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Sour Cream and Onion Chicken

Sour cream and onion chicken with baked chicken breasts topped in a thick, tangy sour cream layer and a crispy onion-Parmesan crust. The oven bake creates a golden, puffy, crackled topping with a creamy interior that stays juicy at the center.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: American
Calories: 545
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
Creamy topping
  • 1 cup sour cream
  • 1 packet (1 oz) onion soup mix
Crispy onion-Parmesan crust
  • 0.5 cup crispy fried onions
  • 0.5 cup Parmesan cheese, grated
  • 1 tsp garlic powder
  • 0.5 salt to taste
  • 0.5 pepper to taste
  • 0.25 cup extra crispy fried onions for topping
  • 0.25 fresh chives for topping

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat oven to 375°F and grease a baking dish.
  2. Mix sour cream and onion soup mix until well combined.
Build the crust
  1. Combine crushed crispy fried onions, Parmesan, and garlic powder in a separate bowl.
  2. Season chicken with salt and pepper, then coat each breast thickly with the sour cream mixture.
  3. Press the onion-Parmesan mixture firmly onto the top of each sour cream-coated breast.
Bake and finish
  1. Bake for 25-28 minutes, until the topping is golden and internal temperature reaches 165°F.
  2. Garnish with extra crispy fried onions and fresh chives before serving.

Notes

For the crispiest, most even crust, press the onion-Parmesan topping firmly so it adheres to the sour cream. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a 350°F oven until warmed through (microwave will soften the topping). Freezing isn’t recommended for best crust texture. For a lighter option, use light sour cream (same bake method) to reduce calories while keeping the tangy flavor.