Sour Cream Onion Chicken (Print Version)

Juicy chicken baked in creamy sour cream and onion sauce with cheddar topping, perfect for an easy meal.

# What You'll Need:

→ Chicken

01 - 4 boneless skinless chicken breasts (about 6 oz each)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper

→ Sour Cream & Onion Sauce

04 - 1 cup sour cream
05 - ½ cup mayonnaise
06 - ½ 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 - ½ cup shredded cheddar cheese
12 - ½ cup crushed gluten-free crackers or potato chips (optional)

# Step-by-Step Guide:

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 mixing bowl, combine sour cream, mayonnaise, chopped green onions, dry onion soup mix, garlic powder, onion powder, and milk. Whisk until completely smooth and well incorporated.
04 - Spread the sour cream and onion mixture evenly over each chicken breast, covering completely with the sauce.
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 until chicken reaches an internal temperature of 165°F and the sauce is bubbly around the edges.
07 - Remove from oven and let the chicken rest for 5 minutes to allow juices to redistribute. Garnish with additional chopped green onions before serving.

# Expert Suggestions:

01 -
  • The creamy sauce keeps the chicken incredibly moist, even if you accidentally leave it in five minutes too long
  • Everything comes together in one dish, which means less cleanup and more time to actually enjoy dinner
02 -
  • The sauce will look thin going into the oven but thickens beautifully as it bakes, so do not be tempted to add more thickener
  • Chicken breasts continue cooking after they come out, so pull them at 165°F exactly or they will dry out
03 -
  • Room temperature sour cream mixes more smoothly, so pull it out of the fridge while you prep everything else
  • Let the chicken rest for those full five minutes, or all those juices will end up on your cutting board instead of in the meat

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