Sour Cream Onion Chicken (Print Version)

Tender chicken breasts baked under a creamy sour cream and onion sauce topped with cheddar.

# What You Need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 6 oz each)
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper

→ Sour Cream & Onion Sauce

04 - 1 cup sour cream
05 - 1/2 cup mayonnaise
06 - 1/2 cup finely chopped green onions, plus extra for garnish
07 - 1 packet (1 oz) dry onion soup mix
08 - 2 teaspoons garlic powder
09 - 1 teaspoon onion powder
10 - 2 tablespoons milk

→ Topping

11 - 1/2 cup shredded cheddar cheese
12 - 1/2 cup crushed gluten-free crackers or potato chips (optional)

# How to Prepare:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or butter.
02 - Pat chicken breasts dry with paper towels. Season both sides generously with kosher salt and black pepper. Arrange seasoned chicken in the prepared baking dish in a single layer.
03 - In a medium bowl, whisk together sour cream, mayonnaise, chopped green onions, onion soup mix, garlic powder, onion powder, and milk until completely smooth and well combined.
04 - Spread the sour cream and onion mixture evenly over each chicken breast, covering completely.
05 - Sprinkle shredded cheddar cheese evenly over the sauced chicken. If using crushed crackers or potato chips for extra crunch, distribute evenly over the cheese layer.
06 - Bake uncovered for 25-30 minutes, or until chicken reaches an internal temperature of 165°F and the sauce is bubbly around the edges.
07 - Remove from oven and let rest for 5 minutes to allow juices to redistribute. Garnish with additional chopped green onions before serving.

# Expert Advice:

01 -
  • The creamy sauce keeps the chicken incredibly moist even after baking
  • It comes together in about 10 minutes of active prep time
  • The flavors remind everyone of their favorite sour cream and onion chips
02 -
  • The sauce will separate slightly if you overmix so fold everything together gently until just combined
  • Using chicken thighs instead of breasts makes the dish even more forgiving since they stay juicy longer
  • The internal temperature is the only reliable way to tell when the chicken is perfectly cooked
03 -
  • A pinch of smoked paprika mixed into the sauce adds incredible depth
  • Let the chicken come to room temperature for 20 minutes before cooking for even results

Go Back