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Sour Cream and Onion Chicken

Sour cream and onion chicken is baked chicken breasts with a thick, tangy sour cream coating and a crisp onion-Parmesan topping. The oven bakes it to a golden, puffy, crackled crust with a creamy interior underneath for an easy weeknight chicken dinner.
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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: 540
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless skinless chicken breasts Pat dry so the coating clings.
  • 1 cup sour cream Use full-fat for best tang and thickness.
  • 1 packet (1 oz) onion soup mix Stir until the sour cream looks smooth and evenly seasoned.
  • 1 cup crispy fried onions Measure and crush some for the topping, and reserve extra for garnish.
  • 0.5 cup Parmesan cheese Grate if using a wedge for best browning.
  • 1 tsp garlic powder Adds savory aroma to the onion-Parmesan crust.
  • 0.25 salt Season to taste; start lightly since the onion soup mix is salty.
  • 0.25 pepper Freshly ground works best; season to taste.
  • 0.25 fresh chives For topping after baking.

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat oven to 375°F and grease a baking dish so the chicken releases easily.
  2. Mix sour cream and onion soup mix until well combined and smooth.
  3. 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 to help it adhere.
  3. Bake for 25-28 minutes until the topping is golden and internal temperature reaches 165°F, then garnish with extra crispy onions and fresh chives while hot.

Notes

For the thickest, crackliest topping, press the onion-Parmesan mix firmly so it bonds to the sour cream layer before baking. Refrigerate leftovers in a sealed container up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because the onion coating can soften. For a lighter option, use reduced-fat sour cream (the texture stays creamy, though slightly less rich).