Easy Baked Sour Cream and Onion Chicken
Easy Baked Sour Cream and Onion Chicken — After making this many times, I’ve perfected the crispy, golden crust and creamy, tangy sauce. This dish is perfect for busy weeknights, and it’s better than takeout. Keep reading for my best tips, or jump to the recipe card. If you love recipes like this, you’ll also enjoy Fresh Mango Cucumber Salad with Blueberries and Avocado and Pesto Eggs on Avocado Toast Easy Breakfast Recipe.
Why This Easy Baked Sour Cream and Onion Chicken Is Pure Comfort
- Crispy, golden crust
- Creamy, tangy sauce
- Ready in 20 minutes
- Better than takeout
What You'll Need for Easy Baked Sour Cream and Onion Chicken
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Boneless, skinless chicken breasts
- Sour cream
- Onion soup mix
- Panko breadcrumbs
- Shredded cheddar cheese
- Salt
- Black pepper
- Garlic powder
- Paprika
- Parsley
- Optional: Fresh parsley
- Optional: Lemon wedges
📝 Ingredient Notes
- Boneless, skinless chicken breasts: You can also use chicken thighs for this recipe.
🛒 Tools & Equipment I Recommend
- Panko breadcrumbs — Gives the chicken a crispy texture → See on Amazon
- Onion soup mix — Adds depth of flavor to the sauce → See on Amazon
How to Make Easy Baked Sour Cream and Onion Chicken
- Prepare the chicken: Season the chicken breasts with salt, black pepper, garlic powder, and paprika. Coat them evenly with the panko breadcrumbs, pressing gently to adhere.
- Bake the chicken: Place the chicken on a baking sheet and bake at 425°F (220°C) for 15-20 minutes, or until the chicken is cooked through and the breadcrumbs are golden brown.
- Prepare the sauce: In a bowl, mix together the sour cream, onion soup mix, and a little bit of milk to thin it out. Season with salt and pepper.
- Assemble the dish: Once the chicken is done, spread the sour cream mixture over the top of each chicken breast. Sprinkle with shredded cheddar cheese and return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
- Serve: Garnish with fresh parsley and serve with lemon wedges, if desired. Enjoy!
Cook's Tips for Perfect Easy Baked Sour Cream and Onion Chicken
- : For extra crispiness, you can spray the chicken with a little bit of cooking spray before coating it with the breadcrumbs.
- Common mistake and fix: If your sauce is too thick, you can thin it out with a little bit of milk or chicken broth. If it's too thin, you can thicken it by mixing in a teaspoon of cornstarch.
- : To prevent the chicken from drying out, make sure not to overcook it. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C).
- : For a spicy kick, add some hot sauce or diced jalapeños to the sour cream mixture.
Storing & Reheating Easy Baked Sour Cream and Onion Chicken
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: You can prepare the chicken and sauce ahead of time and store them separately in the fridge. Assemble and bake just before serving.
Freezing Easy Baked Sour Cream and Onion Chicken
Freeze cooked chicken for up to 2 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes, or until heated through. Microwave: Reheat in the microwave for 1-2 minutes, or until heated through. Cover with a damp paper towel to prevent drying out.
Recipe Notes
- Chef tip: For an even crispier crust, you can bread the chicken twice. After the first coating, place the chicken in the fridge for about 30 minutes to set the breadcrumbs. Then, coat it again and bake as usual.
- Best substitution: If you don't have panko breadcrumbs, you can use regular breadcrumbs or crushed crackers instead.
- Make-ahead: You can prepare the chicken and sauce ahead of time and store them separately in the fridge. Assemble and bake just before serving.
- Scaling: This recipe can easily be doubled or tripled to serve a larger crowd. Just make sure not to overcrowd the baking sheet.
- Troubleshooting: If your chicken is sticking to the baking sheet, make sure to grease it lightly with cooking spray or oil before adding the chicken.
Want to level up this recipe?
Meat thermometer — Ensures your chicken is cooked to perfection → Check price on Amazon
Easy Baked Sour Cream and Onion Chicken
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Sour cream
- Onion soup mix
- Panko breadcrumbs
- Shredded cheddar cheese
Seasonings
- Salt
- Black pepper
- Garlic powder
- Paprika
- Parsley
Optional Toppings
- Fresh parsley
- Lemon wedges
Instructions
- Prepare the chicken: Season the chicken breasts with salt, black pepper, garlic powder, and paprika. Coat them evenly with the panko breadcrumbs, pressing gently to adhere.
- Bake the chicken: Place the chicken on a baking sheet and bake at 425°F (220°C) for 15-20 minutes, or until the chicken is cooked through and the breadcrumbs are golden brown.
- Prepare the sauce: In a bowl, mix together the sour cream, onion soup mix, and a little bit of milk to thin it out. Season with salt and pepper.
- Assemble the dish: Once the chicken is done, spread the sour cream mixture over the top of each chicken breast. Sprinkle with shredded cheddar cheese and return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
- Serve: Garnish with fresh parsley and serve with lemon wedges, if desired. Enjoy!
Notes
- Chef tip: For an even crispier crust, you can bread the chicken twice. After the first coating, place the chicken in the fridge for about 30 minutes to set the breadcrumbs. Then, coat it again and bake as usual.
- Best substitution: If you don't have panko breadcrumbs, you can use regular breadcrumbs or crushed crackers instead.
- Make-ahead: You can prepare the chicken and sauce ahead of time and store them separately in the fridge. Assemble and bake just before serving.
- Scaling: This recipe can easily be doubled or tripled to serve a larger crowd. Just make sure not to overcrowd the baking sheet.
- Troubleshooting: If your chicken is sticking to the baking sheet, make sure to grease it lightly with cooking spray or oil before adding the chicken.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezer: Freeze cooked chicken for up to 2 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes, or until heated through.
- Microwave reheat: Reheat in the microwave for 1-2 minutes, or until heated through. Cover with a damp paper towel to prevent drying out.
- Make ahead: You can prepare the chicken and sauce ahead of time and store them separately in the fridge. Assemble and bake just before serving.
Nutrition Per Serving
- Calories: 420
- Protein: 38g
- Fat: 22g
- Carbs: 15g
- Fiber: 1g
- Sugar: 3g
- Sodium: 800mg
- Cholesterol: 120mg
- Sat. Fat: 11g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Baked Sour Cream and Onion Chicken FAQs
Yes, you can prepare the chicken and sauce ahead of time and store them separately in the fridge. Assemble and bake just before serving.
To prevent the chicken from drying out, make sure not to overcook it. Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C).
Yes, you can use chicken thighs for this recipe. They may take a little longer to cook, so make sure to adjust the cooking time accordingly.
This chicken pairs well with a variety of sides, such as Fresh Mango Cucumber Salad with Blueberries and Avocado or Pesto Eggs on Avocado Toast Easy Breakfast Recipe.
Yes, you can freeze cooked chicken for up to 2 months. Thaw overnight in the fridge before reheating.
A Warm Final Note
I can’t wait for you to try Easy Baked Sour Cream and Onion Chicken and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
