Creamy Italian Chicken Bake
If my viral Chicken Parmesan & Gravy had a rich Italian cousin who went to culinary school and got extra creamy… this is her. This Creamy Italian Mayo Chicken Bake is all about layers of flavor: a white wine and cream of onion base, juicy chicken cutlets, a herby mayo-Parmesan topping, and golden Italian breadcrumbs. Same cozy method as the OG: cover and slow bake, then finish under the broiler until the top is bubbling and golden. She’s fancy, but easy. Dreamy, but down-to-earth. And just like the original total comfort food royalty. If you want more recipes like this click here!
Butterfly the chicken breast by slicing through the center lengthwise.
👝 How to Store Leftovers
Store in an airtight container for up to 5 days.
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🤔 Common Questions
Yes! Boneless, skinless thighs work beautifully—just check for doneness at the 1-hour mark.
Definitely. Assemble everything except the breadcrumbs, then add those right before baking so they stay crisp.
Creamy Italian Chicken Bake
Ingredients
For the Creamy Base
- 1 10.5 oz can cream of onion soup
- ½ cup dry white wine
- ½ large red onion thinly sliced
- 1 tbsp minced garlic or jarlic
For The Chicken
- 3 large boneless skinless chicken breasts butterflied (makes about 6 thin cutlets)
- Salt and pepper to taste
- 1 cup mayonnaise
- ½ cup grated Pecorino Romano
- 1 packet Italian dressing seasoning mix dry packet
- 1 tbsp minced garlic or jarlic
For The Topping
- Extra Pecorino Romano for sprinkling
- Light splash of white wine
- ½ cup Italian-style breadcrumbs
Instructions
- Preheat oven to 350°F. Lightly grease a 9×13” baking dish.
- Build the base: Spread cream of onion soup into the dish. Pour in ½ cup white wine and scatter the sliced red onions and 1 tbsp minced garlic over the top.
- Prepare the chicken: Butterfly 3 chicken breasts into about 6 thin cutlets. Pat dry and season both sides lightly with salt and pepper. Lay over the wine-onion base.
- Mix the topping: In a bowl, combine 1 cup mayonnaise, Pecorino Romano, Italian dressing mix, and garlic.
- Spread it on: Coat the tops of each chicken cutlet with the mayo mixture.
- Add final toppings:
- Sprinkle extra Pecorino Romano on top.
- Drizzle a light splash of white wine over everything.
- Sprinkle breadcrumbs generously over the mayo-coated chicken.
- Cover the baking dish tightly with foil.
- Bake at 350°F for 1 hour, covered.
- Uncover the dish, switch the oven to broil, and let it broil for 2–4 minutes, until the top is golden and slightly crisp.
- Serve hot, garnished with fresh parsley and more cheese if desired!
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