Sour Cream Onion Chicken (Printable)

Juicy chicken breasts baked with creamy sour cream and onion sauce for a flavorful meal.

# 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, for crunch)

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray or a small amount of oil.
02 - Pat chicken breasts dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper. Arrange the 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 the top of each chicken breast, ensuring complete coverage.
05 - Sprinkle shredded cheddar cheese evenly over the sauced chicken. If using crushed crackers or potato chips for extra crunch, distribute them over the cheese layer.
06 - Bake uncovered for 25–30 minutes, or until the chicken reaches an internal temperature of 165°F and the sauce is bubbly around the edges. The cheese should be melted and lightly golden.
07 - Remove from oven and let the chicken rest for 5 minutes before serving. This allows the juices to redistribute. Garnish with additional chopped green onions just before serving.

# Expert Tips:

01 -
  • The sour cream keeps the chicken incredibly moist while creating this velvety, flavorful sauce that you'll want to spoon over everything on your plate
  • It comes together in under ten minutes of active prep, making it perfect for those weeknights when you want something comforting but don't have the energy for complicated cooking
02 -
  • The first time I made this, I didn't let the chicken rest and all those delicious juices ran out onto the cutting board instead of staying in the meat
  • Using a meat thermometer changed everything, I used to cut into the chicken to check doneness and all that moisture would escape
03 -
  • If the sauce starts to brown too quickly, loosely tent with foil for the last 10 minutes of baking
  • Make extra sauce and serve it on the side, everyone always wants more than what's on the chicken

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