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Sour Cream and Onion Chicken

Sour cream and onion chicken made as an easy baked chicken dinner with a thick tangy sour cream base. Baked chicken breasts get a golden, puffy crackled onion-Parmesan coating that stays creamy inside.
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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: 590
Ingredients Equipment Method Notes

Ingredients
  

Chicken and coating base
  • 4 boneless skinless chicken breasts
  • 1 cup sour cream
  • 1 oz onion soup mix
  • 0.5 cup crispy fried onions crushed
  • 0.5 cup Parmesan cheese grated
  • 1 tsp garlic powder
  • salt to taste
  • pepper to taste
Topping
  • extra crispy fried onions for topping
  • fresh chives for topping

Equipment

  • 1 sheet pan

Method
 

Prep the oven and coatings
  1. Preheat the oven to 375°F and grease a baking dish, leaving it ready for the coated chicken. Visual cue: the dish should be lightly greased so the topping bakes without sticking.
  2. Mix sour cream and onion soup mix until well combined. Visual cue: the mixture should look smooth and thick with an even onion-soup seasoning color.
  3. Combine crushed crispy fried onions, Parmesan cheese, and garlic powder in a separate bowl. Visual cue: the mixture should be crumbly and well coated, with no dry Parmesan pockets.
Coat and bake
  1. Season the chicken breasts with salt and pepper. Visual cue: each breast surface should show even speckling of seasoning.
  2. Coat each breast thickly with the sour cream mixture. Visual cue: you should see a uniform, creamy layer covering the top and sides.
  3. Press the onion-Parmesan mixture firmly onto the top of each sour cream-coated breast. Visual cue: crumbs should adhere with a packed, even layer so they won’t slide off.
  4. Bake for 25-28 minutes at 375°F until the topping is golden and puffy, and the internal temperature reaches 165°F. Visual cue: the crust should look crackled and crisp with a creamy interior when cut.
  5. Garnish with extra crispy fried onions and fresh chives before serving. Visual cue: the top should look freshly topped and bright with green chives.

Notes

For best crust adhesion, press the onion-Parmesan mixture firmly right after coating so it sticks while the sour cream is tacky. Store leftovers covered in the refrigerator up to 3 days; reheat in a 350°F oven until warmed through for a more re-crisped topping. Freezing is not recommended because the crumb coating can soften. For a lighter option, use low-fat sour cream and reduced-fat Parmesan without changing the bake time.