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Sour Cream and Onion Chicken

Sour cream and onion chicken is a creamy onion chicken bake with baked chicken breasts topped in a thick, tangy sour cream layer and a golden, puffy crackled onion-Parmesan crust. The result is a creamy interior with a crisp top that bakes right in the oven for an easy baked chicken dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and coatings
  • 4 boneless skinless chicken breasts Pat dry for better coating adhesion.
  • 1 cup sour cream Use full-fat for the thick, tangy layer.
  • 1 packet (1 oz) onion soup mix Check label for salt level; still season with salt and pepper.
  • 0.5 cup crispy fried onions Crush for sticking to the topping.
  • 0.5 cup Parmesan cheese Grate for faster melting and browning.
  • 1 tsp garlic powder Adds savory aroma to the onion crust.
  • salt To taste.
  • pepper To taste.
  • Extra crispy fried onions For topping after baking.
  • fresh chives For topping after baking.

Equipment

  • 1 sheet pan

Method
 

Prep and combine
  1. Preheat the oven to 375°F and grease a baking dish.
  2. Mix the sour cream and onion soup mix until well combined.
  3. In a separate bowl, combine the crushed crispy fried onions, Parmesan, and garlic powder.
  4. Season the chicken breasts with salt and pepper; coat each breast thickly with the sour cream mixture.
  5. Press the onion-Parmesan mixture firmly onto the top of each sour cream-coated breast.
Bake and garnish
  1. Bake at 375°F for 25-28 minutes, until the topping is golden and the internal temperature reaches 165°F.
  2. Garnish with extra crispy fried onions and fresh chives before serving.

Notes

For the crispiest, most “crackled” top, press the onion-Parmesan mix firmly so it adheres in one even layer. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a 350°F oven until warmed through. Freeze cooked chicken for up to 2 months, but note the topping will soften slightly. For a lower-fat option, use low-fat sour cream (the crust will be a bit less thick but still flavorful).