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Sour Cream and Onion Chicken

Sour cream and onion chicken is a creamy onion chicken bake where boneless breasts are coated in tangy sour cream and onion soup mix, then topped with a crispy onion-Parmesan crust. Baked at 375°F until golden and puffy, with a juicy interior beneath the crackled surface.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

boneless skinless chicken breasts
  • 4 boneless skinless chicken breasts Use evenly sized breasts for consistent bake time.
sour cream
  • 1 cup sour cream Full-fat gives the thickest tangy coating.
onion soup mix
  • 1 packet (1 oz) onion soup mix The seasoning powder provides onion flavor and saltiness.
crispy fried onions
  • 0.5 cup crispy fried onions, crushed Save some extra for topping at the end.
Parmesan cheese
  • 0.5 cup Parmesan cheese, grated Grate fresh for better browning.
garlic powder
  • 1 tsp garlic powder
salt and pepper
  • 1 salt and pepper to taste Season in step with the chicken and keep crust balanced.
extra crispy fried onions
  • 1 extra crispy fried onions for topping Garnish after baking for crunch.
fresh chives
  • 1 fresh chives for topping Optional but recommended for fresh flavor and color.

Equipment

  • 1 sheet pan

Method
 

Prep and mix coatings
  1. Preheat the oven to 375°F and grease a baking dish so the chicken releases easily after baking.
  2. In a bowl, mix sour cream and onion soup mix until well combined and thick.
  3. In a separate bowl, combine crushed crispy fried onions, Parmesan cheese, and garlic powder.
Coat and bake
  1. Season the chicken breasts with salt and pepper, then coat each one thickly with the sour cream mixture.
  2. Press the onion-Parmesan mixture firmly onto the top of each sour cream-coated breast so it adheres and crisps.
  3. Bake for 25-28 minutes at 375°F until the topping is golden and the internal temperature reaches 165°F, then garnish immediately with extra crispy fried onions and fresh chives.

Notes

For best adhesion, press the onion-Parmesan topping firmly right after coating the chicken in sour cream mixture. Store leftovers in the refrigerator up to 3 days; reheat in an oven or air fryer at 350°F until warmed through (microwave softens the crust). Freezing is not recommended because the crunchy topping loses texture. Dietary swap: use low-fat sour cream for a lighter sauce, but expect a thinner coating.