Sour Cream Onion Chicken

The smell of this chicken baking takes me back to my first apartment, where I learned that comfort food does not need to be complicated. My roommate walked in while it was in the oven and immediately asked what I was making. That rich onion aroma fills the whole house and makes everyone gravitate toward the kitchen. Now it is my go-to when I want something that feels like a hug without spending hours over the stove.

Last winter I made this for my parents after my mom had surgery. She kept talking about how the chicken stayed so moist and how the sauce reminded her of Sunday dinners at her grandmother house. Food has this way of becoming a memory and this recipe has anchored itself to so many good moments around our table.

Ingredients

• 4 boneless skinless chicken breasts: Pat them really dry before seasoning so the sauce sticks better and creates a nice coating
• 1 teaspoon kosher salt: Evenly season both sides to build a foundation of flavor that penetrates the meat
• ½ teaspoon freshly ground black pepper: Freshly ground makes a noticeable difference in depth and aroma
• 1 cup sour cream: Full fat works best here for that velvety texture but Greek yogurt is a decent substitute
• ½ cup mayonnaise: This might seem unusual but it balances the tang and helps the sauce cling to the chicken
• ½ cup finely chopped green onions: Chop them small so they distribute evenly throughout the sauce
• 1 packet dry onion soup mix: This shortcut ingredient is the secret to that addictive savory onion flavor
• 2 teaspoons garlic powder: Do not skip this it adds a subtle layer that makes people ask what is in the sauce
• 1 teaspoon onion powder: Double onion power might seem excessive but it creates a deep rounded flavor
• 2 tablespoons milk: Just enough to loosen the mixture so it spreads easily over the chicken
• ½ cup shredded cheddar cheese: Aged cheddar gives the best flavor and melts beautifully on top
• ½ cup crushed crackers or potato chips: This optional crunch takes it over the top especially if you have texture lovers in the house

Instructions

Get your oven ready:

Preheat to 375°F and give your 9x13 baking dish a light coating of oil or cooking spray so nothing sticks

Season the chicken:

Pat each breast completely dry with paper towels then sprinkle salt and pepper on both sides pressing gently to help it adhere

Whisk up the sauce:

Combine the sour cream mayonnaise green onions soup mix garlic powder onion powder and milk in a bowl until smooth and creamy

Coat the chicken:

Spread the sauce mixture generously over each breast making sure no chicken is peeking through

Add the toppings:

Sprinkle the cheddar cheese evenly over the sauced chicken followed by the crushed crackers if you are using them

Bake until bubbly:

Slide the dish into the oven for 25 to 30 minutes until the chicken reaches 165°F and the cheese is melted and golden

Let it rest:

Give the dish 5 minutes to settle which helps the sauce thicken slightly and makes serving much easier

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This recipe became legendary in our house during a particularly chaotic month when we had something going on every single evening. My husband actually requested it for his birthday dinner which says everything about how much comfort this simple dish brings to our table.

Make It Your Own

Sometimes I swap in chicken thighs when I want something with even more natural juiciness and they hold up beautifully with the creamy sauce. The darker meat stays incredibly tender and the bone in version adds even more flavor to the sauce underneath.

Serving Ideas

I love serving this over buttery mashed potatoes so the sauce mingles with everything on the plate. Steamed green beans or roasted broccoli cut through the richness and add a fresh pop of color to the meal.

Storage And Prep

You can assemble everything up to a day ahead and keep it covered in the refrigerator which makes dinner prep effortless. The leftovers reheat surprisingly well though the topping will lose some of its initial crunch.

• Wrap the baking dish tightly with foil before refrigerating to prevent the sauce from absorbing other flavors
• Add the cracker topping right before baking if you are prepping ahead so it stays crispy
• Leftovers keep for up to three days and actually taste even better as the flavors meld together

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There is something so satisfying about a recipe that delivers this much happiness with so little effort. I hope this becomes one of those reliable favorites your family asks for again and again.

Recipe FAQs

→ How do I ensure the chicken stays moist?

Patting the chicken dry before seasoning and baking it covered in the creamy sauce helps retain moisture and results in juicy meat.

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs can be used for a juicier, more flavorful outcome while maintaining the creamy sauce base.

→ What alternatives exist for sour cream in the sauce?

Greek yogurt or a light mayonnaise substitute can lighten the sauce while keeping its creamy texture.

→ Is it necessary to use crackers or chips as a topping?

The crushed gluten-free crackers or potato chips add texture and crunch but are optional depending on preference.

→ How can I add more depth to the sauce's flavor?

Adding a pinch of smoked paprika or increasing garlic powder enhances the savory profile without overpowering the creamy base.