Sour Cream Onion Chicken (Printable Version)
Tender chicken breasts baked with creamy sour cream and onion sauce for a comforting dinner.
# What You 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)
# How-To:
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 chicken in the prepared baking dish in a single layer.
03 - In a medium bowl, whisk together sour cream, mayonnaise, chopped green onions, dry onion soup mix, garlic powder, onion powder, and milk until smooth and fully combined.
04 - Spread the sour cream and onion mixture evenly over each chicken breast, covering completely.
05 - Sprinkle shredded cheddar cheese over the sauced chicken. If desired, add crushed crackers or potato chips for extra 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.
# Expert Tips:
01 -
- The sauce creates this incredible creamy blanket that keeps the chicken moist even if you accidentally overcook it by a few minutes
- It tastes like it simmered all day but actually comes together in about ten minutes of prep
02 -
- The sauce will look almost too thick before baking but trust me, it loosens up beautifully in the oven
- Dont cover this with foil while baking or youll steam the chicken instead of roasting it
03 -
- If your sauce seems too thick to spread, add another tablespoon of milk rather than water
- Letting it rest for those five minutes is what keeps the sauce from running all over the plate