Sour Cream Onion Chicken (Print View)

Baked chicken breasts in a creamy sour cream and onion sauce with cheddar and green onions.

# What You'll Need:

→ Chicken

01 - 4 boneless skinless chicken breasts (about 6 oz each)
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper

→ Sour Cream & Onion Sauce

04 - 1 cup sour cream
05 - 1/2 cup mayonnaise
06 - 1/2 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 - 1/2 cup shredded cheddar cheese
12 - 1/2 cup crushed gluten-free crackers or potato chips (optional, for crunch)

# Step-by-Step Directions:

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 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, ensuring complete coverage.
05 - Sprinkle shredded cheddar cheese evenly over the sauced chicken. If desired, add crushed gluten-free crackers or potato chips for extra texture.
06 - Bake uncovered for 25 to 30 minutes, or until chicken reaches an internal temperature of 165°F and the sauce is bubbly and golden around the edges.
07 - Remove from oven and let chicken rest for 5 minutes to allow juices to redistribute. Garnish with additional chopped green onions before serving.

# Expert Suggestions:

01 -
  • The sauce creates this incredible creamy blanket that keeps the chicken moist even if you accidentally overcook it slightly
  • It comes together in about ten minutes of actual work but tastes like something that simmered all day
  • My kids who normally complain about onions devour this without picking anything out
02 -
  • I once forgot the milk and the sauce was too thick to spread, but I just added a splash of water and it turned out fine
  • The soup mix can be salty depending on the brand, so taste your sauce before you spread it if you're sensitive to salt
  • If your chicken breasts are massive, cut them in half horizontally or they'll take forever to cook through
03 -
  • Sprinkle a little smoked paprika over the cheese before baking for a gorgeous color and subtle smoky flavor
  • Chicken thighs work beautifully here and stay juicier if you tend to overcook white meat like I sometimes do

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