Quick Juicy Chicken Breast (The Mayo Method)
Thin chicken cutlets, a hot skillet, and a thin layer of mayo are the keys to juicy, flavorful chicken breast every time. This quick and foolproof method is perfect for weeknight dinners and easy meal prep.
Servings: 4
Equipment
- 1 Chef’s knife
- 1 12-inch skillet
- 1 small silicone spatula or brush
Ingredients
- 1½ pounds boneless skinless chicken breasts I like to use breasts that are 6 to 8 ounces each.
- your favorite Nom Nom Paleo Spice blend or Diamond Crystal kosher salt
- 2 tablespoons paleo mayonnaise or enough for a thin coating on the cutlets
Instructions
- Slice the chicken breasts horizontally into thin cutlets. Using a meat pounder or heavy and flat object, pound them so they’re even in thickness.
- Sprinkle both sides of the cutlets from up high with seasoning or Diamond Crystal kosher salt.
- Brush a very thin layer of mayonnaise on both sides of each cutlet. This helps the seasoning stick, promotes browning, and keeps the chicken juicy.
- Heat a heavy bottomed 12-inch skillet over medium-high heat until hot.
- Place the cutlets in a single layer in the skillet. Cook undisturbed for about 90 seconds per side. Continue flipping the chicken every 30–60 seconds, or until nicely browned and the thickest part reaches 150–155°F. This will happen sooner than you think so check with your meat thermometer!
- Remove the chicken from the pan and let it rest for about 5 minutes. Carryover cooking will finish the job. Serve warm or cool completely before storing.
Notes
- Thin, even cutlets are the key to fast cooking and juicy results.
- You won’t taste the mayonnaise. It simply acts as a protective layer and helps with browning.
- This chicken keeps well in the fridge and is perfect for meal prep, salads, bowls, or easy protein throughout the week.
Nutrition
Calories: 242kcal | Carbohydrates: 0.04g | Protein: 36g | Fat: 10g | Sugar: 0.04g