Easy Cheesy Mayo Baked Chicken Breasts
Pounded boneless chicken breasts topped with a creamy mayo-cheddar mixture and baked until golden. Quick weeknight dinner with minimal prep. The mayo and cheese create a flavorful, protective crust that keeps the chicken moist while baking to safe internal temperature.
Ingredients
Instructions
- 1
Place chicken between two sheets of plastic film. Starting from the thickest part, pound with a meat mallet to flatten.
- 2
Season with salt and pepper to taste.
- 3
Arrange in a single layer on a lightly greased baking sheet or oven-safe baking dish.
- 4
In a small bowl, combine mayonnaise, cheese, Italian seasoning, and garlic powder.
- 5
Spoon the mixture over chicken fillets, spreading to cover the surface completely.
- 6
Bake at 400 F for 20 to 30 minutes or until a thermometer inserted in the center reads 165 F.
- 7
Remove from heat and allow to rest for 3 to 5 minutes before slicing. Serve hot.
Tips
Pounding chicken to even thickness ensures uniform cooking and prevents dry edges.
Good to Know
Cover and refrigerate leftovers up to 3 days. Reheat gently in a 325 F oven to avoid drying out.
Prepare mayo-cheese mixture and refrigerate up to 1 day ahead. Assemble and bake when ready to serve.
Serve hot with rice, roasted vegetables, or salad.
Common Mistakes
Do not skip pounding to even thickness to avoid uneven cooking and dry spots.
Do not overbake beyond 30 minutes to avoid dry chicken.