Name: Mayonnaise Chicken Recipe with Onion Soup Mix and Mozzarella
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Cuisine: Worldwide
Ingredients: 2 chicken breasts, cut into halves; 1 packet onion soup mix (store-bought or DIY); 1 cup mayonnaise; ½ cup grated mozzarella; 2 tbsp lemon juice; 2 tbsp olive oil; 1 tbsp spice blend (Italian seasoning works great); Paprika, salt, and pepper to taste; Fresh parsley to garnish

Jump to Recipe·Print Recipe·Leave a Review

*This post may contain affiliate links, please read full disclosure here.

Some dinners feel like a chore. This one? It’s pure payoff. A couple of chicken breasts, a creamy mayo hug, a sprinkle of onion soup mix, and a gooey mozzarella finish that turns golden in the oven. That’s it. This Mayonnaise Chicken Recipe with Onion Soup Mix and Mozzarella is proof that comfort food doesn’t have to be complicated—or boring.

I like recipes that don’t pretend to be fancy. This one is straight to the point: juicy chicken, big flavor, and zero stress. Keep reading and I’ll show you exactly how to make it, plus a few clever tweaks to put your own spin on it.

Table Of Contents

The Story Behind the Dish
Recipe at a Glance
What You’ll Need
Prep & Cook
Secrets from Our Kitchen to Yours
Serving Suggestions
Put Your Spin on It
Tasty Thoughts
Common Questions
Nutrition Notes
Keep Cooking with Us

The Story Behind the Dish

Back in the mid-century boom, when boxed mixes lined every pantry, onion soup mix became a kitchen celebrity. It wasn’t just for soup—it made its way into burgers, dips, casseroles, and, eventually, baked chicken. Pair it with mayonnaise (another household staple), and you had a dinner that was juicy, tangy, and surprisingly tasty for the little effort it took.

Add mozzarella to the mix, and suddenly this shortcut supper had some staying power. It’s a little retro, a little quirky, and still completely worth making today.

Why You’ll Love This Mayonnaise Chicken Recipe

Comfort food made easy – French onion soup mix brings bold flavor in one packet.
Always juicy – mayonnaise locks in moisture like magic.
Cheesy finish – mozzarella turns into a golden topping you’ll fight over.
Weeknight friendly – boneless skinless chicken breast recipes don’t get simpler than this.

Recipe at a Glance

Main star: chicken breasts
Flavor profile: creamy, savory, cheesy with a tangy onion kick
Cook time: 40 minutes total
Why it works: mayo and mozzarella team up with dry onion soup mix for juicy, flavor-packed chicken.

What You’ll Need

2 chicken breasts, cut into halves
1 packet onion soup mix (store-bought or DIY Lipton onion soup mix recipe)
½ cup grated mozzarella
1 cup mayonnaise
2 tbsp lemon juice
2 tbsp olive oil
1 tbsp spice blend (Italian seasoning works great)
Paprika, salt, and pepper to taste
Fresh parsley for garnish

👉 A rectangular casserole that goes straight to the oven.

Prep & Cook

Don’t let the steps for this Mayonnaise Chicken Recipe scare you—I just spelled them out so it feels like I’m right there in your kitchen. It’s quicker (and tastier) than it looks.

Step 01

Make a few diagonal cuts in the chicken breast so the seasoning grabs better.

Step 02

Mix the seasoning in a bowl.

Step 03

Add the lemon juice to the seasonings in the bowl.

Step 04

Dip the chicken filet into the mixture and set aside.

Step 05

Grease an rectangular casserole with oil.

Step 06

Now it’s time for the mayonnaise. Dip the chicken into the mayonnaise.

Step 07

Now spread the soup mix onto each filet.

Step 08

Place all the fillets in a casserole dish and bake for 30 minutes at a medium-high temperature of 375–400°F (200–230°C). If you have any remaining seasoning mixture, add it as well.

Step 09

Spread the mozzarella on top of the chicken and put it back in the oven for approximately 10 minutes or until the cheese is melted and turning golden. Keep an eye on this step—don’t let the cheese burn.

Secrets from Our Kitchen to Yours

Swap mayo for Greek yogurt for a lighter Mayonnaise Chicken Recipe.
Use a DIY onion soup mix recipe to cut sodium and play with flavors.
Try chicken thighs instead of breasts—they stay extra juicy.
Add caramelized onions on top for a true French onion soup chicken vibe.
Mix mozzarella with cheddar for an even cheesier finish.

Serving Suggestions

This mayonnaise chicken recipe has enough flavor to steal the spotlight, but it shines with the right sides:

Parmesan Risotto or Rice to soak up all the juices.
A fresh green salad to balance out the richness.
Simple roasted potatoes for a hearty side.

Parmesan Risotto Recipe Prep 06 — **Parmesan Risotto**

Crispy Roasted Poataoes Featured Img 03 — **Simple Roasted Potatoes**

Put Your Spin on It

Spicy kick: add chili flakes or cayenne to the mayonnaise chicken recipe.
Low-carb: serve over zucchini noodles or cauliflower rice.
Kid-friendly: skip the parsley and double the mozzarella.

Tasty Thoughts

Some recipes stick around because they just work, and this Mayonnaise Chicken Recipe one of them. It’s not gourmet, it’s not fussy—it’s comfort food dressed in a creamy, cheesy coat. One bite and you’ll understand why it’s been passed down, tweaked, and loved for decades.

I like that it doesn’t try too hard. It’s humble, cozy, and reliable, but still impressive enough that people will ask, “What did you put in this chicken?” That’s the sweet spot for me: easy, everyday cooking with just enough wow to keep it exciting. And trust me—once you make it, it’s going in your regular dinner rotation.

Common Questions

Can I use homemade soup mix instead of a packet?
Yes—making a dry onion soup mix recipe at home lets you control salt and spices.

Can I prep it ahead?
Definitely. Coat the chicken in mayo and seasoning in the morning, then bake at dinner.

Can I swap the cheese?
Of course. Try cheddar, provolone, or even a mozzarella-Parmesan blend.

Nutrition Notes

Curious about calories or carbs for this Mayonnaise Chicken Recipe? You’ll find a rough nutrition estimate in the recipe card below. Just keep in mind, it’s a ballpark figure based on common ingredients — not a medical guide. For anything more specific, it’s always best to check with a registered nutritionist.