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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 base and a crispy, crackled onion-Parmesan crust. The topping bakes to golden, puffy crunch 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
  

4 boneless skinless chicken breasts
  • 4 boneless skinless chicken breasts Use evenly thick breasts for even baking.
Sour cream mixture
  • 1 cup sour cream Full-fat sour cream keeps the topping tangy and creamy.
  • 1 packet (1 oz) onion soup mix Use the classic packet for the signature onion flavor.
Onion-Parmesan topping
  • 0.5 cup crispy fried onions Crush for a crackly, crunchy coating.
  • 0.5 cup Parmesan cheese Grated Parmesan helps the crust turn golden.
  • 1 tsp garlic powder Adds savory depth to the onion crust.
  • salt and pepper to taste Season the chicken after greasing the baking dish.
Topping garnish
  • 0.25 cup extra crispy fried onions For sprinkling at the end so they stay crunchy.
  • 2 tbsp fresh chives Finish with chives for a fresh onion-like bite.

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 375°F and grease a baking dish so the chicken won’t stick as it bakes.
  2. Mix sour cream and onion soup mix until well combined, aiming for a smooth, thick coating.
  3. In a separate bowl, combine crushed crispy fried onions, Parmesan cheese, and garlic powder to form a cohesive onion-Parmesan topping.
Coat and bake
  1. Season the chicken with salt and pepper, then coat each breast thickly with the sour cream mixture.
  2. Press the onion-Parmesan mixture firmly onto the top of each sour cream-coated breast to create an even, crackly layer.
  3. Bake for 25-28 minutes at 375°F until the topping is golden and the internal temperature reaches 165°F, then garnish immediately with extra crispy fried onions and fresh chives.

Notes

For the crispiest crackle, press the onion-Parmesan topping firmly so it adheres before baking. Refrigerate leftovers in an airtight container for up to 3 days; reheat at 350°F until warmed through (topping won’t be as crunchy as fresh). Freeze cooked chicken in a sealed container for up to 2 months, thaw overnight in the fridge before reheating. To make it lighter, use reduced-fat sour cream and Parmesan, keeping the same baking time.