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Sour Cream and Onion Chicken

Sour cream and onion chicken is a creamy onion chicken bake with baked chicken breasts topped in a golden, puffy crust and a tangy sour cream interior. This easy baked chicken recipe uses crispy fried onions and Parmesan for a crackled finish that stays juicy.
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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: 560
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts
Tangy sour cream mixture
  • 1 cup sour cream
  • 1 packet (1 oz) onion soup mix
Crispy onion-Parmesan topping
  • 0.5 cup crispy fried onions crushed
  • 0.5 cup Parmesan cheese grated
  • 1 tsp garlic powder
  • 1 salt and pepper to taste
  • 1 pepper and salt to taste
Finish and garnish
  • 0.25 cup crispy fried onions extra, for topping
  • 0.25 fresh chives for topping

Equipment

  • 1 sheet pan
  • 1 baking dish

Method
 

Prep the oven and mix
  1. Preheat the oven to 375°F and grease a baking dish.
  2. Mix the sour cream and onion soup mix until well combined.
Build the crispy topping and coat the chicken
  1. In a separate bowl, combine the crushed crispy fried onions, Parmesan, and garlic powder.
  2. Season the chicken breasts with salt and pepper, then coat each breast thickly with the sour cream mixture.
  3. Press the onion-Parmesan mixture firmly onto the top of each sour cream-coated breast.
Bake and garnish
  1. Bake for 25-28 minutes at 375°F until the topping is golden and the internal temperature reaches 165°F, with a visibly crackled, puffy crust.
  2. Garnish with extra crispy fried onions and fresh chives, letting the topping stay crisp as it rests briefly after baking.

Notes

For the crispiest crackled crust, press the onion-Parmesan topping firmly so it adheres to the sour-cream coating. Refrigerate leftovers in an airtight container for up to 3 days; reheat in a 350°F oven until warmed through so the topping doesn’t soften. Freezing is not recommended because the sour cream topping can lose texture. Dietary swap: use light sour cream for a lower-fat version while keeping the same bake time.