Sour Cream and Onion Chicken

Sour cream and onion chicken is baked chicken breasts with a thick, tangy sour cream base and a crispy onion-Parmesan topping that bakes up golden and puffed. Each bite has a crackled, crispy crust with a creamy interior beneath.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Main Dish

Cuisine: American

Calories: 520

Ingredients Equipment Method Notes

Ingredients

Chicken and topping

4 boneless skinless chicken breasts Pat dry so the coating clings well.
1 cup sour cream Use full-fat for a thicker tangy layer.
1 packet (1 oz) onion soup mix Stir until smooth and evenly seasoned.
0.5 cup crispy fried onions Crush before mixing so the coating sets firmly.
0.5 cup Parmesan cheese Grate fresh if possible for best browning.
1 tsp garlic powder Add to the onion-Parmesan blend.
0.25 salt Use to taste for seasoning the chicken.
0.25 pepper Use to taste for seasoning the chicken.
0.25 cup extra crispy fried onions For topping at the end; optional but recommended.
0.25 fresh chives For garnish; optional but adds freshness.

Equipment

1 sheet pan

Method

Prep the oven and coating components

Preheat the oven to 375°F and grease a baking dish.
Mix the sour cream and onion soup mix until well combined.
In a separate bowl, combine the crushed crispy fried onions, Parmesan cheese, and garlic powder.

Coat chicken and bake

Season the chicken breasts with salt and pepper, then coat each breast thickly with the sour cream mixture.
Press the onion-Parmesan mixture firmly onto the top of each sour cream-coated breast.
Bake for 25-28 minutes at 375°F until the topping is golden and puffed, and the internal temperature reaches 165°F; garnish with extra crispy fried onions and fresh chives.

Notes

Pro tip: Press the onion-Parmesan mixture firmly so it adheres into a crackled top. Refrigerate leftovers in an airtight container up to 3 days; reheat in a 350°F oven until hot for a crispier topping. Freezing is not recommended because the creamy topping can break. Dietary swap: for a lighter version, use reduced-fat sour cream (texture will be slightly less thick).