Creamy Baked Parmesan Chicken

Name: Creamy Baked Parmesan Chicken with White Wine
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: 1.5 lbs chicken cutlets, thinly sliced; 1 tsp paprika; 1 tsp dried rosemary; 1 tsp onion powder; 1 tsp garlic powder; 1 can (10.5 oz) cream of celery soup; 1/3 cup Pinot Grigio or other dry white wine; salt, to taste; black pepper, to taste; 1 medium onion, thinly sliced; 1 tbsp minced garlic; 1/4 cup sour cream; 1/2 cup grated parmesan cheese; 1/2 cup Italian-style breadcrumbs; Mashed potatoes, for serving; 1 tbsp fresh parsley, chopped, for garnish

This creamy baked parmesan chicken combines tender chicken cutlets with a rich celery and white wine sauce, finished with a golden breadcrumb-parmesan crust. It's a straightforward comfort-food dinner that comes together in under 40 minutes with minimal prep.

🌍American 🏷️Baked chicken 🏷️Chicken casserole 🏷️Parmesan chicken 🏷️Comfort food Weeknight dinner

🏷️

🏷️Creamy chicken

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TikTok

Total

40 min

Servings

4

Difficulty

Easy

Est. Cost

$29–$48

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

1.5 lbs chicken cutlets, thinly sliced
1 tsp paprika
1 tsp dried rosemary
1 tsp onion powder
1 tsp garlic powder
1 can (10.5 oz) cream of celery soup
1/3 cup Pinot Grigio or other dry white wine
salt, to taste
black pepper, to taste
1 medium onion, thinly sliced
1 tbsp minced garlic
1/4 cup sour cream
1/2 cup grated parmesan cheese
1/2 cup Italian-style breadcrumbs
Mashed potatoes, for servingoptional
1 tbsp fresh parsley, chopped, for garnishoptional

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Instructions

1
Preheat your oven to 375°F (190°C).
2
In a small bowl, combine paprika, dried rosemary, onion powder, and garlic powder to create a spice blend. Rub the blend all over the chicken cutlets.
3
In a baking dish, whisk together the cream of celery soup and about half of the white wine until smooth.
4
Season the sauce with salt and pepper. Stir in the minced garlic and sliced onions.
5
Lay the seasoned chicken cutlets on top of the sauce mixture in a single layer.
6
Dollop a spoonful of sour cream onto each chicken cutlet and spread it to cover the surface.
7
Sprinkle the grated parmesan cheese evenly over the chicken.
8
Drizzle the remaining white wine over the parmesan cheese.
9
Top everything with an even layer of Italian-style breadcrumbs.
10
Cover the baking dish with aluminum foil and bake for 25 minutes.
11
Remove the foil and return the dish to the oven. Broil for 2-3 minutes, or until the top is golden brown and bubbly.
12
Let rest for a few minutes before serving. Serve the chicken and sauce over mashed potatoes and garnish with fresh parsley, if desired.

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Tips & Notes

Pro tips

Pat chicken cutlets dry before seasoning to help the spice rub adhere evenly and ensure better browning.
Slice the onion thinly and distribute it evenly under and around the chicken so it softens into the sauce during baking.
Stir the sour cream topping gently into the warm sauce after removing from the oven to avoid clumping; don't add it before baking.
Sprinkle breadcrumb mixture just before baking to keep it crispy; adding it earlier can make it soggy.

Substitutions

Cream of celery soup → cream of chicken soup (milder, slightly less vegetal flavor)
Sour cream → Greek yogurt (tangy, lower fat; may be slightly thinner)
Pinot Grigio → dry vermouth or chicken broth (broth removes alcohol but reduces acidity)

Storage & make-ahead

Store covered in the refrigerator for up to 3 days. Reheat gently in a 325°F oven, covered, until warmed through (10–15 minutes). Breadcrumb topping may soften; re-crisp under the broiler for 1–2 minutes if desired.