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Sour Cream and Onion Chicken

Sour cream and onion chicken that bakes tender chicken breasts under a thick, tangy sour cream coating and a golden, puffed onion-Parmesan crust. Easy baked chicken dinner with a creamy interior beneath a crackled, crunchy 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts Pat dry for better adhesion of the topping.
Sour cream mixture
  • 1 cup sour cream Use full-fat if you want a thicker, tangier bake.
  • 1 oz onion soup mix (1 packet) This provides seasoning and onion flavor.
Onion-Parmesan topping
  • 0.5 cup crispy fried onions Crush some into the topping and reserve extra for finishing.
  • 0.5 cup Parmesan cheese Grated Parmesan helps form a golden crust.
  • 1 tsp garlic powder Adds savory depth under the crackled topping.
Seasoning
  • 0.25 salt Use to taste; it helps the crust brown.
  • 0.25 pepper Use to taste; adjust for heat preference.
Topping
  • 0.25 cup crispy fried onions Extra for garnish after baking.
  • 1 tbsp fresh chives Chopped chives brighten the finished dish.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat the oven to 375°F and grease a baking dish to prevent sticking.
  2. In a bowl, mix sour cream and onion soup mix until well combined and smooth.
Build the topping and coat
  1. In a separate bowl, combine crushed crispy fried onions, Parmesan cheese, and garlic powder.
  2. Season the chicken breasts with salt and pepper to taste, then coat each breast thickly with the sour cream mixture.
  3. Press the onion-Parmesan mixture firmly onto the top of each sour cream-coated breast so it adheres for a crunchy bake.
Bake and finish
  1. Bake at 375°F for 25-28 minutes, until the topping is golden and the internal temperature reaches 165°F.
  2. Garnish with extra crispy fried onions and fresh chives while hot so the crust stays crisp.

Notes

Pro tip: Press the onion-Parmesan topping firmly so it doesn’t slip off, and use a thick, even sour-cream layer for a creamy interior. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat in a 350°F oven until warmed through to help the topping regain some crunch. Freezing is not recommended because the crust may soften. For a lower-fat option, use light sour cream and reduced-fat Parmesan; the bake will still taste tangy, though the crust may be slightly less crisp.