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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 layer and a crispy onion-Parmesan crust. The bake creates a golden, puffy, crackled topping while keeping the interior creamy and juicy.
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Prep Time 10 minutes
Cook Time 28 minutes
Total Time 38 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Sour cream base
  • 4 boneless skinless chicken breasts
  • 1 cup sour cream
  • 1 packet (1 oz) onion soup mix
  • 0.25 cup crispy fried onions plus extra for topping
Onion-Parmesan coating
  • 0.5 cup Parmesan cheese grated
  • 1 tsp garlic powder
  • salt to taste
  • pepper to taste
  • extra crispy fried onions for topping
  • fresh chives for topping

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat your oven to 375°F and grease a baking dish so the chicken releases easily after baking.
Mix the tangy layer
  1. Mix sour cream and onion soup mix until well combined into a thick, tangy coating.
Build the crispy topping
  1. Combine crushed crispy fried onions, Parmesan cheese, and garlic powder in a bowl until evenly mixed.
Coat the chicken
  1. Season chicken breasts with salt and pepper, then coat each breast thickly with the sour cream mixture.
Adhere the onion-Parmesan crust
  1. Press the onion-Parmesan mixture firmly onto the top of each sour cream-coated breast so it forms a sealed, crackly crust.
Bake
  1. Bake for 25-28 minutes until the topping is golden and the internal temperature reaches 165°F, and the crust looks puffy and set.
Finish and serve
  1. Garnish with extra crispy fried onions and fresh chives for a fresh onion bite and bright color.

Notes

For best adhesion, press the onion-Parmesan mixture firmly right after coating in sour cream, then bake immediately. Refrigerate leftovers in an airtight container up to 3 days; freeze cooked chicken for up to 2 months (topping may soften after thawing). For a dairy swap, use plain Greek yogurt in place of sour cream for similar tang with slightly more protein.