Equipment Needed
- 9×13 inch baking dish or a similar-sized oven-safe casserole dish
- Small mixing bowl
- Whisk or fork
- Basting brush or spoon
- Instant-read meat thermometer
Step-by-Step Instructions
My first step is always to prepare the chicken and the all-important sauce. I pat the chicken breasts completely dry with paper towels—this is a small step I used to skip, but it makes a huge difference in helping the flavorful coating stick properly. If I’m using boneless, skinless breasts, I sometimes lightly pound the thicker ends to ensure even cooking. Then, in my small bowl, I combine the mayonnaise, chopped garlic, and the entire envelope of onion soup mix. I whisk it until it forms a thick, speckled paste. The smell at this point is already incredible—pungent, savory, and promising.
Now, I lightly drizzle the olive oil in the bottom of my baking dish and place the dried chicken breasts in it in a single layer. Using a basting brush or the back of a spoon, I slather every square inch of the chicken with the mayonnaise-onion soup mixture. I mean it—get it on the tops and sides. I’ve tried just dolloping it on top, and it doesn’t spread as evenly while baking. This thick coating is what will steam and brown into that fantastic crust and infuse the chicken with moisture and flavor from the outside in. It’s the secret to the dish’s success.
Once the chicken is thoroughly coated, the hard work is done. I place the dish, uncovered, into a preheated 375°F (190°C) oven. I’ve tested this at 400°F and 350°F, and 375°F is the sweet spot. It’s high enough to get a beautiful browning on the coating without burning the garlic or drying out the chicken. I let it bake for 30-40 minutes. About halfway through, I like to take a spoon and baste the chicken with the juices that have already started pooling in the dish. This extra step adds another layer of flavor and moisture.(See the next page below to continue…)