, with the addition of mayonnaise giving it a creamy, tangy flavor. I’ve served this recipe at countless family gatherings and potlucks, and it’s always a hit.
The key to this recipe is to not overcook the chicken – you want it to be tender and juicy, not dry and tough. I’ve found that using a combination of olive oil and herbs like thyme and rosemary helps to keep the chicken moist and adds depth to the flavor.
This recipe is perfect for any occasion, whether you’re looking for a quick weeknight dinner or a special dish for a holiday gathering.
Baked Chicken with Mayo
This baked chicken with mayo is a simple and flavorful dish. It is perfect for a quick weeknight meal and can be served with a side of vegetables or salad.
🥘Ingredients
For the Chicken
For the Baking
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
This baked chicken with mayo recipe is a staple in our household because it’s easy to make, delicious, and versatile. You can serve it on its own or paired with your favorite sides – mashed potatoes, roasted vegetables, or a simple green salad work well.
If you have leftovers, store them in an airtight container in the refrigerator for up to three days. Reheat by baking at 350°F (175°C) until warmed through.
For added convenience, consider freezing individual portions of cooked chicken for up to two months – simply thaw overnight in the fridge before reheating.
❓ Frequently Asked Questions About Baked Chicken with Mayo
Q: What type of chicken should I use for this recipe?
For this recipe, you can use either boneless, skinless chicken breasts or thighs. Chicken breasts will cook faster than thighs, so keep an eye on them to avoid overcooking.
Q: Can I make this recipe in advance?
You can prepare the chicken mixture up to a day in advance and store it in the refrigerator until you’re ready to bake the chicken. Just be sure to let the chicken come to room temperature before baking.
Q: How do I ensure the chicken stays moist?
To prevent the chicken from drying out, make sure to not overcook it. Use a meat thermometer to check for doneness – the internal temperature should be at least 165°F (74°C).
Q: Can I substitute mayonnaise with another ingredient?
While mayonnaise is an essential component of this recipe, you can try substituting it with Greek yogurt or sour cream if you’re looking for a lighter option.
Q: What herbs can I use in place of thyme?
You can use other herbs like parsley, basil, or oregano in place of thyme. Feel free to experiment and find the combination that works best for you.
