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–+ servings
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
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 people
Course: Lunch
Cuisine: Italian

Ingredients
  

For the Creamy Base
For The Chicken
For The Topping

Method
 

  1. Preheat oven to 350°F. Lightly grease a 9x13” 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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