Sour Cream Onion Chicken (Print Version)

Tender chicken breasts 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 (approximately 6 ounces each)
02 - 1 teaspoon kosher salt
03 - 1/2 teaspoon freshly ground black pepper

→ Sour Cream & Onion Sauce

04 - 1 cup sour cream
05 - 1/2 cup mayonnaise
06 - 1/2 cup finely chopped green onions plus extra for garnish
07 - 1 packet (1 ounce) dry onion soup mix
08 - 2 teaspoons garlic powder
09 - 1 teaspoon onion powder
10 - 2 tablespoons milk

→ Topping

11 - 1/2 cup shredded cheddar cheese
12 - 1/2 cup crushed gluten-free crackers or potato chips optional for crunch

# How to Cook:

01 - Preheat your oven to 375°F and lightly grease a 9x13-inch baking dish with cooking spray or a small amount of oil.
02 - Pat the chicken breasts dry with paper towels. Season both sides generously with kosher salt and freshly ground black pepper. Arrange the seasoned chicken in the prepared baking dish in a single layer.
03 - In a medium mixing bowl, combine the sour cream, mayonnaise, chopped green onions, dry onion soup mix, garlic powder, onion powder, and milk. Whisk thoroughly until all ingredients are fully incorporated and the mixture is smooth and creamy.
04 - Spread the sour cream and onion mixture evenly over each chicken breast, ensuring the meat is completely covered with the sauce.
05 - Sprinkle the shredded cheddar cheese over the sauced chicken. If desired, add the crushed crackers or potato chips on top for extra crunch.
06 - Place the baking dish in the preheated oven and bake uncovered for 25 to 30 minutes. The chicken is done when it reaches an internal temperature of 165°F and the sauce is bubbly around the edges.
07 - Remove the dish from the oven and let the chicken rest for 5 minutes to allow the juices to redistribute. Garnish with additional chopped green onions before serving.

# Expert Advice:

01 -
  • Its the kind of dinner that makes people pause after their first bite and ask whats in this sauce
  • The chicken comes out incredibly tender even if you accidentally leave it in five minutes too long
  • Everything happens in one pan and the sauce does double duty as a serving sauce
02 -
  • Dry chicken is the enemy here, so really take the time to pat it down before seasoning
  • The sauce might look thin going in but it thickens beautifully as it bakes
  • If the topping starts browning too fast, tent the dish with foil for the last 10 minutes
03 -
  • Chicken thighs work beautifully here if you prefer dark meat, just add 5 minutes to the bake time
  • A pinch of smoked paprika in the sauce adds this incredible depth nobody can quite put their finger on

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