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.
Servings: 4 chicken breasts
Calories: 516kcal
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.
Video
Nutrition
Calories: 516kcal | Carbohydrates: 32g | Protein: 51g | Fat: 18g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 1221mg | Fiber: 2g | Sugar: 3g | Vitamin C: 9mg