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This Kraft mayonnaise chicken recipe transforms simple chicken tenderloins into a restaurant-worthy dish with a creamy, tangy glaze that keeps them juicy and tender inside. The secret lies in baking the chicken with a blend of mayonnaise, mustard, and herbs, creating a moist, flavorful crust that locks in every bite.
I developed this method after years of testing—no dry, rubbery chicken here.
The beauty of this recipe is its simplicity: just a few pantry staples, 30 minutes of prep, and 45 minutes in the oven. The mayonnaise acts as both a binder and a moisture barrier, ensuring the chicken stays succulent while developing a golden, caramelized exterior.
Perfect for weeknight dinners or meal prep, this dish delivers professional results without the fuss.
By the time you pull these tenderloins from the oven, you’ll have perfectly glazed chicken with a creamy, slightly crispy coating that clings to every bite. The flavor is rich yet balanced, with just the right amount of tang from the mustard and sweetness from the brown sugar.
Serve with roasted vegetables or a fresh salad for a complete meal that’s sure to impress.
This recipe scales effortlessly for gatherings, and the leftovers reheat beautifully—ideal for busy schedules. The method is foolproof, with precise instructions to guarantee tender, juicy chicken every time. Let’s get cooking!
Ingredients for kraft mayonnaise chicken
Pantry staples meet restaurant-quality technique for juicy, creamy chicken tenderloins baked to perfection.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Tenderloins 🍗 | 1 ½ lb | Boneless, skinless, trimmed evenly |
| Kraft Real Mayonnaise 🥛 | ½ cup | Full-fat for optimal creaminess |
| Yellow Mustard 🍯 | 2 tbsp | Dijon preferred for depth of flavor |
| Granulated Brown Sugar 🍯 | 2 tbsp | Light or dark variety works |
| Fresh Parsley 🌿 | ¼ cup | Finely chopped, stems removed |
| Fresh Dill 🌿 | 1 tbsp | Chopped, for herbaceous brightness |
| Garlic Cloves 🧄 | 3 cloves | Minced, for aromatic depth |
| Olive Oil 🫒 | 1 tbsp | Extra-virgin, for glossy finish |
| Diamond Crystal Kosher Salt 🧂 | 1 tsp | Fine grain for even distribution |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground for optimal flavor |
| Cornstarch 🌾 | 1 tbsp | For crispy glaze texture |
| Unsalted Butter 🧈 | 2 tbsp | Melted, for rich flavor base |
| Lemon Juice 🍋 | 1 tbsp | Freshly squeezed, for tangy balance |
The chicken tenderloins are the foundation, and freshness matters here. Look for tenderloins that are plump and uniformly shaped—avoid any with grayish edges or excessive moisture. Whole Foods or Trader Joe's often carry high-quality, pre-trimmed tenderloins that save prep time. If buying whole, trim away any silver skin and pat dry thoroughly with paper towels before proceeding. The mayonnaise is non-negotiable: Kraft Real Mayonnaise delivers the ideal balance of richness and tang that creates that signature creamy glaze. For the herbs, fresh is best—Penzeys or your local farmers market are great sources for vibrant parsley and dill that elevate the dish.
Substitutions are flexible but thoughtful. Hellmann's or Duke's mayonnaise work in a pinch, though Kraft's slightly sweeter profile is ideal. No Dijon mustard? Yellow mustard plus a pinch of sugar mimics the depth. Brown sugar unavailable? White sugar plus a dash of molasses replicates the caramel notes. For the herbs, dried parsley or dill at half the amount suffices (though fresh is superior). The cornstarch is critical for that crispy glaze—arrowroot powder works identically. If you lack olive oil, avocado oil maintains the same neutral flavor profile. The butter and lemon juice can be swapped for vegetable oil and a splash of white vinegar, though the flavor will be slightly less complex.
Prep ahead for convenience: Mix the glaze ingredients in a bowl and refrigerate for up to 24 hours—flavors meld beautifully. The tenderloins can be coated and refrigerated overnight, then baked straight from the fridge (add 5-7 minutes to baking time). Leftovers reheat splendidly: 350°F for 10-12 minutes in a covered dish with a splash of water or broth to restore moisture. Store glaze separately and re-toss with reheated chicken for that signature shine. The finished dish holds 3-4 days refrigerated or 3 months frozen, though it's best enjoyed fresh within 2 days for peak tenderness.
Why You'll Love This Recipe
- Sweet-Savory Magic: That brown sugar and Dijon mustard combo in the glaze? It’s the secret weapon. The sugar caramelizes into a sticky, glossy crust while the mustard brings a tangy depth that cuts through the richness of the mayonnaise. And when you broil it for those last 2-3 minutes, the glaze turns into this irresistible, slightly crispy shell—like a hug for your taste buds.
- Weeknight Crowd-Pleaser: This feeds four easily, and the leftovers? They’re just as good cold the next day. Pack the chicken for lunches with a side of that parsley-dill butter sauce—it’s the kind of dish that makes people ask, “What’s in this?” while they’re already reaching for seconds. (Yes, even on a Tuesday night.)
- Pantry-Friendly Perfection: No fancy ingredients here—just chicken tenderloins, a few staples, and that full-fat Kraft Real Mayonnaise doing the heavy lifting. I’ve made this with whatever herbs I had on hand (even just parsley), and it never lets me down. Plus, the glaze ingredients keep for 24 hours in the fridge, so you’re never scrambling last-minute.
Step-by-step instructions for juicy baked tenderloins with creamy glaze
Here's the method for achieving perfectly tender chicken with a rich, glossy glaze every time.
Prepare the Chicken and Glaze Base
Preheat your oven to 375°F. In a medium bowl, combine the 0.5 cup Kraft Real Mayonnaise, 2 tbsp Yellow Mustard, 2 tbsp Granulated Brown Sugar, 1 tbsp Lemon Juice, 3 cloves Garlic Cloves (minced), 1 tsp Diamond Crystal Kosher Salt, and 0.5 tsp Ground Black Pepper. Mix thoroughly until smooth and well incorporated. This blend creates the foundation for both moisture and flavor.
The mayonnaise acts as a binder while the brown sugar and lemon juice create a caramelized crust during baking. The garlic cloves infuse subtle aromatic depth that complements the richness of the mayonnaise. Let this mixture sit at room temperature while you prepare the chicken.
Coat and Marinate the Tenderloins
Pat the 1.5 lb Chicken Tenderloins dry with paper towels to remove any surface moisture. This step is critical for achieving a crispy exterior. Place the chicken in a shallow dish and pour the prepared glaze mixture over them, ensuring each piece is fully coated. Use your hands to gently massage the mixture into the chicken, creating an even layer.
Cover the dish with plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This marination time allows the flavors to penetrate the chicken while the 1 tbsp Cornstarch in the glaze begins to form a light crust. The longer it marinates, the more tender and flavorful your chicken will become.
Bake to Perfect Doneness
Remove the chicken from the refrigerator and let it sit at room temperature for 10 minutes before baking. This prevents temperature shock in the oven. Place the chicken on a parchment-lined baking sheet and bake for 20-25 minutes at 375°F, or until the internal temperature reaches 165°F when measured with a meat thermometer.
During the last 5 minutes of baking, broil the chicken on high for 2-3 minutes to create a golden-brown finish. Watch closely to prevent over-browning. The glaze should thicken slightly and form a glossy, caramelized crust that's both visually appealing and flavorful.
Create the Creamy Parsley-Dill Sauce
While the chicken rests, melt the 2 tbsp Unsalted Butter in a small saucepan over medium heat. Add the 0.25 cup Fresh Parsley and 1 tbsp Fresh Dill, stirring constantly for 1 minute until fragrant. Remove from heat and stir in the 1 tbsp Cornstarch and the 1 tbsp Olive Oil to create a smooth, creamy sauce.
This sauce adds fresh herbaceous notes that complement the richness of the chicken. The cornstarch helps thicken it slightly, creating a luxurious coating for the finished dish. Keep the sauce warm until ready to serve.
Rest and Serve with Glaze
Transfer the baked chicken to a cutting board and let it rest for 5-10 minutes before slicing. This resting period allows the juices to redistribute throughout the meat, ensuring each bite remains tender and juicy. The internal temperature will rise slightly during this time, guaranteeing perfect doneness.
Slice the chicken against the grain into ½-inch thick pieces and drizzle generously with any remaining glaze from the baking dish. Serve immediately with the warm parsley-dill sauce spooned over the top. The combination of creamy glaze, fresh herbs, and perfectly cooked chicken creates a restaurant-quality dish.
Pro Tips For Making Kraft Mayonnaise Chicken
- Trim Tenderloins Evenly: I learned this the hard way—uneven cuts mean uneven cooking. Use kitchen shears to trim the chicken to the same thickness (about 1-inch) before marinating. This ensures the glaze bakes evenly and the chicken hits 165°F at the same time, no matter where you slice it.
- Massage the Glaze In: Don’t just pour the glaze and walk away. Use your hands to work the mayonnaise, mustard, and brown sugar mixture into every nook of the chicken—especially the edges. The cornstarch needs direct contact to form that crispy crust, and the garlic and lemon juice will penetrate deeper if you give it a good rub.
- Broil with a Lid: That final 2-3 minutes under the broiler is where the magic happens, but it’s also where things go wrong fast. If your chicken starts browning too quickly, pop a metal rack on top of the broiler pan and cover loosely with aluminum foil. It’ll keep the heat even and prevent burning while still giving you that glossy caramelized finish.
- Prep the Herbs Last: Chop the parsley and dill right before you melt the butter for the sauce—fresh herbs wilt fast, and you’ll lose that bright, herbaceous punch if you prep them too early. Stir them in after the butter melts but before the cornstarch, so they infuse the sauce without turning to mush. (Yes, even if you’re impatient like me.)
Make-ahead tips for leftovers
Glaze Prep Ahead
The glaze mixture can be prepped entirely up to 24 hours ahead—this is my favorite time-saver. Combine all glaze ingredients in a bowl, cover tightly with plastic wrap, and refrigerate.
When ready to cook, simply remove from the fridge and let sit at room temperature for 10-15 minutes before coating the chicken. The flavors meld beautifully overnight, creating a more complex taste profile. 💡
Marinate Overnight
For extra tender chicken, coat the tenderloins with glaze and refrigerate uncovered in the dish for 12-16 hours. The cornstarch in the glaze will create a light crust while the chicken absorbs maximum flavor.
Just add 5-7 minutes to your baking time when pulling from the fridge. This method is perfect for meal prep—just bake straight from cold!
Freeze Glaze Separately
If you won't use the glaze within 3 days, freeze it in an ice cube tray. Once frozen, transfer cubes to a bag and store for up to 3 months.
When ready to cook, thaw the glaze overnight in the fridge and use as directed. The texture remains perfect for coating, though the glaze may separate slightly—just stir before using. ✨
Portion Chicken
Divide the coated tenderloins into individual portions and freeze on a tray before bagging. This prevents sticking and makes individual servings easy to grab. When ready to cook, thaw portions in the fridge overnight (about 8-12 hours) and bake as usual. The glaze will re-adhere beautifully to thawed chicken.
Sauce Storage
Prepare the parsley-dill sauce separately and store it in an airtight container. The sauce keeps well in the fridge for 3-4 days and freezes beautifully for up to 1 month.
Reheat gently on the stovetop, adding a splash of water to restore its creamy texture before serving. I always make extra sauce—it's perfect over pasta or as a sandwich spread!
Reheating Leftovers
For best results, reheat leftover chicken in a covered dish at 350°F for 10-12 minutes, adding 1-2 tablespoons water or broth to prevent drying. The glaze will re-thicken slightly, creating that signature shine.
If the chicken appears dry, drizzle with extra glaze before serving. This method works perfectly for meal prep containers. 🔥
Nutrition facts
Frequently asked questions
Why does this recipe use Kraft mayonnaise instead of regular mayo?
The Kraft Real Mayonnaise delivers optimal creaminess and a slightly sweeter profile that enhances the glaze's caramelized finish. Its consistent texture ensures the glaze clings perfectly to the chicken, creating that signature glossy crust without separating. Regular mayo may vary in thickness and flavor, potentially affecting the final result.
Can I skip the cornstarch in the glaze?
Not recommended! The 1 tbsp cornstarch thickens the glaze during baking, creating that crispy yet tender texture. Without it, your glaze may become runny or overly sticky. If you're avoiding cornstarch, try mixing 1 tbsp flour into the glaze before coating the chicken.
What if my chicken isn't fully coated with glaze?
Use your hands to gently massage the mixture into every nook of the tenderloins—this ensures even flavor distribution. For stubborn spots, lightly brush the glaze with a pastry brush after marinating. If some areas remain dry, broil those sections for 1-2 minutes longer to caramelize the glaze.
How do I prevent the glaze from burning during broiling?
Keep a close eye on the chicken during the last 2-3 minutes of broiling—rotate the pan if needed to ensure even browning. If the glaze darkens too quickly, cover the pan loosely with foil for the final minute. The goal is golden, not blackened!
Can I make this recipe ahead of time for meal prep?
The glaze can be prepped 24 hours ahead, and coated tenderloins can marinate overnight in the fridge. Just add 5-7 minutes to baking time if pulling from cold. The sauce keeps well for 3-4 days refrigerated or 1 month frozen—perfect for busy weeks!