This Cheesy Mayo Chicken is quick and easy to make and is sure to become a family favorite. It’s moist, flavorful and melt-in-your-mouth tender using one simple trick!
I like to throw around the words “quick and easy” in describing a lot of my recipes but, sometimes, I forget to take into account that “quick and easy” is subjective. A dish which pulls together in a breeze for someone who’s been cooking for years may take a bit more work for someone who has just started their cooking journey.
This baked chicken with mayo, however, is the real deal. It’s the epitome of quick and easy!
I like to throw around the words “quick and easy” in describing a lot of my recipes but, sometimes, I forget to take into account that “quick and easy” is subjective. A dish which pulls together in a breeze for someone who’s been cooking for years may take a bit more work for someone who has just started their cooking journey.
This baked chicken with mayo, however, is the real deal. It’s the epitome of quick and easy!
You’ll Need:
- 4 (4-ounces each) boneless, skinless chicken breasts
- pepper to taste
- 1 cup mayonnaise
- 1 cup shredded cheddar
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
Instructions:
- Place chicken between two sheets of plastic film. Starting from the thickest part, pound the chicken with a meat mallet to flatten. Season with pepper to taste.
- Arrange in a single layer on a lightly greased baking sheet or oven-safe baking dish.
- In a small bowl, combine mayonnaise, cheese, Italian seasoning, and garlic powder.
- Spoon the mixture over chicken fillets, spreading to cover the surface completely.
- Bake in a 400 F oven on middle rack for about 20 minutes or until thermometer inserted reads 165 F. If topping is browning too much before chicken is cooked through, loosely tent with foil.
- Remove from heat and allow to rest for about 3 to 5 minutes before slicing. Serve hot.
