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Sour Cream and Onion Chicken

Sour cream and onion chicken is an easy baked chicken dinner with a thick, tangy sour cream coating and a crispy onion-Parmesan crust. Baked until golden and puffed, it stays juicy inside with a crackled topping and a creamy finish.
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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
  

Sour cream mixture
  • 1 cup sour cream
  • 1 can (1 oz) onion soup mix
Onion-Parmesan crust
  • 0.5 cup crispy fried onions crushed
  • 0.5 cup Parmesan cheese grated
  • 1 tsp garlic powder
Chicken
  • 4 boneless skinless chicken breasts
  • 1 salt to taste
  • 1 pepper to taste
  • 1 cup extra crispy fried onions for topping
  • 1 fresh chives for topping

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 375°F and grease a baking dish.
  2. Mix sour cream and onion soup mix until well combined.
Build the crust
  1. Combine crushed crispy fried onions, Parmesan, and garlic powder in a separate bowl.
Coat and bake
  1. Season chicken breasts with salt and pepper; coat each breast thickly with the sour cream mixture.
  2. Press the onion-Parmesan mixture firmly onto the top of each sour cream-coated breast.
  3. Bake for 25-28 minutes until the topping is golden and internal temperature reaches 165°F; garnish with extra crispy fried onions and fresh chives.

Notes

For the crispiest, most even crust, press the onion-Parmesan mixture firmly so it adheres before baking. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because the topping and sour cream can soften after thawing. Swap sour cream for plain Greek yogurt for a slightly tangier, higher-protein version.