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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Can I use chicken thighs?

Yes! Boneless, skinless thighs work beautifully—just check for doneness at the 1-hour mark.

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Melissa Jo

Creamy Italian Chicken Bake

4 from 1 vote

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!

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 people

Course: Lunch

Cuisine: Italian

Ingredients

  

1x2x3x?

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

Method

 

1. Preheat oven to 350°F. Lightly grease a 9×13” baking dish.
2. 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.
3. 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.
4. Mix the topping: In a bowl, combine 1 cup mayonnaise, Pecorino Romano, Italian dressing mix, and garlic.
5. Spread it on: Coat the tops of each chicken cutlet with the mayo mixture.
6. Add final toppings:
7. Sprinkle extra Pecorino Romano on top.
8. Drizzle a light splash of white wine over everything.
9. Sprinkle breadcrumbs generously over the mayo-coated chicken.
10. Cover the baking dish tightly with foil.
11. Bake at 350°F for 1 hour, covered.
12. Uncover the dish, switch the oven to broil, and let it broil for 2–4 minutes, until the top is golden and slightly crisp.
13. Serve hot, garnished with fresh parsley and more cheese if desired!

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