Sour Cream Onion Chicken (Printable)

Juicy chicken baked with a creamy sour cream and onion sauce, topped with cheddar and crunch.

# What You'll Need:

→ 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)

# 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 freshly ground black pepper. Arrange seasoned chicken in the prepared baking dish in a single layer.
03 - In a medium mixing bowl, combine sour cream, mayonnaise, chopped green onions, dry onion soup mix, garlic powder, onion powder, and milk. Whisk thoroughly until smooth and well blended.
04 - Spread the sour cream and onion mixture evenly over each chicken breast, ensuring complete coverage.
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 - Remove from oven and let chicken rest for 5 minutes to allow juices to redistribute. Garnish with additional chopped green onions before serving.

# Expert Advice:

01 -
  • The sauce creates this incredible creamy blanket that keeps the chicken ridiculously moist
  • It comes together in about ten minutes flat, making it perfect for those Im exhausted evenings
  • Everyone asks for the recipe, but nobody believes how simple it actually is
02 -
  • Thinner chicken breasts cook faster, so check at 20 minutes if yours are on the petite side
  • The sauce might look thin going in, but it thickens beautifully in the oven
  • Letting it rest is not optional, the sauce needs those few minutes to set up or it will slide right off the chicken
03 -
  • Sprinkle smoked paprika over the cheese before baking for a subtle smoky undertone
  • Double the sauce if you love extra, because it reheats beautifully for lunch the next day

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