Sour Cream Onion Chicken (Printable Version)
Tender chicken breasts baked with creamy sour cream and fresh onions for a comforting dinner.
# What You'll Need:
→ Chicken
01 - 4 boneless skinless chicken breasts (about 6 oz each)
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper
→ Sour Cream & Onion Sauce
04 - 1 cup sour cream
05 - 1/2 cup mayonnaise
06 - 1/2 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 - 1/2 cup shredded cheddar cheese
12 - 1/2 cup crushed gluten-free crackers or potato chips (optional)
# Directions:
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 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 incorporated.
04 - Spread the sour cream and onion mixture evenly over each chicken breast, ensuring complete coverage.
05 - Sprinkle shredded cheddar cheese over the sauced chicken. Top with crushed gluten-free crackers or potato chips if using, for added crunch.
06 - Bake uncovered for 25 to 30 minutes, 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 Hints:
01 -
- The sauce creates its own creamy gravy while baking so you get rich flavor without extra work
- Everything comes together in one dish which means minimal cleanup on busy weeknights
02 -
- The sauce will seem thick before baking but the juices from the chicken thin it out perfectly as it cooks
- Using a meat thermometer is the only way to guarantee juicy chicken every single time
03 -
- Let the chicken come to room temperature for about 20 minutes before baking so it cooks evenly throughout
- Grate your own cheddar instead of buying pre shredded cheese which melts more smoothly and tastes fresher