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Roasted Spicy Mayonnaise Chicken Breasts Recipe

Roasted Spicy Mayonnaise Chicken Breasts

Recipe courtesy The Deen Brothers (TIE Deen Bros, pg. 43)

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (99)

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Average Rating:

Total Reviews: 99

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  • on May 16, 2013

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    Way, WAY too salty. I used exactly what was called for in the recipe. Fortunately, I tasted the mayo mixture before putting it on the chicken, and discovered the overwhelming saltiness. I added more lemon and mayo to try to tone it down, but dinner was running way late and I had to get the chicken in the oven after making these quick modifications. The resulting chicken, though moist, was very, very salty. We could not eat much of the chicken because of that. I also did not add any additional salt to the chicken breasts alone. Next time, I will omit the salt altogether, it can always be added after the fact.

    In addition, I cooked the chicken for the recommended amount of time, and the mayo mixture scalded and tasted a little burnt, after getting past the salt.

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  • on April 22, 2013

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    Very tasty,I was shocked how tender mayo makes chicken breasts. The chicken came out very good and juicy, I really enjoyed. Thanks Deens

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  • on April 17, 2013

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    Very Delicious! Had a friend come over for dinner and ask me for my recipe for the chicken! I didn't have the celery seeds I made due without it. I added a little extra cayenne for a bigger kick but I loved it. the chicken was tender and juicy not dry at all. Definitely added this recipe to my archives. TRY IT!

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  • on April 10, 2013

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    New family fave! We always have those ingredients in our home so it was something easy and quick for dinner and everyone loved it!

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  • on March 26, 2013

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    I loved this recipe. I saw it today and I am always looking for a new way to dress up chicken. It was absolutely delicious and so moist! Thank you Bobby and Paula!

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  • on March 25, 2013

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    The second time I made it I used bone-in, skinless thighs. I did not have the lemon zest so I used Grill Mates, Montreal Chickens spice from McCormick's, that has garlic, salt, onion, orange peel, black pepper, parsley, red peppers, paprika, green bell peppers, again used the Old Bay and some additional paprika and upped the cayenne pepper, it wasn't hot enough the first time. Cooked for an hour at 425 until meat was done. It is my favorite dish to date. Will have to make it again with thighs or breast!

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  • on March 23, 2013

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    Delicious!!! I did not have the celery seed so omitted this but this dish is easy and the chicken was moist! A definite must for anyone to try out:

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  • on March 20, 2013

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    We just finished eating this as the recipe is written...it is wonderful! My hubby is picky and he really enjoyed the taste as is. I served it with vegetable corn stuffing. Very good...wouldn't change a thing!


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  • on March 20, 2013

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    I tried this recipe and it was very good. It smelled great when it was cooking and was very moist. Of course, I switched things out since I didn't have a lemon but had oranges. I used orange zest, olive oil mayo, salt, pepper, lemon juice and a blend of spices from Penzeys Spices which is called Northwoods seasoning. It has salt, paprika, pepper, thyme, rosemary, garlic and chipotle. If you haven't heard of Penzeys - check them out. They are great and reasonably priced!

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  • on March 20, 2013

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    The celery seed overpowered all the other flavors. I followed the recipe exactly as given and althought the chicken was moist, the flavor was off. Too much celery seed. Perhaps next time I will use GOYA seasoning.

    A big fan of Paula's and Son's recipes though.

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