Ingredients
4 boneless, skinless chicken breasts (about 1.5 lbs total)
1 cup mayonnaise
1 (10.5 oz) can condensed cream of chicken soup
1 tsp garlic powder
1 tsp onion powder
1/2 tsp black pepper
1/2 tsp salt (or to taste)
Optional: Fresh parsley, chopped, for garnish
Instructions
Step 1: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
Step 2: Pat the chicken breasts dry with paper towels. This helps the coating adhere better.
Step 3: In a medium bowl, whisk together the mayonnaise, cream of chicken soup, garlic powder, onion powder, salt, and black pepper until smooth and well combined.
Step 4: Place each chicken breast into the creamy mixture, turning to ensure it's fully coated on all sides. Make sure each piece is generously covered.
Step 5: Arrange the coated chicken breasts in a single layer in the prepared baking dish.
Step 6: Bake for 30-35 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). The topping should be golden brown and bubbly.
Step 7: Remove the baking dish from the oven and tent it loosely with aluminum foil. Let the chicken rest for 5-10 minutes before serving. This allows the juices to redistribute, ensuring maximum tenderness.
Step 8: Garnish with fresh chopped parsley, if desired, and serve hot with your favorite sides.
Notes
For extra flavor, you can add a pinch of paprika or a dash of your favorite dried herbs (like thyme or oregano) to the creamy coating. Don't skip the resting step – it's crucial for the chicken's tenderness! This dish also reheats beautifully.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dishes & Savory Recipes
- Cuisine: American
Nutrition
- Serving Size: 1 breast
- Calories: 350 kcal
- Sugar: 2 g
- Sodium: 580 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.1 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 28 g
- Cholesterol: 95 mg
