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Sour Cream and Onion Chicken

Sour cream and onion chicken is an easy baked chicken recipe with a thick, tangy sour cream coating and a crackled onion-Parmesan topping. Baked at 375°F until golden and puffy on top, with juicy chicken beneath the creamy layer.
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Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Boneless skinless chicken breasts
  • 4 boneless skinless chicken breasts Boneless, skinless; patted dry before seasoning.
Sour cream coating
  • 1 cup sour cream Use full-fat for the thickest, tangiest coating.
  • 1 packet (1 oz) onion soup mix Adds seasoning and onion flavor to the sour cream layer.
Onion-Parmesan topping
  • 0.5 cup crispy fried onions Crush for adhesion to the sour cream coating.
  • 0.5 cup Parmesan cheese, grated Grated helps the topping turn golden and crisp.
  • 1 tsp garlic powder Boosts savory flavor in the crust.
  • salt and pepper to taste Season chicken; add extra black pepper if you like.
Toppings
  • 0.25 cup Extra crispy fried onions Sprinkle on top at the end for crunch.
  • 0.25 cup fresh chives Finely chopped, for a fresh finish.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 375°F and grease a baking dish.
  2. Grease a baking dish and set it aside while you mix the coatings.
Make the sour cream coating
  1. Mix sour cream and onion soup mix until well combined.
Make the onion-Parmesan crust
  1. Combine crushed crispy fried onions, Parmesan, and garlic powder in a separate bowl.
Coat and top the chicken
  1. Season chicken breasts with salt and pepper.
  2. Coat each breast thickly with the sour cream mixture, covering the surface.
  3. Press the onion-Parmesan mixture firmly onto the top of each sour cream-coated breast so it adheres.
Bake
  1. Bake for 25-28 minutes until the topping is golden and internal temperature reaches 165°F; garnish immediately with extra crispy onions and fresh chives.

Notes

Pro tip: Press the onion-Parmesan mixture firmly onto the sour cream so it crackles into a sturdy crust instead of sliding off. Store leftovers in an airtight container in the fridge up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended for best texture. For a lighter version, use low-fat sour cream and reduce the Parmesan slightly while keeping the baking time the same.