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Sour Cream and Onion Chicken

Sour cream and onion chicken with baked chicken breasts is coated in a thick tangy sour cream layer and topped with a crackled onion-Parmesan crust. The bake yields a golden, puffy topping with a creamy interior beneath, finished with extra crispy fried onions and chives.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

boneless skinless chicken breasts
  • 4 boneless skinless chicken breasts
sour cream
  • 1 cup sour cream
onion soup mix
  • 1 packet (1 oz) onion soup mix
crispy fried onions
  • 0.5 cup crispy fried onions
Parmesan cheese
  • 0.5 cup Parmesan cheese
garlic powder
  • 1 tsp garlic powder
salt and pepper
  • 0.25 tsp salt and pepper to taste
extra crispy fried onions and fresh chives
  • 0.25 cup extra crispy fried onions and fresh chives for topping

Equipment

  • 1 sheet pan

Method
 

Prep and mix coatings
  1. Preheat oven to 375°F and grease a baking dish so the crust releases easily. Stop when the oven is fully up to temperature.
  2. Mix sour cream and onion soup mix until well combined. The mixture should look thick and cohesive.
  3. In a separate bowl, combine crushed crispy fried onions, Parmesan cheese, and garlic powder. Mix until the onion pieces are evenly coated with the cheese and seasonings.
Coat chicken
  1. Season boneless skinless chicken breasts with salt and pepper to taste. Pat the surface lightly so seasoning adheres.
  2. Coat each chicken breast thickly with the sour cream mixture. Use enough coating so the top looks fully covered.
  3. Press the onion-Parmesan mixture firmly onto the top of each sour cream-coated breast. Press down so it clings and forms a solid layer.
Bake and finish
  1. Bake for 25-28 minutes at 375°F until the topping is golden and the internal temperature reaches 165°F. Look for a browned, puffy crust with a crackled surface.
  2. Garnish with extra crispy fried onions and fresh chives. Add them right after baking so they stay bright and crisp.

Notes

Pro tip: press the onion-Parmesan topping firmly so it bakes into a cohesive crackled layer instead of sliding off. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because the sour cream coating and crispy topping can soften. For a lighter option, use low-fat sour cream and a reduced-fat Parmesan.