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Sour Cream and Onion Chicken

Sour cream and onion chicken is an easy baked chicken dinner with a thick, tangy sour cream coating and a crispy onion-Parmesan crust. Bake until the topping turns golden and puffy while the interior stays creamy and 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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts
Creamy sour cream coating
  • 1 cup sour cream Use full-fat for the thickest tangy coating.
  • 1 packet (1 oz) onion soup mix Measure the packet as written (about 1 oz).
Onion-Parmesan crust
  • 0.5 cup crispy fried onions, crushed
  • 0.5 cup Parmesan cheese, grated
  • 1 tsp garlic powder
  • 1 Salt and pepper to taste Season both the chicken and the overall flavor to your preference.
Topping
  • 1 Extra crispy fried onions For garnish after baking.
  • 1 fresh chives For garnish after baking.

Equipment

  • 1 sheet pan

Method
 

Prep the oven and dish
  1. Preheat the oven to 375°F and grease a baking dish so the chicken won’t stick.
Make the sour cream mixture
  1. Mix sour cream and onion soup mix until well combined, looking for a smooth, thick coating.
Make the onion-Parmesan coating
  1. Combine crushed crispy fried onions, Parmesan, and garlic powder until evenly mixed and fluffy-looking from the onions.
Season and coat the chicken
  1. Season chicken with salt and pepper, then coat each breast thickly with the sour cream mixture so the surface is fully covered.
Add the crisp topping
  1. Press the onion-Parmesan mixture firmly onto the top of each sour cream-coated breast for a packed-on crust that won’t fall off.
Bake until golden and cooked through
  1. Bake for 25-28 minutes until the topping is golden and puffy, and the internal temperature reaches 165°F; after baking, garnish with extra crispy onions and fresh chives.

Notes

For the crispiest, crackled crust, press the onion-Parmesan mixture firmly so it adheres to the sour cream layer. Refrigerate leftovers in a sealed container for up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because the sour cream topping can soften. For a lighter option, use reduced-fat sour cream—thickness may decrease, so ensure the breasts are well coated.