Paula Deen Roasted Spicy Mayonnaise Chicken Breasts

Paula Deen Roasted Spicy Mayonnaise Chicken Breasts turn mayonnaise, fresh lemon zest and paprika into juicy, golden-crusted chicken in 40 minutes. Save this easy weeknight chicken dinner for Sunday dinner, cookout night or a church supper, because it's a simple one-pan sheet pan recipe.

Slather the mayonnaise mixture thickly over the whole top of each breast, because that coating is what keeps the chicken juicy and gives it the golden crust. Skip it or spread it thin and the lean breasts can come out dry.

Paula uses celery seeds and a pinch of cayenne alongside the paprika, so the coating tastes savory and a little spicy instead of just creamy. Lining the baking sheet with foil also means the baked-on mayonnaise never sticks, which makes cleanup easy.

Paula Deen Roasted Spicy Mayonnaise Chicken Breasts

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Course: DinnerCuisine: American, SouthernDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

410

kcal

A mayonnaise, lemon zest and paprika coating bakes into a golden crust over tender chicken breasts. The mayo holds in the juices, so each slice stays moist with a gentle kick from the cayenne.

Ingredients

• 1/2 cup mayonnaise
  

• Zest of 2 lemons, finely grated
  

• 2 teaspoons paprika
  

• 1 teaspoon celery seeds
  

• 1 teaspoon salt, plus additional for seasoning
  

• 1 teaspoon Freshly ground black pepper , plus additional for seasoning
  

• 4 (8-oz) skinless boneless chicken breasts
  

• 1 pinch cayenne pepper
  

Directions

• Preheat and line: Preheat the oven to 425°F. Line a rimmed baking sheet with foil so the mayonnaise coating doesn't stick.
• Mix the coating: Whisk 1/2 cup mayonnaise, the zest of 2 lemons, 2 teaspoons paprika, 1 teaspoon celery seeds, 1 teaspoon salt, 1 teaspoon pepper and 1 pinch cayenne in a small bowl. Keep whisking until the spices are evenly mixed into the mayonnaise.
• Season the chicken: Season the 4 skinless boneless chicken breasts (8 ounces each) with a little extra salt and pepper. Then arrange them on the prepared baking sheet with a bit of space between each one.
• Slather on the mayo: Spread the mayonnaise mixture over the top of each breast in a thick, even layer. Make sure every bit of the surface is covered, so the chicken bakes up golden all over.
• Bake the chicken: Bake for 20 to 25 minutes, until the juices run clear when you prick a breast with a fork. The coating should look golden brown by then.
• Serve hot: Transfer the chicken to a serving platter. Serve it hot, while the crust is still at its best.

Tools for this recipe

• Nordic Ware half sheet pan, ThermoPro instant-read thermometer, OXO 11-inch balloon whisk, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Will the chicken taste like mayonnaise?

Not really. The mayonnaise bakes into a golden, savory coating, and the lemon zest, paprika and cayenne are what you actually taste. Its main job is keeping the lean chicken breast moist.

Can I use bone-in chicken or thighs instead?

Yes, the coating works on thighs or bone-in pieces too. They need more time in the oven, so bake until the juices run clear. Check the thickest part with a thermometer, since the 20 to 25 minutes is for boneless breasts.

How do I store and reheat leftovers?

Keep leftover chicken in an airtight container in the fridge for up to 3 days. Reheat it in a 350°F oven until warmed through, since the microwave can dry out the breast and soften the crust.

Can I mix the coating ahead of time?

Yes, whisk the mayonnaise mixture and keep it covered in the fridge until you're ready to bake. Spread it on the chicken right before it goes in the oven, so the dinner comes together fast.

What's the most common mistake with this recipe?

Spreading the coating too thin is the big one, since the layer is what protects the breast from drying out. Pound very thick breasts to an even thickness too, so they cook through at the same time.