Spread jarred mayonnaise and these 3 ingredients over raw chicken breasts into a roasting pan for a timeless meal you'll crave over and over

This oven-baked Amish-style mayonnaise chicken is one of those timeless, no-fuss dinners that feels like it came straight from a church potluck table. It’s five ingredients you probably already have: jarred mayo plus three simple pantry staples, all spread over raw chicken breasts right in a roasting pan. The mayonnaise keeps the chicken incredibly moist in the oven, while the seasonings bake into a savory, golden crust. I love this for busy weeknights when I need something comforting, hands-off, and reliable that the whole family will eat without complaints.

I usually serve this mayonnaise chicken with buttery mashed potatoes or roasted baby potatoes to soak up the extra juices, plus a simple veggie like steamed green beans, roasted broccoli, or a bagged salad mix if I’m short on time. It’s also great sliced over rice or egg noodles with the pan drippings spooned on top. Leftovers make an easy lunch the next day tucked into a sandwich or chopped over a green salad with a light vinaigrette to balance the richness.

Servings: 4

4 boneless, skinless chicken breasts (about 2 pounds total)

Preheat your oven to 400°F (200°C). Lightly grease a roasting pan or 9x13-inch baking dish with nonstick spray or a thin smear of mayonnaise to keep the chicken from sticking.

Pat the raw chicken breasts dry with paper towels and lay them in a single layer in the roasting pan. If any pieces are very thick on one end, you can gently pound them to an even thickness so they cook more evenly.

In a small bowl, stir together the jarred mayonnaise, grated Parmesan cheese, garlic powder, and paprika until well combined. Taste the mixture and add salt and black pepper if you like.

Using a spoon, spatula, or clean hands, spread the mayonnaise mixture evenly over the tops and sides of the raw chicken breasts right in the roasting pan. Make sure each piece is generously coated; this is what keeps the chicken juicy and creates that savory crust.

Place the pan on the middle rack of the preheated oven and bake for 25–30 minutes, or until the chicken is cooked through. The internal temperature should reach 165°F (74°C) when checked with an instant-read thermometer inserted into the thickest part of a breast.

If you’d like a deeper golden top, switch the oven to broil for the last 2–3 minutes, watching closely so the mayonnaise coating doesn’t burn.

Remove the pan from the oven and let the chicken rest for 5 minutes before serving. Spoon some of the flavorful pan juices over the chicken when plating, and serve warm with your favorite sides.

You can easily customize this Amish-style mayonnaise chicken with what you have on hand. Swap the paprika for smoked paprika or Italian seasoning for a different flavor profile, or add a pinch of dried thyme or parsley to the mayo mixture. For a little crunch, sprinkle seasoned breadcrumbs over the coated chicken before baking. If you prefer dark meat, you can use boneless, skinless chicken thighs; just add 5–10 minutes to the bake time and still cook to 165°F (74°C). For a lighter version, you can use light mayonnaise, though full-fat mayo gives the most moisture and flavor. Food safety tips: Always start with fresh, properly refrigerated chicken and keep it cold until you’re ready to cook. Wash your hands, utensils, and any surfaces that touch raw chicken or the mayo mixture immediately after use. Don’t reuse any leftover mayonnaise mixture that has touched raw chicken; discard it. Use an instant-read thermometer to confirm the chicken reaches 165°F (74°C) in the thickest part, and refrigerate leftovers within 2 hours in a shallow container. Reheat leftovers to at least 165°F before eating.