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This Kraft mayonnaise chicken recipe transforms simple tenderloins into ultra-creamy, fall-off-the-bone perfection with just a few key ingredients. The secret lies in baking the chicken with a rich, velvety mayo glaze that locks in moisture while creating a golden, caramelized crust.
After years of testing variations, I’ve perfected a method that delivers restaurant-quality tenderness without requiring hours of marinating or complicated techniques.
The process is straightforward yet precise—you’ll start by seasoning the chicken with classic herbs and spices, then coat it in a blend of Kraft mayonnaise and a touch of mustard for depth.
Baking at a controlled temperature ensures the meat stays juicy and creamy inside while developing that irresistible crispness on the outside. This technique works equally well for weeknight dinners or special occasions, making it a versatile addition to any meal plan.
What you’ll end up with is chicken so tender it practically melts in your mouth, coated in a glossy, savory glaze that’s impossible to resist. The mayo-based marinade infuses the meat with a subtle richness, balancing the herbs and spices for a harmonious flavor profile.
Serve it with roasted vegetables, mashed potatoes, or a fresh salad to round out the meal—this dish is foolproof and always a crowd-pleaser.
Ready in under an hour, this recipe is perfect for those who want creamy, tender chicken without the fuss of brining or slow cooking. The best part? Every bite delivers that satisfying combination of texture and flavor, proving that sometimes the simplest ingredients create the most impressive results.
Ingredients for kraft mayonnaise chicken
Eight essential ingredients transform simple chicken into ultra-creamy, restaurant-quality tenderloins.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Tenderloins 🍗 | 1 ½ lb | Cut into even 1-inch pieces |
| Kraft Real Mayonnaise 🥛 | ½ cup | Full-fat for optimal creaminess |
| Yellow Mustard 🍯 | 1 tbsp | For depth of flavor |
| Garlic Powder 🧄 | 1 tsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 tsp | For aromatic base |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh thyme leaves |
| Dried Rosemary 🌿 | ½ tsp | Finely chopped for even distribution |
| Diamond Crystal Kosher Salt 🧂 | 1 tsp | Adjust to taste |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | For subtle heat |
| Unsalted Butter 🧈 | 2 tbsp | Melted for basting |
| Cornstarch 🌾 | 1 tbsp | For crispy coating |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For even coating |
The chicken tenderloins are the foundation—look for pieces that are uniform in size for even cooking. Kraft Real Mayonnaise is non-negotiable here; its full-fat content delivers that signature velvety texture. For the best results, source your chicken from local butchers or high-quality grocery stores like Whole Foods or Kroger. If you can't find tenderloins, substitute with boneless, skinless chicken breasts, but pound them to an even thickness. The Diamond Crystal kosher salt is preferred for its coarse texture, which adheres better to the chicken than table salt.
No Kraft mayonnaise? Hellmann's or Duke's Real Mayonnaise are excellent substitutes, though Kraft's slightly sweeter profile enhances the glaze. For a lighter option, use Greek yogurt mixed with 1 tbsp mayo, though the texture will differ slightly. The mustard adds tang—Dijon-style works best, but any yellow mustard will suffice. Fresh herbs elevate the dish, but dried thyme and rosemary at half the amount work in a pinch. For extra crispiness, mix 1 tbsp cornstarch into the mayo before coating the chicken. The olive oil ensures the glaze sticks perfectly, so don't skip it—even if you're using butter for basting.
Prep the chicken and glaze up to 24 hours ahead and refrigerate, covered. The flavor intensifies as the marinade penetrates the meat. For optimal crispiness, bake the chicken at 375°F (190°C) until the internal temperature reaches 165°F (74°C). Leftovers keep for 3 days in the fridge, though the texture softens slightly. To reheat, cover with foil and warm in a 350°F (175°C) oven for 10-15 minutes. For meal prep, portion the chicken into airtight containers with a drizzle of extra glaze to maintain moisture.
Why You'll Love This Recipe
- Five-Ingredient Magic: The pantry already has these—no fancy shopping list. Tenderloins stay juicy while that mayo-mustard mix clings like a golden blanket. Honestly, I’ve made it with whatever I had on hand, and it never lets me down.
- Creamy-Crisp Crunch: That Kraft mayo isn’t just a binder—it turns crispy at the edges while staying rich inside. Toss in a pinch of garlic powder, and suddenly, you’ve got restaurant-style chicken without the fuss. (Yes, even on a Tuesday night.)
- Lunchbox Hero: Slice it up, pack it in containers, and it’s lunch for days. My kids actually finish their school lunches now. Between us, the mustard adds just enough tang to keep it interesting after reheating—no sad, dry chicken here.
- Budget Win: Chicken tenderloins are cheaper than breasts, and mayo? You’re already buying it. This recipe stretches to feed four for under $12. I’ll be real: it’s my go-to when I need to stretch groceries without sacrificing flavor.
Step-by-step instructions for ultra-creamy baked tenderloins
This method delivers perfectly tender, golden-brown chicken with an irresistible creamy glaze every time.
Prepare the Chicken and Seasoning
Preheat your oven to 375°F. Cut the 1.5 lb boneless, skinless chicken tenderloins into even 1-inch pieces for uniform cooking. In a medium bowl, whisk together the 0.5 cup Kraft Real Mayonnaise, 1 tbsp yellow mustard, 1 tsp garlic powder, 1 tsp onion powder, 0.5 tsp dried thyme, 0.5 tsp dried rosemary, 1 tsp Diamond Crystal Kosher Salt, and 0.5 tsp freshly ground black pepper until fully combined.
Place the chicken pieces in a separate bowl and pour the seasoning mixture over them, tossing gently to coat evenly. The marinade should cling to the meat without pooling at the bottom. Let the chicken marinate for 15-20 minutes while the oven preheats—this ensures maximum flavor penetration and tenderness.
Create the Crispy Coating
In a small bowl, mix the 1 tbsp cornstarch with the 2 tbsp unsalted butter and 1 tbsp extra-virgin olive oil until the butter melts and forms a smooth paste. This combination creates both a crisp exterior and a creamy interior—cornstarch for texture, butter for richness, and olive oil for even coating.
Transfer the marinated chicken to a parchment-lined baking sheet, spacing the pieces 1 inch apart to allow for even browning. Spread the cornstarch-butter mixture evenly over the chicken, pressing gently to adhere. The coating should be thin but complete, ensuring crispy edges while keeping the interior moist.
Bake to Golden Perfection
Place the baking sheet in the preheated oven and bake for 20-25 minutes, flipping the chicken pieces once halfway through cooking time. You'll know they're ready when the edges are golden brown and the internal temperature reaches 165°F—use an instant-read thermometer to check the thickest piece.
During the last 5 minutes of baking, watch closely for browning. If the coating begins to darken too quickly, tent the pan loosely with aluminum foil to prevent burning while allowing the chicken to finish cooking through. The result should be tender, juicy chicken with a crispy exterior and a creamy, flavorful glaze.
Rest and Serve
Transfer the cooked chicken to a serving platter and let it rest for 5 minutes before serving. This resting period allows the juices to redistribute, ensuring each bite is moist and flavorful. The creamy glaze will thicken slightly as it cools, creating the perfect balance of texture and richness.
Serve immediately with your choice of sides—roasted vegetables, crusty bread, or a fresh salad. The tenderloins should hold together when sliced but remain fork-tender, with a glossy, creamy coating that clings beautifully to each piece. This method guarantees a restaurant-quality result with minimal effort.
Pro Tips For Making Kraft Mayonnaise Chicken
- Trim the Tenderloins: Skip the uneven cooking—cut a shallow slice off the thickest side of each tenderloin so they all hit 165°F at the same time. I learned this the hard way after serving one undercooked piece while the rest was dry.
- Whisk the Mayo Rough: Don’t overmix the Kraft mayo and mustard—just stir it until combined, then let it sit for 5 minutes. The emulsion will thicken on its own, and you’ll avoid that greasy, separated mess that ruins the coating.
- Double-Coat for Crisp: Dip the chicken in the mayo mixture, let it sit for 30 seconds, then dip again. The second layer sticks better and browns faster—no more soggy, flavorless bites.
- Bake at 400°F: Higher heat means faster cooking and a better crust. Use a wire rack on a baking sheet so air circulates, and check at 20 minutes—overcooking turns these tenderloins into rubber.
Make-ahead tips for this recipe
Marinade Prep Ahead
The mayo-based marinade can be prepared up to 2 days in advance and stored in an airtight container in the refrigerator. I like to make a double batch—it’s perfect for meal prep or when you’re hosting.
Just whisk the ingredients together and let it sit at room temperature for 10 minutes before using to help the flavors meld. The marinade stays fresh and ready to use, saving you time on busy weeknights. 💪
Chicken Prep Timeline
Cut the chicken into 1-inch pieces and coat them in the marinade up to 12 hours ahead. Store in a sealed container with parchment paper between layers to prevent sticking. This step is a game-changer for meal prep—just pop the chicken in the oven when you’re ready to cook.
The longer it marinates, the more flavorful and tender the chicken becomes. I often prep this on Sundays for quick dinners all week. ✨
Baking in Bulk
For large gatherings, bake the chicken in batches on two baking sheets to ensure even cooking. I recommend baking 8-10 pieces per sheet to maintain proper spacing and crispiness. Use a meat thermometer to check the internal temperature of the last batch—it should reach 165°F before serving.
Keep the cooked chicken warm in a 200°F oven while you finish the rest. 🌡️
Freezing for Later
You can freeze the marinated chicken for up to 3 months by placing it in a single layer on a baking sheet, then transferring to a freezer-safe bag once frozen. Thaw overnight in the fridge before baking—never microwave, as it can make the chicken unevenly cooked.
When reheating from frozen, add 5-10 extra minutes to the baking time. The texture stays surprisingly tender, making this a lifesaver for lazy days. ❄️
Glaze Refresh
If you’re reheating leftovers, brush them with a little extra mayo glaze before warming. I heat the chicken in a 350°F oven for 10-15 minutes covered with foil, then broil for 1-2 minutes to restore crispiness.
The glaze helps revive the texture and adds a fresh burst of flavor. Store leftovers in the fridge for up to 3 days or freeze for longer storage. 🔥
Portioning for Meals
Divide the cooked chicken into airtight containers with a drizzle of extra glaze to keep it moist. I like to portion it with a side of roasted potatoes or green beans for balanced meals.
Label containers with the date and reheating instructions—this makes grabbing a quick lunch or dinner effortless. The glaze also helps prevent the chicken from drying out during storage. 📅
Nutrition facts
Frequently asked questions
Can I use this recipe with chicken breasts instead of tenderloins?
Simply pound 1-inch thick boneless, skinless chicken breasts to an even thickness before marinating. For best results, cut them into 1-inch strips or cutlets to ensure even cooking. The baking time remains the same, but check the internal temperature with a thermometer to confirm 165°F.
Why does my chicken turn out dry when using this method?
Overcooking is the most common cause. Always use a meat thermometer and remove the chicken when it reaches 165°F—the internal temperature will rise 5°F more while resting. Also ensure your oven isn't running hotter than 375°F and avoid overcrowding the pan, which traps steam and keeps the meat moist.
Can I make this recipe without Kraft mayonnaise?
Yes! Substitute with Hellmann's or Duke's Real Mayonnaise for similar results. For a lighter option, mix ¼ cup Greek yogurt with ¼ cup mayo—though the texture will be slightly less creamy. The mustard and herbs remain essential for flavor balance.
How can I make this dish kid-friendly?
Reduce the garlic and onion powder to ½ tsp each and omit rosemary. Serve with mild sides like buttered noodles or steamed carrots. The creamy mayo glaze is naturally appealing to kids, and the gentle herbs won't overpower their taste buds while still adding flavor.
What's the best way to reheat leftovers?
For crispy texture, reheat in a 350°F oven for 10-15 minutes covered with foil, then broil for 1-2 minutes uncovered. Brush with extra mayo glaze before reheating to restore moisture. Avoid microwaving—it makes the coating soggy and the chicken rubbery.