Quick, easy, and gluten-free recipe in less than 1 hour. This is a modified version of the original mayo chicken recipe on this site.
I absolutely LOVE this recipe! I had to trick my boyfriend into eating it at first because I knew he wouldn’t think the mayo sounded good, and he loved it too. Now he asks for it quite often. I started using chicken broth instead of water to give the rice more flavor, and cook the rice and broth about 15 minutes by itself before adding the chicken to it. Comes out perfect every time.
Read MoreThe flavor was good and it was definitely easy, but my rice did not cook in 35 minutes. After adding 15 minutes it was still a little crunchy but edible. I used regular white uncooked rice but maybe using parboiled and hot water would have helped.
Read MoreI absolutely LOVE this recipe! I had to trick my boyfriend into eating it at first because I knew he wouldn’t think the mayo sounded good, and he loved it too. Now he asks for it quite often. I started using chicken broth instead of water to give the rice more flavor, and cook the rice and broth about 15 minutes by itself before adding the chicken to it. Comes out perfect every time.
This dish was very tasty! I will be making this again and possibly bringing to others when they need a home-cooked meal delivered. My son who dislikes chicken even ate it! I have a large family so I used 3 breasts, split horizontally to make 6 pieces. I also doubled the rice and water. It filled my 9x13 pan nicely and I still had plenty of the mayo mixture to evenly coat the chicken breasts and then some! Everyone in my family loved the mayo mix and parmesan on the chicken. I found 1/2 cup of the parmesan was more than enough. I didn't have fresh rosemary so used about 2+ teaspoons dried rosemary. I only had brown rice on hand, so used that, but consequently the rice was not done by the time the chicken was. Not the recipe's fault as brown rice takes longer to cook and I should have considered that. Next time I will either use white rice or I will just bake the brown rice for a while until half cooked, then add the chicken and bake for another 45 minutes. Also, I added frozen peas to the rice mixture. I really liked the extra color and taste the peas added to the dish. I felt like it rounded out the meal and added extra nutrition. This dish would be great served with some homemade rolls! Thanks for a great recipe!
When I finished putting this together I was very leery about it working out. How could something so easy be good? The only change I made was to use dried basil instead of Rosemary since that's what I had on hand. I also doubled the rice and water because my kids eat a lot of rice. You end up with moist chicken, fluffy rice and delicious sauce, with only one pan to clean. What more could you ask for? My husband and triplet 15 year olds loved it and asked if I could make it again, soon! One more thing, my husband doesn't like mayonnaise so I made sure not to tell him the main ingredient. Shhhhh!
The flavor was good and it was definitely easy, but my rice did not cook in 35 minutes. After adding 15 minutes it was still a little crunchy but edible. I used regular white uncooked rice but maybe using parboiled and hot water would have helped.
This is a super hit!! Easy to make. I’m glad I used fresh rosemary chopped fine. Would recommend doubling up on the rice portion and adding a little extra water if using jasmine rice. I served it with a side of cooked frozen peas. Totally made the meal balanced.
Great Flavor ! I used half sour cream half Mayo instead and Added Chopped onion and broccoli to the rice. Be sure to cover all the rice with chicken or sauce to prevent some of the rice from getting dry and crunchy.
I made the (white) rice separately to be sure it got done. I added chicken flavored "Better than bouillon" to the water. I baked the chicken according to directions except I didn't have any rosemary and I covered the chicken on both sides with the mayo mixture because I had plenty. When the chicken was done there was a lot of liquid in the pan so I just dumped the rice in and mixed it with the liquid because the rice was thick and dry. Three grown men said it was the best rice they ever had! The chicken was good too. Will def make again but will probably make the (precooked) rice along with the chicken.
I made this last night for the first time. Super easy to throw together. I made the recipe as written except for volume, mainly because I know how my family eats. I doubled the rice and water, and I used three chicken breasts instead of two. All else exactly as specified. I baked it in my 12” cast iron skillet. I had no problems with the rice drying out or not being done at the same time as the chicken. I didn’t cover it. It took 45 minutes and it was perfect. My family unanimously asked for it to be added to the rotation.
This dish was delicious and so easy to make. My whole family enjoyed it, even those who aren’t big rice fans. We’ll be keeping this one in our regular dinner rotation. Next time I may try a low fat mayo to reduce calories and fat.
I used chicken broth instead of water and it flavored the rice nicely. I also stirred the rice midway through, so good. my husband and I were very surprised. this will be a regular at our home. Wow!
This turned out great! I would make it again and again. After reading the reviews, I decided to use two cups of rice instead of one. I didn't have quite enough white rice so I went with brown instead. Again, based on the reviews, I cooked the rice on its own to give it a head start before adding it to the casserole dish. I believe it simmered for about 25 minutes. I substituted chicken broth for one cup of the water the rice was cooking in, and added some "chicken seasoning" to it as it simmered. The rice alone had so much flavor! I layered the rice in the casserole dish first, then the boneless chicken thighs which I mistakenly thought were chicken breasts! I then spread the mayo mixture all over the chicken and baked it all for the recommended time. The Parmesan on top was just the final touch it needed. Rave reviews from all of my "recipe testers."
I posted the photo of the recipe, just figured this delicious recipe isn't getting the attention that it deserves. I wanted something quick and simple but yet tasteful to make for supper last night and I usually don't make a recipe that doesn't have a photo but this sounded absolutely delicious and had to make it without there being a photo, deciding to add one of my own. Instead of using rice, since I didn't have any, I used Couscous. I cooked it and then I also added some onion powder and parsley flakes in with the Mayo for the Mayo I used Mayo with/Olive Oil...might I say that turned out delicious. Will definitely be making this little dish again. :)
I'm not a rice lover, so just did the chicken and served it w/Knorr's pasta. Duke's mayo gives it a nice flavor and keeps it moist.
This is my second time making this recipe. The 1st time the rice was dry with 1 cup of water, so the second time I used 1 1/2 cups of water and was much better....very moist. This recipe is full of flavor with the garlic and rosemary. I love the convenience of having my entree and a side in one dish and not spending a lot of time in the kitchen.
Looks bland but is surprisingly flavorful! On advice of others I increased rice and liquid to 1 1/2 cups, using bouillon powder in boiling water for flavor. Since I was using chicken tenders I started the rice 10 minutes before topping with the chicken, mayo topping, and parmesan. Next time I may try a little parsley in the rice for some color. Easy and yummy!
This is delicious! My whole family loved it! I didn’t have fresh rosemary, I used dried and it was fine. Next time I will add more water to keep the rice from getting dried out. My husband put it in the oven while I was out shopping and when I came home it smelled sooooo good! Will definitely be a “go to” recipe!
I've made this. I usually combine all ingredients and then spread on the chicken. I add lemon juice to brighten up the flavor. Adding fresh broccoli to the rice would make this a more complete meal.
I had to cook this an extra 20 minutes because my chicken was large and I used Arborio rice and it needed extra time. It was good, but I thought a little bland. I put Parmesan cheese on the rice to help with that. The best part about this recipe is how easy it is.
I swapped out the mayo for plain greek yogurt and totally forgot to put the garlic in it and the garlic was missed lol Overall it was really yummy and I will be making it again complete with garlic
DEFINITELY either cook the rice first or cover the dish for the first 30 minutes. At 40 minutes the chicken was cooked but the rice was not. I added a little more water and put a lid on for another ten minutes in the oven.
Made this tonight - used fresh rosemary and probably finely chopped about 2 tbsp - I used a little bit more mayo - and would definitely use more rice if making this for more than 2 people. Coated the whole top with the Parmesan - turned out great.
Just needed more water over the rice, I might par cook it first and prep everything else before I put it in the oven, and then add the parmesan cheese at the end. But the husband and I love it, just need to tweak a few things
I made this The couple of changes. I used dehydrated rosemary that I ran through my mortar and pestle and added a little stock and saffron to the rice.
Easy and delicious! I made three chicken breasts (smaller in size, probably the same as two large breasts) and 1.5 cups rice. I used 1.5 cups chicken broth instead of water for extra flavor. I only used three cloves of garlic because they were large, but it was perfect flavor. Four would have been too much. With 15 minutes left, I covered the dish because I was afraid the cheese would burn. It was perfect and fantastic flavor! Will definitely make again!
It was very good. I made it as written only change I would make is a bit more water added to the rice.
