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Sour Cream and Onion Chicken

Sour cream and onion chicken is an easy baked chicken dinner with a thick tangy sour cream base and a crispy onion-Parmesan crust that bakes golden and crackled. Expect a creamy, juicy interior under a puffed, browned topping.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Sour cream and onion chicken
  • 4 boneless skinless chicken breasts
  • 1 cup sour cream
  • 1 oz onion soup mix (packet)
  • 0.5 cup crispy fried onions, crushed
  • 0.5 cup Parmesan cheese, grated
  • 1 tsp garlic powder
  • salt to taste
  • pepper to taste
  • 0.25 cup extra crispy fried onions for topping
  • 1 fresh chives for topping

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  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.
Assemble and bake
  1. Season the chicken breasts with salt and pepper, then coat each breast thickly with the sour cream mixture.
  2. Press the onion-Parmesan mixture firmly onto the top of each sour cream-coated breast so it adheres.
  3. Bake at 375°F for 25-28 minutes, until the topping is golden and the internal temperature reaches 165°F.
  4. Garnish with extra crispy fried onions and fresh chives right before serving.

Notes

For the best crackled crust, press the onion-Parmesan topping firmly so it stays stuck through baking. Store leftovers in the refrigerator up to 3 days. Freezing is not recommended because the onion topping can soften after thawing. For a lighter option, use low-fat sour cream (texture will be slightly less creamy but still tangy).