Sour Cream and Onion Chicken

Sour cream and onion chicken is an easy baked chicken dinner with a thick, tangy sour cream coating and a golden, crackled onion-Parmesan crust. Baked chicken breasts come out juicy with a creamy interior beneath a crispy topping.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Main Dish

Cuisine: American

Calories: 620

Ingredients Equipment Method Notes

Ingredients

Chicken breasts

4 boneless skinless chicken breasts

Creamy sour cream mixture

1 cup sour cream
1 packet (1 oz) onion soup mix

Onion-Parmesan topping

0.5 cup crispy fried onions, crushed
0.5 cup Parmesan cheese, grated
1 tsp garlic powder
0.25 salt to taste
0.25 black pepper to taste

Toppings

0.25 cup extra crispy fried onions
1 tbsp fresh chives

Equipment

1 sheet pan

Method

Prep and season

Preheat the oven to 375°F and grease a baking dish or sheet pan so the chicken releases easily after baking.
Mix the sour cream and onion soup mix until well combined and smooth.
In a separate bowl, combine the crushed crispy fried onions, Parmesan cheese, and garlic powder.
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 so it adheres as it bakes.

Bake

Bake for 25-28 minutes at 375°F until the topping is golden and puffy and the internal temperature reaches 165°F.
Garnish the finished chicken with extra crispy fried onions and fresh chives for a fresh, crunchy top.

Notes

For best crust adhesion, press the onion-Parmesan mixture firmly and keep the topping layer thick. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat at 350°F until warmed through. Freeze yes (up to 2 months), but the crunchy topping may soften. For a lighter option, use low-fat sour cream while keeping the same bake time and temperature.