I always crave bold flavors, but I don’t want to spend hours in the kitchen. That’s why I keep this chicken aioli recipe in my back pocket. The chicken comes out tender and juicy, and the creamy garlic aioli takes it to a whole new level.
It’s not complicated. I just sear the chicken, mix up a quick sauce, and I’ve got a meal that tastes like I put in way more effort than I actually did.
What I love most is how flexible this dish is. Sometimes I serve it with crispy roasted potatoes. Other days, I tuck the chicken into a toasted bun with a slather of aioli and call it a sandwich. However I serve it, this recipe never fails to satisfy.
❤️ Why I Love This Recipe
I love this recipe because it’s simple, fast, and full of flavor. I don’t need any fancy ingredients—just good chicken, fresh garlic, and a few basics I always have in my kitchen. The aioli adds a creamy, garlicky kick that makes every bite better. It turns plain chicken into something I actually look forward to eating.
This dish works for any kind of night—lazy dinners, quick lunches, or when I want to impress someone without stressing. I can serve it with fries, salad, rice, or even tuck it in a sandwich. That’s what makes it a favorite for me—it always fits.
🕒 Quick Overview
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Course: Main Course
Difficulty: Easy
Cuisine: Mediterranean-inspired
Yield: 2 servings
🛠️ Essential Kitchen Equipment
- Baking tray
- Parchment paper or silicone baking mat
- Mixing bowls
- Measuring spoons
- Garlic press or grater
- Whisk
🧂 Ingredients
For the Chicken:
- ½ lb (225g) boneless, skinless chicken thighs or breasts
- 2 tablespoons butter
- ⅛ teaspoon sea salt
- ⅛ teaspoon black pepper
For the Aioli:
- 2 tablespoons mayonnaise (preferably Japanese Kewpie)
- 1 teaspoon freshly squeezed lemon juice
- 1 clove garlic, finely grated
👩🍳 Step-by-Step Instructions
1. Preheat the Oven
Set your oven to 200°C (400°F) and line a baking tray with parchment paper or a silicone baking mat.
2. Prepare the Chicken
Pat the chicken pieces dry with a paper towel. Season both sides with salt and pepper.
3. Cook the Chicken
In a skillet over medium heat, melt the butter. Add the chicken and sear each side for about 2-3 minutes until golden brown. Transfer the chicken to the prepared baking tray. Bake in the preheated oven for 15 minutes or until the internal temperature reaches 75°C (165°F).
4. Make the Aioli
In a small bowl, combine the mayonnaise, lemon juice, and grated garlic. Whisk until smooth and well-blended.
5. Serve
Once the chicken is cooked, let it rest for a few minutes. Slice and serve with a generous dollop of the homemade aioli on top.
🥗 Nutrition Facts (Per Serving)
- Calories: Approximately 333 kcal
- Protein: 38g
- Fat: 17g
- Carbohydrates: 7g
Note: Nutritional values are approximate and may vary based on specific ingredients used.
🍽️ Serving Suggestions
This Chicken Aioli Rercipe pairs wonderfully with:
- Steamed vegetables like green beans or broccoli
- A fresh garden salad
- Roasted potatoes or sweet potato fries
- A side of couscous or quinoa
💡 Tips and Variations
- Herb Infusion: Add chopped fresh herbs like parsley or basil to the aioli for extra flavor.
- Spice It Up: Mix in a pinch of cayenne pepper or paprika to the aioli for a spicy kick.
- Grilled Option: Instead of baking, grill the chicken for a smoky flavor.
- Vegan Version: Substitute chicken with grilled tofu and use vegan mayonnaise for the aioli.
🌿 Health Benefits For Chicken Aioli Recipe
- Protein-Rich: Chicken is an excellent source of lean protein, essential for muscle growth and repair.
- Healthy Fats: The aioli provides healthy fats, especially if using olive oil-based mayonnaise.
- Low Carb: This dish is low in carbohydrates, making it suitable for low-carb diets.
🧊 Storage Tips For Chicken Aioli Recipe
I usually make extra chicken so I can save time later. Once it cools down, I store the leftovers in an airtight container and keep it in the fridge for up to 3 days.
The aioli goes in a separate container with a tight lid—it stays fresh in the fridge for about 4 to 5 days. If I want to reheat the chicken, I use a skillet over low heat so it stays juicy.
I never microwave the aioli—it tastes better cold or at room temperature. If the garlic flavor in the aioli gets stronger after a day or two, I just mix in a tiny bit of lemon juice to freshen it up. I don’t freeze the aioli, but the chicken freezes well. I wrap it tightly and freeze it for up to a month.
📝 Note
For the best flavor, use fresh garlic and lemon juice. If you prefer a milder garlic taste, roast the garlic before adding it to the aioli.
🏁 Conclusion
This chicken aioli recipe always saves me on busy days when I need something easy but still full of flavor. I love how simple the ingredients are and how fast it comes together.
The garlic aioli adds that creamy punch I can’t resist, and it turns basic chicken into something that actually feels special.
If you’re anything like me, you’ll come back to this one often. It’s quick, it’s satisfying, and it works with whatever sides I’ve got on hand. Give it a try—I promise you’ll want to make it again soon.