Sour Cream Onion Chicken (Printable version)

Tender chicken baked in creamy sour cream and onion sauce for a flavorful weeknight dish.

# What you need:

→ Chicken

01 - 4 boneless, skinless chicken breasts (about 6 oz each)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper

→ Sour Cream & Onion Sauce

04 - 1 cup sour cream
05 - ½ cup mayonnaise
06 - ½ 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 - ½ cup shredded cheddar cheese
12 - ½ cup crushed gluten-free crackers or potato chips (optional)

# How to make it:

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 and season both sides 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, dry onion soup mix, garlic powder, onion powder, and milk until smooth and well combined.
04 - Spread the sour cream and onion mixture evenly over each chicken breast, ensuring complete coverage.
05 - Sprinkle shredded cheddar cheese evenly over the sauced chicken. If desired, add crushed crackers or potato chips for extra crunch.
06 - Bake uncovered for 25–30 minutes 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 before serving. Garnish with additional chopped green onions.

# Expert tips:

01 -
  • The sauce keeps the chicken incredibly moist even after baking
  • Everything comes together in one pan with minimal prep work
  • That tangy creamy coating makes even plain chicken feel special
02 -
  • Check your chicken's temperature in the thickest part, avoiding bone if you're using thighs
  • The sauce will seem thick before baking but thins beautifully as it cooks
  • If the topping browns too quickly, tent loosely with foil for the last 10 minutes
03 -
  • Pound the thicker end of your chicken breasts so they're an even thickness throughout
  • Use room temperature sour cream to prevent it from curdling when mixed with other ingredients

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