Spiced Aioli Chicken Breasts
Is your tank almost on empty as you contemplate what to cook for dinner? Have you been asked multiple times the dreaded “What’s for dinner??” Well, if this is you, you can relax. The beauty of Spiced Aioli Chicken Breasts is its simplicity! It’s a lazy foodies dream recipe because while it has few ingredients, it’s mighty tasty and is on the table in less than 30 minutes. Are you smiling yet? I hope so!
Jump to RecipeIngredients
Organize all of the ingredients – chicken breasts, mayo, lemon zest, paprika, celery seeds, kosher salt, pepper, and cayenne pepper.
Spiced Aioli Sauce
In a small bowl, mix together the mayonnaise, lemon zest, paprika, celery seeds, salt, pepper and cayenne. The mayo is the secret ingredient that keeps the chicken juicy as it cooks while also creating a delectable spiced crust on the chicken.
Coating the Chicken
Preheat the oven to 425 °F. Line a rimmed baking sheet with foil or parchment paper (for easier clean up!). Arrange the chicken on the baking sheet and coat the top of each breast with the mayonnaise mixture. Bake for about 15 minutes. You’ll know the chicken is cooked through when the juices run clear when the chicken is pricked with a fork or, if you prefer, use a thermometer and when it reads 165 degrees the chicken is cooked.
Spiced Aioli Chicken Breasts
Transfer the chicken to a serving platter and serve hot.
Spiced Aioli Chicken Breasts
Ingredients
- 1/2 cup mayo regular or low-fat
- 2 lemons zested
- 2 teaspoons paprika sweet or smoked
- 3/4 teaspoon celery seeds
- 1 teaspoon kosher salt
- 1 teaspoon black pepper freshly ground
- Pinch of cayenne pepper
- 4 chicken breasts (2-2 1/4 lbs. of chicken) boneless, skinless
Instructions
- Preheat the oven to 425 °F. Line a rimmed baking sheet with foil or parchment paper for easier clean up!
- In a small bowl, whisk together the mayonnaise, lemon zest, paprika, celery seeds, salt, pepper and cayenne. The mayo is the secret ingredient that keeps the chicken juicy as it cooks while also creating a delectable spiced crust on the chicken.
- Arrange the chicken on the baking sheet and coat the top of each breast with the mayonnaise mixture. Bake for about 15 minutes. You'll know the chicken is cooked through when the juices run clear when the chicken is pricked with a fork or, if you prefer, use a thermometer and when it reads 165 degrees the chicken is cooked.
- Transfer the chicken to a serving platter and serve hot.
Notes
Recipe from Paula Dean with a modification by me.
If you like this recipe, you may also like these other GFchow recipes. Spiced-Rubbed Chicken with Lemon-Shallot Sauce, Panko Crusted Chicken Breasts, and Sambal Chicken Skewers with Garlicky Mayo.
GLUTEN FREE DISCLAIMER
The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.
This recipe should not be overlooked! Growing up I used to beg my mom to make this dish because the flavor from the mayo and spices are addicting. Now, as a college student I look for easy ways to spice up chicken breasts (which I consider boring), and this is probably my favorite way to do so. f you are weary about mayo, do not let that stop you from trying this recipe it is so simple and SO delicious.