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Sour Cream and Onion Chicken

Sour cream and onion chicken is a weeknight-friendly bake with thick tangy sour cream underneath a golden, puffy, crackled onion-Parmesan coating. Baked chicken breasts stay juicy while the topping sets into a crisp crust.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Use even-thickness breasts for more consistent baking.
Sour cream coating
  • 1 cup sour cream Full-fat sour cream helps create a thick tangy layer.
  • 1 packet (1 oz) onion soup mix Adds savory onion flavor and seasoning to the sour cream.
Onion-Parmesan topping
  • 0.5 cup crispy fried onions, crushed Crushed for adhesion and crunch beneath the bake.
  • 0.5 cup Parmesan cheese, grated Grated Parmesan helps form a golden, crackled surface.
  • 1 tsp garlic powder Boosts the savory flavor in the topping.
Seasoning
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
Toppings (optional but recommended)
  • 0.25 cup extra crispy fried onions For garnish to refresh crunch right before serving.
  • 0.5 tbsp fresh chives For a bright onion-herb finish.

Equipment

  • 1 sheet pan

Method
 

Prepare the oven and base
  1. Preheat oven to 375°F and grease a baking dish so the coated chicken releases easily.
  2. In a bowl, mix sour cream and onion soup mix until well combined.
Make the topping and coat the chicken
  1. In a separate bowl, combine crushed crispy fried onions, Parmesan cheese, and garlic powder.
  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 to help it adhere and crisp.
Bake
  1. Bake for 25-28 minutes at 375°F until the topping is golden and the internal temperature reaches 165°F, with a visibly set, crackled crust.
  2. Garnish with extra crispy fried onions and fresh chives right after baking for added crunch and color.

Notes

For best crust, press the onion-Parmesan topping firmly so it forms an even layer; if it looks loose, press again right before baking. Refrigerate leftovers in an airtight container for up to 3 days; reheat at 350°F until warmed through. Freezing is not recommended for the crispiest texture. For a lighter option, use low-fat sour cream and a reduced-amount Parmesan while keeping the topping method the same.