Sour Cream Onion Chicken (Print)

Tender chicken breasts baked with a creamy sour cream and onion sauce topped with cheddar.

# What You’ll Need:

01 - 4 boneless skinless chicken breasts (about 6 oz each)

02 - 1 teaspoon kosher salt

03 - 1/2 teaspoon freshly ground black pepper

04 - 1 cup sour cream

05 - 1/2 cup mayonnaise

06 - 1/2 cup finely chopped green onions

07 - 1 packet (1 oz) dry onion soup mix

08 - 2 teaspoons garlic powder

09 - 1 teaspoon onion powder

10 - 2 tablespoons milk

11 - 1/2 cup shredded cheddar cheese

12 - 1/2 cup crushed gluten-free crackers or potato chips

01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.

02 - Pat chicken breasts dry and season both sides with salt and pepper. Arrange in the prepared baking dish.

03 - In a medium bowl, combine sour cream, mayonnaise, green onions, onion soup mix, garlic powder, onion powder, and milk. Mix until smooth.

04 - Spread the sour cream and onion mixture evenly over the chicken breasts.

05 - Sprinkle cheddar cheese and, if using, crushed crackers or chips on top.

06 - Bake uncovered for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F and the sauce is bubbly.

07 - Let rest for 5 minutes. Garnish with extra green onions before serving.

01 -

The creamy sauce keeps the chicken incredibly moist even after baking
It comes together in about 10 minutes of active prep time
The flavors remind everyone of their favorite sour cream and onion chips but in dinner form

02 -

Pounding the chicken to even thickness prevents the thin ends from drying out while the thick parts finish cooking
The sauce will seem thick going on but thins beautifully as the chicken releases juices while baking
Using room temperature sour cream prevents any curdling when it hits the warm chicken

03 -

Let the chicken rest for those full 5 minutes so the sauce sets slightly instead of running off immediately
Double the sauce recipe if you want extra for serving over rice or potatoes on the side