Sour Cream Onion Chicken (Printable)

Tender chicken breasts baked in a creamy sour cream and onion sauce for a comforting dinner.

# Ingredient List:

→ Chicken

01 - 4 boneless skinless chicken breasts (approximately 6 ounces 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 ounce) 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)

# Directions:

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, combine sour cream, mayonnaise, chopped green onions, dry onion soup mix, garlic powder, onion powder, and milk. Whisk until completely smooth and well incorporated.
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 additional texture.
06 - Bake uncovered for 25 to 30 minutes, or until chicken reaches an internal temperature of 165°F and the sauce is bubbly around the edges.
07 - Let the chicken rest for 5 minutes before serving. Garnish with additional chopped green onions. Serve hot alongside steamed vegetables, rice, or mashed potatoes.

# Expert Tips:

01 -
  • The sauce keeps the chicken incredibly moist while baking, so no dry chicken ever
  • It comes together in minutes but tastes like something that simmered all afternoon
  • The crispy topping against the creamy sauce is the kind of texture contrast that makes people reach for seconds
02 -
  • Dry chicken breasts are usually the result of overcooking, so invest in a meat thermometer and pull it at exactly 165°F
  • The sauce will look quite thick before baking but thin out slightly as it heats, creating that perfect creamy consistency
  • If using chicken thighs instead of breasts, add about 5 minutes to the cooking time
03 -
  • Let the chicken come to room temperature for about 15 minutes before cooking for more even results
  • Freshly shredded cheese melts better than pre-shredded, which has anti-caking additives

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