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Sour Cream And Onion Chicken

Sour cream and onion chicken is a simple oven bake with juicy chicken breasts under a tangy sour cream and onion soup sauce, finished with crispy fried onions. The creamy sauce simmers into the chicken while the topping bakes just long enough to turn golden and keep its crunch.
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Prep Time 45 minutes
Cook Time 40 minutes
Total Time 1 hour 25 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless chicken breasts Boneless and skinless.
Sour cream sauce
  • 1 cup sour cream Use full-fat for richest sauce.
  • 1 onion soup mix (packet) 1 packet; stir until smooth.
  • 0.5 cup chicken broth Helps loosen the sauce.
Topping
  • 1 cup crispy fried onions Add near the end so they stay crisp.
Seasoning
  • salt and pepper (to taste) Season chicken before baking and adjust to taste.

Equipment

  • 1 sheet pan

Method
 

Preheat and mix sauce
  1. Preheat the oven to 375°F and set an oven-safe baking dish on the counter.
  2. Whisk together the sour cream, onion soup mix, and chicken broth until smooth and evenly combined.
Season and bake
  1. Place the boneless chicken breasts in the baking dish and season with salt and pepper.
  2. Pour the sour cream mixture evenly over the chicken so each piece is well coated.
  3. Bake at 375°F for 30–35 minutes, until the chicken is cooked through and the sauce looks bubbly around the edges.
Finish with crispy onions
  1. Top the chicken evenly with the crispy fried onions.
  2. Bake at 375°F for 5 more minutes until the onions are golden and the sauce is hot throughout.

Notes

Pro tip: Add the fried onions for the final 5 minutes only—this keeps them crisp instead of soft. Refrigerate leftovers in an airtight container for up to 3 days; reheat in the oven at 325°F until warmed through. Freezing is not recommended because the fried onion topping tends to lose crunch after thawing. For a lighter option, use low-fat sour cream to reduce calories while keeping the tangy flavor.