If you love tender, juicy baked chicken with almost no effort, this mayo chicken will quickly become a weekly dinner favorite. It’s one of those simple recipes that surprises everyone — mayonnaise melts into the chicken while baking, creating a creamy coating that keeps the meat incredibly moist and flavorful.
I first discovered this style of chicken during low-carb eating, and it instantly stood out because it’s filling, protein-rich, and doesn’t need breadcrumbs or flour. The garlic, rosemary, and Parmesan create a golden, savory crust while the inside stays soft and juicy.
The best part? You just mix, spread, bake… and dinner is ready.
Why You’ll Love This Recipe
- Extremely juicy and tender chicken
- Very easy — only a few minutes of prep
- Low-carb & keto friendly
- Almost no cleanup required
- Works with chicken pieces or pork chops
Ingredients Explained
Chicken
Use a whole chicken cut into 6 pieces (legs & thighs work best). Dark meat stays juicy during baking and absorbs the sauce beautifully.
Mayonnaise
This is the secret ingredient. It melts while cooking and acts like a creamy marinade, locking in moisture and flavor.
Garlic
Adds strong savory aroma and balances the richness of the mayo.
Fresh Rosemary
Gives a warm herb flavor. You can substitute dried rosemary or thyme.
Salt & Black Pepper
Enhances all flavors — simple but essential.
Parmesan Cheese
Creates a golden crust on top and adds nutty, salty flavor.
Step-by-Step Instructions
Step 1 — Preheat the Oven
Preheat oven to 350°F (175°C).
Lightly grease a 9×13 inch baking dish.
Step 2 — Arrange the Chicken
Place the chicken pieces in a single layer in the baking dish.
Skin side up works best for crispiness.
Step 3 — Make the Garlic Herb Mayo
In a bowl, mix:
- mayonnaise
- crushed garlic
- rosemary
- salt
- black pepper
Stir until smooth and creamy.
Step 4 — Coat the Chicken
Spread the mayo mixture generously over each chicken piece.
Then sprinkle Parmesan cheese evenly on top.
Step 5 — Bake
Bake uncovered for 1 hour 10 minutes
or until:
- internal temperature reaches 165°F (74°C)
- juices run clear
- top turns golden
Let rest for 5 minutes before serving.
Helpful Tips & Variations
For crispier top:
Broil for 2–3 minutes at the end.
No rosemary?
Use thyme, Italian seasoning, or oregano.
Extra flavor:
Add paprika or chili flakes.
Make it spicy:
Mix in ½ teaspoon cayenne pepper.
Use pork chops:
Works perfectly — bake about 45–55 minutes depending on thickness.
What to Serve With
- Roasted vegetables
- Mashed cauliflower
- Garlic green beans
- Rice or buttered noodles
- Fresh salad
Storage & Reheating
Storage
Refrigerate in airtight container up to 4 days
Freezing
Freeze cooked chicken up to 2 months
Reheating
Oven: 325°F for 15 minutes (best texture)
Microwave: 1–2 minutes (cover to keep moist)
Creamy Garlic Herb Mayo Chicken
Ingredients
Method
- Preheat oven to 350°F (175°C) and grease a 9×13 inch baking dish.
- Arrange chicken pieces in a single layer in the dish.
- In a bowl mix mayonnaise, garlic, rosemary, salt, and black pepper.
- Spread mixture evenly over the chicken.
- Sprinkle Parmesan cheese on top.
- Bake uncovered for 70 minutes until internal temperature reaches 165°F (74°C).
- Rest 5 minutes before serving.
Notes
- Broil 2–3 minutes for extra browning
- Works with pork chops
- Store refrigerated up to 4 days
FAQs
Does the chicken taste like mayonnaise?
No. It melts into a creamy savory sauce — not tangy at all.
Can I use chicken breast?
Yes, but reduce cooking time to about 35–45 minutes.
Can I prepare it ahead?
Yes — assemble and refrigerate up to 24 hours before baking.
Is this keto friendly?
Yes, very low carb and high protein.
