Sour Cream Onion Chicken (Printable View)

Tender chicken breasts baked in a creamy tangy sour cream and onion blend with cheddar topping.

# Ingredient List:

→ Chicken

01 - 4 boneless skinless chicken breasts (about 6 oz each)
02 - 1 teaspoon kosher salt
03 - ½ teaspoon freshly ground black pepper

→ Sour Cream & Onion Sauce

04 - 1 cup sour cream
05 - ½ cup mayonnaise
06 - ½ 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 - ½ cup shredded cheddar cheese
12 - ½ cup crushed gluten-free crackers or potato chips (optional, for crunch)

# How to Prepare:

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 freshly ground 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 blended.
04 - Spread the sour cream and onion mixture evenly over each chicken breast, covering completely.
05 - Sprinkle shredded cheddar cheese evenly over the sauced chicken. If using, add crushed gluten-free crackers or potato chips on top for extra crunch.
06 - Bake uncovered for 25 to 30 minutes, or until chicken reaches an internal temperature of 165°F and the sauce is bubbly around the edges.
07 - Let the chicken rest for 5 minutes before serving. Garnish with additional chopped green onions. Serve hot alongside steamed vegetables, rice, or mashed potatoes.

# Expert Suggestions:

01 -
  • The sauce keeps the chicken incredibly moist even after baking
  • It comes together in under 10 minutes of active prep work
  • That crunchy topping creates the most satisfying texture contrast
02 -
  • The sauce will look thin going into the oven but thickens beautifully as it bakes
  • Overbaking makes the sauce separate so set a timer for 25 minutes and check then
03 -
  • Room temperature sour cream blends more smoothly than cold from the fridge
  • Let the chicken rest at least 5 minutes or all that sauce runs right off

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