Sour Cream Onion Chicken (Printable Version)

Tender chicken baked in a creamy sour cream and onion sauce with cheddar and crunchy topping.

# What You 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)

# How To Make:

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, ensuring complete coverage.
05 - Sprinkle shredded cheddar cheese evenly over the sauced chicken. If using crushed crackers or potato chips for extra crunch, distribute them over the cheese layer.
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 Advice:

01 -
  • The sour cream keeps the chicken incredibly moist even after baking
  • Everything comes together in under 15 minutes of active prep time
  • That crispy cheesy topping makes people think you tried much harder than you actually did
02 -
  • Dry chicken breasts soak up all that sauce so pat them down thoroughly before seasoning
  • The sauce will look dangerously thick going in but it thins out beautifully while baking
  • Using room temperature sour cream prevents any curdling when it hits the hot chicken
03 -
  • Let the chicken sit at room temperature for 20 minutes before baking for even cooking
  • Crush your topping fresh right before sprinkling it keeps its texture better

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