Mayonnaise Chicken

Dipped in mayo and coated in a combination of breadcrumbs, boneless skinless chicken breast transform in to crispy weeknight perfection thanks to this super simple mayonnaise chicken recipe. Serve with your favorite sides, like dairy free mashed potatoes, roasted carrots, or even easy frozen peas for a complete meal.

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Mayo chicken on a plate with green beans, garnished with a fresh thyme sprig.

Why you’ll love this

A woman in a pink sweater smiles widely while holding a dish of fresh salad with greens and strawberries, standing at a wooden table against a light background—perfectly capturing the inviting spirit of a food blog.

Normally mayonnaise chicken is made with a mix of parmesan and breadcrumbs, but the cheese really isn’t necessary to get a super crispy and delicious breading.

This recipe is such an easy way to make a delicious baked breaded chicken breast. Instead of doing a double dip with flour and egg, you just coat the chicken breast in mayo before dipping it into seasoned breadcrumbs. It doesn’t get much easier.

The prep time on this recipe is minimal so you have more time to prepare side dishes and even wash some dishes before you get your food on the table, which is always a good thing.

→ If you like this recipe, you should try these: chicken teriyaki bowls / sesame ginger lime chicken / chicken and chorizo risotto / grilled chicken tenders

Close up of a breaded chicken breast sliced, on a plate with green beans.

Breaded chicken on a cutting board, some of the breasts are sliced and one is not.

More easy, baked chicken recipes

In case you were wondering:

No. Mayonnaise is not dairy.

But, if you think it is, you are not alone. It’s common misconception that stems from the fact that mayo needs to be refrigerated, which is something we often associate with dairy. Plus, mayo is made with eggs, which are also miscategorized with dairy.

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5 from 1 vote

Mayonnaise Chicken

By: Melissa Belanger

Prep Time: 5

Cook Time: 20

Total Time: 25

Servings: chicken breasts

Ingredients

▢ ⅓ cup mayonnaise, or vegan mayo for egg free
▢ ½ cup Panko breadcrumbs
▢ ½ cup cornflake crumbs
▢ 1 teaspoon Italian seasoning
▢ ½ teaspoon garlic powder
▢ ½ teaspoon onion powder
▢ 1 teaspoon coarse salt
▢ Black pepper, to taste
▢ 4 chicken breasts, pounded thin

Instructions

Prep. Preheat oven to 425˚F and line a baking sheet with parchment paper or foil.
Pound the chicken. To help the chicken cook more evenly, cover the raw chicken with plastic wrap and use a meat mallet – or even the bottom of a small saucepan – to pound the thicker part of the chicken breast until it’s close to the size of the thinner part.
Season the breadcrumbs. In a wide, shallow bowl, mix the breadcrumbs, garlic powder, salt and pepper. Use a fork or a whisk to stir until everything is evenly distributed.
Bread the chicken. Using a spoon, or even clean hands, spread the mayonnaise all over the chicken breast. Then dip the chicken into the breadcrumb mixture, turning until it’s completely coated. Then, transfer the chicken to your prepared baking sheet and repeat with the remaining chicken breasts.
Bake the chicken. When all the chicken is coated, put the baking sheet into the oven for about 20 minutes, or until chicken has reached and internal temperature of 165˚F.
About halfway through cooking, turn the chicken to allow the breadcrumbs to crisp up evenly.
Remove chicken from the oven and allow it to rest for about 5 minutes before serving.

Nutrition

Calories: 516kcal, Carbohydrates: 32g, Protein: 51g, Fat: 18g, Trans Fat: 0.03g, Cholesterol: 145mg, Sodium: 1221mg, Fiber: 2g, Sugar: 3g, Vitamin C: 9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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