Sour Cream Onion Chicken (Printable)

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

# What You 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

# Steps:

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 the tops are completely covered.
05 - Sprinkle shredded cheddar cheese evenly over the sauced chicken. If using crushed crackers or potato chips for added crunch, distribute them over the cheese layer.
06 - Bake uncovered for 25 to 30 minutes, or until chicken reaches an internal temperature of 165°F when tested with a meat thermometer. The sauce should be bubbly and the cheese melted and lightly golden.
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 warm.

# Expert Advice:

01 -
  • The sauce keeps the chicken incredibly moist, even if you accidentally overcook it a bit
  • It comes together in minutes but tastes like something that simmered all day
  • The leftovers reheat beautifully for lunch the next day
02 -
  • Thinner chicken breasts will cook faster, so check them at 20 minutes to avoid drying out
  • The sauce might look thin going in, but it thickens beautifully as it bakes
  • If the top browns too quickly, tent it loosely with foil for the last 10 minutes
03 -
  • Let the dish sit for at least 5 minutes before serving so the sauce has time to thicken slightly
  • Double the sauce recipe if you want extra for serving on the side
  • The flavors develop overnight, so this tastes even better as leftovers

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