Spiced Aioli Chicken Breasts
Prep Time5 minutes mins
Cook Time15 minutes mins
Total Time20 minutes mins
Course: dinner
Cuisine: American
Keyword: celery seed, chicken breasts, lemon zest, mayonnaise, paprika
Servings: 1 breast/person
Author: GFchow @ gfchow.com
- 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
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.
If using thin-sliced or pounded breasts, the cooking time will be reduced to 10-12 minutes. On the other hand if you are using thicker, larger breasts, the cooking time will be closer to 20-25 minutes.
Fennel seeds or caraway seeds can be used in place of celery seeds.