Oven Baked Mayonnaise Chicken Breast
This oven baked mayonnaise chicken breast technique delivers juicy, flavorful results by using a protective mayo coating that prevents moisture loss while enhancing browning and flavor penetration.
Ingredients
- 4 boneless, skinless chicken breasts approximately 8 oz/225g each
- 1/2 cup high-quality mayonnaise 120g
- 2 teaspoons garlic powder 6g
- 1 tablespoon fresh herbs (thyme, rosemary, or parsley), finely chopped 3g
- 1 teaspoon Dijon mustard 5g
- 1 tablespoon lemon juice 15ml
- 1 teaspoon kosher salt 5g
- 1/2 teaspoon freshly ground black pepper 2g
- 1/4 teaspoon paprika optional, for color
- 2 tablespoons grated Parmesan cheese optional
Method
- Pat chicken breasts dry with paper towels to remove surface moisture. This ensures proper mayonnaise adhesion and prevents dilution of flavors.
- If chicken breasts have uneven thickness, gently pound the thicker portions to achieve uniform thickness of approximately ¾-inch (2cm) throughout. This ensures even cooking.
- In a mixing bowl, combine mayonnaise, garlic powder, chopped herbs, Dijon mustard, lemon juice, salt, pepper, paprika, and Parmesan (if using). Mix thoroughly until homogeneous.
- Set oven to 425°F (218°C) and allow to fully preheat. Position rack in the middle of the oven for optimal heat circulation.
- Line a rimmed baking sheet with parchment paper or aluminum foil and place a wire rack on top. Lightly spray rack with cooking spray to prevent sticking.
- Using a silicone brush or the back of a spoon, apply the mayonnaise mixture evenly to all surfaces of each chicken breast. Ensure complete coverage with approximately ⅛-inch (3mm) layer.
- Place coated chicken breasts on the prepared wire rack, ensuring at least 1-inch (2.5cm) spacing between pieces for proper air circulation.
- Place in preheated oven and bake until internal temperature reaches 165°F (74°C) at the thickest part, approximately 20-25 minutes depending on thickness.
- Remove from oven and allow to rest for 5-7 minutes before slicing or serving to redistribute juices and complete carryover cooking.
Note
- Allow chicken to rest at room temperature for 15-20 minutes before coating with mayonnaise mixture for even cooking.
- Use full-fat mayonnaise for the juiciest results. Low-fat versions contain water-based fillers that evaporate during cooking.
- For deeper flavor penetration, score the surface of thicker chicken breasts with shallow cuts in a crosshatch pattern.
- For a crispier exterior, increase oven temperature to 450°F during the final 2-3 minutes or briefly use the broiler setting.
- Remove chicken from oven at 162-163°F internal temperature; carryover cooking will bring it to food-safe 165°F.
- Add 1 teaspoon of honey to the mayonnaise mixture for better caramelization and color development.