Sour Cream Onion Chicken (Printer-Friendly)
Tender chicken breasts baked with a creamy sour cream and onion sauce, topped with cheddar cheese.
# 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)
# How to Make It:
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 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, covering completely with a thick layer of sauce.
05 - Sprinkle shredded cheddar cheese evenly over the sauced chicken. If using, add crushed gluten-free crackers or potato chips for additional crunch.
06 - Bake uncovered for 25–30 minutes, or until chicken reaches an internal temperature of 165°F when tested with a meat thermometer. The sauce should be bubbly and the cheese melted and lightly golden.
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 keeps the chicken incredibly moist even after baking, so no more dried out chicken breasts
- Everything comes together in about 10 minutes of prep, leaving you free while the oven does the work
02 -
- Letting the chicken rest for those 5 minutes makes a huge difference in how juicy each bite turns out
- The sauce will seem thick going on, but it thins perfectly as it bakes and creates this incredible creamy layer
03 -
- Chicken thighs stay even juicier if you do not mind spending a couple extra minutes trimming them
- Smoked paprika stirred into the sauce adds this subtle smoky depth that keeps people guessing the secret ingredient