Go Back

Sour Cream and Onion Chicken

Sour cream and onion chicken is a baked chicken breast dinner with a thick, tangy sour cream layer under a crackled, golden onion-Parmesan crust. The oven bakes it until the topping puffs and browns while the interior stays creamy and juicy.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts Pat dry for better coating.
Sour cream layer
  • 1 cup sour cream Use full-fat for best tang and thickness.
Onion flavor
  • 1 packet (1 oz) onion soup mix Provides seasoning and onion base for the sauce.
Crispy onion coating
  • 0.5 cup crispy fried onions, crushed Crush lightly so it presses and crackles.
  • 0.5 cup crispy fried onions Set aside for topping at the end.
Cheese and seasoning
  • 0.5 cup Parmesan cheese, grated Grates fresh if possible for stronger browning.
  • 1 tsp garlic powder Adds savory depth to the onion crust.
  • 0.25 salt and pepper to taste Season chicken and finish the topping.
Fresh topping
  • fresh chives Chop and scatter right before serving.

Equipment

  • 1 sheet pan

Method
 

Prep and prep dish
  1. Preheat the oven to 375°F and grease a baking dish so the chicken won’t stick.
  2. Mix the sour cream and onion soup mix until well combined and smooth.
Build the onion-Parmesan crust
  1. Combine the crushed crispy fried onions, Parmesan, and garlic powder in a separate bowl.
  2. Season the chicken breasts with salt and pepper, then coat each breast thickly with the sour cream mixture.
  3. Press the onion-Parmesan mixture firmly onto the top of each sour cream-coated breast for a packed, crackle-ready crust.
Bake and finish
  1. Bake for 25-28 minutes at 375°F until the topping is golden and the internal temperature reaches 165°F.
  2. Garnish with extra crispy fried onions and fresh chives for a crunchy, fresh finish.

Notes

For the crispiest crackle, press the onion-Parmesan topping firmly so it adheres to the sour cream layer, then bake immediately after coating. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350°F oven until warmed through to help the topping re-crisp. Freezing isn’t recommended because the crispy topping softens. For a lighter option, use reduced-fat sour cream (the tang stays, but the crust may brown a bit less).