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Sour Cream and Onion Chicken

Sour cream and onion chicken with baked chicken breasts and a tangy sour cream base, topped with a golden, puffy onion-Parmesan crust. The topping crackles and sets while the interior stays creamy and juicy beneath.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken and topping
  • 4 boneless skinless chicken breasts Pat dry so the coating adheres.
  • 1 cup sour cream Stir until smooth before combining with onion soup mix.
  • 1 packet (1 oz) onion soup mix Use the full packet for the classic tangy flavor.
  • 0.5 cup crispy fried onions Crush before mixing into the topping.
  • 0.5 cup Parmesan cheese Grate fresh if possible for better browning.
  • 1 tsp garlic powder Adds savory depth to the crust.
  • 0.25 tsp salt Use to taste; add gradually.
  • 0.25 tsp pepper Use to taste; freshly ground is best.
  • 0.25 cup extra crispy fried onions For garnish at the end.
  • 2 tbsp fresh chives For garnish; sprinkle after baking.

Equipment

  • 1 sheet pan

Method
 

Prep and mix coatings
  1. Preheat the oven to 375°F and grease a baking dish so the chicken won’t stick.
  2. Mix the sour cream and onion soup mix until well combined and smooth.
  3. In a separate bowl, combine the crushed crispy fried onions, Parmesan, and garlic powder.
  4. Season the chicken breasts with salt and pepper.
  5. Coat each chicken breast thickly with the sour cream mixture so it fully covers the top.
  6. Press the onion-Parmesan mixture firmly onto the top of each sour cream-coated breast so it forms an even, crunchy layer.
Bake and finish
  1. Bake for 25-28 minutes at 375°F until the topping is golden and puffy, and the internal temperature reaches 165°F.
  2. Remove from the oven and garnish with extra crispy fried onions and fresh chives right before serving.

Notes

Pro tip: press the onion-Parmesan topping firmly so it adheres through the bake and stays crackled. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 350°F oven until warmed through. Freezing is not recommended because the crunchy topping can soften. For a lighter option, use low-fat sour cream and reduced-fat Parmesan to cut calories while keeping the tangy flavor.