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Sour Cream and Onion Chicken

Sour cream and onion chicken is a creamy onion chicken bake with baked chicken breasts topped in a crunchy, crackled Parmesan-onion layer. The tangy sour cream mixture keeps the interior juicy while the coating bakes to a golden, puffy crust.
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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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken and coating
  • 4 boneless skinless chicken breasts Pat dry for better adherence of the coating.
  • 1 cup sour cream Use full-fat if available for a thicker, tangier sauce.
  • 1 can (1 oz) onion soup mix 1 packet.
  • 0.5 cup crispy fried onions Crush before mixing so they form a crunchy layer.
  • 0.5 cup Parmesan cheese, grated Grated Parmesan helps the topping turn golden.
  • 1 tsp garlic powder Adds savory aroma under the sour cream layer.
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
  • 0.25 cup extra crispy fried onions For topping after baking.
  • 0.25 fresh chives Chopped, for garnish.

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat the oven to 375°F and grease a baking dish so the chicken doesn’t stick and the coating can crisp evenly.
  2. Mix sour cream and onion soup mix until well combined, forming a thick tangy coating.
  3. Combine crushed crispy fried onions, Parmesan, and garlic powder in a separate bowl for the crunchy topping.
  4. Season chicken breasts with salt and pepper, then coat each breast thickly with the sour cream mixture so the topping adheres.
  5. Press the onion-Parmesan mixture firmly onto the top of each sour cream-coated breast so it forms an even, compact crust.
Bake and finish
  1. Bake for 25-28 minutes at 375°F until the topping is golden and internal temperature reaches 165°F, using a visual check for browning and a thermometer for doneness.
  2. Garnish immediately with extra crispy fried onions and fresh chives so the topping stays crisp and the flavor stays bright.

Notes

For the crispest crust, press the onion-Parmesan topping firmly so it adheres before baking. Store leftovers in an airtight container in the fridge up to 3 days; reheat in a 350°F oven just until warmed to help the topping regain some crunch. Freezing is not recommended because the sour cream topping can soften after thawing. For a dairy-light swap, use low-fat sour cream (or a dairy-free sour-cream style) and consider adding an extra spoon of Parmesan for firmness.