Sour Cream Onion Chicken (Printable Version)

Juicy chicken breasts baked in a creamy, flavorful sour cream and onion sauce.

# Ingredient List:

→ Chicken

01 - 4 boneless skinless chicken breasts (about 6 oz 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 oz) 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)

# How to Make:

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, onion soup mix, garlic powder, onion powder, and milk. Whisk until completely smooth and well blended.
04 - Spread the sour cream and onion mixture evenly over each chicken breast, covering the top completely.
05 - Sprinkle shredded cheddar cheese evenly over the sauced chicken. If desired, top with crushed crackers or potato chips for added crunch.
06 - Bake uncovered for 25-30 minutes, or until chicken reaches an internal temperature of 165°F and the sauce is bubbly around the edges.
07 - Remove from oven and let rest for 5 minutes to allow juices to redistribute. Garnish with additional chopped green onions before serving.

# Expert Tips:

01 -
  • The creamy sauce keeps the chicken incredibly moist, so even leftovers taste freshly made
  • Everything comes together in one pan, making cleanup almost nonexistent
  • The combination of sour cream and onion creates that addictive flavor everyone craves
02 -
  • Don't skip the resting period, or you'll lose all those precious juices when you cut into the chicken
  • The sauce will thin slightly as it bakes, which is perfectly normal and makes it perfect for spooning over rice
03 -
  • If the sauce starts browning too quickly, loosely tent the dish with foil for the last 10 minutes
  • Pounding the chicken to even thickness ensures every piece finishes cooking at the same time

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