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Easy Deviled Chicken

"This crunchy, yummy recipe requires very little preparation so you can spend more time with your family and less time in the kitchen!"
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servings 473 cals
Original recipe yields 8 servings


  • Calories:
  • 473 kcal
  • 24%
  • Fat:
  • 17.3 g
  • 27%
  • Carbs:
  • 43.3g
  • 14%
  • Protein:
  • 33.7 g
  • 67%
  • Cholesterol:
  • 82 mg
  • 27%
  • Sodium:
  • 1109 mg
  • 44%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Melt butter/margarine and mix in a small bowl with mayonnaise and mustard. Pour mixture into a shallow bowl or plate.
  3. Season chicken with salt and pepper to taste. Roll seasoned chicken breasts in mayonnaise mixture, then dip in mixed herbs and place in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 1 1/2 hours.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 162
  1. 214 Ratings

Most helpful positive review

I'm giving this recipe 5 stars, but I didn't cook it as indicated. 1 and 1/2 hours is too long for this recipe. I baked at 400 for an hour. I also didn't have any premade stuffing so I crushe...

Most helpful critical review

This recipe turned out as described by others here but I found I do not like bread crumb topping. No fault of the recipe. Next time I may try with different coating.

Most helpful
Most positive
Least positive

I'm giving this recipe 5 stars, but I didn't cook it as indicated. 1 and 1/2 hours is too long for this recipe. I baked at 400 for an hour. I also didn't have any premade stuffing so I crushe...

This is a staple recipe in our home but we use 1/2 cup butter and 3 T. mustard. I think that makes it more crispy and yummy. I cook it 30 minutes covered and 15 minutes uncovered and I mix the ...

Just made this recipe tonight and my husband and I both loved it! I used light mayo and light margarine and substituted corn flake crumbs for the stuffing mix. I was afraid the 90 minute cooking...

The flavor of this dish was terrific. I did use seasoned stuffing mix, but I think next time I will try with Italian bread crumbs instead. The stuffing mix was a bit too chunky. Thanks for ...

This chicken is quite tasty but nothing about it really screams DEVILED chicken. The flavor of the mustard and mayonnaise are really lost when they are rolled in the stuffing. I used stovetop st...

This is a truly impressive recipe! The mayo/dijon combination serves to seal the chicken... it came out very moist. The cooking time sounded too long, but I was pleasantly surprised. I served...

I posted this recipe and since then I've found that 1. I like boneless skinless chicken thighs better (more juicy & flavorful) and 2. I use a digital thermometer now and don't go by the time lis...

I scaled the recipe down to 3 servings for 3 large chicken breasts. Baked 1 hour (covered with foil first 30 minutes). I mixed in panko bread crumbs with the italian flavored for more of a cru...

WE LOVED IT! I used bone in breasts, and used 1/4 cup mayo with 1/4 cup sour cream and they turned out perfectly. Next time I'll add a little more mustard