This Creamy Italian Chicken Bake combines tender boneless chicken breasts with a savory cream of onion soup base and white wine, finished with a golden mayo-and-Pecorino Romano topping. It's a comforting, restaurant-quality weeknight meal that comes together in one baking dish.
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Preheat your oven to 375°F (190°C).
In a baking dish, combine the cream of onion soup, 1 tablespoon of minced garlic, sliced red onion, and 1/3 cup of white wine.
Season with salt and pepper and stir everything together to create the sauce base.
If your chicken breasts are thick, butterfly them to create thinner cutlets.
Place the chicken breasts on top of the sauce mixture in the baking dish and season them with salt and pepper.
In a separate bowl, prepare the topping by combining the mayonnaise, the remaining 1 tablespoon of minced garlic, most of the Pecorino Romano cheese (reserving about 1/4 cup for later), and the packet of Italian dressing mix.
Mix the topping ingredients until well combined.
Spread the mayonnaise mixture evenly over each chicken breast.
Sprinkle the Italian bread crumbs over the topping, followed by the reserved Pecorino Romano cheese.
Optionally, drizzle a little more white wine over the top.
Cover the baking dish tightly with aluminum foil.
Bake for 25-30 minutes, or until the chicken is cooked through.
Remove the foil and switch the oven to the broil setting. Broil for 2-3 minutes, watching carefully, until the top is golden brown and bubbly.
Let it rest for a few minutes before serving. Serve the chicken and pan sauce over mashed potatoes, garnished with chopped green onions.
Store covered in the refrigerator up to 3 days. Reheat at 350°F for 15–20 minutes, covered with foil, until heated through.
Yes, but increase baking time by 10–15 minutes and check that thighs reach 165°F at the thickest part. Thighs will stay moister than breast meat.
Any dry white wine (Pinot Grigio, Sauvignon Blanc) works; skip wine entirely and add 1/3 cup chicken broth if you prefer no alcohol.
Yes. Assemble in the baking dish, cover, and refrigerate up to 24 hours. Add 5–10 minutes to baking time if starting from cold.
Chicken is safe at 165°F internal temperature; use a meat thermometer inserted into the thickest breast. Avoid cutting into it, which lets juices escape.
Yes. Use 1 lb chicken, 1/2 can soup, 2–3 tbsp wine, 1/2 cup mayo, and 1/2 cup cheese. Reduce baking time by 5–10 minutes.
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