There are some dishes that never needed fussing over, and this oven baked 3-ingredient chicken mayonnaise is one of them. It’s the sort of practical, dependable supper that found its way onto many Midwestern Sunday tables because it used pantry staples, baked up beautifully, and turned plain chicken into something tender and deeply comforting. The mayonnaise keeps the meat moist while helping the top turn golden and savory, and once you’ve made it once, you’ll understand why a recipe this simple gets passed down for decades.
Serve this chicken with mashed potatoes, buttered egg noodles, or rice to catch every bit of the flavorful juices in the pan. A green bean side dish, roasted carrots, corn, or a simple lettuce salad all make fine partners, and if you’re feeding a bigger family supper crowd, hot biscuits or soft dinner rolls round it out in the nicest way.
Oven Baked 3-Ingredient Chicken Mayonnaise
Servings: 4
Ingredients
4 boneless, skinless chicken breasts
Directions
1. Preheat the oven to 375°F and lightly grease a white ceramic baking dish large enough to hold the chicken in a single layer.
2. Pat the chicken breasts dry and arrange them in the prepared baking dish so they cook evenly.
3. In a small bowl, stir together the mayonnaise and grated Parmesan until evenly combined.
4. Spread the mayonnaise mixture evenly over the tops of the chicken breasts, covering each piece well.
5. Bake for 40 to 45 minutes, or until the chicken is cooked through and the topping is golden brown with crisp edges. The chicken should reach 165°F in the thickest part.
6. Let the chicken rest for 5 minutes before serving so the juices settle back into the meat.
Variations & Tips
For thinner chicken breasts: If your chicken breasts are especially large, slice them in half horizontally or pound them to an even thickness. That helps them cook more evenly and keeps the edges from drying out before the centers are done.
For extra flavor: Though the classic version is wonderfully plain and simple, a pinch of black pepper, garlic powder, or paprika can be stirred into the topping if you want a little more personality without changing the spirit of the recipe.
For using thighs instead: Boneless, skinless chicken thighs work very well here and stay especially juicy. They may need a slightly different baking time, so check for doneness with a thermometer rather than the clock alone.
For a crisper top: If you like more browning, place the dish under the broiler for 1 to 2 minutes at the end, watching closely. That little finish gives the top a prettier color and a bit more crust.
For make-ahead planning: You can assemble the chicken with the topping a few hours ahead and refrigerate it covered until supper time. When ready to bake, let the dish sit at room temperature for about 15 minutes so it goes into the oven without such a chill.
