Slide the baking dish into the preheated oven. Bake for 25-35 minutes. The exact time depends on the thickness of your chicken. You’re looking for the coating to be deeply golden brown, even slightly bubbly and crispy at the edges, and the internal temperature of the chicken to reach 165°F. The aroma that will fill your kitchen is intoxicating—like the best, cheesiest garlic bread you’ve ever smelled. Once it’s done, remove it from the oven and let it rest in the dish for 5 minutes. This rest allows the juices to redistribute, ensuring that first cut releases moisture into the chicken, not onto your cutting board.
Pro Tips for Best Results
I tested the mayonnaise versus Greek yogurt debate three times. While Greek yogurt works and is tangier, mayonnaise created a superior crust that was browner, crispier, and richer. The oil in the mayo promotes better browning. For the best texture and flavor, stick with regular mayo.
Here’s what I learned the hard way about doneness: an instant-read thermometer is your best friend. Ovens vary, and visual cues can be tricky with the coating. Pull the chicken at 160°F-162°F. The residual heat will carry it to a safe 165°F as it rests, preventing any chance of dryness. Guessing led me to overcook my first attempt.
For an incredible flavor boost and extra-crispy topping, mix ½ cup of seasoned Panko breadcrumbs into your mayonnaise mixture. Or, after you slather on the mayo mix, press an additional layer of Panko on top. It bakes into an irresistible, crunchy, golden topping that contrasts beautifully with the tender chicken.(See the next page below to continue…)