Have you ever wondered what the best ingredients are for chicken with mayo recipes? Wonder no more. This recipe is so simple that anyone can whip it up and have a tasty, creamy chicken dish ready in no time at all. The recipe is great for lunch or dinner or just whenever you’re looking for something delicious to eat.
Mayo Chicken
This is my favorite chicken recipe, which I learned while doing low-carb dieting. I prefer dark meat so I’ll use 4 legs and thighs. You can do this recipe with pork chops as well.
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How to Make Mayo Chicken
This juicy baked chicken is the perfect easy weeknight dinner!
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Read the full recipe after the video.
Recipe Summary
Prep:
15 mins
Cook:
1 hr 10 mins
Total:
1 hr 25 mins
Servings:
6
Yield:
6 servings
Ingredients
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Original recipe yields 6 servingsIngredient Checklist
- 1 cup mayonnaise
- 2 cloves garlic, crushed
- 1 tablespoon finely chopped fresh rosemary
- 1 teaspoon salt
- freshly ground black pepper to taste
- 1 whole chicken, cut into 6 pieces
- ½ cup grated Parmesan cheese
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Directions
Instructions Checklist
- Step 1Preheat oven to 350 degrees F (175 degrees C).
- Step 2Stir mayonnaise, garlic, rosemary, salt, and black pepper together in a bowl. Place chicken pieces into a 9×13-inch baking dish, spread mayonnaise mixture over chicken, and top with Parmesan cheese.
- Step 3Bake until the juices run clear, chicken is no longer pink in the middle, and an instant-read meat thermometer inserted into the thickest chicken piece reads at least 160 degrees F (70 degrees C), about 1 hour and 10 minutes.
Fast Chicken Mayo Parmesan
Who knew chicken, mayo and parmesan cheese topped with some crispy bread crumbs could turn in to one of the easiest and most flavorful dinners out there? See how easy it is to have this family favorite on the table in under 30 minutes.
Chicken gets boring and it can feel hard to find new ways to dress it up. But this chicken mayo parmesan is one recipe you’ll look forward to making. The chicken stays so juicy and tender and if you’re me, you’ll stand over the hot pan picking the toasty mayo-parmesan cheese mixture off the top.
This whole recipe comes together in about 10 minutes or less and bakes for 20 if you use breast meat. It can also be made ahead and tossed in the oven when you get home in the evening. Even if you have mayonnaise haters at home, they won’t mind this version.
Choosing the right mayonnaise
Depending on where you live in the country, the popular three mayo brands are all the same recipe (for the most part): Duke’s, Hellmann’s and Best Foods. From what I understand they are all re-labeled and basically identical in flavor though I know a few people who would hotly debate this.
But there are issues with this mayonnaise. Use what you want, but store bought mayonnaise is loaded with chemicals to make them shelf stable. These include sodium benzoate, BHA and EDTA. Plus they’re made with canola oil which is highly inflammatory.
There’s no reason that eggs and oil should be able to sit on a shelf unrefrigerated for a year. You should be concerned about that.
Of course I’m going to tell you to make your own. You can find my mayonnaise recipe here but I get it if you want to use a store bought brand. Chosen foods mayonnaise doesn’t have any synthetic preservatives.
Tips for the best baked mayonnaise chicken
As usual, I’m going to bark at you about the quality of your ingredients. What you use matters and how it effects your overall health is determined by the ingredients.
- Real parmesan cheese gives the best salty flavor. Parmiganno Regianno from the deli in a block is the real deal. The powdered parmesan in the green can isn’t going to be your best option.
- Choose a mayonnaise that’s either homemade with good ingredients or a store bought one that’s free from preservatives and canola oil. This is especially important if you are watching your inflammation levels.
- Use any bread crumbs you like. I make mine homemade from sourdough bread, but any gluten free or traditional version is fine.
- Make sure your Italian seasoning is fresh, and avoid using fresh herbs here because they will burn in the heat of the oven. You can add some at the end as a garnish if you’d like to.
Steps for making chicken mayo parmesan
Cut both breasts horizontally in to thinner cutlets. The chicken cooks faster and you don’t end up with huge thick breast meat at the end. Sprinkle with just a bit of salt and pepper. Remember your mayonnaise and your parmesan cheese will be salty so you just need a pinch on each breast.
Mix the mayonnaise and parmesan together in a medium bowl. Spread this mayonnaise mixture over the chicken breasts evenly.
Mix the bread crumbs and Italian seasoning and sprinkle over the mayonnaise. If you are using other spices like lemon pepper, that can be added to the mayonnaise or sprinkled on the chicken directly.
Bake until golden brown and cooked through–about 20 minutes for thin chicken breasts.
Make double sure to nibble all the golden brown cheesy bits that melt off the top of the chicken. That’s my favorite part!
Give the chicken a couple of minutes to cool down and rest before serving. It helps the mayonnaise layer not slide off the chicken when you slice it.
What about Miracle Whip? Can I use that?
Nope.
Tips for choosing great chicken
Have you ever gotten chicken at the grocery store only to cook it and discover it’s so tough you can’t cut it or it has an odd mushy texture? You can thank the chlorine bath dip that most conventional chicken goes through during processing for that.
CHICKEN MAYO SANDWICH
There’s a few tips and tricks to bringing a classic chicken mayo sandwich to life and here I’ll show you exactly what they are!
A chicken mayo sandwich is an absolute classic. An OG if you will. In the past I’ve been guilty of shredding up some chicken, mixing in some mayo and calling it a day. Granted this recipe isn’t worlds away from that, but there are a few very simple steps that can turn this classic sarnie into something special. Follow me…
Pot Noodle Sandwich
ROAST CHICKEN
Without a doubt the best type of chicken to use for a chicken sandwich is boneless skin ON rotisserie chicken. You can use fresh chicken, and I’ve added a note on that in the recipe card, but cooked rotisserie chicken is much easier.
CRISPY CHICKEN SKIN
By using skin on chicken you get the opportunity ‘re-crisp’ the skin and add it to the sandwich. Not only will this add a nice bit of crispy texture to the sandwich, but it also adds gorgeous flavour too.
To make the skin crispy just peel it off the chicken and pop it in the oven at a low temp until crispy. This will render down the fat and leave the skin ultra crispy. Again, you can use fresh chicken skin and I’ve added a note on that in the recipe card.
CHICKEN MAYO
When it comes to making the chicken mayo the number one tip is to ensure the chicken is completely cool. If you mix mayo into chicken that’s even slightly warm it’ll make the mayo go gloopy.
BLACK PEPPER
You really don’t need any other ingredients in the filling, but I do highly recommend a good helping of cracked black pepper. Adds a gentle kick of spice and seasons the filling nicely.
SHREDDED OR CUBED?
I find that shredded the chicken can sometimes go a little tough when mixed with mayo. The mayo wraps around cubed chicken much better. Plus it gives you a little more texture.
BEST MAYO TO USE?
I recommend a whole egg full fat mayo, has a much fuller flavour. Don’t muck around with reduced fat or anything, treat yourself 😁
HOW TO MAKE CHICKEN MAYO SANDWICH
Again, no other fillings needed other than the ones we’ve discussed. Simplicity is key here. Just don’t forget the butter. Not only is this an easy opportunity to pack in a bit more flavour, but the butter helps stop the mayo from seeping into the bread.
WHAT BREAD TO USE?
Because the filling is quite simple I recommend going for a nice seeded breaded just to spruce up the sandwich a little. No need to toast it, chicken mayo should always be soft bread.
Process shots: butter bread (photo 9), add lettuce (photo 10), add chicken mayo (photo 11), allow chicken skin to cool (photo 12), crunch over chicken mayo (photo 13), add second slice of buttered bread (photo 14).
SERVING CHICKEN MAYO SANDWICH
CAN I MAKE THIS AHEAD OF TIME?
Like most sandwiches I recommend serving fresh, but you’ll get away with serving this a day in advance if tightly sealed in the fridge. You can definitely make the chicken mayo ahead of time, just stir through a dollop of mayo before serving because it tends to get soaked up by the chicken as it rests.
Crisp/Chip Recommendation: Smoky bacon flavour goes nicely with this sandwich to offer the classic chicken/bacon combo. Salt and vinegar also go nicely.
Side Recommendation: Something light like Parmesan Fries goes great!
And there we have it! All my top tips for the perfect chicken mayo sandwich. Let’s tuck into the full recipe shall we?!
HOW TO MAKE A CHICKEN MAYO SANDWICH (FULL RECIPE & VIDEO)
Chicken Mayo Sandwich
There’s a few tips and tricks to bringing a classic chicken mayo sandwich to life and here I’ll show you exactly what they are!
5 from 5 votes
Course: lunch
Cuisine: Universal
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings (click & slide): 2 sandwiches
Calories per serving: 968kcal
Cost per serving: £2 / $2.50
Equipment
- Small Baking Tray
- Sharp Knife & Chopping Board
- Medium Sized Mixing Bowl & Spatula
Ingredients
- 2 boneless skin ON Cooked Roast Chicken Breasts (see notes for subs)
- 1/2 cup / 120g Mayonnaise, or to preference
- 4 medium slices of Seeded Bread
- 4 Little Gem Lettuce large stalk removed & cleaned as necessary
- 1/2 – 1 tsp Cracked Black Pepper
- Butter, as needed
Instructions
- Gently pull the skin off of the chicken breasts. Place on a baking tray and pop in the oven at 180C/356F for 15-20mins, or until crispy. Timings will depend on how big the skin is and how much it was cooked beforehand, so just be vigilant. Also depending on how well the skin was originally seasoned you might want to season with salt & pepper beforehand too. When done allow to cool for 5mins, this will help it crisp up even more.
- Meanwhile, dice the chicken breasts into small cubes. Combine in a mixing bowl with mayonnaise and generous amounts of cracked black pepper. Taste a cube and adjust mayo/pepper to preference.
- Butter one side of each slice of bread. Top two slices with lettuce, then spoon over chicken mayo. Crush the chicken skin with your hands or a knife and sprinkle over the chicken mayo. Top with second slice of buttered bread. Slice in half and enjoy!